This book focuses on the evolution of the American Woman Chef, her
journey from the domestic sphere to the public sphere of paid chef
status, consideration of food, power and gender and the outside
influences that have contributed to her struggles and her successes
in climbing the career ladder of a male dominated industry. I begin
from the hypothesis that the obstacles to women's success in
professional kitchens stem from the resonance of traditional
patriarchal and cultural attitudes toward women's roles in the
public and private spheres. This book attempts to demonstrate the
patent falseness of this myth and others by utilizing scientific
research journal articles, personal interviews with women culinary
professionals and a review of the social history of women and their
passage from private lives into public participants.
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