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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What is a sustainable restaurant? It’s one in which as the restaurant grows, the people grow with it. 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 behund by following the lives of restaurant workers in New York City, Washington, D. Blending personal narrative and investigative journalism, Jayaraman shows us that bebind quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients.

Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses kitchhen the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house.

Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics.


Behind the Kitchen Door by Sarumathi Jayaraman

Yet few of these diners are aware of the working conditions at sqru restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities.

Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation’s second-largest private sector workforce—and ensure that dining out is a positive experience on both sides of the kitchen door.

Foreword by Eric Schlosser 1. The Hands on Your Plate2.

Race in the Kitchen6. Iitchen Waiting on Equality7. Recipes for Change Appendix: Foreword by Eric Schlosser. Behind the Kitchen Door. Throughout the book, the author brings her points alive by providing profiles and stories from individual restaurant workers.

Behind the Kitchen Door: Saru Jayaraman, Eric Schlosser: : Books

In this persuasive volume, Jayaraman draws attention to servers, bussers, runners, cooks, and dishwashers across the country ‘struggling to support themselves and their families under the shockingly exploitative conditions that exist behind most restaurant kitchen doors. Jayaraman champions employee causes and argues fervently against discrimination, giving restaurant owners, diners, and readers considerable food for thought.

Women are harassed and not promoted.

Few food workers have insurance or even sick leave, which is a problem not just for the workers; patrons also suffer when ill workers prepare and serve meals This book will leave readers angry at the injustices waru within, queasy about eating out, and much better tippers.


The restaurant has become our second kitchen.

In her groundbreaking new book, Saru Jayaraman exposes a missing plotline in the story of our food: Hers is a captivating, rousing story. If you care about where your food comes from, this book is for you.

Behind the Kitchen Door

Read this book, get inspired, and join the fight for fair food behind the kitchen door. Saru Jayaraman tells their stories with searing analysis and vital compassion in this landmark book.

She shows how the most exploited aren’t just victims, but survivors organizing for dignity and safety in the food system. By highlighting the lives and circumstances of workers who are often unseen and unheard, she has helped us see that labor is a key ingredient of authentic sustainability, and greatly enriched our understanding of those people who have—whether we have recognized it or not—been part of some of the most important celebrations of our lives.

Title Behind the Kitchen Door. Publisher Cornell University Press. Title First Published 23 January Product Detail Trade paperback US. Publication Ithaca, United States.

Main content page count Dimensions 6 x 9 in. Labor and Workplace Issues: Industrial and Labor Relations. Newsletters Comment Print this page.