Description
Book SynopsisTrade Review"A smart analysis of the ingrained gender assumptions and structural inequalities that continue to disadvantage both female chefs and women working in other male-dominated fields." * Bitch *
"Integrating Bourdieuian field analysis with the study of gendered organizations, the book's insights extend beyond the professional kitchen. This is a story of how institutional processes, cultural evaluations, and the defense of precarious masculinity combine to preserve the inequities and exclusions of gendered occupations ...
Taking the Heat makes a timely contribution at a moment when chefs are the rock stars of foodie culture, and when media continue to debate whether women will ever 'have it all.' With accessible writing and incisive analysis, this book is a great resource for the sociological classroom. " * Gender & Society *
"
Taking the Heat is a must read for gender scholars and students trying to tackle issues of gender inequality in paid labor in the modern U.S. economy." * American Journal of Sociology *
"
Taking the Heat makes a timely contribution at a moment when chefs are the rock stars of foodie culture, and when media continue to debate whether women will ever 'have it all.'" * Gender & Society *
"According to Harris and Giuffre, [female chefs] have three choices: they can be bitches, girly girls, or moms. The authors' interviews with chefs give voice to and deep context for how real women employ these three archetypes in the professional kitchen." * Feminist Collections *
"A fine exemplar of what a sociological perspective can teach us about food." * Qualitative Sociology *
"In
Taking the Heat, Harris and Giuffre analyze the experiences of and reception toward women working as chefs to highlight a fascinating case study of the economic and cultural capital men can accrue through masculinizing so-called 'women’s work.'” -- Kristen Schilt * The University of Chicago *
"Harris and Giuffre have written a thought-provoking, timely book that takes a sharp look at the gender dynamics shaping the professional food industry and impacting women chefs in particular." -- Adia Harvey Wingfield * author of No More Invisible Man: Race and Gender in Men’s Work *
"Mario Batali's food empire faces big changes amid sexual misconduct allegations" by Tracey Saelinger * Today.com *
"When Male Chefs Fear the Specter of ‘Women’s Work’" by Meghan McCarron * Eater *
"Rape in the storage room. Groping at the bar. Why is the restaurant industry so terrible for women?" by Maura Judkis and Emily Heil * Washington Post *
"A timely sociological study of the gendered divide in professional cooking." * Enterprise & Society *
Table of ContentsAcknowledgmentsIntroduction “There’s a Girl in the Kitchen?!”: Why a Study of Women Chefs1 Home versus Haute: Gender and Status in the Evolution of Professional Chefs2 From Good to Great: Food Media and Becoming an Elite Chef3 Fitting In and Standing Out: Entering the Professional Restaurant Kitchen4 Bitches, Girly Girls, or Moms: Women’s Perceptions of Gender-Appropriate Leadership Styles in Professional Kitchens5 Challenging “Choices”: Women Who Leave Restaurant Kitchen Work6 Where Are the Great Women Chefs?Appendix Methodological ApproachReferencesIndex
