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TAKING THE HEAT: WOMEN CHEFS AND GENDER INEQUALITY IN THE PROFESSIONAL KITCHEN
... Exprimia-se cada vez mais a imbricação entre militarização nacionalismo e masculinidade (Oliveira, 2004). É plausível afirmar que Escoffier introduziu no sistema de brigada de cozinha uma concepção influenciada pelo militarismo, na qual se valoriza a força, rapidez, agilidade e liderança dentro do ambiente culinário, enquanto qualquer manifestação de insubordinação é percebida como desrespeito (Amerian;Harris;Giuffre, 2015). No entanto, essa abordagem pode gerar problemas quando se estabelece um senso de poder hierárquico, possibilitando que o chef trate seus subordinados de maneira desrespeitosa sob o pretexto de cumprir seu papel. ...
... Exprimia-se cada vez mais a imbricação entre militarização nacionalismo e masculinidade (Oliveira, 2004). É plausível afirmar que Escoffier introduziu no sistema de brigada de cozinha uma concepção influenciada pelo militarismo, na qual se valoriza a força, rapidez, agilidade e liderança dentro do ambiente culinário, enquanto qualquer manifestação de insubordinação é percebida como desrespeito (Amerian;Harris;Giuffre, 2015). No entanto, essa abordagem pode gerar problemas quando se estabelece um senso de poder hierárquico, possibilitando que o chef trate seus subordinados de maneira desrespeitosa sob o pretexto de cumprir seu papel. ...
... Exprimia-se cada vez mais a imbricação entre militarização nacionalismo e masculinidade (Oliveira, 2004). É plausível afirmar que Escoffier introduziu no sistema de brigada de cozinha uma concepção influenciada pelo militarismo, na qual se valoriza a força, rapidez, agilidade e liderança dentro do ambiente culinário, enquanto qualquer manifestação de insubordinação é percebida como desrespeito (Amerian;Harris;Giuffre, 2015). No entanto, essa abordagem pode gerar problemas quando se estabelece um senso de poder hierárquico, possibilitando que o chef trate seus subordinados de maneira desrespeitosa sob o pretexto de cumprir seu papel. ...
O boom dos reality shows de gastronomia no Brasil influenciou a indústria culinária e expôs questões de desigualdade de gênero e violência simbólica, enfatizando a importância de questionar e reestruturar essas configurações a fim de promover ambientes culinários mais inclusivos e equitativos. O objetivo desse artigo foi identificar e analisar episódios de discriminação de gênero no programa televisivo MasterChef sob a luz dos conceitos de masculinidade e de violência simbólica de Bourdieu, a partir de dois métodos: a pesquisa bibliográfica e o levantamento e análise de dados no programa MasterChef. Pode-se observar com os trechos de falas destacados que a violência simbólica se faz presente e muitas vezes não é percebida pelos agentes que a praticam ou que recebem, com reprodução de estereótipos de gênero, inclusive entre as participantes femininas do programa. Observou-se também como a violência simbólica opera nesses programas de gastronomia, reforçando normas de masculinidade e feminilidade que perpetuam as desigualdades na indústria culinária. Embora esta pesquisa tenha proporcionado uma visão ampla do tema, futuras investigações podem aprofundar a temática com estudos de caso e entrevistas diretas. Destaca-se a importância da conscientização, liderança e desconstrução das normas de gênero para criar ambientes de trabalho mais inclusivos e respeitosos, contribuindo para um campo profissional mais igualitário.
... Literatürde, kadınların profesyonel mutfaklarda karşılaştığı zorluklar ve cinsiyet ayrımcılığı üzerine birçok çalışma bulunmaktadır (Druckman, 2010;Platzer, 2011;Harris & Giuffre, 2015;Taşpınar & Türkmen, 2020;Haddaji ve ark., 2017a;Haddaji ve ark., 2017b;Tang Yee & Baldwin, 2019a; McIntosh ve ark., 2020; Albors Garrigos ve ark., 2020). Bu çalışmalar, kadın şeflerin iş yerinde karşılaştığı cinsel taciz, cinsiyet ayrımcılığı, terfi şansının azlığı ve iş-yaşam dengesi gibi zorlukları ortaya koymaktadır (Orido, 2017;Fungaizengeni & Zengeni, 2013 (2020) ise mutfak departmanında çalışan kadınların cinsiyet ayrımcılığı, ücret eşitsizliği ve tacize maruz kaldığını belirtmiştir. ...
... While the professional kitchen environment is challenging for all cooks, female cooks often face additional challenges related to gender bias and discrimination (Harris and Giuffre, 2015). These challenges can lead to lower levels of job satisfaction and productivity, as well as negative psychological and physical health outcomes. ...
... , 2019a). ), that they are exposed to higher levels of harassment and discrimination (Fungaizengeni and Zengeni, 2013;Harris and Giuffre, 2015;Çelik and Şahingöz, 2018;Haddaji et al., 2017a;Haddaji et al., 2017b;Keskin and Kızılırmak, 2020;Albors Garrigos and others, 2018). ., 2020) has shown. ...
International Journal of Tourism and Destination Studies 2022 yılında uluslararası diğer indekslerde yayımlanmak üzere yayın hayatına başlamış hakemli ve bilimsel bir dergidir. Dergimiz turizmle alakalı işletmecilik, rehberlik, rekreasyon, gastronomi, özel ilgi, sürdürülebilirlik, alternatif turizm ve diğer güncel turizm konu başlıklarında tüm kavramsal ve uygulama temelli çalışmalara ve ayrıca destinasyon yönetimi, pazarlaması, analizi vb. konu başlıklarındaki tüm çalışmalara ve araştırmalara açıktır. Dergimizin temel varlık amacını turizm alanyazına ve sektörüne özgün çalışmalar kazandırmak; akademik, sektörel ve alanyazınsal sorunsallara bilimsel çözüm önerileri getirmek ve bilimsel yayın etiği, tarafsızlık ve şeffaflık ilkelerini dikkate alarak sürdürülecek yayıncılık anlayışı oluşturmaktadır. Ayrıca dergimiz; ilgili prensipler ve ilkeler çerçevesinde belirli bir süre zarfında alanında kendisini ispatlayıp öncelikle TR DİZİN başta olmak üzere uluslararası alan indeksleri nezdinde taranma gayretindedir. International Journal of Tourism and Destination Studies yıl içerisinde eylül ve mart aylarında, Türkçe ve İngilizce dillerinde, çift kör hakemlik ve bilimsel yayın etiği ilkeleri kapsamında iki sayı olarak, uluslararası diğer indeks kapsamında, online (çevrimiçi) ve ücretsiz olarak yayınlanmaktadır.
... Female chefs are encouraged "to find ways of complying with the current occupational regulations" under nowadays' market conditions (Harris & Giuffre, 2015). Female chefs are directed to follow workplace rules such as "working for long hours", "managing home and work life", "learning to avoid feminine emotive demonstrations" and to display their physical and mental strengths without being contrary to the masculine culture. ...
... Female chefs are directed to follow workplace rules such as "working for long hours", "managing home and work life", "learning to avoid feminine emotive demonstrations" and to display their physical and mental strengths without being contrary to the masculine culture. However, these integration strategies generally reproduce gender inequality (Harris & Giuffre, 2015;Heilman & Haynes, 2005). ...
... In order to increase female employees in professional kitchens; Promotion and incentive models are an important factor (Harris & Giuffre, 2015). At the macro level, opportunities such as the James Beard Foundation or the Michelin Guide can be regarded as good examples of increasing the recognition of female chefs (Bartholomew & Garey, 1996;Harris & Giuffre, 2015). ...
