Kitchen stories: Patterns of recognition in contemporary high cuisine

Abstract

How are patterns of cultural production informed by the nature of the field? In particular, I am concerned with how the mode of cultural production mediates relations among creators and, in turn, how these relations affect cultural production. I also inquire into how these two sets of relations are influenced by the connection between the field of cultural production and the larger social world. I rest my inquiry in the field of culinary arts. Drawing on ethnographic research with elite chefs in mid- to high-status restaurants in New York City and San Francisco, where I have conducted 45 in-depth interviews and observation in their restaurant kitchens, I analyze how actors subjectively manage the institutional conditions of authorship and differentiation through their discursive practices on the mode of cultural production and on their relations with other creators. By analyzing how chefs manage these issues, we will also observe how they subjectively deal with their objective position in the field. © 2007 Blackwell Publishing Ltd.