At the Chef’s Table: Culinary Creativity in Elite Restaurants . By Vanina Leschziner. Stanford, Calif.: Stanford University Press, 2015. Pp. xvi+256. $45.00.

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Submitted on : Tuesday, March 27, 2018 - 4:48:14 PM
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Barbara Slavich. At the Chef’s Table: Culinary Creativity in Elite Restaurants . By Vanina Leschziner. Stanford, Calif.: Stanford University Press, 2015. Pp. xvi+256. $45.00.. American Journal of Sociology, University of Chicago Press, 2016, 122 (3), pp.1013 - 1014. ⟨10.1086/688480⟩. ⟨hal-01744857⟩

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