Gender discrimination in haute cuisine: A systematic literature and media analysis
[EN] 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 st...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2020 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglés |
| OAI Identifier: | oai:riunet.upv.es:10251/169338 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/169338 |
| Access Level: | acceso abierto |
| Palabra clave: | Women chefs Female chefs Professional kitchen discrimination TECNOLOGIA DE ALIMENTOS ORGANIZACION DE EMPRESAS 05.- Alcanzar la igualdad entre los géneros y empoderar a todas las mujeres y niñas |
| Sumario: | [EN] 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. |
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