Keywords: Gastronomy, Cook chef, Hotel kitchen chefs, Male cook chef, Female cook chef, Successful cook chefs. The purpose of this study is to determine the reasons; "why are chefs always male" in the kitchens of hotels. Food cultures of countries, cooking techniques, eating styles are some of the subjects in the study area of gastronomy science. Chefs are one of the primary elements that contribute to the development of food culture. Cook chefs are at the center of the present study. The scientific discipline "Workforce in Working Life" continues to do research about Cook Chefs. In this study, the gender and reasons of chefs working in the kitchens of 4 and 5 star hotels serving in the field of tourism in the world were researched demographically. Four continents, five countries from each continent, two cities from each country and ten international 4 and 5 star chain hotels in each city were selected. In the first section of the study, it was observed that most of the chefs working in hotels were male. In the second section, the reasons why most of the chefs are male were examined scientifically. As a result, it was determined that the working conditions of chefs are difficult for women hence the high number of male chefs.
... According to Harris and Giuffre (2015), women enter culinary school at same rate as men, but men are more likely to work as professional chefs and hold the most prestigious positions. There is bias toward men in hiring and promotion, and the prevalence of sexual harassment creates discriminatory work environments in which women are systematically de-valued. ...
... Of the women who do make it into professional chef jobs, Harris and Giuffre (2015) find that many women leave, often citing the incompatibility of restaurants and personal responsibilities. The respondents in their study cite nonstandard long hours, inflexible and difficult work structures, and lack of benefits -particularly in childcare and healthcare -as reasons they left chef jobs. ...
... In the context of hyper-masculinized restaurant environments, chefs are expected to act "macho" and are discouraged from being "too emotional" -a sexist charge often leveled at women working in kitchens (Harris and Giuffre 2015). Like most people, I posit that elite chefs desire meaningful connection and want opportunities to show care for others. ...
Charitable foundations started by chefs and restaurant companies continue to grow and occupy space as prominent humanitarian leaders during times of crisis, and this paper utilizes research from New Orleans to examine these trends. Drawing on ethnographic data from chefs, donors, and community food activists, this paper examines: why some chefs have started foundations while others have not; the rationales of donors who give to chef foundations; the prevalence of ‘cause’sumerism to raise philanthropic funds; how some restaurant owners attempt to address the precarious labor practices of the industry within their own businesses; and how all these various forms of caring are raced, classed, and gendered. This paper begins and ends with the COVID-19/coronavirus pandemic, highlighting how chefs and their philanthropic foundations reflect a precarious reliance on caring individuals and non-governmental entities to respond to on-going crises.
... Portanto, ocorreu um esforço consciente em afastar as mulheres das cozinhas prestigiosas, por meio, por exemplo, de sua exclusão de associações sindicais de chefs de cozinha na época, do seu impedimento tanto nas matrículas em escolas de culinária quanto na participação de competições em exposições culinárias (Harris & Giuffre, 2015). Além disso, foram coibidas de trabalhar em cozinhas profissionais nos centros urbanos, onde se desenvolvia uma cultura de restaurantes nessa época (século XIX), bem como a chamada "gastronomia francesa". ...
... Além disso, foram coibidas de trabalhar em cozinhas profissionais nos centros urbanos, onde se desenvolvia uma cultura de restaurantes nessa época (século XIX), bem como a chamada "gastronomia francesa". Foram, portanto, excluídas da vida culinária pública da cozinha profissional, ficando, assim, relegadas a cozinhas de pousadas em áreas rurais e estabelecimentos mais humildes (Harris & Giuffre, 2015). ...
... Assim, para enfrentar a ameaça de feminização, constrói-se, por um lado, a figura do homem como chef ou cozinheiro profissional, cujo objetivo é a expressão de criatividade e, por outro, a da mulher como cozinheira amadora, com finalidade de nutrir a família, como parte do seu trabalho de cuidado. Dessa forma, a segunda figura é atribuída a uma culinária inferior à primeira, resultando em questões de desigualdade de gênero (Harris & Giuffre, 2015). ...
O objetivo do presente estudo é refletir sobre o trabalho em cozinhas profissionais a partir da perspectiva de gênero, com referencial teórico baseado nos estudos feministas. Esta pesquisa se justifica pela representatividade do setor de alimentação perante as demais Atividades Características do Turismo (ACTs), além da contribuição com o campo de estudos de gênero no Turismo. Foi utilizada metodologia qualitativa por meio da realização de entrevistas com cozinheiros, cozinheiras e chefs com experiência na alta gastronomia. A análise das entrevistas permitiu considerar a percepção dos entrevistados e entrevistadas quanto às diferenças entre cozinha doméstica e profissional. Além disso, demonstrou uma série de dificuldades comuns a homens e mulheres advindas da rotina de trabalho, como: longas jornadas laborais; dificuldade de conciliação da vida pessoal com a profissional; e demanda por disposição física e mental. Apesar desses pontos em comum, as concepções binárias de masculino e feminino repercutem de maneira mais desafiadora para as mulheres, como por exemplo, o frequente julgamento de serem incapazes de trabalhar na cozinha profissional, além da cultura de normalização do assédio associada ao arquétipo do chef de cozinha bad boy/rock star. Contudo, tais concepções de gênero não estão cristalizadas, mas em disputa, conforme relataram as entrevistadas ao apontarem os limites de sua profissão, mas, por outro lado, provarem ser, de fato, capazes de atuar nessa área. Conclui-se, portanto, que, em larga medida, as concepções tradicionais de masculinidade e feminilidade pautam as relações entre esses profissionais.
... In a study of 33 female chefs, Harris and Giuffre (2015) explored gender inequity in the culinary profession. They determined that despite the profession's recent transition from a servant class occupation to that of cultural idol, the industry continues to foster a culture of deep inequality among sexes. ...
... They determined that despite the profession's recent transition from a servant class occupation to that of cultural idol, the industry continues to foster a culture of deep inequality among sexes. In describing the classic stereotype that cooking is a task performed by women caretakers at home (Adler, 1981;Julier, 2013;Julier & Lindenfeld, 2005), Harris and Giuffre (2015) presented the phenomenon as precarious masculinity. This describes the need professional chefs have to "to distance themselves from the unpaid, and often underappreciated, food work produced by women in the home… in order to retain and increase the social status provided by their work, and by extension, themselves" (p. ...
... As male professional chefs continue to push away from these social expectations of domestic gender roles in the kitchen, Harris and Giuffre (2015) acknowledged that it may not be men chefs' intention to consider women in such a way, but the realities of the industry, compounded by perpetual aggrandizement in chef status, grossly point out the structural inequities, despite anyone's intent. To this point, they further illuminate the dichotomy between low-pay, low-status positions held mostly by women in food preparation, like that of a cafeteria worker, to that of "high-status jobs like head or executive chef" (Harris & Giuffre, 2015, p. 4), which are male dominated. ...
Critics have observed that modern culinary education still adheres to the traditions that emerged during the feudal era as well as the modernist values of power, hierarchy, reductionism, and dualist worldviews. More recently, a critical postmodern view of modern culinary education and the corresponding culinary industry reveals the industry is environmentally unsustainable in the way they think, operate, educate, and enculture learners into the profession and in their impact on the food industry at large. For sustainability to have a chance, transformative changes to culinary education can assist in reorienting student learning toward sustainable ways of being and acting—education that is about, for and as sustainability (Sterling, 2001). The study presented ten propositions derived from the literature review as a vision for culinary sustainability education (CSE). Then, through a multi-faceted thematic case study, involving interviews with three different case groups—scholar informants, food workshop participants, and culinary graduates of a sustainability concentration in culinary education—findings were derived that explored the transformation process for transitioning a program toward culinary sustainability education as well as the outcomes and barriers that were experienced by learners. Triangulated through participant observation and autoethnographic storytelling, the study concludes that the ten propositions for CSE are largely valid with small modifications and are useful as principles for adoption into culinary curriculums. Further, study participants identified current organizational patterns of power and exclusion, the thinking patterns of modernism such as mechanist and dualist views, and the vocational status of culinary education as problematic to sustainability culinary education. To assist the transformation toward sustainability, findings profiled the potential of chefs as change agents within the culinary industry, food system, and broader community. Finally, the study identified pedagogical approaches that can best foster sustainability and break down current problematic patterns. This study concludes that CSE should be adopted by culinary schools to break the negative feedback loop of unsustainability in culinary arts and help foster a more sustainable future for humanity.
