The Restaurants Book: Ethnographies of Where we Eat

The Restaurants Book: Ethnographies of Where we Eat

Volumn , Issue , 2007, Pages 1-240

  Beriss, David ^a   Sutton, David ^b  

^a UNIVERSITY OF NEW ORLEANS   (United States)

^b SOUTHERN ILLINOIS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85191851335     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Book

References (360)

1. Allison, Anne (1997) Japanese Mothers and Obentōs; The Lunch-Box as Ideological State Apparatus. In Food and Culture: A Reader, ed. Carole Counihan and Penny Van Esterik, pp. 296–314. New York: Routledge.
2. Anderson, Brett (2002) Creole Contretemps. The Times-Picayune July 7, Living, p. 1.
3. Anderson, Brett (2003) The Art of the Meal. The Times-Picayune July 6, Living, p. 1.
4. Anderson, E. N. (1997) Chinese Traditional Medical Value of Foods. In Food and Culture: A Reader, ed. C. Counihan and P. Van Estrick, pp. 80–92. London: Routledge.
5. Appadurai, Arjun (1981) Gastro-Politics in Hindu South Asia. American Ethnologist 8(3): 494–511.
6. Appadurai, Arjun (1986) On Culinary Authenticity. Anthropology Today 2(4): 25.
7. Ardener, Edwin (2006) Voice of Prophecy and Other Essays, 2nd edition. Oxford: Berghahn.
8. Barbas, Samantha (2002) Just Like Home: “Home Cooking” and the Domestication of the American Restaurant. Gastronomica 2(4): 43–52.
9. Barndt, Deborah (2004) Tangled Routes: Women, Work and Globalization on the Tomato Trail. Lanham, MD: Rowman & Littlefield.
10. Batterberry, Michael and Ariane Batterberry (1973) On the Town in New York. New York: Routledge.
11. Baudrillard, Jean (1994) Simulacra and Simulation, trans. Sheila Faria Glaser. Ann Arbor, MI: University of Michigan Press.
12. Baum, Dan (2006) Deluged. When Katrina hit, where were the police? The New Yorker 81(43): 50–63.
13. Belasco, Warren (1989) Appetite for Change. New York: Pantheon Books.
14. Belasco, Warren and Philip Scranton (eds) (2002) Food Nations: Selling Taste in Consumer Societies. New York: Routledge.
15. Bell, David and Gill Valentine (1997) Consuming Geographies: We Are Where We Eat. London: Routledge.
16. Benton, Gregor and Frank Pieke (eds) (1998) The Chinese in Europe. New York: St Martin’s Press.
17. Beriss, David (2006a) Restaurants and Culture in Post Katrina New Orleans, Part One. Anthropology News 47(3): 49–50.
18. Beriss, David (2006b) What to Eat After the Storm, Restaurants and Hope, Part Two. Anthropology News 47(4): 49.
19. Bernardo, Rosemarie (2005) Store Bids Aloha to Waialua. Honolulu Star-Bulletin July 21: A3.
20. Berry, Wendell (2002) The Art of the Commonplace. Washington, DC: Counterpoint.
21. Bestor, Theodore C. (1999) Wholesale Sushi: Culture and Commodity in Tokyo’s Tsukiji Market. In Theorizing the City: The New Urban Anthropology Reader, ed. Setha M. Low, pp. 201–42. New Brunswick, NJ: Rutgers University Press.
22. Bestor, Theodore C. (2004) Tsukiji: The Fish Market at the Center of the World. Berkeley, CA: University of California Press.
23. Bird, Sharon, and Leah Sokolofski (2005) Gendered Socio-Spatial Practices in Public Eating and Drinking Establishments in the Midwest United States. Gender, Place and Culture 12: 213–30.
24. Bloomer, J. Philip (1994) Champaign’s Northern Fringe Going to Town. Champaign News Gazette, December 18: A10.
25. Bodenheim, Barbara (2000) He Used to be My Relative: Exploring the Bases of Relatedness among Iñupiat of Northern Alaska. In Cultures of Relatedness: New Approaches to the Study of Kinship, ed. J. Carsten, pp. 128–48. Cambridge: Cambridge University Press.
26. Bodvarsson, Orn and William Gibson (1994) Gratuities and Customer Appraisal of Service: Evidence from Minnesota Restaurants. Journal of Socio-Economics 23: 287–302.
27. Bonacich, Edna and John Modell (1980) The Economic Basis of Ethnic Solidarity. Berkeley, CA and Los Angeles: University of California Press.
28. Bourdain, Anthony (2000) Kitchen Confidential: Adventures in the Culinary Underbelly. London: Bloomsbury.
29. Bourdieu, Pierre (1977) Outline of a Theory of Practice, trans. Richard Nice. Cambridge: Cambridge University Press.
30. Bourdieu, Pierre (1984) Distinction: A Social Critique of the Judgment of Taste, trans. Richard Nice. Cambridge, MA: Harvard University Press.
31. Boyes, William, William Mounts and Clifford Sowell (2004) Restaurant Tipping: Free Riding, Social Acceptance, and Gender Difference. Journal of Applied Social Psychology 34: 2616–28.
32. Boym, Svetlana (2001) The Future of Nostalgia. New York: Basic Books.
33. Braudel, Fernand (1981) Civilization and Capitalism, 15th–18th Century. Volume 1: The Structures of Everyday Life. The Limits of the Possible, trans. and revised by Siân Reynolds. New York: Harper & Row.
34. Brenner, Leslie. (1999) American Appetite: The Coming of Age of a Cuisine. New York: Avon Books.
35. Brodkin, Karen (1998) How Jews Became White Folks. New Brunswick, NJ: Rutgers University Press.
36. Brubaker, W. Rogers (1985) Rethinking Classical Theory: The Sociological Vision of Pierre Bourdieu. Theory and Society 14: 745–75.
37. Brubaker, W. Rogers (1992) Citizenship and Nationhood in France and Germany. Cambridge, MA: Harvard University Press.
38. Bruni, Frank (2005) The Contemporary Dining Scene, Est. 1985. The New York Times, Dining Out section (October 12), F1 & F4.
39. Bubinas, Kathleen (2003) The Commodification of Ethnicity in an Asian Indian Economy in Chicago. City and Society 15: 195–223.
40. Burros, Marian (1984) What Alice Taught Them: Disciples of Chez Panisse. The New York Times September 26, C1.
41. Burton, Marda and W. Kenneth Holditch (2004) Galatoire’s: Biography of a Bistro. Athens, GA: Hill Street Press.
42. Burton, Nathaniel and Rudy Lombard (1978) Creole Feast: 15 Master Chefs of New Orleans Reveal Their Secrets. New York: Random House.
43. Caplan, Pat (ed.) (1997) Food, Health, and Identity. London: Routledge.
44. Carrier, James (1990) Gifts in a World of Commodities: The Ideology of the Perfect Gift in American Society. Social Analysis 29: 19–37.
