The paper explains the ethnographic methods used to study public catering kitchens
and the people who work in them. In general, it outlines the research areas and characteristics
involved, such as the use of space, the organisation of the workforce and kitchen
equipment, by tracing the characteristics of the kitchens. Finally, it uses a concrete
example to illustrate one of the possible roles of ethnography as a practical, applied
science in the world of catering kitchens.
