Book Detail
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Medicine > Occupational Medicine
Forked: A New Standard for American Dining
Jayaraman, Saru
ISBN 13: 
9780190056001
Previous ISBN (13): 
9780199380473
ISBN 10: 
0190056002
Category: 
Occupational Medicine
Edition: 
1
Publisher: 
Oxford University Press
Publication Date: 
12/2019
Format: 
Paperback
Status: 
Not Yet Published
Imprint: 
Oxford University Press
Affiliation: 
Restaurant Opportunities Centers United (ROC United)
Audience: 
General/trade
Pages: 
256
Weight: 
2
Retail Price: 
17.95 (Tentative Price May Change)
Quantity On Hand: 
0
Quantity On Order: 
0
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Synopsis:
From Saru Jayaraman, the book that brought #MeToo to the restaurant industry

"Restaurants are political environments. You're shoulder-to-shoulder with immigrants. You're at one of the nexuses of income inequality. Your hourly wage is even less than the minimum wage. You're working for tips. You're getting sexually harassed. It was a very galvanizing political experience for me." -Alexandria Ocasio-Cortez

"No one has done more to move forward the rights of food and restaurant workers than Saru Jayaraman. This is the story of the next steps in the movement, as told by the woman who is creating them." -Mark Bittman

A restaurant critic can tell you about the chef. A menu can tell you about the farm-sourced ingredients. Now who's going to tell you about the people preparing your meal?

From James Beard Leadership Award winner Saru Jayaraman, Forked is an enlightening examination of what we don't talk about when we talk about restaurants: Is the server tolerating sexual harassment because tips are her only income? Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent?

As most corporate restaurants continue to set low standards for worker wages and benefits, a new class of chefs and restaurateurs is working to foster sustainability in their food and their employees. Forked offers an insider's view of the highest -- and lowest -- scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat.

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