Cheffes de Cuisine
Women and Work in the Professional French Kitchen
Seiten
2021
University of Illinois Press (Verlag)
978-0-252-04400-7 (ISBN)
University of Illinois Press (Verlag)
978-0-252-04400-7 (ISBN)
- Titel z.Zt. nicht lieferbar
- Versandkostenfrei
- Auch auf Rechnung
- Artikel merken
Works of Distinction, LDEI M.F.K. Fisher Prize for Excellence in Culinary Media Content, 2022
A rare woman’s-eye-view of working in the professional French kitchen
Though women enter France’s culinary professions at higher rates than ever, men still receive the lion’s share of the major awards and Michelin stars. Rachel E. Black looks at the experiences of women in Lyon to examine issues of gender inequality in France’s culinary industry. Known for its female-led kitchens, Lyon provides a unique setting for understanding the gender divide, as Lyonnais women have played a major role in maintaining the city’s culinary heritage and its status as a center for innovation. Voices from history combine with present-day interviews and participant observation to reveal the strategies women use to navigate male-dominated workplaces or, in many cases, avoid men in kitchens altogether. Black also charts how constraints imposed by French culture minimize the impact of #MeToo and other reform-minded movements.
Evocative and original, Cheffes de Cuisine celebrates the successes of women inside the professional French kitchen and reveals the obstacles women face in the culinary industry and other male-dominated professions.
A rare woman’s-eye-view of working in the professional French kitchen
Though women enter France’s culinary professions at higher rates than ever, men still receive the lion’s share of the major awards and Michelin stars. Rachel E. Black looks at the experiences of women in Lyon to examine issues of gender inequality in France’s culinary industry. Known for its female-led kitchens, Lyon provides a unique setting for understanding the gender divide, as Lyonnais women have played a major role in maintaining the city’s culinary heritage and its status as a center for innovation. Voices from history combine with present-day interviews and participant observation to reveal the strategies women use to navigate male-dominated workplaces or, in many cases, avoid men in kitchens altogether. Black also charts how constraints imposed by French culture minimize the impact of #MeToo and other reform-minded movements.
Evocative and original, Cheffes de Cuisine celebrates the successes of women inside the professional French kitchen and reveals the obstacles women face in the culinary industry and other male-dominated professions.
Rachel E. Black is an associate professor of anthropology at Connecticut College. She is the author of Porta Palazzo: The Anthropology of an Italian Market and coeditor of Wine and Culture: Vineyard to Glass.
CoverTitleCopyrightContentsAcknowledgmentsPrologue: La mère Brazier: The Woman, the ChefGlossaryIntroduction1. Cuisine des mères lyonnaises: Making Sense of Women’s Culinary Work2. Des femmes avec du caractère: Performing Gender and Authenticity in the bouchon lyonnais3. Apprentie: Reproducing and Challenging Gender through Culinary Education4. Stars in Their Eyes: Ambition and Bias in the Kitchen5. Cheffe de cuisine: Women Redefining the Kitchen and LaborConclusionNotesBibliographysIndexBack cover
| Erscheinungsdatum | 27.10.2021 |
|---|---|
| Zusatzinfo | 18 black & white photographs, 1 chart |
| Verlagsort | Baltimore |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Sozialwissenschaften ► Soziologie ► Gender Studies | |
| ISBN-10 | 0-252-04400-2 / 0252044002 |
| ISBN-13 | 978-0-252-04400-7 / 9780252044007 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Einfach kochen und gemeinsam genießen - die besten Soulfood-Rezepte …
Buch | Hardcover (2023)
Südwest (Verlag)
CHF 46,90
Gerichte, Gastfreundschaft, Geschichten
Buch | Hardcover (2024)
Brandstätter Verlag
CHF 49,90
