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- W4285357245 abstract "In 1933, Eugénie Brazier earned three Michelin stars for both of her restaurants—she was the first person to claim these high accolades and the only woman to ever do so. Brazier’s rise to fame helped establish Lyon’s place as the gastronomic capital of France, but it did not ensure that women would continue to lead the way in professional kitchens. Women are celebrated home cooks and guardians of French cuisine, but they have largely failed to achieve the same recognition for their craft in the professional kitchen. The small number of women who have succeeded in the culinary arts are celebrated as exceptions. This book looks at the historical and contemporary reasons for the underrepresentation of women in culinary professions in France, a country where cuisine is considered an important cultural form. It considers the strategies that women use to enter and move ahead in what is often a hostile work environment where gender inequality persists. The author explores the realities of women who cook professionally through their own culinary education and apprenticeship as well as extensive interviews with female and male cooks, chefs, and journalists. Lyon serves as a rich field site for discovering women’s resilience, skill and challenges as they seek to make their mark in the culinary arts." @default.
- W4285357245 created "2022-07-14" @default.
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- W4285357245 date "2021-10-01" @default.
- W4285357245 modified "2023-09-27" @default.
- W4285357245 title "Cheffes de Cuisine" @default.
- W4285357245 doi "https://doi.org/10.5622/illinois/9780252044007.001.0001" @default.
- W4285357245 hasPublicationYear "2021" @default.
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