关键词:
COOKING history
NONFICTION
摘要:
The third chapter, Examples and Texts, is probably the most interesting and useful, offering numerous examples of foods and food events among Native Americans, African Americans, and a variety of ethnic groups in the u.s. Many of these are drawn from ethnographic accounts, rather than the literary sources frequently used in the other chapters.
[...]I found the book very frustrating.
In her article on Daughters, Duty and Deference in the Franco-Chinese Restaurant, Winnie Lem writes about how female family members in a couple of different Chinese restaurantsin France sometimes relinquished their own dreams to work at the family enterprise, demonstrating how such unconditional support is one reason why family-run Chinese restaurants are often so successful.
Gerald Mars writes about a family restaurant in Italy whose success results from long-established values of cooperation, unity, patience, and commitment to quality.