45. Carrier, James (1995) Gifts and Commodities: Exchange and Western Capitalism since 1700. New York: Routledge.
46. Carsten, Janet (1995) The Substance of Kinship and the Heat of the Hearth: Feeding, Personhood and Relatedness among Malays in Pulau Langkawi. American Ethnologist 22: 223–41.
47. Carter, Donald Martin (1997) States of Grace: Senegalese in Italy and the New European Immigration. Minneapolis, MN: University of Minnesota Press.
48. Castañeda, Quetzil (1996) In The Museum Of Maya Culture: Touring Chichén Itzá. Minneapolis, MN: University of Minnesota Press.
49. Castelvetro, Giacomo (1989) The Fruits, Herbs and Vegetables of Italy, trans. and annotated by Gillian Riley. London and New York: Viking.
50. Castles, Stephen and Mark Miller (2003) The Age of Migration: International Popular Movements in the Modern World. London: Palgrave.
51. Chang, K. C. (ed.) (1977) Food in Chinese Culture: Anthropological and Historical Perspectives. New Haven, CT: Yale University Press.
52. Chee, Bernadine Wai Larn (2006) Beyond Native Place Identity in China: Valuation, Agency, and Household Registration in a Beijing Restaurant. Ph.D. dissertation, Department of Anthropology, Harvard University.
53. Chen, Tina Mai (2003) Proletarian White and Working Bodies in Mao’s China. Positions: East Asia Cultures Critique 11(2): 361–93.
54. Cohen, Leah Hagen (1997) Glass, Paper, Beans: Revelations on the Nature and Value of Ordinary Things. New York: Currency Paperback.
55. Cohen, Marilyn (1991) Petty Commodity Producers in Tullylish, 1690–1825, Marxist Approaches in Economic Anthropology: Monographs in Economic Anthropology, No. 9, ed. Alice Littlefield and Hill Gates, pp. 37–64. Lanham, MD: University Press of America.
56. Collin, Richard H. (1970) The New Orleans Underground Gourmet. New York: Simon and Schuster.
57. Counihan, Carole (2004) Around the Tuscan Table: Food, Family and Gender in Twentieth-Century Florence. London: Routledge.
58. Counihan, Carole and Penny Van Esterik (eds) (1997) Food and Culture: A Reader. New York: Routledge.
59. Crang, Philip (1994) It’s Showtime: On the Workplace Geographies of Display in a Restaurant in Southeast England. Environment and Planning D: Society and Space 12: 675–704.
60. Cummings, Richard Osborn (1970) The American and His Food. New York: Ayer.
61. David, Elizabeth (1960) French Provincial Cookery. New York: Penguin.
62. Dávila, Arlene (1997) Sponsored Identities: Cultural Politics in Puerto Rico. Philadelphia: Temple University Press.
63. Dela Cruz, Donovan and Jodi Endo Chai (2002) The Okazu Guide; Oh, ‘Cause You Hungry!’. Honolulu: Watermark Publishing.
64. Denker, Joel (2003) The World on a Plate: A Tour through the History of America’s Ethnic Cuisines. Boulder, CO: Westview Press.
65. DeNora, Tia (2000) Music in Everyday Life. Cambridge: Cambridge University Press.
66. Diner, Hasia R. (2001) Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration. Cambridge, MA: Harvard University Press.
67. Dornenburg, Andrew and Karen Page (2003) Becoming a Chef, revised edn. Hoboken, NJ: John Wiley & Sons.
68. Douglas, Mary (1976) Purity and Danger: An Analysis of Concepts of Pollution and Taboo. London: Routledge.
69. Douglas, Mary (1992) Risk and Blame: Essays in Cultural Theory. New York: Routledge.
70. Douglas, Mary (1997) Deciphering a Meal. In Food and Culture; A Reader. ed. Carole Counihan and Penny Van Esterik, pp. 36–54. New York: Routledge.
71. Duffy, Richard (1909) New York at the Table. Putnam’s 5(5): 567 (February).
72. Duneier, Mitchell (1992) Slim’s Table: Race, Respectability, and Masculinity. Chicago: University of Chicago Press.
73. Easterling, Mickey (2002) Letter to Galatoire’s. http://www.welovegilberto.com/Galatoires/12.pdf.
74. Elie, Lolis Eric (1997) Blackened? Try Tarred. The Times-Picayune May 12.
75. Erickson, Karla (2004) Bodies at Work: Performing Service in American Restaurants. Space and Culture 7: 76–89.
76. Esteva, Gustavo and Madhu Suri Prakash (1998) Grassroots Postmodernism: Remaking the Soil of Cultures. New York: Zed Books.
77. Fantasia, Rick (1995) Fast Food in France. Theory and Society 24(2): 201–43.
78. Farquhar, Judith (2002) Appetites: Food and Sex in Post-Socialist China. Durham, NC: Duke University Press.
79. Ferguson, Priscilla Parkhurst (2004) Accounting for Taste: The Triumph of French Cuisine. Chicago: University of Chicago Press.
80. Ferguson, Priscilla Parkhurst and Sharon Zukin (1998 The Careers of Chefs. In Eating Culture. ed. Ron Scapp and Brian Seitz, pp. 92–111. Albany, NY: SUNY Press.
81. Ferrero, Sylvia (2002) Comida Sin Par. Consumption of Mexican Food in Los Angeles: “Foodscapes” in a Transnational Consumer Society. In Food Nations: Selling Taste in Consumer Societies, ed. Warren Belasco and Philip Scranton, pp. 194–219. New York: Routledge.
82. Filippini, Alessandro (1889) The Table. New York: Charles Webster.
83. Fine, Gary Alan (1996) Kitchens: The Culture of Restaurant Work. Berkeley, CA: University of California Press.
84. Finkelstein, Joanne (1989) Dining Out: A Sociology of Modern Manners. New York: NYU Press.
85. Fitzmorris, Tom (1996) The Eclectic Guide to New Orleans. Birmingham, AL: Menasha Ridge Press.
86. Florida, Richard (2002) The Rise of the Creative Class. New York: Basic Books.
87. Fussell, Paul (1988) Travel, Tourism and “International Understanding”. In Thank God for the Atom Bomb. ed. Paul Fussell, pp. 151–76. New York: Summit Books.
88. Gabaccia, Donna R. (1998) We Are What We Eat. Ethnic Food and the Making of Americans. Cambridge, MA: Harvard University Press.
89. Galatoire, Leon (1994) Galatoire’s Cookbook. Gretna, LA: Pelican Publishing.
90. Gatta, Mary Lizabeth (2002) Juggling Food and Feelings: Emotional Balance in the Workplace. Lanham, MD: Lexington Books.
91. Ginsberg, Debra (2001) Waiting: The True Confessions of a Waitress. New York: HarperCollins.
92. Girardelli, Davide (2004) Commodified Identities: The Myth of Italian Food. Journal of Communication Inquiry 28: 307–24.
