000432011 000__ 01151cam\a2200325Ia\4500 000432011 001__ 432011 000432011 005__ 20210513151357.0 000432011 006__ m\\\\\\\\u\\\\\\\\ 000432011 007__ cr\cn||||||||| 000432011 008__ 090305s1996\\\\cau\\\\\sb\\\\001\0\eng\d 000432011 020__ $$z9780520257924 000432011 020__ $$z9780520942899 000432011 035__ $$a(CaPaEBR)ebr10508835 000432011 035__ $$a(OCoLC)763161327 000432011 040__ $$aCaPaEBR$$cCaPaEBR 000432011 05014 $$aTX653$$b.F56 1996eb 000432011 08204 $$a305.9642$$222 000432011 1001_ $$aFine, Gary Alan. 000432011 24510 $$aKitchens$$h[electronic resource] :$$bthe culture of restaurant work /$$cGary Alan Fine. 000432011 250__ $$aUpdated ed. 000432011 260__ $$aBerkeley, CA ;$$aLondon :$$bUniversity of CA Press,$$c1996. 000432011 300__ $$axi, 303 p. 000432011 504__ $$aIncludes bibliographical references and index. 000432011 506__ $$aAccess limited to authorized users. 000432011 650_0 $$aKitchens$$xSocial aspects$$zUnited States. 000432011 650_0 $$aCooks$$zUnited States$$xSocial conditions. 000432011 655_0 $$aElectronic books. 000432011 852__ $$bebk 000432011 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=http://site.ebrary.com/lib/usiricelib/Doc?id=10508835$$zOnline Access 000432011 909CO $$ooai:library.usi.edu:432011$$pGLOBAL_SET 000432011 980__ $$aEBOOK 000432011 980__ $$aBIB 000432011 982__ $$aEbook 000432011 983__ $$aOnline