Justifying work: Occupational rhetorics as resources in restaurant kitchens

Administrative Science Quarterly

Volumn 41, Issue 1, 1996, Pages 90-115

  Fine, Gary Alan ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030306447     PISSN: 00018392     EISSN: None     Source Type: Journal    
DOI: 10.2307/2393987     Document Type: Article

References (78)

1. Abbott, Andrew 1988 The System of Professions. Chicago: University of Chicago Press.
2. Alexander, C. Norman, and Mary G. Wiley 1981 "Situated activity and identity formation." In Morris Rosenberg and Ralph H. Turner (eds.), Social Psychology: Sociological Perspectives: 269-289. New York: Basic Books.
3. Aron, Jean-Paul 1975 The Art of Eating in France. New York: Harper & Row.
4. Baker, Wayne E., and Robert R. Faulkner 1991 "Role as resource in the Hollywood film industry." American Journal of Sociology, 97: 279-309.
5. Barber, Bernard 1965 "The sociology of the professions." In Kenneth S. Lyon (ed.). The Professions in America: 15-34. Boston: Houghton-Mifflin.
6. Baumeister, Roy F., and Leonard S. Newman 1994 "How stories make sense of personal experiences: Motives that shape autobiographical narratives." Personality and Social Psychology Bulletin, 20: 676-690.
7. Becker, Howard S. 1960 "Notes on the concept of commitment." American Journal of Sociology, 66: 32-40.
8. 1970 "The nature of a profession." In Howard S. Becker (ed.). Sociological Work: Method and Substance: 87-103. Chicago: Aldine.
9. 1982 Art Worlds. Berkeley: University of California Press.
10. Becker, Howard S., and James Carper 1956 "The elements of identification with an occupation." American Sociological Review, 21: 341-348.
11. Bell, Michael 1976 "Tending bar at Brown's: Occupational role as artistic performance." Western Folklore, 35: 93-107.
12. Blau, Judith 1984 Architects and Firms. Cambridge, MA: MIT Press.
13. Boden, Deirdre 1994 The Business of Talk. Cambridge: Polity.
14. Braude, Lee 1975 Work and Workers: A Sociological Analysis. New York: Praeger
15. Bruner, Jerome S. 1986 Actual Minds, Possible Worlds. Cambridge, MA: Harvard University Press.
16. Bryant, Clifton D., and Kenneth B. Perkins 1982 "Containing work disaffection: The poultry processing worker." In Phyllis L. Stewart and Muriel G. Cantor (eds.), Varieties of Work: 199-213. Beverly Hills, CA: Sage.
17. Bucher, Rue 1962 "Pathology: A study of social movements within a profession." Social Problems, 10: 40-51.
18. Bucher, Rue, and Anselm Strauss 1961 "Professions in process." American Journal of Sociology. 66: 325-334.
19. Burke, Kenneth 1969 A Rhetoric of Motives. Berkeley: University of California Press.
20. Burros, Marian 1986 "What makes Andre Seltner tick? His restaurant, Lutece." New York Times (October 29): 23, 25.
21. Caldwell, Mary 1986 "Food imitates art." Cook's Magazine, May/June: 38-48, 80.
22. Colomy, Paul, and J. David Brown 1995 "Elaboration, revision, polemic, and progress in the Second Chicago School." In Gary Alan Fine (ed.), A Second Chicago School?: The Development of a Postwar American Sociology: 17-81. Chicago: University of Chicago Press.
23. Cook's Magazine 1986 "The cook's interview: Richard Olney." Cook's Magazine, May/June: 21-22.
24. De Groot, Roy 1972 "Have I found the greatest restaurant in the world?" Playboy, April: 107, 116, 244-249.
25. Dickie, George 1974 Art and the Aesthetic: An Institutional Analysis. Ithaca, NY: Cornell University Press.
26. Dingwall, Robert 1977 "'Atrocity stories' and professional relationships." Sociology of Work and Occupations, 4: 371-396.
27. Dornbusch, Sanford M., and W. Richard Scott 1975 Evaluation and the Exercise of Authority. San Francisco: Jossey-Bass.
28. Douglas, Mary 1974 "Food as an art form." Studio International, September: 83-88.
29. Etzioni, Amitai (ed.) 1969 The Semi-Professions and Their Organization. New York: Free Press
30. Fine, Gary Alan 1985 "Occupational aesthetics: How trade school students learn to cook." Urban Life, 14: 3-31.
31. 1990 "Organizational time: The temporal experience of restaurant kitchens." Social Forces, 69: 95-114.
32. 1991 "On the microfoundations of macrosociology: Constraint and the exterior reality of structure." Sociological Quarterly, 32: 161-177.
33. 1992 "The culture of production: Aesthetic choices and constraints in culinary work." American Journal of Sociology, 97: 1268-1294.
34. 1996 Kitchens: The Culture of Restaurant Work. Berkeley: University of California Press.
35. Friedson, Eliot 1970 Professional Dominance: The Social Structure of Medical Care. New York: Atherton.
36. Gergen, Kenneth 1991 The Saturated Self. New York: Basic Books.
37. Gergen, Kenneth J., and Mary Gergen 1988 "Narrative and the self as relationship." In Leonard Berkowitz (ed.), Advances in Experimental Social Psychology: 17-56. San Diego: Academic Press.
38. Greenwood, Ernest 1957 "The attributes of a profession." Social Work, 2: 44-55.
