Narratives of progress: cooking and gender equality among Swedish men

Neuman, Nicklas; Gottzén, Lucas; Fjellström, Christina

doi:10.1080/09589236.2015.1090306

Cited by 44 publications

(50 citation statements)

References 32 publications

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“…There was supposedly no sugar and no TV at Mark's place, and this is relationally understood as a contrast to Kimberley's own, nutritionally worse, home, where Logan "can have macaroni and cheese and hot dogs." Describing herself as a "horrible cook," exemplified by typically "easy" and quick dishes (Cairns, Johnston, and Baumann 2010;Mellor, Blake, and Crane 2010;Neuman, Gottzén, and Fjellström 2017b;Parsons 2016), Kimberley framed Logan's father as her culinarily skilled counterpart. His hummus making was but one example, but Kimberley's general story was about a single unemployed dad who assumed responsibility for feeding his son and taught him how to cook, at times by making food together (cf.…”

Section: Involved Fathers and Female Role-modelsmentioning

confidence: 99%

Feeding the extended family: gender, generation, and socioeconomic disadvantage in food provision to children

Neuman

Eli

Nowicka

2018

Food, Culture & Society

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This paper examines how US parents and grandparents describe their provision of food to preschool-age children. Drawing on forty-nine interviews with sixteen families, most of which were socioeconomically disadvantaged, it is argued that gender and generation intersect in everyday efforts to care for children's eating. The analysis explores gendered divisions of foodwork, highlights the struggles of single mothers, and examines fathers' redefinitions of the paternal role to include feeding and caring for children. At the core of the analysis, however, is the participants' emphasis on grandmothers as sources of knowledge and support, with both fathers and mothers citing grandmothers and other women of earlier generations as culinary influences and as role models for good parenting. The article thus discusses "feeding the extended family," and concludes with a discussion about moving beyond the couple-focused paradigm of parenting in research on food and the gendered division of foodwork.

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Section: Involved Fathers and Female Role-modelsmentioning

confidence: 99%

Feeding the extended family: gender, generation, and socioeconomic disadvantage in food provision to children

Neuman

Eli

Nowicka

2018

Food, Culture & Society

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“…At the same time, at least in Europe, the cultural ideas of the ‘New Man’ have had an impact on the view of gendered foodwork, where fathers are expected to be involved parents and where the media describes men as participating in cooking (O'Connell & Brannen, ). Sweden is a country in which gender equality is a cultural norm (Neuman, Gottzén, & Fjellström, ) and the previously mentioned Swedish study by Neuman et al () supports this view, as men expressed that they are to take responsibility for cooking around the house. Narratives in the present study also contained representations of children carrying out foodwork, sometimes as a shared family activity.…”

Section: Discussionmentioning

confidence: 88%

“…Statistics Sweden (2012) Brannen, 2016). Sweden is a country in which gender equality is a cultural norm (Neuman, Gottzén, & Fjellström, 2017b) and the previously mentioned Swedish study by Neuman et al (2017a) supports this view, as men expressed that they are to take responsibility for cooking around the house. Narratives in the present study also contained representations of children carrying out foodwork, sometimes as a shared family activity.…”

Section: Discussionmentioning

confidence: 93%

“…However, this view has been challenged. In Sweden, where gender equality is a strong cultural norm, a study showed that men see foodwork as their responsibility as well, whether they enjoy it or not, expressing ideas of gender equality (Neuman, Gottzén, & Fjellström, ). These data thus challenge the common idea that men only cook for leisure.…”

Section: Introductionmentioning

confidence: 99%

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The family meal as an ideal: Children’s perceptions of foodwork and commensality in everyday life and feasts

Osowski

Sydner

2018

Int J Consumer Studies

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The present article concerns meals from the point of view of children, focusing on structural and sociocultural aspects of meals in a Western context in general, and Sweden in particular. The aim was to study children's perceptions of meals with regard to what, where and with whom meals are eaten and how meals are made. The method used was an internet‐based, ethnological questionnaire, which is a qualitative method in which participants share their experiences and values regarding a certain topic of interest in writing. A hundred and twelve Swedish children were included. The children almost exclusively chose to write about family meals. These meals were described as well‐structured and organized, and were often portrayed in an idealized way, with family members sharing proper meals at home, spending an enjoyable time together with a nice atmosphere and good conversation. The children made a distinction between everyday meals and festive meals, where the main differences were that festive meals were more prone to include extended family and friends besides the nuclear family, and were described in a more exceptional way with regard to what is served and mealtime conditions. The article concludes that the family meal functioned as a way to construct the family and as a site where children acquire norms and values about meals and family identity, but they did so in an active way, by breaking rules and by challenging norms, thereby also contributing to change. The changing nature of the family meal was also seen in an extended proper meal and the commensal aspects surrounding mealtime, as commensality included both commensal eating and commensal foodwork.

