By Rick Paulas Cross-posted from KCET Food. In her new book “Behind the Kitchen Door,” Saru Jayaraman takes readers through a horrific. Behind the Kitchen Door has ratings and 96 reviews. Neil said: This is an worthwhile book talking about an important and widespread issue. While I’m. Behind the Kitchen Door. Saru Jayaraman . York Postpublished several articles documenting sexual harassment in restaurant kitchens in the United States.
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Behind the Kitchen Door
I found this to be a very engaging look at the issues of justice and equality in the world of restaurant workers. It gives the book a much-needed optimistic lift when she describes the victories that the organization has achieved – otherwise the book could get weighed down by how abused the behjnd are.
Part of the challenge with these books is your skeptical audience. Though I eat hayaraman of homemade meals, I consider it to be a blessing to live in such a great restaurant town. Again, that’s all great – but when the message the author is trying to convey drowns out the stories that it is attempting to tell, the entire effort suffers.
In addition, restaurant workers should be provided pay sick days, and opportunities for advancement. kirchen
I believe the authors see a consistency of issue involving the way food is sourced as well as the way that it is prepared and served but, to me, these are pretty separate issues and I This is an worthwhile book talking about an jayarqman and widespread issue. Behind the Kitchen Door by Sarumathi Jayaraman. There is a new chilling-yet-ultimately-hopeful book that tells the story of the millions who toil to serve us in restaurants: Behind the Kitchen Door relayed story after story of despicable low wages, no decent benefits including sick leave or health insurance, stolen tips, sexual harassment and blatant racism and sexism.
Bosses also require them to clock out and continue working so they don’t receive overtime. Behind the Kitchen Door. The last chapter gives suggestions for consumers who wish to make a difference with their dining dollars.
Groups like the Farm Labor Organizing Committee have won contracts in Ohio, Michigan, and North Carolina for workers harvesting cucumbers and tomatoes. And the biggest factor in a restaurant being sustainable is for the consumers to be aware of what it takes. We revere well-known chefs like they are rock stars. Jul 22, Sue Merrell rated it liked it. Jan 05, Lauren Moz rated it liked it. Saur the Kitchen Door is clearly a book written with passion and concern by the author.
Behind the Kitchen Door
Not only my bottom line, but also an example of the writing style — beware abundant exclamation points and rhetorical questions ahead. Many restaurants operate under behid paradigm that doing the minimum will maximize the profits. The author presents stories of restaurant workers who are terribly exploited and abused, juxtaposed with stories of those whose spirit and determination lead them to fight against this oppression.
The topics are familiar, but I definitely didn’t know the full story about restaurant working conditions. And this is a timely issue as there is much discussion about this as in the Huffington Post article about the Working Poor: The stories were redundant after a few examples but the worst part was the constant compliments about ROC.
It even gives tips on what to say to restaurant managers as you leave a particularly nice meal. On the other hand, this book really is is an unabashed marketing piece for ROC.
ISBNpages. It is hopeful because its dynamo author, Saru Jayaraman, and dozens of courageous restaurant workers created a group that is fighting for their rights: Publisher Cornell University Press. Knowing what is behind the kitchen door doesn’t make it easy to right the wrongs, but it is good to have our eyes opened.
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The reading is far from comfortable. Mar 24, David Kimball rated it really liked it. In her groundbreaking new book, Saru Jayaraman exposes a missing plotline in the story of our food: Finally, we are examining the living conditions of the people who serve us that food.
Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Industrial and Labor Relations. We post photographs of our meals on Instagram.
The premise of this book is a good one. It also highlights how workers have been inspired to come together and build power and co-op restaurants, and tells the tragic story of a fledgling restaurant workers organizati I’ve been working kichen ROC recently, and I have family members in the industry so a lot of what is written about here isn’t new.
Product Detail Trade paperback US. ROC is also in the middle of the fight for comprehensive immigration reform that has a real chance of being passed into law by the U. For anyone interested, they may view the 7 pages of notes at this address: East Dane Designer Men’s Fashion. What can and should be done by the average consumer? The book also had a lot of undocumented workers as their focal people. To see what your friends thought of this book, please sign up.
As I have not worked in the food industry, this was certainly an eye opening book. Reading this book really confirmed why ROC is so necessary. Be the first to ask a question about Behind oitchen Kitchen Door. Saru Jayaraman is the co-founder of ROC, an advocacy group for restaurant workers.