Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Women in agriculture --- Women in the food industry --- Women nutritionists

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

"Over the last decade, there has been an increasing amount of scholarship focused on race and food inequity. Much of this research is focused on the United States and its densely populated urban centers. Looking deeply into Black women's roles-economically, environmentally, and socially-in food and agriculture systems in the Caribbean, Africa, and the United States, the contributors address the ways Black women, both now and in the past, have used food as a part of community building and sustenance. They also examine matrilineal food-based education; the importance of Black women's social, cultural, and familial networks in addressing nutrition and food insecurity; the ways gender intersects with class and race globally when thinking about food; and how women-led science and technology initiatives can be used to create healthier and more just food systems."

Businesswomen. --- Food --- Food supply. --- Nutrition. --- Women farmers. --- Women in the food industry. --- Women, Black. --- Social aspects. --- E-books

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

"Feeding Fascism explores how women negotiated the politics of Italy's Fascist regime in their daily lives and how they fed their families through agricultural and industrial labour. The book looks at women's experiences of Fascism by examining the material world in which they lived in relation to their thoughts, feelings, and actions. Over the past decade, Diana Garvin has conducted extensive research in Italian museums, libraries, and archives. Feeding Fascism includes illustrations of rare cookbooks, kitchen utensils, cafeteria plans, and culinary propaganda to connect women's political beliefs with the places that they lived and worked and the objects that they owned and borrowed. Garvin draws on first-hand accounts, such as diaries, work songs, and drawings, that demonstrate how women and the Fascist state vied for control over national diet across many manifestations-- cooking, feeding, and eating--to assert and negotiate their authority. Revealing the national stakes of daily choices, and the fine line between resistance and consent, Feeding Fascism attests to the power of food."--

Food habits --- Food --- Fascism and women --- Women agricultural laborers --- Women in the food industry --- Women --- Cooking --- Fascism --- History --- Political aspects --- History --- History --- History --- History --- Social conditions --- History

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual "Best New Chef" list since 2000, and to date, only 16 women have been included. How is it that women-the gender most associated with cooking-have lagged behind men in this occupation? Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men. Tracing the historical evolution of the profession and analyzing over two thousand examples of chef profiles and restaurant reviews, as well as in-depth interviews with thirty-three women chefs, Deborah A. Harris and Patti Giuffre reveal a great irony between the present realities of the culinary profession and the traditional, cultural associations of cooking and gender. Since occupations filled with women are often culturally and economically devalued, male members exclude women to enhance the job's legitimacy. For women chefs, these professional obstacles and other challenges, such as how to balance work and family, ultimately push some of the women out of the career. Although female chefs may be outsiders in many professional kitchens, the participants in Taking the Heat recount advantages that women chefs offer their workplaces and strengths that Harris and Giuffre argue can help offer women chefs-and women in other male-dominated occupations-opportunities for greater representation within their fields. Click here to access the Taking the Heat teaching guide (http://rutgerspress.rutgers.edu/pages/teaching_guide_for_taking_the_heat.aspx).

Women cooks. --- Food service. --- Women in the hospitality industry. --- Women in the food industry. --- Sex discrimination against women. --- Cookery for institutions --- Cooking for institutions --- Institutional cooking --- Mass feeding --- Volume feeding --- Women chefs --- Discrimination against women --- Subordination of women --- Women, Discrimination against --- Food industry and trade --- Hospitality industry --- Quantity cooking --- Cooks --- Women in the food industry --- Feminism --- Sex discrimination --- Women's rights --- Male domination (Social structure) --- Sex discrimination against women --- Women in the hospitality industry --- Food service --- Women cooks --- E-books

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Volume 22 explores the complex relationships between gender and food in a variety of locations and time periods using a range of research methods. Authors show that gender inequality and mens dominance are implicit or explicit, and that in times of both stability and change, the burden of many if not most aspects of food production and provisioning falls upon women and is an integral part of the care work they perform. Food is shown to be related to societal structures of power, resources and labor markets, as well as households, bodies and emotions. Health, well-being and sustainability emerge as major tropes in the economic and geographic north and south from the arctic to the equator and places between. Western cultural trends regarding specialized diets as they relate to health and illness are examined from a gender lens as is childrens nutrition worldwide. Gender inequality as it affects the struggle for access to land, the affordability of food, and its nutritional value is identified as a major social policy issue.

Food habits --- Food --- Sex role. --- Women in the food industry. --- Social aspects. --- Gender role --- Food industry and trade --- Sex (Psychology) --- Sex differences (Psychology) --- Social role --- Gender expression --- Sexism --- Social Science --- Gender studies: women. --- Food & society. --- Women's studies. --- Food habits. --- Gender Studies. --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits --- Female studies --- Feminist studies --- Women --- Women studies --- Education --- Study and teaching --- Curricula --- Cooking --- Feminist theory. --- Social conditions. --- Food.