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Why Restaurants Matter: An Owner's Plea for the Place-Building, Democracy-Stabilizing, Love-Kindling Power of Eating Together in Real Life
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Why Restaurants Matter: An Owner’s Plea for the Place-Building, Democracy-Stabilizing, Love-Kindling Power of Eating Together in Real Life

SKU: 9781510774797 Categories: Celebrity chef, Celebrity Chef Cookbooks, eateries cookbooks, Individual Chefs ; Restaurants Tags: Anthropology of food, books about business, books about food, Books about restaurants, Books about small business, business, business memoir, Business narrative, Business of restaurants, Chef narrative, Commensality, Cooking, Criticism of technology, Delivery platforms, Diet and health, Dietary extremism, Eating responsibly, Eating together, English, Evolution of public eateries, Famale restaurateur, farm to table, Food and community, Food and democracy, Food and farming, Food and place, Food and sustainability, Food and technology, Food anthropology, food choices, food culture, Food economy, food memoir, Food narrative, Food nonfiction, food writing, Hardback, health, healthy eating, History of Coffee houses, history of cooking, History of democracy, History of farming, History of restaurants, Hospitality books, Hospitality business, hospitality industry, independent farmer, Independent restaurant, insider account, Martin Jones, Michael Pollan, Problems with industrial farming, Public eateries, Public eating, public houses, public spaces, Rebecca Spang, restaurant, Restaurant culture, Restaurant economy, Restaurant history, restaurant industry, Restaurant narrative, Restaurant owner, Restaurant stories, restaurateur, small business, Small business community, Small business economy, sustainable farming, Syndey Mintz, Tech disruption, technology, Technology criticism, TV, Wendell Berry, Women in food, Women in restaurants, Women restaurateur

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Description

Why Restaurants Matter is a heartfelt plea told by the unlikeliest of restaurateurs for the warmth of the hearth, the unifying spirit of hospitality, and the power of public eateries to build community. Youre hungry. And, if not, you will be soon. Does it matter if you get your spring rolls from a ghost kitchen instead of the joint on the corner? Erin Wade thinks it does. Wade opened her first restaurant in Santa Fe, New Mexico, in 2008, when phone books were still a thing, and “farm-to-table” was not a cliché. A former fashionista turned farmer, with virtually no restaurant experience, she made no sense in the breakneck business of food. But when her restaurant Vinaigrette grew busier than she ever expected it “got slammed,” in industry-speak Wade got schooled. Why Restaurants Matter follows her white-knuckle ride opening six restaurants in three cities over a decade. And, it the story of her education along the way in food and health, gleaned from serving hundreds of thousands of customers every year. In that same decade, how her customers ate, socialized, and communicated changed radically but incrementally, making it hard to notice. Then, the Covid-19 pandemic cut a window onto a bleak future of food in which delivery apps take restaurants place in the zeitgeist and VC-funded ghost kitchens oust the mom-and-pop shops that provide access to a sliver of the American dream for millions. Wade realized that the very things restaurants were doing to adapt to modern life may be killing them. In the spirit of Wendell Berry and Michael Pollan, Wade reminds reader-eaters that how we eat represents a vote on how the world is used. She argues that the decline of the independent restaurant, like the loss of the independent farmer in the last century, raises an urgent concern about the unregulated power of technology platforms, the future of our cities, the problems of food and waste and, even, the health of American democracy. 

Additional information

Weight 0.46 kg
Dimensions 1.69 × 15.24 × 22.86 cm
format

Hardback

Language

English

Pages

256

publisher

Skyhorse

Imprint

Skyhorse

Publication City/Country

London, United Kingdom

ISBN 10

1510774793

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