“The infernal underside of the restaurant industry“
At the height of France’s gastronomic reputation in the 1920s, the union of Paris cooks – La Chambre syndicale ouvrière des cuisiniers de Paris et régions saisonnières – engaged in a protracted struggle to improve workplace hygiene. Theirs is an apt case to move grassroot campaigns for public hea...
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| Format: | Article |
| Language: | deu |
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StudienVerlag
2019-08-01
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| Series: | Österreichische Zeitschrift für Geschichtswissenschaften |
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| Online Access: | https://journals.univie.ac.at/index.php/oezg/article/view/3591 |