... Despite the implications of these findings, there are still gender inequalities in the workplace. Harris and Giuffre (2015) also look at the dilemmas, which can confront female chefs in the wake of their choice to continue working rather than focusing on family, as an important research mechanism. Gender factors certainly underlie women's lower representation in male-dominated occupations. ...
... Male-dominated professions hinder women because of the dilemma of striking a balance between work and family responsibilities. This conflict often arises when female chefs work very long hours; one reason many (female) chefs want to quit their jobs (Harris and Giuffre 2015). ...
Many traditions in the world require women to master cooking at an early age. Cooking in a traditional kitchen (domestic area)-always attached to women-is often interpreted as an obligation and a form of women's service to their families, spouses, children, and other people in their lives. Hence, cooking in the domestic space is an undefined job. When these activities shift to a public space, it becomes a profession, with a professional work area, and the workers are predicated professional chefs. Ironically, the professional kitchen, which people assume, could easily be run by women, is controlled and dominated by men. This study focuses on the experience of female chefs in professional kitchens, noting the problems they face and often hinder their career paths, explaining their low numbers. This qualitative study is a feminist perspective with data collection methods from in-depth interviews with female chefs in professional kitchens. The analysis of the primary data was conducted by applying the theory of gender at work developed by Aruna Rao. Our research shows that female chefs face multiple barriers working in professional kitchens: both subtle and overt discrimination, various types of oppression, conscious or otherwise, influencing their decisions when choosing between work and family. This study shows that during their careers female chefs frequently face various gender-based obstacles arising from ability, resources and support, social norms, and deep structures, as well as rules and policy.
... En los últimos años, de forma tardía, las mujeres se han insertado con mayor intensidad en las cocinas de los restaurantes, aunque esta inserción sea desigual en número, puestos de trabajo, remuneración y no va acompañada de un reordenamiento de las jerarquías de género (Harris & Giuffre, 2015). Así, aún con la intensificación de la participación de las mujeres en el mercado laboral en las últimas décadas, no se produce una ruptura efectiva de las fronteras de las desigualdades en ese espacio, bien como en el ejercicio del trabajo en el ámbito doméstico (Ávila &Ferreira, 2014). ...
... La búsqueda resultó en la selección de una diversidad de materiales que incluyen artículos, libros, tesis doctorales, disertaciones de maestría y documentos generales. El análisis de la bibliografía reveló la presencia de segregación horizontal y vertical del trabajo en las cocinas profesionales, percibida por la mayor participación de mujeres en las áreas de cocina fría o repostería y de hombres en las áreas de cocina caliente y manipulación de carnes (Silva et al, 2018;Harris & Giuffre, 2015; Reis & Nakatani, 2020). ...
Págs. 208-222
I.S.B.N: 978-84-09-41805-3
... Women could also eschew women-centered mentorship due to fears that any formal efforts to improve the experiences of women in the workplace may mark them as "other" or even as "losers" who need special help (Britton & Logan, 2008;Dashper, 2017). Women in male-dominated jobs may avoid gender-based affinity groups to prevent being labeled as "whiners" who cannot "cut it" in these fields (Harris & Giuffre, 2015). While extensive mentoring for men may indicate they are an "up and comer" in an organization or industry, for women, these same actions could indicate they need remedial training (Ghosh, 2015). ...
... As previously mentioned, organizations may fear encouraging overtly feminist mentorship due to concerns it could send the message that women are getting "special" treatment and that they may demand changes to the workplace (Dashper, 2017;Williams et al., 2014). At the individual level, barriers include women's fears that engaging in these types of relationships may get them labeled "complainers" (Harris & Giuffre, 2015). Another barrier is that women mentors, particularly women of color, may already be engaged in numerous activities relating to mentorship and diversity in addition to their regular workload, leaving them little time for mentoring (Dua, 2007;Ghosh, 2015;McGuire & Reger, 2003). ...
Women‐focused mentoring programs are often cited as an important tool to help address gender inequality at work. Despite their popularity, there remain questions about how useful they are at improving women’s career trajectories or transforming gender demographics at the organizational or industry level. A frequent critique of current women‐focused mentoring efforts is that they reflect and uphold neoliberal feminism and have shifted from collective support to an individualized focus on competition and accruing human and social capital. These programs encourage women to internalize neoliberal subjectivities and prescribe individual change while shoring up ideas about meritocracy that are utterly divorced from gender. I discuss how feminist mentoring, which takes central tenets of feminism including focusing on collective action and organizational change, can serve as a countermeasure to neoliberal feminism and how this form of mentorship can help address gender inequality at work.
... Uma análise da historiografia tradicional da gastronomia nos permite perceber como essa área se centra, majoritariamente, na Europa e sobre feitos masculinos (COOPER, 1997;FERGUSON, 1998;HARRIS;GIUFFRE, 2015). Inicialmente, interessa-nos observar como a narrativa da formação da gastronomia destaca a importância de trabalhadores domésticos que atuavam como cozinheiros profissionais nas cozinhas nobres europeias. ...
... Com as transformações políticas e econômicas ocorridas ao longo do século XVIII (como a Revolução Industrial e Francesa), esse quadro passa por mudanças importantes, resultando na criação de uma nova estrutura de profissionalização do trabalho culinário (HARRIS; GIUFFRE, 2015;LIMA, 2011;SARTI, 2012). Além do papel dos chefs de cozinha em hotéis e restaurantes, podemos citar também a importância das publicações gastronômicas, que sistematizavam receitas e técnicas, como importantes para a difusão da gastronomia e de sua legitimidade como esfera profissional do trabalho culinário: "( ) o trabalho escrito ajudou os chefs a deixar de ser trabalhadores domésticos anônimos nas casas da nobreza para se tornar especialistas para o público ( )" (TRUBEK, 2000, p. 29, tradução nossa). ...
... Women in IT still tend to be gender segregated into specific, technical roles that have less status and are associated with female characteristics, as design, user-friendliness, and appearance as had been suggested for example by Roman (1994) and Peterson (2007). Similar to what has been shown for restaurant kitchens and newsrooms (Chambers et al., 2004;Harris & Giuffre, 2015), women in IT tend to be responsible for the more monotonous, routine tasks, with reference to "preserving traditions" and "testing the work quality," while men retain the activities requiring innovation, creativity, and strategizing, such as system analysis, design, and control. Thereby, "skills ghettos" are maintained, and women are segregated into less important positions which are difficult to leave through career progression. ...
... In a male-dominated work environment-even in a relatively gender-equal context such as Swedenthis adversity triggers the need of women programmers to legitimize themselves in gendered organizations. Reaching a legitimized status opens doors to further professional opportunities, such as professional trainings, and acknowledgment by "influential outsiders" with high status-quo (Harris & Giuffre, 2015) or the clients of IT firms. ...
Sweden is known to be one of the most gender‐equal societies in the world. Thus, it remains as an enigma why a large discrepancy continues to exist regarding the gender balance in career choice and progression in many professions. Drawing on Hirdman's (1988) theory of gendered systems, in this paper, we explore the role of career resilience in the career progression of women who choose to work in the male‐dominated IT sector. We draw attention to how the day‐to‐day process of practicing career resilience in a gendered workplace tends to evolve as women progress in their careers. Based on an interview study with 50 female IT professionals as well as a discourse analysis of 502 newspaper articles on women in this sector, we develop a process model of career resilience in gendered professions, outlining different coping strategies that allow women to develop and enhance such resilience over time. We conclude the paper by providing some practical recommendations.
