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Pa r t I Each chapter in part I examines one of these four occupations (bartender, distiller, barber, butcher). My goal is to outline the foundations of the cultural repertoires of each job. I provide a brief history and discuss the philosophical underpinnings of each industry, job, and workplace, and explain their revival in today’s cities, the symbolic boundaries that divide them from other versions of these jobs in their industries, and the moral boundaries within their occupational communities. Each chapter contains a mix of historical facts, stories of key behaviors in these workplaces, interviews with workers and owners, and discussions of the social contexts these workers find themselves in. Most importantly, each chapter focuses on a specific theme. While we can see each of these four themes in each occupation in some form, I base the discussions in these chapters on the theme the occupation best represents. Chapter 1, on cocktail bartenders, deals most directly with new elite service work. Chapter 2, on craft distillers, deals with the logics of authenticity. Chapter 3, on upscale men’s barbers, deals with the role of masculinity in the new economy. And chapter 4, on whole-animal butchers, deals with the production of omnivorousness. I present all excerpts from recorded interviews and conversations from the field in paragraph form. I also aim to provide readers with a glossary of terms for understanding these work cultures (many definitions and explanations are in footnotes and endnotes). While I focus each chapter on a single occupation and its unique characteristics and conditions, occasionally I refer to similarities or differences between it and the others. I show the commonalities between these four jobs in the chapters in part II. Readers will also note several undeveloped and underdiscussed topics in part I (for example, how these workers came to pursue these jobs as careers, the role of service, and definitions of craft). I also analyze these and other topics in part II. ...


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MARC Record
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