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Cheffes de Cuisine – Women and Work in the Professional French Kitchen - Illinois Scholarship Online
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Cheffes de Cuisine: Women and Work in the Professional French Kitchen

Rachel E. Black

Abstract

In 1933, Eugénie Brazier earned three Michelin stars for both of her restaurants—she was the first person to claim these high accolades and the only woman to ever do so. Brazier’s rise to fame helped establish Lyon’s place as the gastronomic capital of France, but it did not ensure that women would continue to lead the way in professional kitchens. Women are celebrated home cooks and guardians of French cuisine, but they have largely failed to achieve the same recognition for their craft in the professional kitchen. The small number of women who have succeeded in the culinary arts are celebra ... More

Keywords: culinary arts, women cooks, Chefs, women and work, kitchens, French cuisine, gender inequality, France, la mère Brazier, Lyon France

Bibliographic Information

Print publication date: 2021 Print ISBN-13: 9780252044007
Published to Illinois Scholarship Online: May 2022 DOI:10.5622/illinois/9780252044007.001.0001

Authors

Affiliations are at time of print publication.

Rachel E. Black, author
Connecticut College