Alternative food networks are exemplified by organic, fair trade and local foods, and promote forms of food provisioning that are ‘corrective’ to conventional agriculture and food systems. Despite enthusiasm for AFNs, scholars have increasingly interrogated whether inequalities are perpetuated by AFNs. Reproduction of gender inequality in AFNs, particularly at the level of consumption, has often been left empirically unexamined, however. This is problematic given that women continue to be predominantly responsible for food provisioning in the US, and that this responsibility (...) can lead to negative physical, psychological and social outcomes. Using quantitative methods and data from the 2012 Ohio Survey of Food, Agriculture, and Environmental Issues, this paper examines the extent to which gender inequality in the division of labor is reproduced in AFNs by focusing on the potential persistence of gender inequality in food provisioning among AFN participants. Findings suggest that among AFN participants, particularly those utilizing local food systems, women, compared to men, remain predominantly responsible for food provisioning, spend more time in food provisioning, and engage in more food provisioning from scratch. This research confirms that food provisioning remains a gendered act amongst AFN participants, calling attention to the persistence of gender inequality in AFNs. The paper concludes by suggesting that AFNs are positioned as a place to create change, albeit small scale, in the gendered division of household labor in the US, and provides some practical suggestions for how this might occur. (shrink)

While public health researchers stress the importance of home-cooked meals, feminist scholars investigate inequalities in family cooking, including why women still cook much more than men. Key to understanding these inequalities is attention to how people learn to cook, a relatively understudied topic by social scientists. To address this gap, this study employs the concept of cultural schemas. Drawing from qualitative interviews and observations of 34 primary cooks in families, I identify the ubiquity of a “cooking by our mother’s side” (...) schema. This schema privileges culinary knowledge acquired during childhood through the social reproductive work of mothers. I argue, first, that this schema reproduces gendered inequalities over generations by reinforcing women as primary transmitters of cooking knowledge. Second, it presents an overly uniform picture of food learning that obscures diversity, especially by overemphasizing the importance of childhood and masking the learning that occurs later in life. Identifying and analyzing this schema offers opportunities to reconsider predominant approaches to food learning to challenge gendered inequalities in domestic foodwork. (shrink)

ABSTRACTFramed within Critical Discourse Analysis, this study examines women’s relationship to their cooking practices in cookbooks by three female celebrity chefs: Giada De Laurentiis, Ree Drummond, and Ina Garten. Prevalent in all of the cookbooks is a discourse that continues traditional gender roles of women being predisposed to care, cook, and serve others. At the same time, alternative discourses of achievability, self-fulfillment, and femininity are offered with ‘easy’ and ‘delicious’ recipes, enabling women to be competent in the kitchen, and by (...) extension, in life. Cooking is a way to care for the self and realize happiness. Examining the recipe narrative and supporting text, this article shows how these complex and competing discourses are part of the construction of hegemonic femininity. (shrink)

The contemporary industrialized global food system has sustained an onslaught of criticism from diverse parties—academic and popular, scientists and social justice advocates, activists and intellectuals—criticism that has only intensified in the late twentieth and early twenty-first centuries. Feminist voices have made substantial contributions to these critiques, calling attention to the cultural politics of food and health ; to the impact of the corporatization of agriculture on food quality, the environment, and the people of the Global South, especially women ; and (...) to the complicated relationship among cooking, eating, and gender, including how food.. (shrink)

Feminist and psychological literature has long established a link between women’s often conflicted relationship with food and social discourses that reinforce harmful notions of the ideal female body and the need for bodily self-surveillance. However, new cultures around food and eating have emerged which purport to offer different ways to connect with food. One feature of these gendered discourses is their use of feminist terminology and ideas of empowerment and emancipation. This thesis sets out to explore popular cultural discourses on (...) food and eating by examining recent, best-selling diet books and cookbooks written by women and the iconic feminist texts that have inadvertently helped shape them. The thesis will argue that together, these food and eating-related discourses reinforce and normalise body-policing gender norms and body-centric attitudes, despite their broader aims to challenge these ideas. By viewing these texts through a feminist post-structuralist lens, and employing methodological tools from critical discourse analysis, this thesis attempts to move beyond individualistic, body-centric approaches that dominate existing literature. It aims to fill a gap in this literature and in current debate by examining different cultural discourses for the ways body-surveillance messages are normalised and perpetuated. It advances the idea of ‘food femininities’ to describe the multiple means by which authors of diet books, cookbooks and iconic feminist texts instantiate and reproduce body-policing narratives. It concludes that these apparently new discourses on food and eating, like the discourses that preceded them, promote similarly harmful, self-objectifying attitudes in women. (shrink)