Abstract
ABSTRACTThis article analyses the constructions and negotiations of masculine identity in New Nordic Cuisine. It focuses on cookbooks by the leading figures, namely Claus Meyer and René Redzepi. The article argues that Meyer and Redzepi represent different negotiations of Nordic culinary masculinity played out in distinct culinary spaces: respectively the domestic and the professional kitchen. At the same time, both men make great effort to distance their culinary practices not only from a traditional understanding of women’s everyday cooking, but also from the food and gender practices of hypermasculine chefs. Meyer and Redzepi both strike a precarious balance: not becoming too close to “the feminine,” but simultaneously remaining distinct from traditional, culinary masculinity.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
