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Author: Jordan Fallon
Publisher: Taylor & Francis
ISBN: 1040134653
Category : Business & Economics
Languages : en
Pages : 233
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Book Description
Culinary Man and the Kitchen Brigade offers an exploration of the field of normative subjectivity circulated within western fine dining traditions, presenting a theoretical analysis of the governing relationship between the chef, who embodies the Culinary Man, and the fine dining brigade. The book offers a unique treatment of western haute cuisine’s interlocking regime of labor and aesthetics and theorizes the underexplored kitchen brigade as a model of disciplinary formation. It deploys a heterogeneous set of disciplinary discourses and practices which have the effect of consolidating monopolies on epistemic authority and governance. Each position within the brigade’s hierarchy is subject to distinct, though related, disciplinary practices. Thus, chapters identify the specific practices pertinent to each brigade subject, while also illuminating how they fit together as a coherent hegemonic project. The application of Wynterian and Foucauldian insight to the fine dining brigade offers a political theory of culinary work which departs from other food studies texts. Notably, this work offers an in-depth treatment of the brigade’s colonial dimensions which resonate with emerging critiques, scholarly and general, of the race and gender politics of restaurant labor. The concluding chapters seek to identify where extant modes of resistance or alternative forms of culinary organization may hold the potential to move beyond the hegemonic overrepresentation of Culinary Man. This book will be of great interest to students and scholars from across the social sciences and humanities interested in critical food studies, political and cultural theory, and popular culinary culture.
Author: Jordan Fallon
Publisher: Taylor & Francis
ISBN: 1040134653
Category : Business & Economics
Languages : en
Pages : 233
Get Book Here
Book Description
Culinary Man and the Kitchen Brigade offers an exploration of the field of normative subjectivity circulated within western fine dining traditions, presenting a theoretical analysis of the governing relationship between the chef, who embodies the Culinary Man, and the fine dining brigade. The book offers a unique treatment of western haute cuisine’s interlocking regime of labor and aesthetics and theorizes the underexplored kitchen brigade as a model of disciplinary formation. It deploys a heterogeneous set of disciplinary discourses and practices which have the effect of consolidating monopolies on epistemic authority and governance. Each position within the brigade’s hierarchy is subject to distinct, though related, disciplinary practices. Thus, chapters identify the specific practices pertinent to each brigade subject, while also illuminating how they fit together as a coherent hegemonic project. The application of Wynterian and Foucauldian insight to the fine dining brigade offers a political theory of culinary work which departs from other food studies texts. Notably, this work offers an in-depth treatment of the brigade’s colonial dimensions which resonate with emerging critiques, scholarly and general, of the race and gender politics of restaurant labor. The concluding chapters seek to identify where extant modes of resistance or alternative forms of culinary organization may hold the potential to move beyond the hegemonic overrepresentation of Culinary Man. This book will be of great interest to students and scholars from across the social sciences and humanities interested in critical food studies, political and cultural theory, and popular culinary culture.
Author: Rachel E. Black
Publisher: University of Illinois Press
ISBN: 0252052935
Category : Cooking
Languages : en
Pages : 161
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Book Description
Works of Distinction, LDEI M.F.K. Fisher Prize for Excellence in Culinary Media Content, 2022 A rare woman’s-eye-view of working in the professional French kitchen Though women enter France’s culinary professions at higher rates than ever, men still receive the lion’s share of the major awards and Michelin stars. Rachel E. Black looks at the experiences of women in Lyon to examine issues of gender inequality in France’s culinary industry. Known for its female-led kitchens, Lyon provides a unique setting for understanding the gender divide, as Lyonnais women have played a major role in maintaining the city’s culinary heritage and its status as a center for innovation. Voices from history combine with present-day interviews and participant observation to reveal the strategies women use to navigate male-dominated workplaces or, in many cases, avoid men in kitchens altogether. Black also charts how constraints imposed by French culture minimize the impact of #MeToo and other reform-minded movements. Evocative and original, Cheffes de Cuisine celebrates the successes of women inside the professional French kitchen and reveals the obstacles women face in the culinary industry and other male-dominated professions.
