Restaurant universitaire et petits soins nourriciers (notice n° 1637316)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02104cam a2200301 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260111150245.0 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fre |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 100 10 - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Çıngı Kocadost, Fatma |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | Restaurant universitaire et petits soins nourriciers |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2014.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 69 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | En quoi la nourriture servie dans les restaurants universitaires, gérés en tant qu’ « œuvres sociales », donne‑t‑elle de la valeur aux employés qui y travaillent, et aide‑t‑elle à requalifier leur métier, généralement dévalorisé par rapport à l’emploi dans les restaurants urbains ? L’article s’appuie sur les observations de l’auteur qui a travaillé comme caissière dans deux restaurants universitaires parisiens. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | University Restaurant and Daily Nourishing CareI focus on food as an object of transaction between workers in a university restaurant and their customers. The symbolic value of food allows the workers to transcend their subaltern position in the workplace. Moreover, offering food as a present, they transform mercantile relations into personal and affective ones. This article relies on a fieldwork carried by the author in two different university restaurants on the same campus in the Paris area. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Der Artikel stützt sich auf die Beobachtungen der Autorin, die Kassiererin in zwei Pariser Mensen arbeitet. Er beschäftigt sich mit der Frage, inwiefern das Mensaessen, verstanden als „soziale Dienstleistung“, den Mensaangestellten aufwertet und hilft sein berufliches Ansehen gegenüber Angestellten in klassischen Restaurants zu verbessern. |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | client |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | genre |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | nourriture |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | restaurant universitaire |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | service |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | customer |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | food |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | gender |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | service |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | university restaurant |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Ethnologie française | 44 | 1 | 2014-02-01 | p. 85-92 | 0046-2616 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/revue-ethnologie-francaise-2014-1-page-85?lang=fr&redirect-ssocas=7080">https://shs.cairn.info/revue-ethnologie-francaise-2014-1-page-85?lang=fr&redirect-ssocas=7080</a> |
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