... Second, a professional chef's role is much more than the end producer of a meal. It also involves the technology of preparation, processing, and creative design in a culinary environment (Harris, 2015). For this reason, creativity is widely recognized as one of the most important skills for a chef. ...
... For this reason, creativity is widely recognized as one of the most important skills for a chef. Yet the fact that female chefs are, more often than not, pushed to the pastry section 4 as a gendered niche (Bradley, 2013;Crompton & Sanderson, 1986) or to accepting tedious and trivial positions from grocery shopping to chopping salads (Harris, 2015), can testify to the difficulties when they seek recognition for their creative skills. Robinson and Beesley (2010) point out that the pastry section of the kitchen is recognized as a creative environment, in which a specific type of creativity and technique that emphasizes delicate handling and softer detail in the production of pastries is promoted and deemed "better suited" to females (Lee, Blum, Miao, & Tomas, 2019). ...
In this article, we explore how women craft their jobs in male‐dominated occupations in ways that respond to the job demands relating to contradictory gender expectations. With material from 21 interviews with female chefs working in professional kitchens, we show, through the lens of constructing gender identities and meanings at the gender‐body nexus, that three job crafting practices—negotiating physical competence, reframing creativity, and managing men co‐workers reactions—are invented as creative responses to gender‐related job demands. The findings contribute to the job crafting literature by showing that women's job crafting in male‐dominated occupations is less about increasing or decreasing certain types of job demands, but more about enacting “dynamic displays”—material, discursive, and fluid—of their gender identities and meanings as situated responses to a given job demand being made. Our research indicates the importance of understanding the conditions under which job crafting is mostly likely to generate positive, negative, or mixed experiences over time.
... 24-31; Lashley (2022), chap. 6; Harris and Giuffre (2015). 70 See e.g. ...
Modern patents are often presented as part of a social contract between society and inventors. Focussing on the social is anthropocentric and foregrounding the social over nature contributes to the definition of “invention” excluding the stereotypically feminine. For example, it results in many food-related inventions from feminised industries being non-patentable, from recipes, to “traditional” means of creating new plant varieties, which are not considered “manmade”, or “abstract” or “intellectual” enough, and instead are viewed as incapable of reduction into patentese and inseparable from a singular experience. This paper problematises the gendering of the invention, and the potential resultant food homogeneity and decrease in food-production resilience, in the context of the social contract, and examines if introducing a natural contract might offer a solution. More specifically, it explores whether situating patent law in a new mythology based on a socio-natural contract would assist in de-gendering the invention in patent law, and result in a different understanding of invention and patent rights/infringement, which would be beneficial for food heterogeneity.
... (Druckman, 2010;Harris and Giuffre, 2015).Ghosh and Reddy (2021) explore how women in India redefine domestic cooking as a form of resistance and agency, challenging traditional notions of women's domestic labour. Moisio et al. (2004) analyse how homemade food production is tied to constructions of family identity and gendered domestic roles. ...
The easy access to the digital space and the spatial limitations imposed by Covid 19 had made vlogging a source of income and leisure and a way to access the physical space beyond confinement. There has been significant increase in the number of food vloggers as well, even post-pandemic, irrespective of their gender and gender roles, who included both cooking and reviewing the dishes and diners. Many of the food vloggers engaged in the act of cooking have taken beyond the kitchen and sometimes include their friends or conclude the video by “eating together” with their friends. In this context, what does it mean to cook in an “open space”? How does that focus on the labour involved in the entire act? Does the physicality of the space in this process of aestheticization redefines the labour involved in domestic chores? The paper tries to argue that the act of cooking into the non-kitchen shifts the focus from drudgery of domestic chores simultaneously making it an act to showcase the “culinary skill and knowledge” and thereby obliterates the labour associated with it in the domestic space.
... It seems likely that the craft aspect of coffee lends itself to a gendered "broey whiteness." The craft preparation of food products and beverages tends to be coded as masculine and white, as in the brewing industry (Darwin, 2018;Kuehn & Parker, 2018;Rydzik & Ellis-Vowles, 2018), craft distilling and the craft cocktail industry, upscale urban butchery (Ocejo, 2017), and the work of chefs (Harris & Giuffre, 2015). Craft knowledge, including craft service jobs, functions as an outlet or a fix for masculinities "threatened" by the inability to achieve dominant notions of masculinity through secure, blue-collar jobs (Ocejo, 2017). ...
... Nonetheless, further studies are required to better understand artful dining in the framework of different types of capital. Gender would also be an intriguing perspective, given that the artful consumption and production of food has been often attributed to men (Cairns et al. 2010;Harris and Giuffre 2015). ...
This dissertation explores the artification of upmarket dining from the perspective of practice theory. Regarding the concept of artification, the study draws on theorisations in the field of aesthetics. Accordingly, it aims to elucidate how the practice of upmarket dining has adopted ways of thinking and acting conventionally associated with the societal domain of modern high art. Concerning practice theory, the study leans on the Schatzkian approach as frequently applied in empirical research on consumption since the early 2000s.
The study investigates the artification of upmarket dining in the 2010s in Helsinki, Finland. It aims to elucidate how a more artful mode of dining out has been recently performed as interlinked components of a practice, that is, as materials, practical and general understandings, and ‘teleoaffectivity’. Based on the analysis of these performances and sociological literature on taste, the thesis also aims to provide the more artful mode of dining out with a specific definition. Additionally, the study responds to the question of whether the more artful mode of upmarket dining can be conceptualised as an integrative practice of artful dining.
The empirical data consist of media representations of dining out, interviews with diners and restaurant professionals, and participant observation at different types of restaurants and gastronomic events. The data analysis drew on the practice-theoretical notion of practices as consisting of components.
The results indicate that performances of a more artful mode of dining out draw on the principles of aesthetic novelty, nonconformity and complexity, the importance of which have been underlined in sociological studies on contemporary taste hierarchies. The results also show that the more artful mode of dining out can be conceptually understood as an integrative practice of artful dining. The difference between conventional upmarket dining, or fine dining, and the practice of artful dining more generally reflects the subtle and distinctive difference between aesthetic and artistic aesthetic (non-art) practices.
The emergence of artful dining illustrates the diversification of dining out and upmarket dining. Relatedly, the study suggests that sociologists of consumption focusing on practice theory and dining out could fruitfully grasp the current variety in practices of dining out and upmarket dining through dividing these practices into smaller practice-entities. Lastly, the study looks beyond the restaurant world and calls for critical sociological debate on the role and nature of the aesthetic in late modern food culture.
... Working in professional kitchens, women chefs face multiple challenges including gender segregation and stereotyping, unfair human-resource policies and procedures, exclusion from professional networks, lack of work-life balance and lack of support [1]. Under these circumstances, it is not surprising that few women chefs progress to prime positions in professional kitchens. ...
