What is cooking really for women? Lisa Lowa creative New Yorker who gives life to everyday things by making them, on a large scale, entirely with colored beads, she tries to explain in her latest work, titled kitchen. This is the installation inside Whitney Museum of American Art And, as the title suggests, the kitchen repeats in every detail. Recreated room in the New York Museum is in demand Five years working And according to many feminist artworks: the kitchen is actually a representation of domestic and unpaid work, Always delegate above all to women. Not a happy room for many. however, Something has changed over the years. Also thanks to those who, at a certain point, stubbornly wanted to make it their own. restore it. And the Narrative change (long last). The clip introduced the kitchen and the world around it into the fields of study and observation, after years of disinterest on the part of intellectuals. Male domination, in addition to stifling certainly many different voices (in terms of sensitivity, points of view, etc.), also abandoned a whole series of subjects from philosophical thinking, precisely because it is considered a feminist right, and therefore and Not worth philosophical thinking. On the other hand, everything traditionally related to the sphere of everyday life, and therefore to homes, has always been the prerogative of women. And so a reflection around food been considered for a long time women’s stuff. So series b.
Instead, since last year, with the first release of Women in Food (Wif), the Forum for Women in Food (Here is all the information)We understand that much more. For those who are still wondering, as we envisioned it, Wif one Little Cernobbio Where women who work around food and wine can meet and exchange opinions. But above all pressure and steering. An opportunity that thus increases personal knowledge but also enhances and encourages the entry of other women. Finally disproving a concept Kitchen equals class. It makes us run awayIt was from Mad Menduring which the perfect Betty Drapers, with I wear aprons and bras in plain sightThey were supposed to grill and watch the children while their husbands went to work. The opposite of that fashionable in the kitchen female dominationCertainly not easy.
Even artists love Elie Rizk Allahphotographer who has dedicated himself to a project targeting We flip the role of women Starting with the 1950s commercials where she was portrayed as the one who performed female duties. But to understand how it got to this point, we need to take a step back two hundred years. He explained that before the nineteenth century, there was no such division between domestic and public spaces Catherine Algorpresident Massachusetts Historical Societywhich is also on the board of directors National Museum of Women’s History. Most of the people were farmers and the home was the center of production. Men and women were together In a project to produce (their goods) on the farm. But when the middle class began to emerge in the middle of the nineteenth century, more men began to work abroad, for example in a bank, And now the women went down to the houses which is no longer the center of production. This really powerful descriptive literature started in magazines, women’s books, and religious writings on the role and place of women in the home. In a seminal article, written in 1966, the historian Barbara Welter Describe this again Worship of real women cos: The woman was… she was the hostage of the house. In a society where values change frequently, where fortunes rise and fall at frightening speed, and where social and economic mobility provides instability as well as hope, at least one thing has remained the same: a real woman was a real woman, wherever she was. … The attributes of true femininity, according to which a woman judges herself and her husband, her neighbors, and her society can be divided into four basic virtues: Compassion, purity, submission and intimacy. Without them, everything would be ashes. With them, she promised happiness and strength. This link between a woman’s personality and her ability to take care of the home has long been consistent. Since the woman was considered inferior to the man, Consider their work less important.
Homework remains equal work progress: Today, women make up 47% of workers in the United States, but still bears most of the burden when it comes to home maintenance; scan for 2015 Ministry of Labor subordinate United State I found that on an average day, women spend More than twice the time Prepare food and drink and clean the interior. But we don’t need to wait for a 50/50 split to claim that cooking shouldn’t be seen as a favor to others. Explain that knowing what you’re putting into your body is really powerful Nicole Riceco-founder and president countertop foods. In addition to, Cooking can also be meditative A form of self-care. The process of following the recipe, measuring the ingredients, paying attention to textures and aromas, and even setting the table fall into the category of ‘Executive function“.When we have strong executive job skills, we also tend to have it Manage anger and regulate emotions more effectively.
Far from being an isolated past practice, cooking itself has become more of a social act. To draw attention: Even if we change our view of cooking, it is important that we continue to do social conditioning for it Shift the burden of home chores. Closing the gender gap will help dismantle the idea of it The value of a woman is directly proportional to her domestic skills. Therefore, finding happiness and strength through his cooking would be his choice, not his destiny.
