The Big Green House

Monday, February 24, 2003

 

It�s a man�s world

Science Girl asked a very good question over the weekend. While I was willing to make a semi-educated guess, perhaps one of you can give us a more definitive answer.

Here�s the scene: Lucy and I went over to Science Manor Saturday morning, to spend the weekend. Which, by the way, was very nice indeed � lovely, if cold, weather, long walks around the nearby neighborhoods (we will be mere minutes away from take-out tamales! Who knew such a thing was available in Seattle?), and time spent with Science Girl her own bad self.

And, of course, time spent molding the seat of my favorite armchair into the shape of my ever-expanding ass while watching the Food Network, the cause of much sloth in our household and the source of SG�s question. I believe it was while we were watching the National Pastry Championship (if not that, something similar � it�s amazing how much of the Food Network�s programming is based on competition of some sort) that SG asked why most professional chefs have, traditionally, been men. Most of the jobs available to women, until recently, have had their basis in homemaking; teaching, nursing, waiting tables, etc. Cooking in the home is customarily considered �women�s work�, yet it�s seems nearly always to be a man in the toque making your entr�e. Why is that?

(I�m paraphrasing wildly, since I�m typing from memory, but I think I�ve got the gist of the question at hand. I�m sure SG will correct me if I�ve blown it.)

My guess was that, since the chef is in charge of the kitchen and everyone else takes orders from him/her (in theory, anyway), back in the day it would have been very difficult to find men who would answer to a woman. Anyone else want to take a shot at it?

bmarkey 2/24/2003 09:08:00 PM