39. Gross, Edward 1958 Work and Society. New York: Crowell.
40. Grzyb, Gerard J. 1990 "Deskilling, decollectivation and diesels." Journal of Contemporary Ethnography, 19: 163-187.
41. Haas, Jack, and William Shaffir 1982 "Ritual evaluation of competence: The hidden curriculum of professionalization in an innovative medical school program." Work and Occupations, 9: 131-154.
42. Herbodeau, Eugene, and Paul Thalamas 1955 George Auguste Escoffier. London: Practical Press.
43. Hirsch, Paul 1972 "Processing fads and fashions: An organization-set analysis of cultural work." American Journal of Sociology, 77: 639-659.
44. Hughes, Everett 1971 The Sociological Eye. Boston: Little, Brown.
45. Julian, Sheryl 1986 "New England schools for chefs-to-be." Boston Globe, 22 October: 37, 41, 42.
46. Kraft Foodservice Division n.d. Hail to the Chef! Chicago: EBO Productions, Inc.
47. Liebling, A. J. 1986 Between Meals: An Appetite for Paris. San Francisco: North Point Press
48. Lincoln, James R., and Arne L. Kalleberg 1990 Culture, Control and Commitment: A Study of Work Organization and Work Attitudes in the United States and Japan. Cambridge, MA: Harvard University Press.
49. Manfredi, John 1982 The Social Limits of Art. Amherst, MA: University of Massachusetts Press.
50. Mars, Gerald, and Michael Nicod 1984 The World of Waiters. London: Allen and Unwin.
51. Marshall, Gordon 1986 "The workplace culture of a licensed restaurant." Theory, Culture, and Society, 3: 33-47.
52. Meara, Hannah 1974 "Honor in dirty work: The case of American meat cutters and Turkish butchers." Sociology of Work and Occupations, 1: 259-283.
53. Mitchell, Timothy J. 1986 "Bullfighting: The ritual origin of scholarly myths." Journal of American Folklore, 99: 394-414.
54. Molstad, Clark 1986 "Choosing and coping with boring work," Urban Life, 15: 215-236.
55. Nilson, Linda B. 1979 "An application of the occupational 'uncertainty principle' to the professions." Social Problems, 26: 570-581.
56. Paget, Marianne 1988 The Unity of Mistakes: A Phenomenological Interpretation of Medical Work. Philadelphia: Temple University Press.
57. Paules, Greta Foff 1991 Dishing It Out: Power and Resistance among Waitresses in a New Jersey Restaurant. Philadelphia: Temple University Press.
58. Perrow, Charles 1967 "A framework for the comparative analysis of organizations." American Sociological Review, 32: 194-208.
59. Revel, Jean-Francois 1982 Culture and Cuisine: A Journey through the History of Food. Garden City, NY: Doubleday.
60. Riemer, Jeffrey W. 1979 Hard Hats: The Work World of Construction Workers. Beverly Hills, CA: Sage.
61. Robbins, Maria P. 1984 The Cook's Quotation Book. New York: Penguin.
62. Rosenblum, Barbara 1978 "Style as social process." American Sociological Review, 43: 422-438.
63. Roth, Julius 1974 "Professionalism: The sociologist's decoy." Sociology of Work and Occupations, 1: 6-51.
64. Roy, Donald 1959-1960 "Banana time: Job satisfaction and informal interaction." Human Organization, 18: 156-168.
65. Scott, W. Richard 1992 Organizations: Rational, Natural, and Open Systems, 3rd ed. Englewood Cliffs, NJ: Prentice Hall.
66. Snow, David, and Leon Anderson 1987 "Identity work among the homeless: The verbal construction and avowal of personal identities." American Journal of Sociology, 92: 1336-1371
67. Stebbins, Robert A. 1970 "On misunderstanding the concept of commitment: A theoretical clarification." Social Forces, 48: 526-529.
68. Stone, Gregory 1962 "Appearance and the self." In Human Behavior and Social Processing: 86-118. Boston: Houghton Mifflin.
69. Strauss, Anselm 1988 "The articulation of project work: An organization process." Sociological Quarterly, 29: 163-178.
70. 1991 Creating Sociological Awareness: Collective Images and Symbolic Representations. New Brunswick, NJ: Transaction.
71. Van Maanen, John, and Edgar Schein 1979 "Toward a theory of organizational socialization." In B. M. Staw and L. L. Cummings (eds.), Research in Organizational Behavior, 1: 209-264. Greenwich, CT: JAI Press.
72. Wacquant, Loic J. D. 1995 "The pugilistic point of view: How boxers think and feel about their trade." Theory and Society, 24 (in press).
73. Wechsberg, Joseph 1985 Blue Trout and Black Truffles. Chicago: Academy Chicago Publishers.
74. Whyte, William Foote 1948 Human Relations in the Restaurant Industry. New York: McGraw Hill.
75. Wilensky, Harold 1964 "The professionalization of everyone." American Journal of Sociology, 70: 137-158.
76. Willan, Anne 1977 Great Chefs and Their Recipes. New York: McGraw-Hill.
77. Zabusky, Stacia, and Stephen R. Barley 1996 "You can't be a stone if you're cement: Re-evaluating the emic identities of scientists in organizations." Working paper, Dept. of Industrial Engineering and Engineering Management, Stanford University.
78. Zurcher, Louis 1977 The Mutable Self. Beverly Hills, CA: Sage.