93. Gladney, Dru (1994) Representing Nationality in China: Refiguring Majority/Minority Identities. Journal of Asian Studies 53(1): 92–123.
94. Glick Schiller, Nina (1998) Transmigrants and Nation-states: Something Old and Something New in the U.S. Immigrant Experience. In The Handbook of International Migration: The American Experience, ed. Charles Hirschman, Philip Kasinitz and Josh Dewind, pp. 94–119. New York: Russell Sage Foundation.
95. Glick Schiller, Nina, Linda Basch and Cristina Szanton Blanc (eds) (1992) Toward a Transnational Perspective on Migration: Race, Class, Ethnicity and Nationalism Reconsidered. New York: New York Academy of Sciences.
96. Globe and Mail (2004) China Rising October 23.
97. Gluckman, Max (1955) Custom and Conflict in Africa. Oxford: Blackwell.
98. Goffman, Erving (1959) The Presentation of Self in Everyday Life. New York: Anchor Books.
99. Goffman, Erving (1967) Interaction Ritual. New York: Doubleday & Company.
100. Goffman, Erving (1969) Where the Action Is. London: Allen Lane.
101. Goffman, Erving (1973) Role Distance. In People in Places: The Sociology of the Familiar, ed. Arnold Birenbaum and Edward Sagarin. New York: Praeger Publishers.
102. Gold, Thomas, Bough Guthrie and David Wank (eds) (2002) Social Connections in China: Institutions and the Changing Nature of Guanxi. London: Cambridge University Press.
103. Goody, Jack (1982) Cooking, Cuisine and Class: A Study in Comparative Sociology. Cambridge: Cambridge University Press.
104. Graeber, David (2001) Toward an Anthropological Theory of Value: The False Coin of Our Own Dreams. New York: Palgrave.
105. Granovetter, Mark S. (1995) The Economic Sociology of Firms and Entrepreneurs. In Economic Sociology of Immigration, ed. Alejandro Portes, pp. 128–65. New York: Russell Sage.
106. Greenhalgh, Susan (1994) De-Orientalising the Chinese Family Firm. American Ethnologist 21 (4): 746–75.
107. Habermas, Jurgen (1989) The Structural Transformation of the Public Sphere. Cambridge, MA: MIT Press.
108. Hall, Elaine (1993) Waitering/Waitressing: Engendering the Work of Table Servers. Gender and Society 7: 329–46.
109. Hall, Trish (1993) Family Tree Nurtures a New Generation of Chefs. The New York Times April 14, C1.
110. Hamilton, Gary G. (ed.) (1996) Asian Business Networks. Berlin/New York: Walter de Gruyter.
111. Hannerz, Ulf (1996) Transnational Connections. London: Routledge.
112. Harbottle, Lynn (1997) Fast Food/Spoiled Identity: Iranian Migrants in the British Catering Trade. In Food, Health, and Identity, ed. Pat Caplan, pp. 87–110. London/New York: Routledge.
113. Harris, Mary (1995) Waiters, Customers and Service: Some Tips about Tipping. Journal of Applied Social Psychology 25: 725–44.
114. Hart, Keith (2005) The Hit Man’s Dilemma: Business, Personal and Impersonal. Chicago: Prickly Paradigm Press.
115. Harvey, David (1989) The Condition of Postmodernity: An Enquiry into the Origins of Cultural Change. Oxford: Blackwell.
116. Heffernan, William and Mary Hendrickson (2005) Concentration of Agricultural Markets http://www.foodcircles.missouri.edu/CRJanuary05.pdf
117. Herrmann, Gretchen M. (1997) Gift or Commodity: What Changes Hands in the U.S. Garage Sale? American Ethnologist 24: 910–30.
118. Herzfeld, Michael (1985) The Poetics of Manhood: Contest and Identity in a Greek Mountain Village. Princeton, NJ: Princeton University Press.
119. Herzfeld, Michael (1986) Within and Without: The Category of ‘Female’ in the Ethnography of Modern Greece. In Gender and Power in Rural Greece, ed. Jill Dubisch, pp. 215–34 Princeton, NJ: Princeton University Press.
120. Herzfeld, Michael (1987) “As in Your Own House”: Hospitality, Ethnography, and the Stereotype of Mediterranean Society. In Honor and Shame and the Unity of the Mediterranean, ed. David D. Gilmore, pp. 75–89. Washington, DC: AAA Publications.
121. Hess, John and Karen Hess (1977) The Taste of America. Harmondsworth: Penguin.
122. Hochschild, Arlie Russell (1983) The Managed Heart: Commercialization of Human Feeling. Berkeley, CA: University of California Press.
123. Hoebel, Anderson (1954) The Law of Primitive Man. Cambridge, MA: Harvard University Press.
124. Hoffman, Lisa (2001) Guiding College Graduates to Work: Social Constructions of Labor Markets in Dalian. In China Urban: Ethnographies of Contemporary Culture, ed. Nancy Chen, Constance Clark, Suzanne Gottschang and Lyn Jeffery, pp. 43–66. Durham, NC: Duke University Press.
125. Holditch, W. Kenneth (2002) Letter to Galatoire’s. http://www.welovegilberto.com/Galatoires/13.pdf.
126. Hong, Paul (1999) The Indian Restaurant and the (In)-Visibility of Ethnicity in London, Ontario. Master’s Thesis, University of Western Ontario.
127. Howe, Alyssa Cymene (2001) Queer Pilgrimage: The San Francisco Homeland and Identity Tourism. Cultural Anthropology 16(1): 35–61.
128. Howes, David (2003) Sensual Relations: Engaging the Senses in Culture and Social Theory. Ann Arbor, MI: University of Michigan Press.
129. Hubbard, Amy, A. Tsuji, Christine Williams and Virgilio Seatriz, Jr. (2003) Effects of Touch on Gratuities Received in Same-Gender and Cross-Gender Dyads. Journal of Applied Social Psychology 33: 2427–8.
130. Hubbert, Jennifer (2003) Signs of the Modern: Intellectual Authority, Pain, and Pleasure in Reform China. In Trans-Pacific Relations: America, Europe, and Asia in the Twentieth Century, ed. Richard Jensen, Jon Davidann, and Yoneyuku Sugita, pp. 269–91. Westport, CT: Praeger Publishers.
131. Hubbert, Jennifer (2006) (Re)collecting Mao: Memory and Fetish in Contemporary China, American Ethnologist 33(2): 145–61.
132. Ignatiev, Noel (1995) How The Irish Became White. New York: Routledge.
133. Ikels, Charlotte (1989) Becoming a Human Being in Theory and Practice: Chinese Views of Human Development. In Comparative Perspectives on Age Structuring in Modern Societies, ed. David Kertzer and K. Warner Schaie, pp. 109–34. Hillsdale, NJ: Lawrence Erlbaum Associates.
