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Books on the topic 'Itsa (Restaurant)'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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1

Itsa cookbook. Dublin: Gill & Macmillan, 2010.

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2

Chou, Shin-Yi. Fast-food restaurant advertising on television and its influence on childhood obesity. Cambridge, Mass: National Bureau of Economic Research, 2005.

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3

Ng, Louisa. The hamburger giant and its future in fast food business - McDonald's restaurant. Salford: University College Salford, 1993.

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4

Walter, Rosen, Allen Beth, and Blahnik Judith, eds. Welcome to Junior's: Remembering Brooklyn with recipes and memories from its favorite restaurant. New York: Morrow, 1999.

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5

Ferretti, Fred. Café des artistes: An insider's look at the famed restaurant and its cuisine. New York: Lebhar-Friedman Books, 2000.

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6

Chan, M. Y. How did a Japanese restaurant enter the UK catering market with its philosophies. Oxford: Oxford Brookes University, 1998.

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7

Rosen, Marvin. Welcome to Junior's: Remembering Brooklyn with recipes and memories from its favorite restaurant. New York: Morrow, 1999.

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8

Azmi, Azyatul-Murni Binti. The growth of international franchising and its impact on the international restaurant industry. Oxford: Oxford Brookes University, 1999.

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9

T'ongyŏng ŭn mat itta: Chadagado irŏna pada ro kago sip'ŭn kot. Sŏul-si: Saenggak ŭl Tamnŭn Chip, 2013.

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10

Bass, Jo Ann. Eat at Joe's: An American icon : its story--and its recipes. Edited by Kleinberg Howard, Parks Arva Moore 1939-, and Bolet April. 3rd ed. Miami, FL: Centennial Press, 2007.

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11

City, New Word. How McDonald's got its groove back. Upper Saddle River, N.J: Pearson Education Pub. as FTPress, 2010.

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12

Nagira, Kenʾichi. Nagira Kenʾichi no Tōkyō izakaya: Yūbe mo koko ni ita!. Tōkyō: Mainichi Shinbunsha, 2007.

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13

San Francisco (Calif.). Office of the Controller. Audits Division. Port Commission: The Port needs to improve its administration of leases with C.M.P. Service Partnership. San Francisco: Office of the Controller, 2004.

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14

Adamson, Jim. The Denny's story: How a company in crisis resurrected its good name. New York: John Wiley & Sons, Inc., 2000.

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15

San Francisco (Calif.). Office of the Controller. City Services Auditor Division. Port Commission: The Port inappropriately administered its leases with Affordable Self Storage, Inc. San Francisco: Office of the Controller, 2005.

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16

San Francisco (Calif.). Office of the Controller. City Services Auditor Division. Port Commission: Management letter on the Port's administration of its lease with of Allright Cal., Inc. San Francisco: Office of the Controller, 2004.

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17

Purkiss, Steven. How could digital media improve the existing booking system used by Whitbread PLC in its restaurants, and how would a new system be implemented?. London: LCC, 2004.

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18

Tonks, Mitchell, and Mat Prowse. Seahorse: The Restaurant and Its Recipes. Bloomsbury Publishing Plc, 2015.

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19

Lee, Gary, Brian Grimwood, Jenny Zarins, and Fernando Peire. Ivy Now: The Restaurant and Its Recipes. Quadrille Publishing, Limited, 2017.

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20

The Ivy: The Restaurant and Its Recipes. Hodder & Stoughton, 1999.

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21

The Ivy - The Restaurant and Its Recipes. Trafalgar Square Publishing, 1998.

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22

Hutchinson, Andrew. Is the restaurant sector serving its own interests. 1988.

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23

Brody, Iles. The Colony: Portrait Of A Restaurant And Its Famous Recipes. Kessinger Publishing, LLC, 2007.

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24

Assael, Brenda. Introduction. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198817604.003.0001.

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This chapter presents the book’s broader arguments and isolates the specific ways in which the study makes a critical intervention in the historiography of modern Britain. It also introduces the different categories of source material, and then isolates four key motifs in the book. First, it demonstrates how the London restaurant raises important issues about geography and scale in the writing of the history, not merely of London, but of Britain and its relationship to the wider world. Second, it recovers categories of social actors (waiting staff, cooks, managers, and restaurant proprietors) who have been overlooked in the existing practices of social history. Third, this study of the restaurant requires us to acknowledge the service sector in the creation of metropolitan modernity. Fourth, it demonstrates the rewards of focusing on the more quotidian and congenial, as opposed to sensational or fraught, aspects of urban life.
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25

Mapes, Gwynne. Elite Authenticity. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780197533444.001.0001.

