Show simple item record

dc.contributor.authorJayaraman, Saru
dc.date.accessioned2020-11-13T18:58:00Z
dc.date.available2020-11-13T18:58:00Z
dc.date.issued2013-01-01
dc.identifier.other3874625
dc.identifier.urihttps://hdl.handle.net/1813/74159
dc.descriptionThe abstract, table of contents, and first twenty-five pages are published with permission from the Cornell University Press. For ordering information, please visit the Cornell University Press at http://www.cornellpress.cornell.edu/.
dc.description.abstract[Excerpt] 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 the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Houston, Los Angeles, Miami, Detroit, and New Orleans.
dc.language.isoen_US
dc.subjectrestaurant
dc.subjectworkers
dc.subjectwages
dc.subjectworking conditions
dc.titleBehind the Kitchen Door
dc.typebook chapter
dc.description.legacydownloadsJayaraman___Behind_the_Kitchen_Door.pdf: 2776 downloads, before Oct. 1, 2020.
local.authorAffiliationJayaraman, Saru: University of California - Berkeley


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record

Statistics