134. Jenkins, Nancy Harmon (1994) Choice Tables: Boston Chefs: A Family Tree. New York Times January 9, Section 5, p. 6.
135. Jenner, W. J. F. (ed.) (1988) China: A Photohistory, 1937–1987. New York: Pantheon.
136. Jochnowitz, Eve (1999) Feasting on the Future: Foods of the World of Tomorrow at the New York World’s Fair of 1939–40. Performance Research 4(1): 110–20.
137. Jochnowitz, Eve (2000) Send a Salami to Your Boy in the Army. In Remembering the Lower East Side, ed. Hasia Diner, Jeffrey Shandler and Beth Wenger, pp. 215–25. Bloomington, IN: University of Indiana Press.
138. Jochnowitz, Eve (2004) Flavors of memory. In L. Long (ed.), Culinary Tourism. Lexington, KY: University of Kentucky Press.
139. Johns, P. S. (1999) Balsamico!, Berkeley, CA: Ten Speed Press.
140. Kahn, Herman (1979) World Economic Development; 1979 and Beyond. London: Croom Helm.
141. Kalcik, Susan (1984) Ethnic Foodways in America: Symbol and the Performance of Identity. In Ethnic and Regional Foodways in the United States; The Performance of Group Identity, ed. Linda Brown and Kay Mussell, pp. 37–65. Knoxville, TN: University of Tennessee Press.
142. Kao, John (1993) The World Wide Web of Chinese Business. Harvard Business Review March–April: 24–37.
143. Kasinitz, Phillip, Aviva Zeltzer-Zubida, and Zoya Simakhodskaya (2001) The Next Generation: Russian Jewish Young Adults in Contemporary New York. Working Paper #178. New York: Russell Sage Foundation.
144. Kirschenbaum, Jacob (1939) Amerike: Dos Land Fun Vunder [America: The Land of Wonder]. Warsaw: Kh. Brzoza.
145. Kirshenblatt-Gimblett, Barbara (1998) Destination Culture: Tourism, Museums, and Heritage. Berkeley, CA: University of California Press.
146. Kirshenblatt-Gimblett, Barbara (2004) Foreword. In Culinary Tourism. ed. Lucy Long, pp. xi–xiv. Lexington, KY: University Press of Kentucky.
147. Kishimoto, Fukuko (2006) From Restaurant Nippon and Kaiseki Ryori to Megu and Japanese Fusion Food: A Brief History of Japanese Restaurants in New York City. Master’s Thesis, Food Studies, New York University.
148. Koh, Tommy (1993) Ten Asian Values that Help East Asia’s Economic Progress, Prosperity. Straits Times (Singapore) 14: 7.
149. Krogstad, Anne (2004) From Chop Suey to Sushi, Champagne, and VIP Lounges: Culinary Entrepreneurship through Two Generations. Social Analysis 48(1): 196–217.
150. Kugelmass, Jack (1990) Green Bagels: An Essay on Food, Nostalgia, and the Carnivalesque. YIVO Annual 19: 57–80.
151. Kuh, Patric (2001) The Last Days of Haute Cuisine. New York: Viking.
152. Kulick, Don and Anne Meneley (2005) Fat: The Anthropology of an Obsession. New York: Penguin.
153. Kurlansky, Mark (1997) Cod: A Biography of the Fish that Changed the World. New York: Walker and Company.
154. Kurlansky, Mark (2002) Salt: A World History. New York: Walker and Company.
155. Lagasse, Emeril (1996) Louisiana Real and Rustic. New York: William Morrow.
156. Landa, Janet (1981) A Theory of the Ethnically Homogenous Middleman Group: An Institutional Alternative to Contract Law. Journal of Legal Studies 10: 349–62.
157. Lane, J. F. (2000) Pierre Bourdieu: A Critical Introduction. London: Pluto Press.
158. Laner, Mary Riege, Morris Axelrod and Roy H. Laner (1979) Sex and the Single Check: The Patron/Server Relationship. Pacific Sociological Review 22, No. 3 (July): 382–400.
159. Latham, Robert and William Matthews (eds) (1970–83) The Diary of Samuel Pepys, 11 vols. London: Bell and Hyman.
160. Latour, Bruno (1993) We Have Never Been Modern. Cambridge, MA: Harvard University Press.
161. Laurier, Eric, Angus Whyte and Kathy Buckner (2001) An Ethnography of a Neighbourhood Café: Informality, Table Arrangements and Background Noise. Journal of Mundane Behavior 2(2). Available URL: http://mundanebehavior.org/index2.htm
162. Legge, James (1996) I Ching: Book of Changes, trans. James Legge, New York: Gramercy Books.
163. Leidner, Robin (1993) Fast Food, Fast Talk: Service Work and the Routinization of Everyday Life. Berkeley, CA: University of California Press.
164. Leitch, Alison (2003) Slow Food and the Politics of Pork Fat: Italian Food and European Identity. Ethnos 68(4): 437–62.
165. Lem, Winnie (1997) Cultivating Dissent: Work, Identity and Praxis in Rural Languedoc. Albany, NY: State University of New York Press.
166. Lem, Winnie (2008) Migrants, Mobilization and the Making of Neoliberal Citizens in Contemporary France. In Special Section “Migrants, Mobility and Mobilization.” ed. Pauline Gardiner Barber and Winnie Lem, Focaal – European Journal of Anthropology, forthcoming.
167. Lemon, Alaina (1998) Your Eyes Are Green Like Dollars: Counterfeit Cash, National Substance and Currency Apartheid in 1990s Russia. Cultural Anthropology 13: 22–55.
168. Levenstein, Harvey (1988) Revolution at the Table: The Transformation of the American Diet. New York: Oxford University Press.
169. Levenstein, Harvey (1989) Two Hundred Years of French Food in America. Journal of Gastronomy 5(1): 66–89.
170. Levenstein, Harvey (1994) Paradox of Plenty: A Social History of Eating in Modern America. New York: Oxford University Press.
171. Levenstein, Harvey (2003a) The American Response to Italian Food, 1880–1930. In Food in the USA, ed. Carole M. Counihan, pp. 75–90. New York: Routledge.
172. Levenstein, Harvey (2003b) Paradox of Plenty: A Social History of Eating in Modern America, rev. edn. Berkeley, CA: University of California Press.
173. Lew, Roland (2004) The China Dossier. Le monde diplomatique, October 2004.
174. Li, Minghuan (1999) To Get Rich Quickly in Europe!: Reflections on Migration and Motivation in Wenzhou. In Internal and International Migration, ed. Frank N. Pieke and Hein Mallee. London: Curzon.
175. Li, Peter (1993) Chinese Investment and Business in Canada: Ethnic Entrepreneurship Reconsidered. Pacific Affairs 62: 219–43.
176. Li, Peter (2001) Immigrants’ Propensity to Self-Employment: Evidence from Canada. International Migration Review 35(14): 1106–23.
