Saru 電子書籍 Jayaraman [本・雑誌・コミック]

Saru
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Jayaraman

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商品	説明	価格
Forked A New Standard for American Dining【電子書籍】[ Saru Jayaraman ] 楽天Kobo電子書籍ストア	＜p＞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 2015 James Beard Leadership Award winner Saru Jayaraman, ＜em＞Forked＜/em＞ is an enlightening examination of what we don't talk about when we talk about restaurants: 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? Is the server tolerating sexual harassment because tips are her only income? 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. ＜em＞Forked＜/em＞ 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.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	1,972円
Forked A New Standard for American Dining【電子書籍】[ Saru Jayaraman ] 楽天Kobo電子書籍ストア	＜p＞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 2015 James Beard Leadership Award winner Saru Jayaraman, ＜em＞Forked＜/em＞ is an enlightening examination of what we don't talk about when we talk about restaurants: 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? Is the server tolerating sexual harassment because tips are her only income? 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. ＜em＞Forked＜/em＞ 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.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	1,972円
Behind the Kitchen Door【電子書籍】[ Saru Jayaraman ] 楽天Kobo電子書籍ストア	＜p＞"Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it."-from ＜em＞Behind the Kitchen Door＜/em＞＜/p＞＜p＞How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans.＜/p＞＜p＞Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, saut?, and serve. ＜em＞Behind the Kitchen Door＜/em＞ is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house.＜/p＞＜p＞Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce-and ensure that dining out is a positive experience on both sides of the kitchen door.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	1,983円
One Fair Wage Ending Subminimum Pay in America【電子書籍】[ Saru Jayaraman ] 楽天Kobo電子書籍ストア	＜p＞＜strong＞From the author of the acclaimed ＜em＞Behind the Kitchen Door＜/em＞, a powerful examination of how the subminimum wage and the tipping system exploit society’s most vulnerable＜/strong＞＜/p＞＜p＞Before the COVID-19 pandemic devastated the country, more than six million people earned their living as tipped workers in the service industry. They served us in cafes and restaurants, they delivered food to our homes, they drove us wherever we wanted to go, and they worked in nail salons for as little as $2.13 an hourーthe federal tipped minimum wage since 1991ーleaving them with next to nothing to get by.＜/p＞＜p＞These workers, unsurprisingly, were among the most vulnerable workers during the pandemic. As businesses across the country closed down or drastically scaled back their services, hundreds of thousands lost their jobs. As in many other areas, the pandemic exposed the inadequacies of the nation’s social safety net and minimum-wage standards.＜/p＞＜p＞One of ＜em＞New York＜/em＞ magazine’s “Influentials” of New York City, one of CNN’s Visionary Women in 2014, and a White House Champion of Change in 2014, Saru Jayaraman is a nationally acclaimed restaurant activist and the author of the bestselling ＜em＞Behind the Kitchen Door＜/em＞. In her new book, ＜em＞One Fair Wage＜/em＞, Jayaraman shines a light on these workers, illustrating how the people left out of the fight for a fair minimum wage are society’s most marginalized: people of color, many of them immigrants; women, who form the majority of tipped workers; disabled workers; incarcerated workers; and youth workers. They epitomize the direction of our whole economy, reflecting the precariousness and instability that is increasingly the lot of American labor.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	3,317円
Behind the Kitchen Door【電子書籍】[ Saru Jayaraman ] 楽天Kobo電子書籍ストア	＜p＞"When you work in restaurants you think the industry is everything, It's being outside, talking to people, serving people. You feel like you're part of something good. People mostly go out to eat for good stuffーproposals, weddings, birthdaysーnot to fight. You're part of someone's proposalーyou bring the ring in an ice cream cake, you watch her reaction. You feel like you're part of their experience, their special moment, even if the people don't care who you areーyou're just the server."＜/p＞＜p＞"Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it."＜/p＞＜p＞＜strong＞How do restaurant workers live on some of the lowest wages in America?＜/strong＞ And how do poor working conditionsーdiscriminatory labor practices, exploitation, and unsanitary kitchensーaffect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans.＜/p＞＜p＞Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, saut?, and serve. ＜em＞Behind the Kitchen Door＜/em＞ is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house.＜/p＞＜p＞Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforceーand ensure that dining out is a positive experience on both sides of the kitchen door.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	1,267円
One Fair Wage Ending Subminimum Pay in America【電子書籍】[ Saru Jayaraman ] 楽天Kobo電子書籍ストア	＜p＞＜strong＞From the author of the acclaimed ＜em＞Behind the Kitchen Door＜/em＞, a powerful examination of how the subminimum wage and the tipping system exploit society's most vulnerable＜/strong＞＜/p＞＜p＞Before the COVID-19 pandemic devastated the country, more than six million people earned their living as tipped workers in the service industry. They served us in cafes and restaurants, they delivered food to our homes, they drove us wherever we wanted to go, and they worked in nail salons for as little as $2.13 an hourーthe federal tipped minimum wage since 1991ーleaving them with next to nothing to get by.＜/p＞＜p＞These workers, unsurprisingly, were among the most vulnerable workers during the pandemic. As businesses across the country closed down or drastically scaled back their services, hundreds of thousands lost their jobs. As in many other areas, the pandemic exposed the inadequacies of the nation's social safety net and minimum-wage standards.＜/p＞＜p＞One of ＜em＞New York＜/em＞ magazine's "Influentials" of New York City, one of CNN's Visionary Women in 2014, and a White House Champion of Change in 2014, Saru Jayaraman is a nationally acclaimed restaurant activist and the author of the bestselling ＜em＞Behind the Kitchen Door＜/em＞. In her new book, ＜em＞One Fair Wage＜/em＞, Jayaraman shines a light on these workers, illustrating how the people left out of the fight for a fair minimum wage are society's most marginalized: people of color, many of them immigrants; women, who form the majority of tipped workers; disabled workers; incarcerated workers; and youth workers. They epitomize the direction of our whole economy, reflecting the precariousness and instability that is increasingly the lot of American labor.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	1,760円
The New Urban Immigrant Workforce Innovative Models for Labor Organizing【電子書籍】[ Sarumathi Jayaraman ] 楽天Kobo電子書籍ストア	＜p＞This ground-breaking look at contemporary immigrant labor organizing and mobilization draws on participant observation, ethnographic interviews, historical documents, and new case studies of three organizing drives. The expert contributors provide tangible evidence of immigrants' eagerness for collective action and organizing. Parting company with mainstream thinking, they argue lucidly that immigrants' propensity to organize stems from social isolation. Many of the contributors highlight a specific ethnic group and special labor niches, such as the dominance of Punjabi in the New York City taxi industry. Each case study examines efforts beyond the conventional unions to organize the immigrants, such as worker centers and independent syndicalism on the job. An essential text for courses in labor-relations and immigrant studies, the book takes into account the latest debates in the fields of labor studies, urban studies, sociology, and political science.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	10,446円