Yellow Farmhouse Presents: Food and Gender Author Series
Join the Yellow Farmhouse to explore where our beliefs, emotional connections, and behavior patterns about food come from. After all, food informs and is informed by our identity. The foods that we prepare, eat, and enjoy are reflections of racial or ethnic backgrounds, geographical provenance, family histories, and - as we'll explore in this virtual series - gender.
RACHEL BLACK, 1/27 @ 6PM
Connecticut College professor Rachel Black will share insights from her new book Cheffes de Cuisine: Women and Work in the Professional French Kitchen and her research on Lyon, a region of France known for its female-led kitchens.
DEBBI MICHIKO FLORENCE, 2/3 @ 6PM
Local resident and author of several books for children and young adults, Debbi Michiko-Florence will discuss how she uses food to explore culture and gender stereotypes in her writing. She will also share excerpts from Niki Nakayama: a Chef’s Tale in 13 Bites and Jasmine Toguchi, Mochi Queen.EMILY J.H. CONTOIS, 2/10 @ 6PM
Emily J.H. Contois is an Assistant Professor of Media Studies at the University of Tulsa and author of Diners, Dudes and Diets: How Gender and Power Collide in Food Media and Culture. Our conversation with Emily will explore the “gendering” of various foods and activities related to cooking and eating.
PRIYA FIELDING-SINGH, 2/16 @ 6PM
Sociologist and Assistant Professor at the University of Utah Priya Fielding-Singh will discuss her new book How the Other Half Eats. In it, Priya explores the complexities of food and parenting, particularly how they play out differently among families of various socioeconomic and cultural backgrounds.
Though women enter France’s culinary professions at higher rates than ever, men still receive the lion’s share of the major awards and Michelin stars. Rachel E. Black looks at the experiences of women in Lyon to examine issues of gender inequality in France’s culinary industry.
Niki Nakayama: A Chef's Tale in 13 Bites is a picture book biography that tells the story of the powerhouse female Japanese-American chef and her rise to fame
*A fun activity included in every book!*
A Junior Library Guild Fall 2017 Selection
An Amazon's Best Children's Books of 2017
A Beverly Clearly Children's Choice Award Nominee
An Evanston Public Library's 101 Great Books for Kids List 2017
A Chicago Public Library's Best of the Best Books 2017
A 2017 Nerdy Book Club Award Winner
The phrase dude food likely brings to mind a range of images: burgers stacked impossibly high with an assortment of toppings that were themselves once considered a meal; crazed sports fans demolishing plates of radioactively hot wings; barbecued or bacon-wrapped . . . anything. But there is much more to the phenomenon of dude food than what's on the plate. Emily J. H.
A “deeply empathetic” (Publishers Weekly, starred review) “must-read” (Marion Nestle) that “weaves lyrical storytelling and fascinating research into a compelling narrative” (San Francisco Chronicle) to look at dietary differences along class lines and nutritional disparities in America, illuminating exactly how ine