177. Lieberson, Stanley (2000) A Matter of Taste. How Names, Fashions, and Culture Change. New Haven, CT: Yale University Press.
178. Liechty, Mark (2005) Carnal Economies: The Commodification of Food and Sex in Kathmandu. Cultural Anthropology 20(1): 1–38.
179. Lien, Marianne Elisabeth and Brigitte Nerlich (eds) (2004) The Politics of Food. Oxford: Berg.
180. Light, Ivan (1972) Ethnic Enterprise in America: Business and Welfare among Chinese, Japanese, and Blacks. Berkeley, CA: University of California Press.
181. Light, Ivan and S. J. Gold (2000) Ethnic Economies. San Diego: Academic Press.
182. Litzinger, Ralph (2000) Other Chinas: The Yao and the Politics of National Belonging. Durham, NC: Duke University Press.
183. Liu, Yia-Ling (1992) Reform from Below: The Private Economy and Local Politics in the Rural Industrialization of Wenzhou. China Quarterly 130: 293–316.
184. Live, Yu-Sion (1998) The Chinese Community in France. In The Chinese in Europe, ed. Gregor Benton and Frank Pieke, pp. 96–124. New York: St Martin’s Press.
185. Lloyd, Timothy (1981) The Cincinnati Chili Culinary Complex. Western Folklore 40(1): 28–40.
186. Lockwood, William G. and Yvonne R. Lockwood (2000) Continuity and Adaptation in Arab American Foodways. In Arab Detroit: From Margin to Mainstream, ed. Nabeel Abraham and Andrew Shryock, pp. 515–54. Detroit, MI: Wayne State University Press.
187. Long, Lucy (1998) Culinary Tourism: A Folkloristic Perspective on Eating and Otherness. Southern Folklore 35(3): 181–204.
188. Los Angeles Times (1897) New York Greeks. May 23, p. 19.
189. Lovell-Troy, Lawrence (1990) The Social Basis of an Ethnic Enterprise: Greeks in the Pizza Business. New York: Taylor & Francis.
190. Lowry, Helen Bullitt (1921) The Old World in New York. New York Times (April 3), p. 37.
191. Lutz, Brobson (2002) In Closing: An Email Exchange Between Two New Orlenians. In Letter to Galatoire’s. http://www.welovegilberto.com/Galatoires/121.pdf
192. Lynn, Michael (2000) National Personality and Tipping Customs. Personality and Individual Differences 28: 395–404.
193. Lynn, Michael (2004) Ethnic Differences in Tipping: A Matter of Familiarity with Tipping Norms. Cornell Hotel and Restaurant Administration Quarterly 45: 12–22.
194. Lynn, Michael and Bibi Latane (1984) The Psychology of Restaurant Tipping. Journal of Applied Social Psychology 14: 549–61.
195. Lynn, Michael and K. Mynier (1993) Effect of Server Posture on Restaurant Tipping. Journal of Applied Social Psychology 23: 678–85.
196. McCaffety, Kerri (2002) Etouffée, Mon Amour: The Great Restaurants of New Orleans. Gretna, LA: Pelican.
197. MacClancey, J. V. (Forthcoming) Expressing Identities in the Basque Arena. Oxford: James Currey Ltd (in press).
198. Malaby, Thomas M. (2003) Gambling Life: Dealing in Contingency in a Greek City. Urbana, IL: University of Illinois Press.
199. Manzo, Joseph T. (1998) From Pushcart to Modular Restaurant: The Diner on the Landscape. In The Taste of American Place: A Reader on Regional and Ethnic Foods, ed. Barbara G. Shortridge and James R. Shortridge. New York: Rowman & Littlefield.
200. Markowitz, Fran (1993) A Community in Spite of Itself: Soviet Jewish Émigrés in New York. Smithsonian Series in Ethnographic Inquiry. Washington, DC: Smithsonian Institution Press.
201. Mars, Gerald and Peter Mitchell (1976) Room for Reform: Industrial Relations in the Hotel Industry. Milton Keynes: The Open University Press.
202. Mars, Gerald and Michael Nicod (1984) The World of Waiters. London: George Allen & Unwin.
203. Mars, Gerald, Bryant, Don and Peter Mitchell (1979) Manpower Problems in the Hotel Industry. Farnborough: Saxon House.
204. Martens, Lydia and Alan Warde (1997) Urban Pleasure?: On the Meaning of Eating Out in a Northern City. In Food, Health, and Identity, ed. Pat Caplan, pp. 131–50. New York: Routledge.
205. Massey, Douglas et al. (1993) Theories of International Migration: A Review and Appraisal. Population and Development Review 19(3): 431–46.
206. Meigs, Anna (1984) Food, Sex and Pollution: A New Guinea Religion. New Brunswick, NJ: Rutgers University Press.
207. Mennell, Stephen (1996) All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. Urbana, IL: University of Illinois Press.
208. Merriam Webster’s Collegiate Dictionary. 10th edn, retrieved March 1, 2003 from the World Wide Web: http://onelook.com.
209. Miele, Mara and Jonathan Murdoch (2002) The Practical Aesthetics of Traditional Cuisines: Slow Food in Tuscany. Sociologia Ruralis 42(4): 312–28.
210. Mintz, Sidney (1985) Sweetness and Power: The Place of Sugar in Modern History. New York: Viking.
211. Mintz, Sidney (1996) Tasting Food, Tasting Freedom. Boston: Beacon Press.
212. Mintz, Sidney (2002) Food and Eating: Some Persisting Questions. In Food Nations: Selling Taste in Consumer Societies, ed. W. Belasco and P. Scranton, pp. 24–32. London: Routledge.
213. Moore, Mick (1997) Societies, Polities and Capitalists in Developing Countries: A Literature Survey. Journal of Development Studies 33(3): 287–362.
214. Morgan, Helen (1935) Our Wide Taste in Food. New York Times October 13, p. SM17.
215. Mullener, Elizabeth (1998) The Palace Guard. The Times-Picayune June 6, National, p. 1.
216. Murphy, Rachel (2002) How Migrant Labor is Changing Rural China. Cambridge: Cambridge University Press.
217. Narayan, Uma (1995) Eating Cultures: Incorporation, Identity, and Indian Food. Social Identities 1: 63-86.
218. National Restaurant Association (1985) Restaurant Industry Operations Report 1984. Washington, DC: NRA.
219. National Restaurant Association (1992) Restaurant Industry Operations Report 1991. Washington, DC: NRA.
220. National Restaurant Association (1999) Ethnic Food. Washington, DC: NRA.
221. National Restaurant Association (2001) Restaurant Industry Operations Report 2000. Washington, DC: NRA.
222. National Restaurant Association (2003) Restaurant Spending 2003. National Restaurant Association report. www.restaurant.org/research/consumer/spending. cfm.
