Cheffes De Cuisine

Women and Work in the Professional French Kitchen

AvRachel E. Black

Häftad, Engelska, 2021

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Beskrivning

Works of Distinction, LDEI M.F.K. Fisher Prize for Excellence in Culinary Media Content, 2022A rare woman's-eye-view of working in the professional French kitchenThough 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.

Produktinformation

Utgivningsdatum:2021-10-26
Mått:152 x 229 x 20 mm
Vikt:853 g
Format:Häftad
Språk:Engelska
Antal sidor:254
Förlag:University of Illinois Press
ISBN:9780252086052

Utforska kategorier

Kokböcker inom Mat och dryck
Lantbruk, fiske och skogsbruk inom Ekonomi och Ledarskap
Genusvetenskap inom Samhälle och politik

Mer om författaren

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.

Recensioner i media

"This easily read book incorporates a rich ethnographic account of French culinary history and tradition and thereby minimizes any gaps in the author's use of outside scholarship by paying serious attention to women's lived experiences in professional kitchens. Black's book is a valuable addition to folklore scholarship, women's studies, food studies, and other related fields." --Digest"Recomended." --Choice"Rachel Black has written a fascinating account of feminine sovereignty in the bouchons of Lyon. She shares timeless examples of wisdom and strength migrating to contemporary kitchens."--Odessa Piper, James Beard Foundation Best Chef Midwest 2002 and founder of L'Etoile

Innehållsförteckning

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