Behind the Kitchen Door

Behind the Kitchen Door

Book - 2013
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Uncovers the inequities of restaurant labor in the United States, from low wages and poor employee benefits to sexual harassment, unsafe working conditions, and the hypocrisy of ethical, free-trade restaurants.
Publisher: Ithaca : ILR Press, 2013
ISBN: 9780801451720
Characteristics: xii, 191 p. : ill. ; 24 cm
Additional Contributors: Schlosser, Eric


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Jul 24, 2013

bham2013 Bellingham is a community that talks a lot about sustainability in terms of organic food and buying local but as Eric Scholosser writes, "You would think that, at very least, the people who feed us deserve as much attention and compassion as what we're being fed."

This look at the lives of and conditions faced by restaurant workers reveals an often ignored part of the sustainability discussion. This book will challenges us to develop a broader view of those concepts, one that includes the poorest among us.


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