223. National Restaurant Association (2004) Restaurant Industry Operations Report 2003. Washington, DC: NRA.
224. Nestle, Marion (2002) Food Politics: How the Food Industry Influences Nutrition and Health. Berkeley, CA: University of California Press.
225. New York Times (1862) Delmonico’s New Restaurant. April 7, 1862, p. 5.
226. New York Times (1873) Naples in Italy. January 4, 1873, p. 4.
227. New York Times (1873) German Restaurants. January 19, 1873, p. 5.
228. New York Times (1881) Beefsteak in Rome. December 5, 1881, p. 3
229. Nolan, Peter and Dong Furen (eds) (1991) Market Forces in China: Competition and Small Business - The Wenzhou Debate. London: Zed Books.
230. Ohira, Rod (1999) Okazuya Leaves Sweet Memories. Honolulu Star-Bulletin January 4: A4.
231. Ohnuki-Tierney, Emiko (1993) Rice as Self: Japanese Identities Through Time. Princeton, NJ: Princeton University Press.
232. Oi, Cynthia (1999a) A Day at Fukuya, the Food’s in the Making Well Before Dawn. Honolulu Star-Bulletin March 3: D1, D6.
233. Oi, Cynthia (1999b) Much Ado About Okazu. Honolulu Star-Bulletin March 3: D1, D6.
234. O’Keefe, Kevin (2005) The Average American: The Extraordinary Search for the Nation’s Most Ordinary Citizen. New York: Public Affairs.
235. Ong, Aihwa and Donald Nonini (eds) (1997) Ungrounded Empires: The Cultural Politics of Chinese Transnationalism. New York: Routledge.
236. Ongwat, Pareena (2006) Let’s Have Thai Tonight: Exploring Thai Restaurants in New York City. Master’s Thesis, Food Studies, New York University.
237. Ory, Pascal (1996) Gastronomy. In Realms of Memory: The Construction of the French Past, II: Traditions, ed. Pierre Nora and D. Lawrence Kritzman, pp. 443–67. New York: Columbia University Press.
238. Owings, Alison (2002) Hey Waitress! The USA from the Other Side of the Tray. Berkeley, CA: University of California Press.
239. Pairault, Thierry (1990) L’intégration silencieuse: La Petite Entreprise Chinoise en France. Paris: l’Harmattan.
240. Parkins, Wendy and Geoffrey Craig (2006) Slow Living. Oxford: Berg.
241. Parris, Kirsten (1993) Local Initiative and National Reform: The Wenzhou Model of Development. China Quarterly 134: 242–63.
242. Paules, Greta Foff (1991) Dishing It Out: Power and Resistance Among Waitresses in a New Jersey Restaurant. Princeton, NJ: Princeton University Press.
243. Pillsbury, Richard (1987) From Hamburger Alley to Hedgerose Heights: Toward a Model of Restaurant Location Dynamics. The Professional Geographer 39(3): 326–44.
244. Portes, Alejandro (ed.) (1995) The Economic Sociology of Immigration. Essays on Networks, Ethnicity, and Entrepreneurship. New York: Russell Sage Foundation.
245. Povinelli, Elizabeth (1993) Labor’s Lot: The Power, History, and Culture of Aboriginal Action. Chicago: University of Chicago Press.
246. Pressey, Debra (1990) Other Landowners Also See Area’s Potential. Champaign News Gazette May 6: C8.
247. Prewitt, Milford (2000) Not For Men Only: Fine Dining Urged To Hire Females. Nation’s Restaurant News July 24, p. 1.
248. Probyn, Elspeth (2004) Eating for a Living: A Rhizo-ethology of Bodies. In Cultural Bodies: Ethnography and Theory, ed. H. Thomas and J. Ahmed, pp. 215–40. London: Blackwell.
249. Rascoll, Charles (2004) Personal Communications. Hyde Park, NY: CIA Chef.
250. Ray, Krishnendu (1998) Meals, Migration and Modernity: Domestic Cooking and Bengali Indian Ethnicity in the United States. Amerasia 24(1): 105–27.
251. Ray, Krishnendu (2004) The Migrant’s Table. Meals and Memories in BengaliAmerican Households. Philadelphia: Temple University Press.
252. Ray, Krishnendu (2006) Feeding Modern Desires. Seminar 566 (October): 30–4, Delhi, India.
253. Ray, Krishnendu (2007) Domesticating Cuisine. Food and Aesthetics on American Television. Gastronomica. 7(1): 50–63.
254. Reardon, Joan (1994) M. F. K. Fisher, Julia Child, and Alice Waters: Celebrating the Pleasures of the Table. New York: Harmony.
255. Redding, Gordon (1990) The Spirit of Chinese Capitalism. Berlin/New York: Walter de Gruyter.
256. Regis, Helen (2001) Blackness and the Politics of Memory in the New Orleans Second Line. American Ethnologist 28(4): 752–77.
257. Reiter, Ester (1997) Making Fast Food. Montreal: McGill-Queens University Press.
258. Restaurant News (2004) Refining the Family Focus. August 23: 16–18.
259. Rind, B. and D. Strohmetz (1999) Effects on Restaurant Tipping of a Helpful Message Written on the Back of Customers’ Checks. Journal of Applied Social Psychology 29: 139–44.
260. Ritzer, George (1991) The McDonaldization of Society. Thousand Oaks, CA: Pine Forge Press.
261. Ritzer, George (2002) Credit Cards, Fast Food Restaurants, and Rationalization. In McDonaldization: The Reader, ed. George Ritzer, pp. 178–84. Thousand Oaks, CA: Pine Forge Press.
262. ROC-NY (The Restaurant Opportunities Center of New York) (2005) Behind the Kitchen Door. New York: The Restaurant Opportunities Center of New York.
263. Rodrigue, Melvin (2005) Galatoire’s Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant. New York: Clarkson Potter.
264. Root, Waverley (1992) The Food of France. New York: Vintage.
265. Root, Waverley and Richard de Rochemont (1976) Eating in America: A History. New York: Ecco Press.
266. Rosa, Craig (1997) Shmura Matsoh Baking in Crown Heights Brooklyn: A Proselytourist Production. Master’s Thesis, New York University.
267. Rose, Chris (2002) Fine Whining. The Times-Picayune July 16, Living, p. 1.
268. Roseberry, William (1986) The Ideology of Domestic Production. Special Issue “Petty Commodity Production,” ed. Gavin Smith and Jonathan Barker. Labor Capital and Society 19(1): 70–93.
269. Roseman, Sharon (2004) Bioregulation and Comida Caseira in Rural Galicia, Spain. Identities: Global Studies in Culture and Power 2(1): 9–37.
270. Ruggles, Steven et al. (2004) Integrated Public Use Microdata Series [IPUMS]: Version 3.0, Machine-Readable Database. Minneapolis, MN: Minnesota Population Center. Available at http://www.ipums.org
271. San Francisco Chronicle (1991) Chez Panisse: The Restaurant’s Alumni Blaze Their Own Trails. August 21, Food, Z1.
272. Sassen, Saskia (1995) Immigration and Local Labor Markets. In Economic Sociology of Immigration, ed. Alejandro Portes, pp. 87–127. New York: Russell Sage.