Working in professional kitchens, women chefs face multiple challenges including gender segregation and stereotyping, unfair human-resource policies and procedures, exclusion from professional networks, lack of work–life balance and lack of support [1]. Under these circumstances, it is not surprising that few women chefs progress to prime positions in professional kitchens. Although many leave the industry, some women chefs have persevered and succeeded in attaining executive roles. These women’s success stories, and how they have been achieved, are worth examining in order to benefit the growth of the chef sector. The aim of the research reported in this article [2] was to explore the life histories of women executive chefs in order to understand how it has influenced their careers. Previous studies have described the working environments of chefs but have not captured women’s perspectives [3, 4]. This study therefore aimed to understand how women chefs progress in the profession, what their experiences have been, and what influences their professional trajectories. The study adopted a life-history research approach to allow participants’ lives and experiences to be made visible [5]. The interview participants were 23 women executive chefs who were, or had been, managing commercial kitchens in New Zealand, with professional responsibilities including financial control, menu design, food production, and leading a team of kitchen staff. The participants had been in the industry between seven and more than 40 years. Most were executive chefs at their own establishments; six were employees of chained establishments or fine-dining restaurants; and three had since moved on to other paths in the industry, such as education or owning a food-related business. When examining the women’s trajectories into an executive chef position, a notable finding was that family was found to have strong influence on their career journeys, including changes in career direction and career length. Out of the 23 participants, 21 (91%) mentioned the influence of their family of origin on their career choices. It was clear that parents’ opinions about the chef profession and families’ expectations and needs had been a strong influence on the women’s interest in becoming a chef and their resulting professional pathways. Further, participants particularly valued the support from their family throughout their professional careers. Being a chef is demanding, and the participants considered support from family had helped sustain their professional advancement. Changes in family circumstances, such as getting married or becoming partnered, also influenced the women’s career progression. In this research, having children was identified as the main obstacle to women chefs’ career advancement and the main cause of women leaving the chef profession. Furthermore, many participants expressed concerns about conflict between work and family responsibilities because, on top of the long hours and demands of their work environments, they were also the primary caregivers in their families and performed most of the household tasks. Different strategies were applied by the participants to resolve work–family conflicts. Some sought childcare help from family or professional services; in search of more flexible work schedules, some had left their jobs to work in other establishments in the hospitality industry or opened their own establishments; and some took a break from the kitchen to focus on childcare and domestic responsibilities. This finding explains the predominance in the participant profiles, mentioned above, of women executive chefs either owning their own establishments or having left their executive roles. By revealing women executive chefs’ stories, this research has contributed new insights into the challenges they encounter during their careers. The importance of parental support in the development and growth of women chefs in the professional kitchen is emphasised. At the same time, the study urges food and beverage establishments to provide a family-friendly environment and to develop policies and procedures that allow work–life balance for women within the industry. The full research project can be accessed here: http://hdl.handle.net/10292/14323 Corresponding author Beverly (Shih-Yun) Chen can be contacted at beverlyc@ais.ac.nz References (1) Harris, D. A.; Giuffre, P. Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen; Rutgers University Press, 2015. (2) Chen, S. Y. (B.) Experiences of Women Executive Chefs: A Life History Approach; Doctoral thesis, Auckland University of Technology, New Zealand, 2021. http://hdl.handle.net/10292/14323 (3) Cameron, D. S. Organizational and Occupational Commitment: Exploring Chefs from a Cultural Perspective; Doctoral thesis, University of Surrey, England, 2004. http://epubs.surrey.ac.uk/851494/ (4) Robinson, R. N. S.; Solnet, D. J.; Breakey, N. A. Phenomenological Approach to Hospitality Management Research: Chefs’ Occupational Commitment. International Journal of Hospitality Management 2014, 43, 65–75. https://doi.org/10.1016/j.ijhm.2014.08.004 (5) Sosulski, M.; Buchanan, N.; Donnell, C. Life History and Narrative Analysis: Feminist Methodologies Contextualizing Black Women’s Experiences with Severe Mental Illness. The Journal of Sociology & Social Welfare 2010, 37 (3), 29–57. http://scholarworks.wmich.edu/jssw/vol37/iss3/4
... Tosi's persona is "softened" primarily through her profession-as a pastry chef. Pastry is the only department in the culinary industry with more women than men (Harris and Giuffre 2015). Yet pastry itself is masculinized through competition and thus, like cooking more generally, assumes a hybridized quality. ...
Competition is fundamental to American life, and sport is the cultural institution most closely linked to organized competition in the U.S. Historically, sport has been a male preserve. At the same time, the structures, practices, and iconography of sports have infiltrated a variety of social fields and institutions less obviously dominated by men—a process known as “sportification.” Reality programing is one such field. In this paper, we analyze forty episodes spanning nine seasons of the reality show MasterChef USA to explore the gendered implications of the sportification of cooking. MasterChef USA harnesses competition, metaphorized as sport, to transform (feminine) cooks into (masculine) chefs. In the language of Greek mythology, the heroism of the agon meets the mundanity of the apron. The show not only effectively “softens” sport and “hardens” cooking, it also hybridizes traditional gender difference itself as the cook-chef distinction animates and destabilizes boundaries between home and work, amateurs and professionals, the ordinary and the elevated. However, the hybridization of gender has limits and is not equally balanced between masculine and feminine poles—and the imbalance is where gender inequality resides.
... This is also true when it comes to food and cooking. The man is often associated with professional cooking and artistry, while the woman is thought of as responsible for the daily, and less glamorous, cooking at home (Harris & Giuffre, 2015). The same kind of dichotomy has been found in cookbooks. ...
This study analyzes how men’s domestic cooking is represented and masculinized in cookbooks, written by men for men and published in 1975, 1992, and 2010, respectively. Departing from the concept of domestic masculinities, it uses the methods of Multimodal Critical Discourse Analysis. It asks: what kind of values and ideas connected to men, food, and the home are realized in texts and images? And how are these legitimized and naturalized? As the study’s context is Sweden, a country known for its pursuit of gender equality, the study focuses on how men’s domestic cooking has been represented in cookbooks published roughly 20 years apart. The analysis shows that, while the first two books are characterized by a ‘real man’ discourse and working-class masculinity, the 2010 book represents a masculinity in line with a ‘new man image’ closely linked to consumption and materiality. However, structurally, there are few differences. Values associated with traditional middle-class masculinities, traditional gender norms, and gendered division of domestic labor are reproduced. Men’s cooking is recontextualized as a playful leisure activity. In all three books, cooking becomes another way for a man to appear successful – both in relation to other men and women, and in socioeconomic terms.
... Buscemi (2014) studied the semiotics of the gender roles of Italian women in the kitchen as represented in three programs and noted that women were managing the roles of housewives and chefs. By reflecting on 2,206 restaurant reviews and chef profiles given in American newspapers and magazines, Harris and Giuffre (2015) explored the professional kitchen as a space of inequalities. By studying the kitchen catalogues of IKEA from 1975 to 2016, Ledin and Machin (2018) explored the changing semiotic representation of the kitchen from the perspective of technologization and neoliberal order which is based on flexibility, dynamism, creativity, and self-management and solution-oriented approach. ...
The semiotics of the kitchen in Pakistan in terms of sustainable development, structural violence and unequal distribution of resources, particularly technological ones, has been analyzed. The diverse architecture and resources in the kitchen in rural and urban settings have been linked with gender-based oppression and inequality in the light of the concepts of patriarchal relativity and compound patriarchy elaborated by Akgul (2017), capabilities suggested by Nassbaum (2000), and the semiotics of kitchen attributed to Rosler (1975). By studying the semiotics of the architecture of nine purposively selected images of kitchens in Pakistan, the gender hierarchies and binaries of men and women as ‘haves’ or ‘have-nots’ and privileged or multi- marginalized have been elaborated. The analysis of Pakistani rural and urban kitchens suggests that the architecture of the kitchen connotes unequal distribution of resources, such as the supply of gas, electricity, and water among women living in rural and urban areas.
Keywords: Compound patriarchy, inequalities, gender, rural vs urban areas, structural violence, access to resources, semiotics of the kitchen
... Faced with the denial of gender discrimination, organizations are appreciated as environments supported by merit. 'Queen bee women adhere to meritocratic discourses', even when faced with clear evidence of inequality (Harris & Giuffre, 2015). The meritocratic discourse strengthens the idea that dedication and hard work are crucial to achieving success (Weber & Giuffre, 2019). ...
