2012
DOI: 10.1590/s0104-83332012000200004
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Melhor o cozinheiro? Um percurso sobre a dimensão de gênero da preparação da comida (Europa ocidental, séculos XVI-XIX)

Abstract: This paper analyses the preparation of food in Western Europe (16th-19th centuries), focusing on its gendered dimension. Three main variables are considered: social stratification, geography and time. It suggests that in Italy, Spain and France in early modern times the cooks employed at the courts and by the aristocracy were generally men; a feminization of the preparation of food started in France from the 18th century onwards. In Central and Northern Europe women were much more involved in the preparation o… Show more

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