Academic Journal
Cheffes de Cuisine: Women and Work in the Professional French Kitchen: Rachel E. Black Urbana, IL: University of Illinois Press, 2021. 227 pp. ISBN: 978‐0‐252‐08605‐2.
| Title: | Cheffes de Cuisine: Women and Work in the Professional French Kitchen: Rachel E. Black Urbana, IL: University of Illinois Press, 2021. 227 pp. ISBN: 978‐0‐252‐08605‐2. |
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| Source: | Gender, Work & Organization. Sep2022, Vol. 29 Issue 5, p1743-1745. 3p. |
| Abstract: | Black links this debate over language to the struggles faced by women chefs who feel forced to adopt masculine work behaviors. However, Black does a thorough job of presenting the history of French cooking and explaining the role of cuisine Lyonnais in French gastronomic culture. Black also describes her time studying at a French culinary academy and working an internship at a busy restaurant as a way to provide vital context of the physical, social, and cultural barriers women face to fit in within these extremely male-dominated spaces. [Extracted from the article] |
| Subject Terms: | *Women employees, *Internship programs, Cooking, Cooks, Women cooks, Kitchens, Cooking education |
| Company/Entity: | University of Illinois (Urbana-Champaign campus). Press 098752835 |
| Reviews & Products: | Cheffes de Cuisine: Women & Work in the Professional French Kitchen (Book) |
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| ISSN: | 09686673 |
| DOI: | 10.1111/gwao.12846 |
| Database: | Business Source Complete |
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