This study aimed to develop an instrument to measure the queen bee phenomenon, present in women in positions of command who hinder the professional development of other women. In this article, the phenomenon is understood as a response to the social threat experienced by women who aspire to high positions in men’s organizations. The sample, of 495 women who worked in higher education institutions, was divided into two groups: Group 1 (G1; 248, MAge = 44 years old) and Group 2 (G2; 247, MAge = 42 years old). These individuals answered the Queen Bee Phenomenon Scale (QBPS) and demographic questions. Considering the G1 participants, a principal component analysis was performed, which allowed the identification of a hexafactorial structure, explaining 60.5% of the total variance and presenting an overall internal consistency of 0.72. Subsequently, for the G2 participants, the adequacy of the QBPS hexafactorial structure was confirmed (CFI = 0.935, TLI = 0.923, and RMSEA = 0.049). It was concluded that there is evidence for both the validity of the factors and the internal consistency of the measure, which thus may be properly used in other studies.
Keywords:
queen bee phenomenon; gender; leadership; scale
... First, this research was conducted in Turkey. Additionally, due to gender inequalities with a heavy volume of masculinity in professional kitchens (Harris & Giuffre, 2015), the sample of this study was shaped around male chefs owning to screening criteria. Relatedly, Hofstede, Hofstede, and Minkov (2010) highlighted that masculinity tends to prevail high in the Muslim world. ...
This study aims to ascertain and understand the art of plating dimensions from the perspective of master chefs. A semi-structured interview method was conducted with sixteen master chefs in Turkey to address this research purpose. The gathered data was analyzed via content analysis. As a result, four interrelated dimensions were identified; design principles, target audience, the character of the chef, and characteristics of the food. The findings contribute to the research agenda on the plating phenomenon to better understand the main framework of the art of plating. Further, many practical implications were also offered for relevant practitioners of the restaurant industry. The study is one of the first attempts to explore the dimensions of the art of plating from the perspective of master chefs in the restaurant-marketing context.
... These historic injustices combine with economic and structural changes to undermine possibilities for more diverse food production practices (Leslie et al. 2019). Similarly, women in the kitchen are categorized as cooks, while men dominate the more valued, vaunted, and remunerated role of chef (Harris and Giuffre 2015). Minority communities that lack access to nutritious and/or culturally preferred foods also face racebased health disparities that become inscribed in the body in the form of diabetes, hypertension, and heart disease. ...
Multiple factors create food injustices in the United States. They occur in different societal sectors and traverse multiple scales, from the constrained choices of the industrialized food system to legal and corporate structures that replicate entrenched racial and gender inequalities, to cultural expectations around food preparation and consumption. Such injustices further harm already disadvantaged groups, especially women and racial minorities, while also exacerbating environmental deterioration. This article consists of five sections that employ complementary approaches in the humanities, design studies, and science and technology studies. The authors explore cases that represent structural injustices in the current American food system, including: the racialized and gendered effects of food systems and cultures on both men and women; the misguided and de-territorialized global branding of the Mediterranean Diet as a universal ideal; the role of food safety regulations around microbes in reinforcing racialized food injustices; and the benefits of considering the American food system and all of its parts as designed artifacts that can be redesigned. The article concludes by discussing how achieving food justice can simultaneously promote sustainable food production and consumption practices—a process that, like the article itself, invites scholars and practitioners to actively design our food system in ways that empower different stakeholders and emphasize the importance of collaboration and interconnection.
... Shweta's experience represents tokenism-the process of evaluating minorities against local hegemonic standards. Research shows this is especially the case for white women and racial minorities, who often find themselves involuntarily representing their groups in white-and maledominated spaces (e.g., Harris and Giuffre 2015;Kanter 1977;Wingfield 2009;Yoder 1994). Tokenism allows workplaces to signal inclusivity while also harboring institutionalized barriers to full integration and career advancement for underrepresented employees (Giuffre, Dellinger, and Williams 2008). ...
Much research on tokenism has focused on the organizational processes by which white women and racial minorities experience heightened surveillance at work and become occupationally immobile. Little research has considered how tokenism operates for other minority workers, such as immigrants. We theorize cultural tokenism to explain the ways in which foreign-born minorities in the United States are held up against hegemonic ethnic markers besides cultural gender standards and racial stereotypes, resulting in their interpersonal and institutional exoticization. Drawing on interviews with 33 immigrant women university faculty, this study shows how cultural contrasts make work difficult for high-status, foreign-born professional women. Specifically, they experience gendered pressures to provide U.S.-born students with “cultural enrichment” experiences and demonstrate organizational diversity while navigating the effects of tokenism. This research explains barriers to promotion and work satisfaction for immigrant women in white-collar jobs, and raises questions about how organizations can benefit from hiring these workers without exploiting them.
... 23 Research. Once the 2000s arrived, research on gendered organizations mushroomed, producing a bevy of studies (e.g., Britton 2000;Correll et al. 2007;Dellinger 2004;Ely and Meyerson 2010;Gherardi and Poggio 2007;Harris and Guiffre 2015;Martin 2001Martin , 2003Martin , 2005Martin , 2006Roth 2006). As part of this trend, research on sexuality and bodies in organizations increased. ...
Gendered organizations is a recent academic specialty within sociology, management, communications, and other disciplines. Martin reviews the history and emergence of the field, its transition to a feminist perspective, and her involvement in its development. Before the 1970s, when “rational-technical” conceptions of organizations were hegemonic, minimal attention was paid to women at work; formal organizations were viewed as men’s domain. Yet, critical scholarship on gendered organizations began appearing in the 1970s, blossomed in the 1980s, and developed at a feverish pace in the 1990s and beyond, largely inspired by sociologist Joan Acker’s work. Martin reviews the history of the field and points to the future regarding gendered change, practice(s), and research and theory on organizations.
Cozinhar é uma atividade que demanda muitas etapas simultâneas e superpostas, tornando-se uma tarefa complexa que demanda conhecimentos específicos incorporados e guiados pela experiência prática. Nas cozinhas profissionais, essa transmissão ocorre em uma relação de prestígio, hierarquia e poder. Enquanto o ato de cozinhar é frequentemente associado às atividades domésticas femininas, a culinária profissional é considerada uma forma de arte e tem sido historicamente associada aos homens. Nesse contexto, este estudo tem como objetivo discutir possíveis práticas discriminatórias relacionadas às questões de gênero no ambiente profissional da gastronomia. Para o presente estudo, fez-se uso da metodologia de pesquisa qualitativa, a entrevista em profundidade, com uma chef recifense. Ao analisar tanto a carreira profissional, quanto sua biografia, podemos ter uma ideia clara dos significados e sentidos atribuídos por ela à sua ocupação e ao cozinhar. Além disso, a entrevistada trouxe à tona questões fundamentais relacionadas aos desafios enfrentados pelas mulheres na profissão.
This article uses gastronomy—food, cuisine, manners, setting, and material culture—in an analysis of how US–Japan relations have evolved with the changing role of Japan and Japanese cuisine in the world. Since Japan’s contact with Commodore Perry’s black ships in 1854, the importance of diplomatic dining, which involved learning what and how to eat, was clear. Diplomatic meals are a setting where ritual and protocol are used to homogenize the participants while affirming hierarchies among them. Any deviation from protocol is consequential, but wholly unpredictable. Deviations can be understood only within the history of previous interactions, contemporary connections, and hopes for future relations. The analysis will focus on three memorable meals between economic powerhouses, security partners, former foes, and long-time allies—Japan and the United States—in 1992, 2002, and 2014. Changes in Japan’s role in global politics, the popularity of Japanese cuisine, the Japanese pop-culture boom worldwide, as well as the dispositions of their US counterparts, provided opportunities to deviate from the protocol of formal diplomatic meals. These deviations reflect and reconstitute the ever-evolving US–Japan relations.