And to believe that the modern kitchen in our homes has a spontaneous emergence. It was designed in the 1920s by Margaret Shetty LehotzkyAustria’s first female architect, feminist, anti-Nazi and communist activist, with It aims to improve women’s lives and work. It studies, even with the help of films, all the movements women make to prepare meals, and has been an introduction to the conception of the housewife’s work as a real job: the application of standards of improvement to factory work, I design a kitchen according to the principles of comfort It aims to relieve women’s fatigue. From the sequential arrangement of tools, to placing the work surface in front of the window for better illumination, Until the counters are reduced to go From 90 to 8, the height of the worktops is also standardized, which lays the foundations for standardization in each work sector.
But what is the link that exists today between young Italian women and this sector? We entrusted some research to the team Barbara QuacquarelliProfessor of Business OrganizationBicoca University. The results, which will be explained in detail for Wif, are particularly interesting. Italian girls have a strong relationship with food to which they dedicate attention and time. Learn to cook at an early ageout of necessity, Unavailability of the rest of the family to prepare meals. Cooking is defined as a gender caring business in which even young women are usually responsible for planning food and spending. The preparation of food has main connotations: on the one hand, it is related to the sphere of family and emotions (care), but on the other hand it has a strong relationship. Aesthetic and recreational value. For the lady in the kitchen, she was strongly associated with traditional characters mother and grandmother. Almost all of them say they are qualified in the kitchen, relying on it Family knowledge and traditional cultural support, such as books on the Internet. When you imagine someone cooking, the female character has familiar and reassuring connotations, almost old. While the man who imagines himself as a pioneering and successful man. This leads to the presence of Celebrity almost male reference chef. Although traditional images of reassuring women persist, in the everyday experience of young women Back to the kitchens It is not viewed stereotypically, as a diminutive of an individual’s assertion, but the trends analyzed show a slow but progressive tendency to see Cooking as an element of identity, associated with the dimension of pleasure and passion rather than the dimension of duty. So it seems that the new, highly educated generations have outgrown the feminist narrative who somehow hated cooking. Anti-feminist fetish. There seems to be a path to femininity in existence, which has reallocated the gesture in an identity way, but has not yet changed the image. As if to say: it is increasingly up to us to change the narrative so far detailed. For this very reason, I would like to give life, with our forum and with the support of the Scientific Committee, to a serious tangible reality A path to support and rewrite the relationship of the woman’s world to the kitchen. Turn a deficiency into an opportunity. From the union of the many points of our event, Fikra Create five opportunities for professional growth for four women. It’s all thanks Chiara CorecelliAnd the Mariella Levonne And the Carolina Vergnano. but also thanks Alma who agreed to become an educational partner, a Cadmi, Pangea and Sermig. And to the other shepherds who joined, Lancia and Villiers. The idea is actually, and we’ll say it On the 28th and 29th of September in Penango (Asti)in the second edition of Ifactivating a network focused on tangibility and direction, making the food and wine sector an increasingly fertile field. Leaves us with a goalLet’s hope. Make sure of it in the next few years There are only successful male models left When thinking about the top roles in food. But let’s start, especially us women, to try new goals. new Horizons. Because I often wonder why the celebration of great chefs continues, rightly so. think about Gualtiero Marchesi or Paul Bocuse. And no one remembers, for example, or almost anyone Eugenie BrazierA life we live by suffrage at the table. Born so poor and devoted by their famous critic prince Kornonsky. Eugenie was left without a mother at the age of 10, and climbed into the culinary world when she got there The first woman in history to receive three Michelin stars. All her life she would remain practically illiterate, needing help with any bureaucratic task. But he found his way into the kitchen. Among the dishes they served copper Pasta gratin, brissani galette, civet rabbit, Artichokes with Foie Gras and Devil’s Dolls. One of the pillars of gastronomy in the world, according to his most famous student, Paul Bocuse, depicted in the frescoes of Collonges. From From 1933 to 1939 he was twice awarded three Michelin starsin the places where the beautiful world walks: Record never seen before by any cook. We should always remember this when we talk about empowerment in the world of female food. Hopefully, the first name to remember in the next search will, who knows, be his.
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