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Food plays a central role in the production of culture and is likewise a powerful resource for the representation and organization of social order. Status is thus asserted or contested through both the materiality of food (i.e. its substance, its raw economics, and its manufacture or preparation) and through its discursivity (i.e. its marketing, staging, and the way it is depicted and discussed). This intersection of materiality and discursivity makes food an ideal site for examining the place of language in contemporary class formations, and for engaging cutting-edge debates in sociolinguistics and elsewhere on “language materiality.” In Elite Authenticity, Gwynne Mapes integrates theories of mediatization, materiality, and authenticity in order to explore the discursive production of elite status and class inequality in food discourse. Relying on a range of methodological approaches, Mapes examines restaurant reviews and articles published in the New York Times food section; a collection of Instagram posts from ©nytfood; ethnographically informed fieldwork in four renowned Brooklyn, New York, restaurants; and a recorded dinner conversation with six food enthusiasts. Across these varied genres of data, she demonstrates how a discourse of “elite authenticity” represents a particular surfacing of rhetorical maneuvers in which distinction is orchestrated, avowed/disavowed, and circulated. Elite Authenticity takes a multimodal critical discourse analysis approach, drawing on theories from linguistics, food and cultural studies, anthropology, sociology, and philosophy. Its presentation and analysis of aural, visual, spatial, material, and embodied discourse will be of interest to scholars and students of communication studies, critical discourse studies, sociolinguistics, linguistic anthropology, and cultural geography.
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26

Charlie Trotter's : A Pictoral Guide to the Famed Restaurant and Its Cuisine. Lebhar-Friedman Books, 2000.

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27

Edwords, Clarence E. Bohemian San Francisco, Its Restaurants and Their Most Famous Recipes. Echo Library, 2007.

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28

Commander's Palace : A Pictoral Guide to the Famed Restaurant and Its Cuisine. Lebhar-Friedman Books, 2000.

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29

III Forks: An Insider's Look at the Famed Restaurant and Its Cuisine. Lebhar-Friedman Books, 2002.

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30

Keenan, Bill. The Sardine Factory : An Insider's Look at the Famed Restaurant and Its Cuisine. Lebhar-Friedman Books, 2000.

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31

Ferretti, Fred. Cafe des Artistes : A Pictoral Guide to the Famed Restaurant and Its Cuisine. Lebhar-Friedman Books, 2000.

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32

Lane, Christel. The Gastropub and its Divided Identity: Drink, Food, and Sociality. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198826187.003.0007.

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The chapter first examines the economic situation of pubs in the twenty-first century and reviews the pub industry as a whole. It then analyses the dual organizational identity of gastropubs as both restaurants and pubs. A focus on the resulting opportunities and tensions, experienced by publicans, follows. This involves an examination of the use of space for drinking and eating; the tension between preparing gastronomic fare, on the one side, and bar staples and traditional British roast dinners, on the other; and the effect of the dual focus on sociality. The chapter closes with an analysis of the ambiguous and divided organizational identity publicans express.
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33

Sanders, Michael S. From Here, You Can't See Paris: Seasons of a French Village and Its Restaurant. HarperCollins, 2002.

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34

Sanders, Michael S. From Here, You Can't See Paris: Seasons of a French Village and Its Restaurant. Harper Paperbacks, 2003.

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35

Sanders, Michael S. From Here, You Can't See Paris: Seasons of a French Village and Its Restaurant. HarperCollins, 2002.

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36

Sanders, Michael S. From Here, You Can't See Paris: Seasons of a French Village and Its Restaurant. Harper Paperbacks, 2003.

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37

The Inn at Little Washington : A Pictoral Guide to the Famed Restaurant and Its Cuisine. Lebhar-Friedman Books, 2000.

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38

Billis, Susan. A review of advertising and its use by a selection of fast food restaurant chains. 1986.

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39

Edwords, Clarence Edgar. Bohemian San Francisco: Its Restaurants And Their Most Famous Recipes, The Elegant Art Of Dining. Kessinger Publishing, LLC, 2007.

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40

Edwords, Clarence E. Bohemian San Francisco: Its Restaurants and Their Most Famous Recipes--The Elegant Art of Dining. BiblioBazaar, 2007.

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41

Edwords, Clarence Edgar. Bohemian San Francisco: Its Restaurants And Their Most Famous Recipes, The Elegant Art Of Dining. Kessinger Publishing, LLC, 2007.

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42

Florida's Emerald Coast: Celebrates its finest restaurants, chefs, and cuisine (The spirit of the place). Oracle Pub. Co, 1995.

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43

Giorgetti, Marilyn Pearsol. From the Horse's Mouth: A Memoir of San Francisco's Legendary Iron Horse Restaurant, Its Charismatic Owner, And the Giorgetti Family. Xlibris Corporation, 2005.

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44

Minkler, Meredith, Alicia L. Salvatore, and Charlotte Chang. Participatory Approaches for Study Design and Analysis in Dissemination and Implementation Research. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780190683214.003.0011.