À partir du cas des artistes visuels contemporains, cet article enrichit notre compréhension des processus sociaux à l’œuvre dans la formation des inégalités de genre dans les professions artistiques, et des moyens de les réduire. Pour ce faire, il explore comment des croyances, des attentes et des pratiques liées au genre contraignent la construction des identités professionnelles des plasticiennes, et leurs conséquences sur l’avancement dans la carrière. La frontière entre artistes amateurs et professionnels n’est pas facile à tracer. Des images stéréotypées de genre imprègnent les croyances relatives au statut de genre, qui désavantagent les artistes femmes tout en bénéficiant aux hommes. Pour les plasticiennes, les difficultés à distinguer les professionnelles des amatrices sont accrues par le fait que la profession reste socialement construite comme masculine et que l’artiste idéal-typique s’inspire d’un modèle masculin. Cependant, plusieurs ressources et tactiques peuvent perturber les effets du cadre de genre sur la construction de l’identité professionnelle des artistes femmes.
This has been quite question on why don’t we see female chefs calling shots at the top positions. The commercial hotel kitchen is believed to be a male dominated arena for years. Not to mention that we do see a few female chefs’s around, but with all the gender equality and sensitization goes down the drains when it comes to top positions. The female chefs are found to be suppressed in many ways and they have to defend for themselves from many challenges that fall in their way to the climb the ladder. This study aims to find out these challenges that are faced by female chefs in the commercial hotel kitchen and the kind of impact it does have on their career progress. This study also investigates into possibilities of overcoming these challenges. The female chefs working in well known hotel brands of Pune city have openly responded to the questionnaire and the data has been represented in graphical form for better understanding.
Nas cozinhas profissionais, a divisão sexual do trabalho se manifesta através da atribuição de tarefas específicas para homens e mulheres, de acordo com estereótipos de gênero. Essas tarefas são valorizadas de forma diferente, resultando em uma hierarquia e separação entre homens e mulheres. A associação de características consideradas “naturais” para homens e a valorização do que é visto como masculino nessas cozinhas criam um ambiente de trabalho que é predominantemente masculino e com uma atmosfera masculinizada, o que pode ser hostil para as mulheres. Este artigo tem como objetivo fornecer um embasamento teórico para analisar a divisão sexual do trabalho em cozinhas profissionais. Para isso, recorrerei à Sociologia do Trabalho utilizando importantes estudiosas francesas e brasileiras, especialmente Helena Hirata e Danièle Kergoat. A intenção é contribuir para a reflexão e compreensão sobre a divisão sexual do trabalho nas cozinhas profissionais e, consequentemente, fomentar a busca por soluções que promovam a igualdade de oportunidades e reconhecimento para as mulheres nesse campo.
À travers une ethnographie du travail en cuisine en Chine, cet article montre comment l’incursion des femmes et leur disqualification dans un métier essentiellement masculin sont révélatrices des inégalités à l’intersection du genre et de la génération en contexte postsocialiste. En cuisine de restaurant, l’exclusion spatiale et sociale des cuisinières, la limitation de leurs trajectoires de mobilité et d’ascension professionnelle, ainsi que le monopole masculin des outils, des techniques et des espaces donnant accès à la virtuosité et à la reconnaissance sont au fondement du métier. Les négociations faites par les cuisinières pour rétablir justice dans l’évaluation de leur professionnalisme d’une part, et l’institutionnalisation progressive des compétences d’autre part, ne font que transformer sans les renverser les inégalités transversales à la société chinoise, les ancrant dans la mise au travail capitaliste contemporaine.
p align="center"> ABSTRACT
Cooking activities in the traditional kitchen or in the domestic area—which are supposed to be the domain of women—are interpreted as an obligation as well as a form of a woman’s service to her family, spouse, children, and even other people who are close to her life. In other words, cooking in the domestic area is an undefined job. Regardless of the fact, when cooking shifted to the public space, it turned into a professional job , a work area which was later known as the professional kitchen. People who work in a professional kitchen are given the title professional chef. Ironically, such a professional kitchen, often thought to be easily controlled by women—who for centuries have always been related to cooking activities—is actually controlled and dominated by men, starting from culinary studies (tata boga) to the industry. As a skill, cooking is actually an activity that can be performed by anyone, regardless of gender. In reality, cooking activities, in both traditional and professional kitchens, place women in a marginal and subordinate position. To learn why women, who are often considered as “the queen of the traditional kitchen”, find it difficult to control and dominate professional kitchens, we examine a number of studies that have analyzed the professional life of female chefs as well as various forms of gender inequality in the chefs’ workplace or the professional kitchen.
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Although there are some examples of gender studies in the gastronomy sector – in particular, focusing on hospitality and the role of women chefs – little research has been carried out on the profiles and visibility of women in gastronomy sector and the challenges they face. This study aims to make visible the role of women in the world of gastronomy. It intends to analyse the situation of women in the gastronomy sector in the broadest sense, to identify their profiles (professional and training) and the emotional considerations for women in the profession, and to explore their opinion of women's position in the sector. It also evaluates the instruments used to give visibility to their work and analyses how women in the sector have adapted to the digital world. The authors selected a qualitative approach with structured interviews and quantitative research using primary data from a questionnaire answered by 454 women working in gastronomy in Spain. The study cites different profiles of women in gastronomy to reveal a far wider variety that goes beyond the profile of the woman chef to include sommeliers, winemakers, pastry chefs and bakers, producers in the agri-food sector, women working in communications specializing in gastronomy, teachers and researchers. It also demonstrates that the role of women in Spanish gastronomy is being made increasingly visible thanks to associationism and the use of social networks.
Managing People in Commercial Kitchens: A Contemporary Approach uses original research to argue that senior managers (head chefs) should differentiate their people management practices in kitchen brigades from those used in the hospitality industry more generally (induction, socialisation, and performance evaluation) due to the group’s strong occupational identity and culture.
The understanding of chefs’ work from a management perspective is critical for successful hospitality operations but has been historically under-researched. Chapters provide a detailed account of chefs’ work in commercial kitchens from an HRM perspective. Using occupational identity and culture as a vehicle, this book explores the different aspects of managerial work in commercial kitchen settings: general management, leadership, education and training, skills and competencies, managing deviant behaviour, managing stress, and managing diversity (focused on gender segregation). The final chapter looks at future perspectives on this unique working environment and the many challenges arising from the latest developments such as the COVID-19 pandemic.
Providing both theoretical insights and practical applications with the use of case studies throughout, this will be of great interest to upper-level students and researchers in hospitality, as well as a useful reference for current managers in the field.
Although Food Studies has been acknowledged as a distinctive field in Canada for almost two decades, until now there has not been an undergraduate degree in Food Studies in this country. This is changing with the development of Canada’s first Honours Bachelor’s Degree in Food Studies (BFS) at [Ontario College], set to launch in September 2021. This field report describes the process, opportunities, and challenges of developing a Food Studies degree at an Ontario college. It explores the unique openings at the intersection of food studies education and applied practical skills training for work in the food sector. In particular, we ask: What can food studies bring to culinary education? And, what can culinary education bring to food studies? We content that food studies can lend to a more transformative culinary education focused on social, cultural, political, and environmental influences in the food system. Simultaneously, culinary education brings distinct insights into operationalization within the food sector which provide new openings for applied research. We demonstrate the need for this new collaboration and knowledge as a necessity of a turbulent world.
2 Samuel 13:1–19 presents us with dueling perspectives on a rape scene. Despite Tamar’s protests, the narrative voice reflects Prince Amnon’s lustful viewpoint, in which he and Tamar are acting out a scene of steamy seduction. Within this framework, the unexpectedly detailed description of Tamar preparing the dumplings deserves more attention. I examine the Hebrew words לְבִבוֹת (“heart-cakes”), יצק (“to pour out”), and מַשְׂרֵת (traditionally, “baking pan”), offering a philological explanation of their associations that diverges from much modern scholarship. This new understanding of the food-preparation scene makes it clear that Tamar’s actions are a narratively realized metaphor: in preparing the food to be consumed, she is preparing herself to be consumed erotically—at least, as viewed by Amnon. In other words, using the language of Conceptual Metaphor Theory, Tamar is the cake .
