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The making of the gourmet restaurateur-masculine ideology, identity and performance
Linköpings universitet, Institutionen för studier av samhällsutveckling och kultur, Centrum för kommunstrategiska studier – CKS. Linköpings universitet, Filosofiska fakulteten. (Centrum för kommunstrategiska studier (CKS))ORCID-id: 0000-0003-2404-0624
Uppsala Universitet.
Uppsala Universitet.
2017 (engelsk)Inngår i: Norma, ISSN 1890-2138, E-ISSN 1890-2146, Vol. 12, nr 1, s. 48-64Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

In recent decades, there has been growing interest in renowned gourmet restaurants, and increased awareness about how food is prepared, presented and served. A small and select group of chefs have thereby gained prestigious positions and high-profile images as restaurateurs. Most of these restaurateurs are men. The research question this article sets out to study is: How is the identity and ideology of masculinity imbued into the subjectivity and representations of gourmet restaurateurs? The selection of data sources means that our geographical focus is on Stockholm, Sweden’s main urban region. The methodological approach of this article to employ empirical material from interviews and media articles reveals how this masculine discourse is attained through a particular interplay of subjects (the chefs and entrepreneurs) and representations (the media). The focus of this article has included a quite exclusive category of a few restaurants and restaurateurs, which may have implications on the findings pointing to a homogenous profile of the ideals of the gourmet chefs. The results point out that the micro-spaces of gourmet restaurants’ kitchens and dining rooms can be understood as nurseries for ‘nostalgic and conservative masculinities’.

sted, utgiver, år, opplag, sider
Taylor & Francis, 2017. Vol. 12, nr 1, s. 48-64
Emneord [en]
Gourmet restaurateurs, masculinity, cooking, entrepreneurship
HSV kategori
Identifikatorer
URN: urn:nbn:se:liu:diva-141880DOI: 10.1080/18902138.2017.1284421Scopus ID: 2-s2.0-85014803650OAI: oai:DiVA.org:liu-141880DiVA, id: diva2:1148563
Tilgjengelig fra: 2017-10-11 Laget: 2017-10-11 Sist oppdatert: 2019-04-23bibliografisk kontrollert

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