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An inherently action-focused research orientation, community-based participatory research is particularly well suited to dissemination and implementation research. Prominent among the latter are enhanced dissemination and implementation of findings through the authentic engagement of community partners and other stakeholders throughout. In this discussion of community-based participatory research, and the use of the Chinatown Restaurant Worker Study to illustrate its principles in action, the authors have highlighted many of the benefits community-based participatory research can offer to research and its dissemination and implementation. Drawing on this and other community-based participatory research case studies and literature, the chapter also suggests a number of implications that community-based participatory research holds for dissemination and implementation research, and bridging the gap between research and practice.
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45

Edwords, Clarence E. Bohemian San Francisco (Large Print Edition): Its Restaurants and Their Most Famous Recipes--The Elegant Art of Dining. BiblioBazaar, 2007.

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46

Aveek, Sarkar, ed. Royal Challenge presents the Telegraph food guide: Calcutta cuisine at its best. [Calcutta: s.n., 2004.

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47

Penfold, Steve. Fast Food. Edited by Jeffrey M. Pilcher. Oxford University Press, 2012. http://dx.doi.org/10.1093/oxfordhb/9780199729937.013.0016.

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Fast food probably originated in 1948, when Dick and Maurice McDonald re-designed their successful restaurant. Few of the brothers' "innovations" were entirely new. They specialized in a small number of familiar foods and applied systematic thinking to production. By fitting into existing and emerging cultures of age, family, leisure and consumption, the brothers' new outlet acquired a social life. Under Ray Kroc's leadership, McDonald's grew from its first outlet near Chicago to more than 300 locations in 44 states by 1961, when he bought out the McDonald brothers for $2.7 million. Over the next decade, McDonald's emerged as a dominant fast food chain in the United States, spread to Canada, and eventually turned into a global brand. Four themes—expansion, taste, systems, and social life—might be viewed as the basic elements of a global history of fast food, one that has similarities to the McDonald's story but is unique on its own. Technology and technocracy allowed food to become fast food.
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48

Wilson, Nick. Working Life in Oxford. Oxford University Press, 2017. http://dx.doi.org/10.1093/acprof:oso/9780199574797.003.0009.

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The chapter relates the developments in the working environment of OUP staff, concentrating on the Oxford buildings, and assessing what impact the alterations and expansions to the physical space of the Press had on the people who worked there. New buildings allowed the concentration of publishing activities in one location after the closure of the London Business and the Printing House; the redevelopment of Walton Street introduced a new staff restaurant, museum, library, and conference facilities as well as new offices, making the site a showplace for visitors and providing staff with a large democratic space. These changes were paralleled by changes to the structure of the Press, which required and were driven by the growing professionalism of the staff, particularly within administration, human resources, and marketing. OUP has always encouraged an active social life for its staff and the chapter highlights some of their sporting, musical, and dramatic activities.
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49

Warde, Alan. Eating. Edited by Frank Trentmann. Oxford University Press, 2012. http://dx.doi.org/10.1093/oxfordhb/9780199561216.013.0019.

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Among the copious research on consumption in the last couple of decades, historians and historical accounts have made some most trenchant and fruitful contributions. However, our improved understanding of the operation of, for want of a better concept, consumer culture, has, despite its apparent potential, had limited impact on the analysis of eating. This article reviews recent scholarship in the field of eating and food consumption, and uses the lens of the globalization thesis to explore how goods, people, and ideas have come to circulate in ways that affect eating habits. It argues that scholarship on eating per se has been comparatively weak, and that recently, rather than being driven by the theoretical concerns of social science, the focus has been on popular anxieties about food. The article also discusses the movement of goods and the movement of people (international migration, suburbanization), and the circulation of ideas about what is good to eat (gastronomy and restaurant guides, cookery books).
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50

Herman, Bernard L. A South You Never Ate. University of North Carolina Press, 2019. http://dx.doi.org/10.5149/northcarolina/9781469653471.001.0001.

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Nestled between the Chesapeake Bay and the Atlantic Ocean, and stretching from Hampton Roads to Assateague Island, Virginia's Eastern Shore is a distinctly southern place with an exceptionally southern taste. Four centuries of encounter, imagination, and invention continue to shape the foodways of the Eastern Shore of Virginia, melding influences from Indigenous peoples, European migrants, enslaved and free West Africans, and more recent newcomers. Herman reveals how local ingredients and the cooks who have prepared them for the table have developed a distinctly American terroir--the flavors of a place experienced through its culinary and storytelling traditions. This terroir flourishes even as it confronts challenges from climate change, declining fish populations, and farming monoculture. Herman reveals this resilience through the recipes and celebrations that hold meaning, not just for those who live there but for all those folks who sit at their tables--and other tables near and far. Blending personal observation, history, memories of harvests and feasts, and recipes, Herman tells of life along the Eastern Shore through the eyes of its growers, watermen, oyster and clam farmers, foragers, church cooks, restaurant owners, and everyday residents.
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