Narratives of silencing in professional training in Gastronomy: (un) told stories about women in the professional cuisine

Abstract

The research aimed to discuss the representation of women in the history of Brazilian professional cuisine. The general objective was to identify, along with the basic bibliography used in professional training and in gastronomy degrees, the mention of women as a reference for the development of gastronomy. This is a qualitative and quantitative study. Its approach is descriptive and practical. By a documental research, a survey was carried out on citations about professional women cookers in the three most cited works as bibliographic references in disciplines related to the history of gastronomy in the plan projects of higher education courses in gastronomy and of subsequent technical courses in cooking of the Federal Institutes. From the organization of these characters in the history of gastronomy, it is observed the absence of information, the reduction of women's contributions and the disqualification of the professionals portrayed in the books. The results indicate the sub-representation of women professionally linked to cooking and food production in textbooks, historical and formative related to gastronomy.