Behind the Kitchen Door

Behind the Kitchen Door

Sarumathi Jayaraman Eric Schlosser
3.6/5 (466 ratings)
How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched a national restaurant workers organization after 9/11, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington DC, Philadelphia, Houston, Los Angeles, Houston, Miami, Detroit, and New Orleans. Blending personal and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables is not just a product of raw ingredients: it's the product of the hands that chop, grill, saut, and serve it.
Language
English
Pages
208
Format
Hardcover
Publisher
ILR Press
Release
January 23, 2013
ISBN
0801451728
ISBN 13
9780801451720

Behind the Kitchen Door

Sarumathi Jayaraman Eric Schlosser
3.6/5 (466 ratings)
How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched a national restaurant workers organization after 9/11, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington DC, Philadelphia, Houston, Los Angeles, Houston, Miami, Detroit, and New Orleans. Blending personal and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables is not just a product of raw ingredients: it's the product of the hands that chop, grill, saut, and serve it.
Language
English
Pages
208
Format
Hardcover
Publisher
ILR Press
Release
January 23, 2013
ISBN
0801451728
ISBN 13
9780801451720