Araştırma, UNWTO (2019) verilerine göre Dünya’nın en çok turist alan ilk on ülkesinin destinasyon pazarlama sürecinde resmi web sitelerini gastronomi turizmi açısından değerlendirmeyi amaçlamaktadır. Bu amaç doğrultusunda araştırmada nitel araştırma yöntemlerinden doküman inceleme tekniği kullanılmıştır. Araştırmanın kapsamını dünyanın en çok turist alan ilk on ülkesinin resmi web sitelerinde yer alan gastronomi turizmine yönelik pazarlama ve tanıtım çalışmaları oluşturmaktadır. Bu kapsamda veriler, 1 Aralık 2020 ile 10 Ocak 2021 tarihleri arasında ilgili ülkelerin İngilizce dilindeki resmi turizm web sitelerinden metin, fotoğraf ve video şeklinde toplanmıştır. Elde edilen verilere içerik analizi uygulanmıştır. Analiz sonuçları incelenen ülkelerin tamamının gastronomiyle ilgili bir sayfası veya kategorisi bulunduğunu, bazı ülkelerin ciddi eksiklikleri olmasına rağmen genel olarak değerlendirildiğinde dünyanın en çok turist ağırlayan ilk on ülkesinin destinasyon pazarlama sürecinde resmi web sitelerinde gastronomi turizmine yönelik tanıtım ve pazarlama çalışmaları yaptıklarını göstermektedir.
31 Aralık 2019 tarihinde ilk kez Çin’in Wuhan kentinde ortaya çıkan daha sonra Dünya Sağlık Örgütü (DSÖ) tarafından salgın olarak ilan edilen Covid-19 ile birlikte üniversitelerdeki eğitim ve öğretim faaliyetleri kesintiye uğramıştır. Üniversitelerin ani bir şekilde kapanmasıyla birlikte eğitim kurumları uzaktan eğitim sistemlerine yönelmiştir. Bu nedenle, geleneksel eğitimden çevrim içi derslere geçiş yapılmıştır. Bu araştırma, Covid-19 salgını sürecinde turizm eğitimi alan lisans öğrencilerinin çevrim içi öğrenmeye hazırbulunuşluk düzeylerini belirlemeyi ve demografik özellikleri arasındaki ilişkiyi incelemeyi amaçlamaktadır. Veriler, online anket tekniğiyle elde edilmiştir. Araştırmada ilişkisel tarama modeli kullanılmıştır. Anket tekniğiyle toplanan verilerin analizinde, SPSS programı ile yüzde, frekans, t-testi ve varyans analizlerinden yararlanılmıştır. Araştırma bulgularına göre; lisans öğrencilerinin çevrim içi iletişim öz yeterliği ve öğrenen kontrolü yüksek; bilgisayar öz yeterliği ve kendi kendine öğrenme orta düzeyde ve e-öğrenmeye yönelik motivasyon faktörü ise düşük olarak bulunmuştur. Araştırma bulguları, lisans öğrencilerinin çevrim içi öğrenmeye hazır olduklarını göstermektedir. Covid-19 salgını sürecinde Türkiye’de çevrim içi eğitimlerin niceliğinin ve niteliğinin artırılması yönünde iyileştirmeler yapılması gerekmektedir.
Bu çalışmanın amacı, kültürel miras turizmi amacıyla kültürel miras alanlarını ziyaret eden turistlerin memnuniyeti ve hizmet kalitesi ile alanı tekrar ziyaret etme niyeti arasındaki ilişkiyi araştırmaktır. Bu amaçla, 2019 yılı Ağustos ayında Bergama kültürel miras alanlarını ziyarete gelen toplam 400 yerli ve yabancı turiste anket tekniği uygulanarak araştırmanın verileri elde edilmiştir. Çalışmada, turist memnuniyeti ve hizmet kalitesinin, turistlerin kültürel miras alanını tekrar ziyaret etme niyeti ile arasındaki ilişkiyi incelemeye yönelik hipotezler geliştirilmiştir. Geliştirilen hipotezlerin analizinde iki yönlü ki-kare bağımsızlık testinden faydalanılmıştır. Çalışmanın bulguları değerlendirildiğinde,
turistlerin harcadığı masraflara ve zamana göre memnuniyetin kültürel miras alanını tekrar ziyaret etme niyeti ile ilişkisi olduğu tespit edilmiştir. Diğer bir bulgu da hizmet kalitesi ile kültürel miras alanını tekrar ziyaret etme niyeti arasında ilişkinin bulunmasıdır. Sonuç olarak, turistlerin tekrar ziyaret etme niyeti ile istatistiksel olarak anlamlı ilişkisi bulunan turist memnuniyetinin ve hizmet kalitesinin sağlanması, turistik destinasyon olan kültürel miras alanlarının temel amaçlar arasında olmalıdır.
The intersection of food and immigration in North America, from the macroscale of national policy to the microscale of immigrants' lived, daily foodways.
This volume considers the intersection of food and immigration at both the macroscale of national policy and the microscale of immigrant foodways—the intimate, daily performances of identity, culture, and community through food. Taken together, the chapters—which range from an account of the militarization of the agricultural borderlands of Yuma, Arizona, to a case study of Food Policy Council in Vancouver, Canada—demonstrate not only that we cannot talk about immigration without talking about food but also that we cannot talk about food without talking about immigration.
The book investigates these questions through the construct of the immigrant-food nexus, which encompasses the constantly shifting relationships of food systems, immigration policy, and immigrant foodways. The contributors, many of whom are members of the immigrant communities they study, write from a range of disciplines. Three guiding themes organize the chapters: borders—cultural, physical, and geopolitical; labor, connecting agribusiness and immigrant lived experience; and identity narratives and politics, from “local food” to “dietary acculturation.”
The open access edition of this book was made possible by generous funding from Arcadia – a charitable fund of Lisbet Rausing and Peter Baldwin.
Contributors
Julian Agyeman, Alison Hope Alkon, FernandoJ. Bosco, Kimberley Curtis, Katherine Dentzman, Colin Dring, Sydney Giacalone, Sarah D. Huang, Maryam Khojasteh, Jillian Linton, Pascale Joassart-Marcelli, Samuel C. H. Mindes, Laura-Anne Minkoff-Zern, Christopher Neubert, Fabiola Ortiz Valdez, Victoria Ostenso, Catarina Passidomo, Mary Beth Schmid, Sea Sloat, Kat Vang, Hannah Wittman, Sarah Wood
MasterChef Australia is the most popular cooking show in its nation's television history. In recent times, the Australian version of MasterChef has garnered positive reviews, feedback and a colossal fan base world over. The show's concept to put amateur home-cooks under the spotlight, by giving them a chance to showcase their culinary skills and make a career in the food industry, is a premise that drives thousands of Australians to apply for the competition. Despite the fact that the show strives vigorously to impress upon the ideas of equality and inclusiveness, it barely makes a statement in shutting stereotypical gender roles. So much so, that the trailer released for season 5 projected a flimsy 'boy versus girl' battle with women priding over being better at 'presentation because we are used to grooming ourselves'! The show received backlash and eye rolls on social media for it. This paper takes the content and visual representations of the show's seasons eight, nine and ten, to study the gendered patterns, their conventional representations and language used to delineate participants, celebrity guest chefs and their dishes. It has often been debated that women are characterized as 'cook' and men as 'chef' the moment their dishes are discussed at a professional platform. It is the researcher's attempt to question the show's dearth on challenging the norms of the professional gastronomic field that glorifies male chefs for their refined culinary skills but does little to value that of the women.