Overview

Why is it that French chefs tend to develop a syndrome of professional nostalgia? Educated to work in the most prestigious restaurants, they soon discover another reality in common foodservices and are viewed as having made an egotistical professional choice. Regardless of the improvement in their working conditions, their identity is distorted. This book describes foodservices as a whole, including international and inter-industry comparisons in the sociological field of gastronomical professionals, in an attempt to analyze their identities in different stages and diversities.

Full Product Details

Author:   Sylvie-Anne Mériot ,  Trevor Cox ,  Chanelle Paul
Publisher:   Brill
Imprint:   Brill
Volume:   97
Dimensions:   Width: 16.00cm , Height: 2.00cm , Length: 24.00cm
Weight:   0.555kg
ISBN:  

9789004143463

ISBN 10:   9004143467
Pages:   314
Publication Date:   13 December 2005
Audience:   College/higher education ,  Postgraduate, Research & Scholarly
Format:   Paperback
Publisher's Status:   Active
Availability:   Out of stock  
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Table of Contents

Preface Introduction 1. Historiography of Foodservices and the Food Industry The History of Cooking: a Skill That Originated in the Home The Birth of Restaurants During the Revolution Restaurants and Foodservices in the 19th and 20th Centuries II. A Cook's Place in Today's Foodservices Industry Sectorial Characteristics in Foodservices Subcontracting and Self-Operated Management: the Two Facets of Institutional Foodservices The Cook's Location and Employment Status III. Professional Identity: Beyond the Skills Required Modes of Apprehension for the Skill-Identity Relationship Roots of Professional Identities The Methodology of Analyzing Dominant Professional Identity IV. Identity Formation and Personal Paths Building Identity: Domestic and Social Experiences The Educational System's Efforts to Preserve What They Call the Trade of Cook Other Forms of Learning and Social Recognition for Cooks V. A Conflicting Secondary Socialization Status and Image of the Professional Branches of Foodservices Jobs and Development of Labor by Type of Organization, in the Foodservice Industry Identity Construction within the Activity in Foodservices VI. The Dominant Identity of French Cooks Identity Positioning Between Situations and Representations Critical Analysis of Sociological Models for the Analysis of Professional Identity Conclusion Appendices Appendix 1: Foodservice Work Contexts Appendix 2: Survey Methods Appendix 3: Glossary List of Tables, Graphics and Text Boxes Bibliography Books and Theses Reports Reviews Index of Terms and Professional Organizations

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Author Information

Sylvie-Anne Mériot, Ph.D. in Sociology (2000), EHESS Paris, is a Research Sociologist at Céreq (Centre d'études et de recherches sur les qualifications) in Marseilles, France. She has worked on several government projects, and has played an important role in various reforms, especially in the French education system.

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