The Trouble with Brunch

ISBN-10: 1552452859
ISBN-13: 9781552452851
112 pp, Paperback
Jul 9 2014
$13.95 CAD
Work, Class and the Pursuit of Leisure
Note: This title is now also available as a digital eBook.

A Globe & Mail best book of 2014

What do your Eggs Benedict say about your notions of class?

Every weekend, in cities around the world, bleary-eyed diners wait in line to be served overpriced, increasingly outré food by hungover waitstaff. For some, the ritual we call brunch is a beloved pastime; for others, a bedeviling waste of time. But what does its popularity say about shifting attitudes towards social status and leisure? In some ways, brunch and other forms of conspicuous consumption have blinded us to ever-more-precarious employment conditions. For award-winning writer and urbanist Shawn Micallef, brunch is a way to look more closely at the nature of work itself and a catalyst for solidarity among the so-called creative class.

Drawing on theories from Thorstein Veblen to Richard Florida, Micallef traces his own journey from the rust belt to a cosmopolitan city where the evolving middle class he joined was oblivious to its own instability and insularity.

The Trouble with Brunch is a provocative analysis of foodie obsession and status anxiety, but it's also a call to reset our class consciousness. The real trouble with brunch isn't so much bad service and outsized portions of bacon, it's that brunch could be so much more. 


Praise for Shawn Micallef:

'As a brisk, thought-provoking read raising timely questions about class lines and the devaluing of time and labour, The Trouble with Brunch succeeds—so much so, it’s destined to be discussed approvingly as people line up to relax over eggs benny.' — Maclean's Magazine

‘As Toronto grows into a more mature, more compelling city, a new group of non-academic, street-smart urbanists has emerged to appreciate it — with-it young writers, architects and men and women about town who love big cities and see things in Toronto that most of us miss. Shawn Micallef is one of the sharpest of this sharp-eyed breed.’ — Globe and Mail

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