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Men of taste: Gender and authority ...

Davis, Jennifer J.

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Men of taste: Gender and authority in the French culinary trades, 1730--1830.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Men of taste: Gender and authority in the French culinary trades, 1730--1830./
Author:	Davis, Jennifer J.
Description:	367 p.
Notes:	Source: Dissertation Abstracts International, Volume: 65-09, Section: A, page: 3525.
Contained By:	Dissertation Abstracts International65-09A.
Subject:	History, European. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3147605
ISBN:	0496066587

Men of taste: Gender and authority in the French culinary trades, 1730--1830.
Davis, Jennifer J.

Men of taste: Gender and authority in the French culinary trades, 1730--1830. - 367 p.

Source: Dissertation Abstracts International, Volume: 65-09, Section: A, page: 3525.

Thesis (Ph.D.)--The Pennsylvania State University, 2004.

This dissertation examines how French cooks organized, practiced, and discussed culinary labor from 1730 to 1830. Both men and women cooked in public businesses and private households, and sex operated as one factor among many that determined one's tasks and place within the kitchen. However, over the course of the eighteenth century, men's work---which had signified elite cuisine---also came to connote public commerce. Meanwhile women's work, defined in opposition to men's work, increasingly meant simple food and private service. Moreover, as cuisine became a central component of French national identity, the sex of cooks gained heightened significance in political and economic debates.

ISBN: 0496066587Subjects--Topical Terms:

1018076
History, European.

Men of taste: Gender and authority in the French culinary trades, 1730--1830.
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245 1 0 $a Men of taste: Gender and authority in the French culinary trades, 1730--1830.
300 $a 367 p.
500 $a Source: Dissertation Abstracts International, Volume: 65-09, Section: A, page: 3525.
500 $a Adviser: Joan B. Landes.
502 $a Thesis (Ph.D.)--The Pennsylvania State University, 2004.
520 $a This dissertation examines how French cooks organized, practiced, and discussed culinary labor from 1730 to 1830. Both men and women cooked in public businesses and private households, and sex operated as one factor among many that determined one's tasks and place within the kitchen. However, over the course of the eighteenth century, men's work---which had signified elite cuisine---also came to connote public commerce. Meanwhile women's work, defined in opposition to men's work, increasingly meant simple food and private service. Moreover, as cuisine became a central component of French national identity, the sex of cooks gained heightened significance in political and economic debates.
520 $a I focus on three factors that facilitated the transformation of the culinary trades: the delegitimation of the patriarchal household model of guild labor organization, the feminization of service, and the masculinization of the expanding public sphere. I contend that all three factors displaced men from prestigious sites of culinary work and erased the distinctions that had separated men's work from women's work. In response, male cooks increasingly relied on cultural forums to emphasize the differences between men and women's cooking. I investigate how men sought preeminence in the world of culinary labor by asserting authority over taste, health, and tradition in culinary production.
520 $a This integrated social and cultural history of the culinary professions provides the foundation from which to evaluate the interplay of taste, politics and gender in the construction of professional and national identities. Cooks participated in the development of a discourse on national identity that sought to unite aesthetic standards, artisanal excellence and a republican ethos. As a result, a social and cultural history of cooks reveals not only changing patterns of labor organization, but also demonstrates the gendered significance of key transformations in certain work sites and practices. Rather than focusing primarily on the goods produced, or the diners served, I attend to the education and work of the cooks themselves, and so investigate the labor structures and cultures that contributed to the global hegemony of masculine, elite French cuisine in the late nineteenth and twentieth centuries.
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856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3147605