Nostalgic Cooks: Another French Paradox: 97 (International Studies in Sociology & Social Anthropology) - Softcover

Why is it that French chefs tend to develop a syndrome of professional nostalgia? Educated to work in the most prestigious restaurants, they soon discover another reality in common foodservices and are viewed as having made an egotistical professional choice. Regardless of the improvement in their working conditions, their identity is distorted. This book describes foodservices as a whole, including international and inter-industry comparisons in the sociological field of gastronomical professionals, in an attempt to analyze their identities in different stages and diversities.

Sylvie-Anne Meriot, Ph.D. in Sociology (2000), EHESS Paris, is a Research Sociologist at Cereq (Centre d'etudes et de recherches sur les qualifications) in Marseilles, France. She has worked on several government projects, and has played an important role in various reforms, especially in the French education system.