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Covert Capital
The capital of the U.S. Empire after World War II was not a city. It was an American suburb. In this innovative and timely history, Andrew Friedman chronicles how the CIA and other national security institutions created a U.S. imperial home front in the suburbs of Northern Virginia. In this covert capital, the suburban landscape provided a cover for the workings of U.S. imperial power, which shaped domestic suburban life. The Pentagon and the CIA built two of the largest office buildings in the country there during and after the war that anchored a new imperial culture and social world. As the U.S. expanded its power abroad by developing roads, embassies, and villages, its subjects also arri...
Chefs, Drugs and Rock & Roll
An all-access history of the evolution of the American restaurant chef Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and t...
The Dish
“A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story." —Wall Street Journal Acclaimed “chef writer” Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain. On a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. It’s an exchange that happens dozens, or hundreds, of times a night—the core transaction that keeps the place churning. In this book, acclaimed chef writer Andrew Friedman slows down time to focus on...
Family Inc
Does your work life "balance" feel anything but? Most people will probably tell you that you need to be more strict about separating your office and home lives, and WHATEVER YOU DO, DON'T TAKE THE OFFICE HOME WITH YOU! To this, husband-and-wife authors Caitlin and Andrew Friedman say: Think again! In Family Inc., they share how they were able to use the organizational strategies they'd relied on in their professional lives to bring the joy—and yes, the sanity—back into their home. Caitlin and Andrew Friedman met while working at a thriving midsize PR firm. Fifteen years of marriage, twins, a house, and three career changes later, they found themselves overwhelmed by their daily responsib...
Covert Capital
The capital of the U.S. Empire after World War II was not a city. It was an American suburb. In this innovative and timely history, Andrew Friedman chronicles how the CIA and other national security institutions created a U.S. imperial home front in the suburbs of Northern Virginia. In this covert capital, the suburban landscape provided a cover for the workings of U.S. imperial power, which shaped domestic suburban life. The Pentagon and the CIA built two of the largest office buildings in the country there during and after the war that anchored a new imperial culture and social world. As the U.S. expanded its power abroad by developing roads, embassies, and villages, its subjects also arri...
To the Bone
In this meditation on the culinary life that blends elements of memoir and cookbook, Paul Liebrandt shares the story of his own struggle to become a chef and define his personal style. To the Bone is Liebrandt’s exploration of his culinary roots and creative development. At fifteen, he began his foray into the restaurant world and soon found himself cooking in the finest dining temples of London, Paris, and ultimately, New York. Taking inspiration from the methods and menus of Marco Pierre White, Raymond Blanc, Jean-Georges Vongerichten, and Pierre Gagnaire, Liebrandt dedicated himself to learning his craft for close to a decade. Then, at New York City’s Atlas, he announced himself as a ...
Industry and Labour
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Stakeholders
The research on social discourse in societies, firms, and organizations written by researchers working in fields such as Management, Corporate Governance, Accounting and Finance, Strategy, Sociology, and Politics often make reference to the term 'stakeholder'. Yet the concept of the 'stakeholder' is unclear, and research around it often muddled. This book provides an analysis, classification, and critique of the various strands of theory about stakeholders. The authors place these theories both in the context of their philosophical underpinnings, and their practical and policy implications. Practical examples based on new data are used to examine a diverse range of stakeholders, and the relationships stakeholders have with their organizations. This is the first book on stakeholder theory to propose a critical analysis, both at the macro and micro level, that is framed and guided by theory. Written to provide both order and clarity to research into the concept of the stakeholder, the book is also written as an introduction for students. It includes chapter introductions, useful tables and figures, short vignettes on key concepts and issues, and discussion questions.
Dirty Dishes
Everyone has an opinion about Pino Luongo. To Tony Bourdain, he was the notorious Pino Noir, the shadowy kingpin of a restaurant empire. To Manhattanites, he was either the savior or the scourge of the city's dining scene. To the many fans of his cookbooks, he was the herald of Tuscan cuisine. In Dirty Dishes, Luongo emerges to tell his side of the story. And it's quite a story: After an idyllic (and well-fed) childhood in Tuscany, Luongo came to New York as an actor, and, after quickly washing out, fell into the restaurant business. Within ten years, he had risen from a position as a dishwasher to build a string of the hottest restaurants in the city, including Le Madri, Coco Pazzo, Tuscan ...
The Dish
"A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story." --Wall Street Journal Acclaimed "chef writer" Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain. On a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. It's an exchange that happens dozens, or hundreds, of times a night--the core transaction that keeps the place churning. In this book, acclaimed chef writer Andrew Friedman slows down time to focus on a single ...
