Gender discrimination in haute cuisine: A systematic literature and media analysis

被引：13

作者：

Albors-Garrigos, Jose ^{[1
]}

Haddaji, Majd ^{[1
]}

Garcia-Segovia, Purificacion ^{[2
]}

机构：

[1] Univ Politecn Valencia, Business Management Dept, UPV, Edificio 7D,Camino Vera Sn, Valencia 46022, Spain

[2] Univ Politecn Valencia, Food Technol Dept, UPV, Camino Vera Sn, Valencia 46022, Spain

来源：

INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT | 2020年 / 89卷

关键词：

Women chefs; Female chefs; Professional kitchen discrimination; CAREER-DEVELOPMENT; JOB-SATISFACTION; CELEBRITY CHEFS; WORK; CULTURE; FOOD; MANAGEMENT; BARRIERS; IDENTITY; INDUSTRY;

D O I：

10.1016/j.ijhm.2020.102569

中图分类号：

F [经济];

学科分类号：

02 ;

摘要：

Haute cuisine has become an essential activity within the hospitality industry, and gastronomy plays a vital role in tourism economics, receiving significant attention from the media each day. Thus, women's access to the culinary profession and their barriers to progress in the field to chef status have been profusely studied within the academic literature and covered by global media. This article will analyze and compare how academia and media have dealt with the issue of gender discrimination in haute cuisine, whether their conclusions are similar, and what they outline; it is a relevant contribution with an original literature analysis on gender and haute cuisine.

引用

页数：12

共 190 条

[1] Food and masculinity in dual-career couples [J].