273. Sausmikat, Nora (1999) Female Autobiographies from the Cultural Revolution: Returned Xiaxiang Educated Women in the 1990s. In Internal and International Migration: Chinese Perspectives, ed. Frank N. Pieke and Hein Mallee, pp. 297– 314. London: Curzon Press.
274. Scapp, Ron and Brian Seitz (eds) (1998) Eating Culture. Albany, NY: State University of New York Press.
275. Schechner, Richard (1985) Between Theater and Anthropology. Philadelphia: University of Pennsylvania Press.
276. Schein, Louisa (2000) Minority Rules: The Miao and the Feminine in China’s Cultural Politics. Durham, NC: Duke University Press.
277. Scher, Philip (2002) Copyright Heritage: Preservation, Carnival and the State in Trinidad. Anthropological Quarterly 75(3): 453-84.
278. Schweder, Richard A. (2003) Why Do Men Barbecue? Recipes for Cultural Psychology. Cambridge, MA: Harvard University Press.
279. Seligman, Dan (1998) Why do you leave tips? Forbes 14: 138–40.
280. Sennett, Richard (1976) The Fall of Public Man. Cambridge: Cambridge University Press.
281. Seremetakis, C. Nadia (1994) The Memory of the Senses, Part I: Marks of the Transitory. In The Senses Still: Perception and Memory as Material Culture in Modernity, ed. C. N. Seremetakis, pp. 1–18. Chicago: University of Chicago Press.
282. Sereni, Emilio (1997) History of the Italian Landscape, trans. R. Burr Litchfield. Princeton, NJ: Princeton University Press.
283. Shamir, Boas (1984) Between Gratitude and Gratuity: An Analysis of Tipping. Annals of Tourism Research 11: 59–78.
284. Shelton, A. (1990) A Theatre for Eating, Looking and Thinking: The Restaurant as Symbolic Space. Sociological Spectrum 10: 507–26.
285. Shriver, Jerry (2002) Delicious food fight embroils New Orleans. USA Today. Life: 1D.
286. Shternshis, Anna (2001) Kosher and Soviet: Jewish Cultural Identity in the Soviet Union, 1917–41. Ph.D. dissertation, Oxford University.
287. Shteyngart, Gary (2004) My Leningrad on the Hudson. Gourmet March: 136–41, 170.
288. Simon, Scott (2002) Gene Bourg discusses Galatoire’s Restaurant in New Orleans and the firing of a waiter over claims of sexual harassment. July 13, Weekend Edition Saturday, National Public Radio.
289. Simoons, Frederick (1991) Food in China: A Cultural and Historical Inquiry. Boston: CRC Press.
290. Smart, Alan and Josephine Smart (eds) (2005) Petty Capitalists and Globalization: Flexibility, Entrepreneurship and Economic Development. Albany, NY: State University of New York Press.
291. Smart, Josephine (2003) Ethnic Entrepreneurship, Transmigration, and Social Integration: An Ethnographic Study of Chinese Restaurant Owners in Rural Western Canada. Urban Anthropology 32: 311–42.
292. Smith, Andrew (2005) The French Culinary Influence in America since World War II. Unpublished manuscript owned by Krishnendu Ray.
293. Soloveitchik, Haym (1994) Rupture and Reconstruction: The Transformation of Contemporary Orthodoxy. Tradition 28(4).
294. Spang, Rebecca (2000) The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Cambridge, MA: Harvard University Press.
295. Speer, T. (1997) The Give and Take of Tipping. American Demographics 19: 51–4.
296. Spindel, Carol (2002) Dancing at Halftime. New York: NYU Press.
297. Spradley, James and Brenda Mann (1975) The Cocktail Waitress: Woman’s Work in a Man’s World. New York: John Wiley & Sons.
298. Stanley, Thomas J. and William D. Danko (1996) The Millionaire Next Door. The Surprising Secrets of America’s Wealthy. New York: Pocket Books.
299. Staub, Shalom (1989) Yemenis in New York City: The Folklore of Ethnicity. Philadelphia: The Balch Institute Press.
300. Steinberg, Stephen (1989) The Ethnic Myth. Race, Ethnicity, and Class in America. Boston: Beacon Press.
301. Stephenson, Peter H. (1989) Going to McDonald’s in Leiden: Reflections on the Concept of Self and Society in the Netherlands. Ethos 17(2): 226–47.
302. Sterne, Jonathan (1997) Sounds Like the Mall of America. Ethnomusicology 41: 22–50.
303. Stewart, Kathleen (1996) A Space on the Side of the Road: Cultural Poetics in an “Other” America. Princeton, NJ: Princeton University Press.
304. Su, Xiaokang and Luxiang Wang (eds) (1992) Deathsong of the River: A Reader’s Guide to the Chinese TV Series He Shang, trans. Richard Bodman and Pin Wan, Cornell East Asia Series. Ithaca, NY: Cornell University Press.
305. Surowiecki, James (2005) The Financial Page: Check, Please. The New Yorker September 5: 58.
306. Sutton, David E. (2001) Remembrance of Repasts: An Anthropology of Food and Memory. Oxford: Berg.
307. Sutton, David E. (2004) Toward an Ethnography of Restaurants. Food and Foodways 12: 53–61.
308. Sutton, David, and Peter Wogan (2003) The Gun, The Pen and the Cannoli: Orality and Writing in The Godfather, Part I. Anthropology and Humanism Quarterly 28:155–67.
309. Szathmary, L. (1983) How Festive Foods of the Old World Became Commonplace In the New. In Food in Motion, Oxford Symposium Proceedings, ed. Alan Davidson. Leeds, England: Prospect Books Ltd.
310. Taylor, Lawrence (1981) Coffee: The Bottomless Cup. In The American Dimension: Cultural Myths and Social Realities, 2nd edn, ed. W. Arens and S. Montague, pp. 107–112. Sherman Oaks, CA: Alfred Publishing Co.
311. Thomas, Jerry (1862) The Bartender’s Guide. How to Mix Drinks Or The Bon Vivant’s Companion. New York: New Day Publishing.
312. Thompson, M., Ellis, R. and Wildavsky, A. (1990) Cultural Theory. Boulder, CO: Westview Press.
313. Time Magazine (1966) Everyone in the Kitchen. November 25.
314. Times-Picayune (2006) Restaurants, Chef, Writer are Honored. May 11: Living, p. 1.
315. Trillin, Calvin (1994) The Tummy Trilogy. New York: Farrar, Straus and Giroux.
316. Rubek, Amy B. (2000) Haute Cuisine: How the French Invented the Culinary Profession. Philadelphia: University of Pennsylvania Press.
