When it comes to gentrification, Philadelphia baristas say they’re ‘part of the problem.’ But as low-wage workers, where else should they live and work?
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Articles on Barista
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Tipping seems to be more coercive and less tied to service quality these days.
Cultural omnivores are economically and culturally privileged people who can enjoy both “highbrow” and “lowbrow” cultural products, like good and bad coffee, simultaneously.
The science behind why what your barista achieves at the cafe tastes better than what you can come up with at home.
Top contributors
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Assistant Professor of Computational Materials Chemistry, University of Oregon
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Concordia University Chair in Consumption, Markets, and Society, Concordia University
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Professeur Assistant de Marketing, EM Lyon Business School
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Assistant Professor of Marketing, BI Norwegian Business School
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Associate Professor of Marketing, University of Richmond
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Professor of Sociology, Temple University
