DimaggioP. and PowellW.W. (1983). The iron cage revisited: Institutional isomorphism and collective rationality in organizational fields.American Sociological Review,48, 147–160.
2.
FineG.A. (1984). Negotiated orders and organizational cultures.Annual Review of Sociology,10, 239–262.
3.
Occupational aesthetics: How trade school students learn to cook. (1985). Urban Life,14, 3–31.
4.
Organizational time: The temporal experience of restaurant kitchens. (1990). Social Forces,69, 95–114.
5.
ScottW.R. (1992). Organizations: Rational, natural and open systems(3rd ed.). Englewood Cliffs. NJ: Prentice Hall.
6.
StollerP. (1989). The taste of ethnographic things.Philadelphia: University of Pennsylvania Press.
7.
The culture of production: Aesthetic choices and constraints in culinary work. (1992). American Journal of Sociology,97, 1268–1294.
8.
WhyteW.F. (1948). Human relations in the restaurant industry.New York: McGraw Hill.
9.
WilenskyH. (1964). The professionalization of everyone.American Journal of Sociology,70, 137–158.
10.
WolfA. (Ed.). (1991). America at century's end.Berkley: University of California Press.
11.
Working cooks: The dynamics of professional kitchens. (1987). Current Research on Occupations and Professions,4, 141–158.