Women and Food

Typically male egocentrism asserts itself with equally inherent force in whatever space men choose to occupy.
This is surely the reason for many successes, not always attributable to their intelligence but always to the chromosome that determines their sex.

“We are surrounded by male chefs, yet gastronomy has always rested on the work of billions of women who made the greatest dishes with very little and do not even receive a thank-you at the end of the day.” (Carlo Petrini, founder of Slow Food). (*1)

The male, as he exists in nature, cannot enter the domestic kitchen simply as a family member to prepare and serve food. His role is outside the home, where hunting fulfils his function of feeding the family.

Indeed, for centuries, when a man decides to prepare food, he makes it a profession and assumes a position of command. Chef: chief.

Now we are told that men rule the kitchen, with every spotlight trained on culinary stars expressing a sensitivity and refinement on the plate that masculinity could never previously permit.
In restaurants, and for generous payment. Certainly with sacrifice and study, but still as an art and a profession. And if that is what he chooses to do, he does only that.

For a woman, it is one of the many roles nature assigned her in sustaining a family, continuing her history on earth as the one who gives life and nourishes it.

The first nourishment for both men and women is mother’s milk, produced in a woman’s body and rich in all the nutrients essential for development. A woman’s nature is to produce and give. She does not sell it; she gives it: donna–dona, woman–giving.

“It is not about dividing men and women, but considering history from an anthropological perspective. At the dawn of time, men hunted and women gathered, and in that gathering lie the earliest gestures of what would become cooking. In more recent centuries, who invented tortellini, Genoese minestrone, ravioli and aubergine parmigiana? Women.
Almost all the great chefs are men, but food is a woman.

Yes, because in most cases it comes from the hands of women farmers, producers and livestock keepers on every continent.” (*2)

This is not a feminist crusade. On the contrary, I believe in the cooperation and collaboration that men and women living together should practise: it would be foolish to recreate the caveman model.

Rather, I want to draw attention to what lies outside the spotlight yet supplies its power.

Because I am certain that when a chef goes home, when he wants comfort and warmth, he goes to eat at his mother’s.

The first nourishment for both men and women is mother’s milk, produced in a woman’s body and rich in all the nutrients essential for development. A woman’s nature is to produce and give.
She does not sell it; she gives it. Donna–dona: woman–giving.