- Paperback: 336 pages
- Publisher: Wiley; 1 edition (October 17, 1997)
- Language: English
- ISBN-10: 0471292087
- ISBN-13: 978-0471292081
- Product Dimensions: 7.4 x 0.9 x 9.2 inches
- Shipping Weight: 1.5 pounds
- Average Customer Review: 4.3 out of 5 stars See all reviews (3 customer reviews)
- Amazon Best Sellers Rank: #1,616,359 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
"A Woman's Place Is in the Kitchen": The Evolution of Women Chefs Paperback – October 17, 1997
Customers Who Viewed This Item Also Viewed
From Library Journal
This excellent book by the executive chef at the Putney Inn in Putney, Vermont, examines the role of women in the male-dominated professional kitchen. Surveying 500 women chefs, Cooper covers the reasons they became chefs, sacrifices made, challenges faced, mentoring, goals, success, and the future of women in the culinary world. She also relates culinary history, defines positions, discusses training, and gives information on owning a restaurant?some of which can be found in other sources such as Andrew Dornburg's Becoming a Chef (LJ 8/95). Cooper's well-researched book includes her survey questions, short biographies of women chefs, and descriptions of professional organizations. Inspirational, fascinating reading for anyone?female or male?considering a culinary career, this may also interest women's studies scholars. Highly recommended for career and cookery collections. [See also Beverly Russell's Women of Taste: Recipes and Profiles of Famous Women Chefs, reviewed below.?Ed.]?Bonnie Poquette, Appleton P.L., Wis.
-?Bonnie Poquette, Appleton P.L., Wis.
Copyright 1997 Reed Business Information, Inc. --This text refers to an alternate Paperback edition.
From the Publisher
This celebration of women and food delves into the professional and private lives of more than 130 women chefs from across the country. It provides an up-close-and -personal perspective of what a career in the food industry involves for today's women and men. It weaves together historical aspects of the professional, its modern challenges and choices, and the career opportunities that this growing industry holds for the future.