Social Times of Cooks in France
This article analyses how social times are structured for cooks in France’s hospitality sector. Observations, in situ studies in restaurants and 43 interviews constitute the primary data of this research. We first examine the context, with data on employment, food practices, the socialisation of coo...
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| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
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MDPI AG
2022-03-01
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| Edice: | Social Sciences |
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| On-line přístup: | https://www.mdpi.com/2076-0760/11/3/109 |
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