Author: Michele Thomas
Publisher: John Wiley & Sons
ISBN: 1118077741
Category : Business & Economics
Languages : en
Pages : 397
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Book Description
The fast and easy way to find your place in the culinary field Ever dream of exploring an exciting career in culinary arts or cooking but don't know where to begin? Culinary Careers For Dummies is the perfect book for anyone who dreams of getting into the culinary profession. Whether you're a student, an up-and-coming chef looking for direction, or are simply interested in reinventing yourself and trying your hand at a new career, Culinary Careers For Dummies provides the essential information every culinary novice needs to enter and excel in the food service industry. Packed with advice on selecting a culinary school and tips for using your degree to land your dream job, Culinary Careers For Dummies offers up-to-the-minute information on: culinary training, degrees, and certificates; the numerous career options available (chef, chef's assistant, pastry chef, food stylist, caterer, line cook, restaurant publicist/general manager, Sommelier, menu creator, food writer, consultant/investor, etc.) and the paths to get there; basic culinary concepts and methods; advice on finding a niche in the culinary world; culinary core competencies; food safety and proper food handling; real-life descriptions of what to expect on the job; and how to land a great culinary job. Expert guidance on cooking up your career plan to enter the food service industry Tips and advice on what to study to get you where you're headed Packed with information on the many career options in the culinary field Culinary Careers For Dummies is a one-stop reference for anyone who is interested in finding a career in this growing and lucrative field.
Author: John McPhee
Publisher: Farrar, Straus and Giroux
ISBN: 0374708576
Category : Literary Collections
Languages : en
Pages : 278
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Book Description
"You people come into the market—the Greenmarket, in the open air under the down pouring sun—and you slit the tomatoes with your fingernails. With your thumbs, you excavate the cheese. You choose your stringbeans one at a time. You pulp the nectarines and rape the sweet corn. You are something wonderful, you are—people of the city—and we, who are almost without exception strangers here, are as absorbed with you as you seem to be with the numbers on our hanging scales." So opens the title piece in this collection of John McPhee's classic essays, grouped here with four others, including "Brigade de Cuisine," a profile of an artistic and extraordinary chef; "The Keel of Lake Dickey," in which a journey down the whitewater of a wild river ends in the shadow of a huge projected dam; a report on plans for the construction of nuclear power plants that would float in the ocean; and a pinball shoot-out between two prizewinning journalists.
Author: Culinary Institute of America (CIA) Staff
Publisher:
ISBN: 9781118138588
Category :
Languages : en
Pages : 394
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Book Description
Author: Negi Jagmohan
Publisher: S. Chand Publishing
ISBN: 812194029X
Category : Business & Economics
Languages : en
Pages : 480
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Book Description
Part-I: Introduction Part-Ii: Food Preparation Part-Iii: Techniques Of Cooking Food Part-Iv: Food Production
Author: Norman Van Aken
Publisher: Taylor Trade Publishing
ISBN: 1589799151
Category : Biography & Autobiography
Languages : en
Pages : 353
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Book Description
No Experience Necessary is Chef Norman Van Aken’s joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs—including the fateful job advertisement in the local paper for a short-order cook with “no experience necessary.” Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard–award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture—and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain’s Kitchen Confidential,and populated by a rogues’ gallery of colorful characters—including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter—No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.
Author: Florinda Matos
Publisher: Academic Conferences and publishing limited
ISBN: 1914587588
Category : Business & Economics
Languages : en
Pages : 596
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Book Description
Author: Linda Civitello
Publisher: John Wiley & Sons
ISBN: 0471741728
Category : Cooking
Languages : en
Pages : 434
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Book Description
An illuminating account of how history shapes our diets-now revised and updated Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did the African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Second Edition presents an engaging, informative, and witty narrative of the interactions among history, culture, and food. From prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, Cuisine and Culture, Second Edition presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Fully revised and updated, this Second Edition offers new and expanded features and coverage, including: New Crossing Cultures sections providing brief sketches of foods and food customs moving between cultures More holiday histories, food fables, and food chronologies Discussions of food in the Byzantine, Portuguese, Turkish/Ottoman, and Austro-Hungarian empires Greater coverage of the scientific genetic modification of food, from Mendel in the 19th century to the contemporary GM vs. organic food debate Speculation on the future of food And much more! Complete with sample recipes and menus, as well as revealing photographs and illustrations, Cuisine and Culture, Second Edition is the essential survey history for students of food history.
Author: John Cousins
Publisher: Goodfellow Publishers Ltd
ISBN: 1915097274
Category : Business & Economics
Languages : en
Pages : 379
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Book Description
This 6th edition has been updated and revised to take account of current trends within education and the HLT industries, including changes brought about by COVID and Brexit, as well the impact of the increasing use kitchen/service robotics, changes to allergen regulations and issues of sustainability and business ethics.
