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Juggling Food and Feelings
In Juggling Food and Feelings Mary Gatta applies social and structuration theory to the workplace as she analyzes the emotional challenges faced by restaurant workers. Gatta utilizes extensive participatory observation of, and interviews with, restaurant managers and servers to explore how workers deal with emotional experience in the workplace. Positing that we ordinarily maintain an emotional balance, Gatta theorizes that our ability to cope with emotional disturbances in the workplace depends on situated rebalancing "scripts" used to control feelings. Contributing to the sociology of gender, social psychology, and labor theory this study of occupations expertly reveals the complex typology of emotion management.
Not Just Getting by
Not Just Getting By chronicles groundbreaking thinking and research on new and innovative workforce development initiatives to create flexible and collaborative programs and policies. Author Mary Gatta builds on extensive interviews and focus groups with 128 women enrolled in a U.S. Department of Labor pilot program in New Jersey focusing on how they attain education through online courses while working, raising their children, and dealing with the many demands on their lives.
Handbook of Gender and Work
SAGE Author, Gary Powell chimes in on the newsworthy topic "Battle of the Bosses: Male vs. Female." Click here to see him as featured on NBC Connecticut and share your comments, and click here to see Gary weigh in on "Do Women Make Better Bosses" in the New York Times.The Handbook of Gender and Work provides a comprehensive overview and synthesis of the literature and knowledge about gender and work. It equips the reader with a solid understanding of where we stand on gender and work issues and what the next directions for research and assessment will be. Under the skilled leadership of editor Gary N. Powell, an outstanding group of multidisciplinary and international researchers and scholar...
All I Want Is a Job!
In All I Want Is a Job!, Mary Gatta puts a human face on workforce development policy. An ethnographic sociologist, Gatta went undercover, posing as a client in a New Jersey One-Stop Career Center. One-Stop Centers, developed as part of the federal Workforce Investment Act, are supposed to be an unemployed worker's go-to resource on the way to re-employment. But, how well do these centers function? With swarms of new clients coming through their doors, are they fit for the task of pairing America's workforce with new jobs? Weaving together her own account with interviews of jobless women and caseworkers, Gatta offers a revealing glimpse of the toll that unemployment takes and the realities o...
Gentrification Down the Shore
Makris and Gatta engage in a rich ethnographic investigation of Asbury Park to better understand the connection between jobs and seasonal gentrification and the experiences of longtime residents in this beach-community city. They demonstrate how the racial inequality in the founding of Asbury Park is reverberating a century later. This book tells an important and nuanced tale of gentrification using an intersectional lens to examine the history of race relations, the too often overlooked history of the postindustrial city, the role of the LGBTQ population, barriers to employment and access to amenities, and the role of developers as the city rapidly changes. Makris and Gatta draw on in-depth interviews, focus groups, ethnographic observation, as well as data analysis to tell the reader a story of life on the West Side of Asbury Park as the East Side prospers and to point to a potential path forward.
The Restaurants Book
Is the restaurant an ideal total social phenomenon for the contemporary world? Restaurants are framed by the logic of the market, but promise experiences not of the market. Restaurants are key sites for practices of social distinction, where chefs struggle for recognition as stars and patrons insist on seeing and being seen. Restaurants define urban landscapes, reflecting and shaping the character of neighborhoods, or standing for the ethos of an entire city or nation. Whether they spread authoritarian French organizational models or the bland standardization of American fast food, restaurants have been accused of contributing to the homogenization of cultures. Yet restaurants have also played a central role in the reassertion of the local, as powerful cultural brokers and symbols for protests against a globalized food system. The Restaurants Book brings together anthropological insights into these thoroughly postmodern places.
Feminist Views of the Social Sciences
Among the many achievements of the feminist movement of the 1970s was the unprecedented influx of women into academia. Over the last 25 years, women have entered the social sciences in huge numbers - bringing with them new perspectives and new insights into the social world. This special issue of The Annals reflects on this multivocal, richly textured, and dynamic revolution. From anthropology to psychology to geography to criminology and more, leading feminists reflect on the most significant contributions of feminist activism and feminist research to their fields. Two main themes run through this volume: the relationship between feminist scholarship and feminist activism, and the enduring ...
The Sociology of Gender
Gender is one of the most important topics in the field ofsociology, and as a system of social practices it inspires amultitude of theoretical approaches. The Sociology of Genderoffers an introductory overview of gender theory and research,offering a unique and compelling approach. Treats gender as a multilevel system operating at theindividual, interactional, and institutional levels. Stresses conceptual and theoretical issues in the sociology ofgender. Offers an accessible yet intellectually sophisticated approachto current gender theory and research. Includes pedagogical features designed to encourage criticalthinking and debate. Closer Look readings at the end of each chapter give aunique perspective on chapter topics by presenting relevantarticles by leading scholars.
Pizza and Pizza Chefs in Japan: A Case of Culinary Globalization
Scholars have extensively studied the entry of restaurant chains such as McDonald’s into Asia and their reception, while attention has also been paid to ethnic restaurants as agents of cultural globalization. But what about the globalization of artisanal foods led by professional workers themselves? This book looks at artisanal pizza in Japan as a cultural object globalized and domesticated through the agency of the food producer, and shows that not only the food, but also the craftsperson, is going global. The volume analyzes the reception of pizza in Japan, the transnational flow of pizza chefs moving between Italy and Japan, and the impact that the food and the workers’ movements have on the craft of pizza-making itself.
The Hungry Cowboy
At a Tex-Mex restaurant in a Minneapolis suburb, customers send Christmas and Hanukkah cards to the restaurant, bring in home-baked treats for the staff, and attend the annual employee party. One customer even posts in the entryway a sign commemorating the life of his dog. Diners and servers alike use the Hungry Cowboy as a place to gather, celebrate, relax, and even mourn. Moments such as these fascinate Karla A. Erickson, who worked for the restaurant, and they make up her new book The Hungry Cowboy. Weaving together narratives from servers, customers, and managers, Erickson explores a type of service work that is deeply embedded in personal relationships and community. Feelings, play, and...
