Behind the Kitchen Door
Cornell University Press.
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? Food Labor Research Center director Saru Jayaraman sets out to answer these questions by following the lives of restaurant workers in eight American cities. Blending personal narrative and investigative journalism, her book is an exploration of the political, economic, and moral implications of dining out.