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I n d e x aesthetic labor, 306n34 Alchemy Consulting, 251 All Good Things, 188, 262–63, 316n11 American Barber Institute, 275 American Distilling Institute (ADI), 254, 300–301n26, 300n26 American Dream, the, 13 Apple, 15, 156 artisan economy, 20, 259–60, 293n59, 298n6 Attaboy, 252 Aviation American Gin, 26–27, 28 Baker, Charles, 35, 295n18 banter, mens’, 91–100, 306–7n48 Bar-Tender’s Guide: How to Mix Drinks or, The Bon Vivant’s Companion, The, 33 barbers, men’s, 1, 4, 8, 9, 76–78, 225–28; aesthetic labor and, 306n34; apprentices, 140–41, 260; banter among, 91–100, 306–7n48; and barbershops as homosocial community institutions, 85–88, 276; barbers’ interest in men’s style and, 85, 90–91, 318n19; business model of highquality service and attention to detail, 88–89, 261, 320–21n11; career changers becoming, 147–50; creating regulars, 210–13; creativity of, 184–87; curious consumers and, 196; employees learning to cut hair, 158; handling challenges, 217, 219–24; historical roles of, 78–79, 303n7; imagery of classic community institutions related to, 11–12; incomplete repertoire performance and, 241–45; lost consumers in, 197; in the new economy, 81–82, 259–60; public performance of their craft, 160–61; repertoires, 233–37; research methodology, 275–76, 278; respecting nature, 165–66; service teaching by, 203–8; target clients for upscale, 82– 85; training and background of, 88, 139– 42; 20th century decline of, 79–80; using their senses, 170–76; with work experience in womens’ salons, 89–90; women clients of, 305n27; women working as, 96–98, 306–7n48. See also Freemans Sporting Club Batali, Mario, 2, 255 Beatles, the, 80 Bellah, Robert, 313n17 Beverage Alcohol Resource (BAR) Educational Program, 48, 268, 294n3 Blind Barber, 147, 186, 304n22 Bloomfield, April, 255 blue-collar jobs: decline of service and public sector jobs dependent on, 14–15, 291n32; dominated by men in the industrial era, 19–20; 1970s decline of, 14–15; post-World War II rise of, 13–14 Brooklynauts, 156 Bureau of Labor Statistics (BLS), U.S., 19 butchers, whole-animal, 4, 8, 9, 101–5; “back of the house,” 121; changes in point of purchase and, 108–9; as craft butchers , 119–21, 259–60; creating regulars, 213–15; creativity of, 187–89; curious consumers and, 195; cutting areas, 117–18; cutting on tables versus hanging, 114–15; ‹ 340 › i n d e x butchers (continued) decline of, 108–9; division of labor, 117; employees of, 118–19, 262–65, 314n23; ethics and philosophy of artisanal, 109– 11; “front of the house,” 117; functional aesthetics in, 122–26; grass-fed beef and, 113–14; handling challenges, 217; history of American, 105–8; imagery of classic community institutions related to, 11–12; incomplete repertoire performance and, 245–49; industry definitions and, 111– 12; local meat and, 111–13; lost consumers and, 196–97; philosophical guidance, 144–46; public performance of their craft, 161; research methodology, 270, 276–77, 279; respecting nature, 162–63; service teaching by, 190–91; use of their senses, 170, 176–79; volume of work done by, 309n25; world of the, 116–22. See also Dickson’s Farmstand Meats Carducci, Tad, 3–4 career changers, 147–50, 314–15n27 Chelsea Market: catering to cultural omnivores , 6; new elite occupations, workplaces , products, and forms of consumption at, 4–5; origins of, 1–2; as popular destination for visitors, 2–4; as urban village, 10 Chesebrough-Pond’s, 222 Christian Carl, 51 Coca-Cola, 60 cocktail bartenders, 4, 8, 9, 129–32; as artists , 42; classical era of, 34–36; in cocktail cathedrals, 44–46, 252; community, 47– 49; consultants, 251–52; craft distillers and, 59–60; craft history and culture, 31– 32; creating regulars, 208–10; creativity of, 179–82; curious consumers and, 195– 96; dark ages of, 39–41; early history of, 32–33; experienced consumers and, 193– 95; handling challenges, 217, 219; imagery of classic community institutions related to, 11–12; journeys to bartending careers, 129–32, 135–39; leaving their jobs, 250–51, 253; lost consumers and, 197; mixology and, 34–35, 41–44, 109, 250, 294–95n10–12, 295–96n19; new golden age of, 32–43; New York City Bar and Wine Show and, 129–30; postProhibition era changes, 36–39; as professionals , 41–42; public performance of their craft, 159; repertoires, 229–32, 317n8; research methodology, 268, 272– 74; respecting nature, 164–65; rise of American cocktail culture and, 33–34, 252–53; service teaching by, 200...

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Additional Information

ISBN
9781400884865
Related ISBN
9780691165493
MARC Record
OCLC
980736964
Pages
368
Launched on MUSE
2017-10-26
Language
English
Open Access
No
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