THE RISE OF THE CHEF: THE SKILL OF COOKING BECOMES MORE COMPLICATED
by Mary Farrell.
Women have always been involved with food: gathering food; growing food; processing food; cooking food; presenting food; feeding their families. This is something that is true across the world and throughout history. Yet in many societies, indeed most, women have tended to be poorly represented at higher-status activities associated with food. Think of the Michelin chefs, famous chefs, head chefs – do we automatically think of men? It is fascinating that, even in societies in which women are considered “liberated” from the restraints of traditional gender mores, and protected at work from the most egregious cases of gender discrimination, women are significantly under-represented as top chefs, and women’s writing about food has been typically relegated to the areas of domestic and family life. Even now, it seems that men’s involvement with food, whether in preparing it or writing about it in the public realm is seen as having more gravitas; as being, almost by definition, higher status. The question is why this is the case? How did it all get so confused? After all, women remain the predominant cooks in the domestic setting. In order to understand the particularity of this phenomenon we must look back through history in order to understand the curious state of affairs we now find ourselves in.
Read the full article on the Women Are Boring website at: https://womenareboring.wordpress.com/2016/12/08/a-womans-place-is-in-the-kitchen/