Women have always been inextricably linked to food, especially in its production and preparation. This link, which applies cross-culturally, has seldom been fully acknowledged or celebrated. The role of women in this is usually taken for granted and therefore often rendered unimportant or invisible. This book presents a wide-ranging, interdiscplinary and comprehensive feminist analysis of womens central role in many aspects of the worlds food systems and cultures. This central role is examined through a range of lenses, namely cross-cultural, intergenerational, and socially diverse.
Chapter 1: A brief feminist history of cooking.
Chapter2: High and
low cuisine: the development of culinary hierarchy.
Chapter 3: A History
of the Industrialisation of Food and Its Impact on Women.
Chapter 4: Threats
to Biodiversity, Culinary Diversity and Food Sovereignty.
Chapter 5: Women
feed the world: biodiversity and culinary diversity.
Chapter 6: Cooking as
an Expression of Female Inter-Generational Food Culture.
Chapter 7: The
Sexual Politics of Domestic Cooking.
Vicki Swinbank is an Independent Researcher and Writer. She obtained a PhD in 2008 from the University of Melbourne, Australia. Her research interests focus on feminist politics and food issues. She has published on issues including food entitlement as a human right; the debate within feminism on vegetarianism; the sexual politics of cooking; and food and migrant identity.