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“…Aarseth and Olsen (2008) suggests that the redefinition of lifestyle and food preparation in families could lead to better equity in the division of labour in the household and professionally and to better quality of life by increasing leisure time for women (Aarseth and Olsen, 2008;Neuman et al, 2015;Sullivan and Gershuny, 2001). …”

Section: Work-life Balancementioning

confidence: 99%

Gender barriers and facilitators faced by women chefs in the gastronomy and the `Haute Cusine' fields.

Haddaji¹

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La cuina és una tasca subjecta al gènere. A l'àmbit domèstic és responsabilitat principal de la dona i, professionalment, és predominantment masculina. En aquesta tesi, s'investiguen les raons darrere la segregació de gènere al lloc de treball a la cuina i per què hi ha poques dones Chefs a l'Alta Cuin. Ademés dels factors d'èxit per a les dones Chefs actuals i com han sigut capaços de superar aquests obstacles. El nostre estudi va a combinar la investigació quantitativa i la qualitativa.Metodologia. Després d'una extensa revisió de la lliteratura acadèmica, es va realitzar un estudi de diversos casos de dones Chefs amb dos i tres estreles Michelin. També es van organitzar entrevistes i grups enfocats a les dones Chefs en València. Finalment, es va realitzar una enquesta (202 participants) dirigida a Chefs i professionals de la cuina de diferent sexe, edat, país i lloc professional.Les principals barreres que enfronten les dones són: la cultura masculina establida, les condicions al lloc de treball i la conciliació familiar.Les tasques domèstiques estan disparment distribuïdes, la qual cosa presenta una desavantatge per a les dones, especialment per a les que treballen en la cuina professional. Com a resultat, els resulta difícil romandre i evolucionar professionalment en la cuina. IV ResumenLa cocina es una tarea sujeta al género. En el ámbito doméstico es responsabilidad principal de la mujer y, profesionalmente, es predominantemente masculino. En esta tesis, se investigan las razones detrás de la segregación de género en el lugar de trabajo de la cocina y por qué hay pocas mujeres Chefs en la Alta Cocina. También, los factores de éxito para las mujeres Chefs actuales y cómo han sido capaces de superar estos obstáculos. Nuestro estudio combinó la investigación cuantitativa y cualitativa.Metodología. Tras una extensa revisión de la literatura académica, se realizó un estudio de casos de mujeres Chefs con tres y dos estrellas Michelin.También se organizaron entrevistas y grupos de enfoque con mujeres chefs en Valencia. Finalmente, se realizó una encuesta (202 participantes) dirigida a chefs y profesionales de la cocina de diferentes sexo, edad, países y puestos profesionales.Entre las principales barreras que enfrentan las mujeres son: la cultura masculina establecida, las condiciones del lugar de trabajo y la conciliación familiar.Las tareas domésticas están desigualmente distribuidas lo que presenta una desventaja para las mujeres, especialmente a las que trabajan en la cocina profesional. A las mujeres, como resultado, les resulta difícil permanecer y evolucionar profesionalmente en la cocina. V Además, es más fácil para los hombres chefs adquirir reconocimiento pú-blico y lanzar su propio restaurante.Para llegar a Chef las mujeres deben ser resistentes y construir su éxito en el sector. Las mujeres con estrellas Michelin, por ejemplo, desarrollan sus habilidades técnicas para lograr excelencia gastronómica, han dedicado tiempo a construir su carrera, e incluso lanzar sus propios restaurantes. Al hacerlo, pu...

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Narratives of progress: cooking and gender equality among Swedish men

Cited by 44 publications

References 32 publications

Feeding the extended family: gender, generation, and socioeconomic disadvantage in food provision to children

Feeding the extended family: gender, generation, and socioeconomic disadvantage in food provision to children

The family meal as an ideal: Children’s perceptions of foodwork and commensality in everyday life and feasts

Gender barriers and facilitators faced by women chefs in the gastronomy and the `Haute Cusine' fields.

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