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<p/><br></br><p><b> About the Book </b></p></br></br>This book examines the creative work of chefs at elite restaurants to explore how creativity and innovation unfold in action.<p/><br></br><p><b> Book Synopsis </b></p></br></br>This book examines the creative work of chefs at elite restaurants to explore how creativity and innovation unfold in action.<p/><br></br><p><b> Review Quotes </b></p></br></br><br><i>At the Chef's Table</i> is the most sophisticated study of classification and action in a field of cultural production to date. I know of no other work that operates at this level of ambition and conceptual innovation. This book should be required reading for scholars in the sociology of culture, cognitive sociology, work and occupations, and organizational studies.--Omar Lizardo "University of Notre Dame"<br><br>This engaging book offers much more than an evaluation of elite chefs and the food they serve in the US cities of New York and San Francisco (and the San Francisco Bay area). It brings a theoretical sophistication and depth to an area of research that is not always known for its theoretical rigour and creativity...Concluding and summarising sections on theorizing action in the field, chefs self-concepts and on creativity within constraints complete a theoretically stimulating and empirically rich book that manages to encompass chefs as both individual actors and as members of a social field.--Christel Lane "<i>European Journal of Sociology</i>"<br><br>Vanina Leschziner provides a rare and refreshing insight into the small and intense world of elite chefs. <i>At the Chef's Table</i> revivifies sociological questions of field and figure, cognition, replication, and innovation in the emerging debates about knowledge production and circulation.--Krishnendu Ray "New York University"<br><p/><br></br><p><b> About the Author </b></p></br></br>Vanina Leschziner is Assistant Professor of Sociology at the University of Toronto.

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