Taking the Heat
★★★★★
★★★★★
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A01=Deborah A. Harris
A01=Patti Giuffre
Age Group_Uncategorized
Age Group_Uncategorized
Author_Deborah A. Harris
Author_Patti Giuffre
automatic-update
career opportunities
Category1=Non-Fiction
Category=JBFA
Category=JBSF1
Category=JFFJ
Category=JFSJ1
Category=KND
Category=KNDF
Category=KNS
Category=KNSH
challenges
COP=United States
culinary industry
culinary profession
cultural associations
cultural norms
Delivery_Delivery within 10-20 working days
eq_business-finance-law
eq_isMigrated=2
eq_non-fiction
eq_society-politics
female representation
Food and Wine magazine
gender bias
gender discrimination
gender disparity
gender dynamics
gender inequality
gender roles
gender segregation
gender stereotypes
gendered expectations
gendered occupations
James Beard Foundation
Language_English
legitimacy
occupational segregation
PA=Available
Price_€100 and above
professional chefs
professional obstacles
PS=Active
softlaunch
women in cooking
women in male-dominated fields
women's strengths
work-life balance
workplace advantages
workplace culture
Product details
- ISBN 9780813571263
- Weight: 513g
- Dimensions: 152 x 229mm
- Publication Date: 20 May 2015
- Publisher: Rutgers University Press
- Publication City/Country: US
- Product Form: Hardback
- Language: English
Delivery/Collection within 10-20 working days
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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 (https://d3tto5i5w9ogdd.cloudfront.net/wp-content/uploads/2021/09/02142601/Taking-the-Heat-Questions-for-Instructors.docx).
Click here to access the Taking the Heat teaching guide (https://d3tto5i5w9ogdd.cloudfront.net/wp-content/uploads/2021/09/02142601/Taking-the-Heat-Questions-for-Instructors.docx).
DEBORAH A. HARRIS is an associate professor of sociology at Texas State University. PATTI GIUFFRE is a professor of sociology at Texas State University.
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