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Viewing report
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Standing the Heat. Edition No. 1
VDM Publishing House, Nov 2009, Pages: 312
Women, for centuries, have been the primary cooks and nurturers in most cultures. Men, on the other hand, rarely represent family primary food providers. They more often cook either professionally or recreationally. But between these extremes of cooking men is another important, and often neglected group of male cooks-men who are amateur cooks, who feel a need to and choose to cook. Men in this scenario perform in roles typically ascribed to both men and women, and when a woman is involved, her presence is mitigated. I found that the men created a unique set of food voices, and while each brought intact a value system and ethnic heritage “to the table,” these packages became negotiated, in many ways most powerfully in the kitchen and at table. I was interested in how these men perform in roles that in our mass consciousness and popular culture we often ascribe to women. How do they shop, cook and eat? How do they feel about what they are doing? How and why do they choose to cook? What issues do they face with regard to their identity as men and how does this influence their food choices, cooking, and eating?
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