- Home
- Business & Economics
- Industries
- The Chef Professor (An Autoethnography of Culinary Pracademics Navigating the Neoliberal Hospitality Academy)
The Chef Professor (An Autoethnography of Culinary Pracademics Navigating the Neoliberal Hospitality Academy)
List Price:
$29.99
| Expected release date is Mar 24th 2027 |
- Availability: Confirm prior to ordering
- Branding: minimum 50 pieces (add’l costs below)
- Check Freight Rates (branded products only)
Branding Options (v), Availability & Lead Times
- 1-Color Imprint: $2.00 ea.
- Promo-Page Insert: $2.50 ea. (full-color printed, single-sided page)
- Belly-Band Wrap: $2.50 ea. (full-color printed)
- Set-Up Charge: $45 per decoration
- Availability: Product availability changes daily, so please confirm your quantity is available prior to placing an order.
- Branded Products: allow 10 business days from proof approval for production. Branding options may be limited or unavailable based on product design or cover artwork.
- Unbranded Products: allow 3-5 business days for shipping. All Unbranded items receive FREE ground shipping in the US. Inquire for international shipping.
- RETURNS/CANCELLATIONS: All orders, branded or unbranded, are NON-CANCELLABLE and NON-RETURNABLE once a purchase order has been received.
Product Details
Author:
Shawn Bucher, Kai-Sean Lee
Format:
Paperback
Pages:
212
Publisher:
Emerald Publishing Limited (March 24, 2027)
Imprint:
Emerald Publishing Limited
Release Date:
March 24, 2027
Language:
English
Audience:
Professional and scholarly
ISBN-13:
9781837428854
ISBN-10:
1837428859
Weight:
16oz
Dimensions:
5.43" x 8.5"
File:
TWO RIVERS-PERSEUS-Perseus_Distribution_Customer_Group_Metadata_20261012172110-20261012.xml
Folder:
TWO RIVERS
List Price:
$29.99
Country of Origin:
United Kingdom
Pub Discount:
35
Series:
Emerald-Purdue Research Impact Series
Case Pack:
1
As low as:
$28.49
Publisher Identifier:
P-PER
Discount Code:
H
Overview
What happens when professional chefs hang up their aprons for a life in academia? Structured as both autoethnography and critique, The Chef Professor exposes how chef pracademics (individuals who identify as both practitioners and academics) negotiate the fraught relationship between practical expertise and academic legitimacy within research-intensive universities. Following the first author’s career transition from executive chef to scholar, this book invites readers to reimagine an academic life that honors, rather than exhausts, the practitioners who bring their craft into the university.
