Sarumathi Jayaraman,Eric Schlosser
How do restaurant workers live on some of the lowest wages in America? 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 a national restaurant workers organization after 9/11, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington DC, Philadelphia, Houston, Los Angeles, Houston, Miami, Detroit, and New Orleans. Blending personal and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables is not just a product of raw ingredients: it's the product of the hands that chop, grill, saut, and serve it.
Food and Drink,Food,Nonfiction,Social Movements,Social Justice,Politics,Economics,Food and Drink,Cooking,Sociology
Behind the Kitchen Door