317. Trubek, Amy B. (2004) Tasting Wisconsin. The Art of Eating 68. www.artofeating.com.
318. Turgeon, Laurier and Madeleine Pastinelli (2002) Eat the World: Postcolonial Encounters in Quebec City’s Ethnic Restaurants. Journal of American Folklore 112: 247–68.
319. Turner, V. W. (1974) Dramas, Fields, and Metaphors: Symbolic Action in Human Society. Ithaca, NY: Cornell University Press.
320. Veblen, Thorsten (2001 [1899]) The Theory of the Leisure Class. New York: Modern Library.
321. “Victor” (1852) Philadelphia: Chronology – Anecdote of Baron Stackleburg – Saloons and ‘Subterraneans,’ New York Times October 27: 2.
322. Visser, Margaret (1986) Much Depends on Dinner: The Extraordinary History, Mythology, Allure and Obsession, Perils and Taboos of an Ordinary Meal. New York: Grove Press.
323. Vournelis, Leonidas (2004) Monies That Matter: Refashioning Identity With Old and New Money. Master’s Thesis. Department of Anthropology. Southern Illinois University.
324. Warde, Alan and Lydia Martens (2000) Eating Out: Social Differentiation, Consumption and Pleasure. Cambridge: Cambridge University Press.
325. Wasserstrom, Jeffrey and Elizabeth Perry (1992) Popular Protest and Political Culture in Modern China: Learning from 1989. Boulder, CO: Westview Press.
326. Waters, Malcolm (2002) McDonaldization and the Global Culture of Consumption. In McDonaldization: The Reader, ed. George Ritzer, pp. 178–84. Thousand Oaks, CA: Pine Forge Press.
327. Watson, James (ed.) (1997) Golden Arches East: McDonald’s in East Asia. Stanford, CA: Stanford University Press.
328. Watson, James and Melissa Caldwell (eds) (2005) The Cultural Politics of Food and Eating. Oxford: Blackwell.
329. Watts, Jonathan (2003) Mao Returns to Haunt and Comfort His People. The Guardian, December 27, 2003, available from http://www.guardian.co.uk/china/story/0,7369,1112844,00.html.
330. Weber, Max (1970 [1930]) The Protestant Ethic and the Spirit of Capitalism. London: Unwin University Books.
331. Weinreich, Beatrice (1960) The Americanization of Passover. In Studies in Biblical and Jewish Folklore, ed. Raphael Patai, Dov Noy and Francis Lee Utley, pp. 329–66. Bloomington, IN: Indiana University Press.
332. Weismantel, Mary (1995) Making Kin: Kinship Theory and Zumbagua Adoptions. American Ethnologist 22: 685–703.
333. Weiss, Allen S. (2002) Feast and Folly: Cuisine, Intoxication, and the Poetics of the Sublime. The SUNY Series in Postmodern Culture. Albany, NY: State University of New York Press.
334. Weston, Kath (1995) Forever is a Long Time: Romancing the Real in Gay Kinship Ideologies. In Naturalizing Power: Essays in Feminist Cultural Analysis, ed. S. Yanagisako and C. Delaney, pp. 87–110. London: Routledge.
335. Whitaker, Jan (2005) Domesticating the Restaurant: Marketing the Anglo-American Home. In From Betty Crocker to Feminist Food Studies: Critical Perspectives on Women and Food, ed. Arlene V. Avakian and Barbara Haber, pp. 89–105. Amherst, MA: University of Massachusetts Press.
336. Whyte, William Foote (1948) Human Relations in the Restaurant Industry. New York: McGraw-Hill.
337. Wilson, Thomas (2005) Drinking Cultures: Alcohol and Identity. Oxford: Berg.
338. Wong, Siu Lun (1988) The Applicability of Asian Family Values to Other Social Cultural Settings. In In Search of an Asian Development Model. ed. Peter Berger and H. H. M. Hsiao. Oxford: Transaction Books.
339. Wong, Siu Lun (1996) Chinese Entrepreneurs and Business Trust. In Asian Business Networks, ed. Gary G. Hamilton. Berlin/New York: Walter de Gruyter.
340. Wu, Xu (2004) Ethnic Foods and Regional Identity: The Hezha Restaurants in Enshi. Food and Foodways 12: 225–46.
341. Yang, Fan (1991) Gongheguo de Disandai (The Third Generation of the Republic). Chengdu: Sichuan Renmin Chubanshe.
342. Yang, Guobin (2003) China’s Zhiqing Generation: Nostalgia, Identity and Cultural Resistance in the 1990s. Modern China 29(3): 267–96.
343. Yang, Mayfair (1994) Gifts, Favors and Banquets: The Art of Social Relationships in China. Ithaca, NY: Cornell University Press.
344. Yang, Mayfair (1999) From Gender Erasure to Gender Difference: State Feminism, Consumer Sexuality, and the Women’s Public Sphere in China. In Spaces of Their Own: Women’s Public Sphere in Transnational China, ed. Mayfair Yang, pp. 35–67. Minneapolis: University of Minnesota Press.
345. Yao, Souchou (2003) Confucian Capitalism: Discourse, Practice and the Myth of Chinese Enterprise. London: Routledge.
346. Yue, Gang (1999) The Mouth that Begs: Hunger, Cannibalism and the Politics of Eating in Modern China. Durham, NC: Duke University Press.
347. Yurchak, Alexei (2003) Mundane Life of Ideology. Presented at the American Anthropological Association Annual Meeting, New Orleans, LA, 2003.
348. Zagat (1986) New York City Restaurant Survey. New York: Zagat.
349. Zagat (1990) New York City Restaurant Survey. New York: Zagat.
350. Zagat (1992) America’s Top Restaurants. New York: Zagat.
351. Zagat (2000) America’s Top Restaurants. New York: Zagat.
352. Zagat (2000) New York City Restaurants. New York: Zagat.
353. Zagat (2006) America’s Top Restaurants. New York: Zagat.
354. Zagat (2006) New York City Restaurants. New York: Zagat.
355. Zhang, Changlei (2003) How to Be a Good Capitalist, by Mao. The Taipei Times December 25: 5. Available from http://www.taipeitimes.com/News/world/archives/2003/12/25/2003084844
356. Zhang, Li (2001) Strangers in the City: Reconfigurations of Space, Power and Social Networks within China’s Floating Population. Stanford, CA: Stanford University Press.
357. Zhang, Mei (2003) China’s Poor Regions: Rural Urban Migration, Poverty, Economic Reform and Urbanization. London: Routledge Curzon.
358. Zukin, Sharon (1991) Landscapes of Power: From Detroit to Disney World. Berkeley, CA: University of California Press.
359. Zukin, Sharon (1995) The Cultures of Cities. Oxford: Blackwell.
360. Zukin, Sharon (1998) Urban Lifestyles: Diversity and Standardization in Spaces of Consumption. Urban Studies 35(5–6): 825–39.