Episode #91 - Why Have Chefs Historically Been Men/History of Restaurants?
History Is Sexy
Deep Dive
Why have professional chefs historically been predominantly men?
Men deliberately designed professional kitchens to exclude women, creating a separate sphere for professional cooking that was distinct from home cooking. This shift often coincided with jobs becoming more lucrative and hostile to women, as seen in other fields like coding and social media.
How did the concept of the restaurant develop?
The concept of the restaurant originated in France during the 18th century, influenced by the French Revolution and the rise of the middle class. The term 'restaurant' initially referred to healing broths, but it evolved into a place where people could eat communal meals prepared by professional chefs.
What role did the French Revolution play in the development of restaurants?
The French Revolution led to the displacement of many chefs who had previously worked for the nobility. These chefs then began catering to the emerging middle class, contributing to the rise of restaurants as a social space for dining outside the home.
Why were women excluded from professional cooking roles?
Women were excluded from professional cooking roles because men deliberately created a system where cooking was framed as an artistic, intellectual, and masculine endeavor, separate from the nurturing, domestic role associated with women's cooking.
How did Antoine Carême contribute to the professionalization of cooking?
Antoine Carême standardized many aspects of French cuisine, including the creation of 'mother sauces' and the modern chef's uniform. He emphasized cooking as a scholarly, scientific, and artistic profession, further distancing it from the domestic role of women.
What impact did Auguste Escoffier have on restaurant culture?
Auguste Escoffier introduced the brigade system, which organized kitchens like military hierarchies, and popularized individual service à la russe. He also developed rigid rules for professional cooking, further institutionalizing the exclusion of women from high-level culinary roles.
Why did Nouvelle Cuisine emerge in the 1960s?
Nouvelle Cuisine emerged as a reaction against the heavy, traditional French cuisine, emphasizing innovation, lightness, and creativity. It also coincided with the rise of thinness as a sign of wealth and status, leading to smaller, more artistic dishes.
How has modern restaurant culture evolved to prioritize experience over eating?
Modern restaurant culture, influenced by chefs like Ferran Adria, has shifted towards creating intense, artistic experiences that often prioritize visual and sensory impact over the enjoyment of eating. This trend reflects a deliberate move away from the nurturing aspects of food.
Why is French cuisine often seen as superior to other cuisines?
French cuisine is often seen as superior due to its historical association with art, culture, and intellectualism. This perception was reinforced by the professionalization of cooking in France, which positioned French chefs as creators of high culture, while other cuisines were often dismissed as domestic or regional.
- The professional kitchen was designed to exclude women.
- The rise of the male chef as an artistic figure further marginalized women.
- Gendered insults like "go back to the kitchen" perpetuate the idea of cooking as women's work.
- The development of French haute cuisine emphasized art and technique, further excluding women.
Shownotes Transcript