Food is a very special way to unite us all. It’s also a way that we share our cultures with other people, feast together, and have lively conversations… This is one of the oldest ways to break the ice and find common ground.
The food industry itself has been dominated by men, even though less than a century ago our grandmothers and mothers ran home kitchens. Women have been driving themselves in the culinary world and still battle massive obstacles like misogyny. It’s amazing, because many male chefs have stated that their passion for cooking began with their grandmothers or mothers.
The question is, why is it so hard to break through as a woman?
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The Why We Cook: Women on Food, Identity, and Connection cookbook is beautifully honest and will enlighten all of us. We will not only get personal accounts from well known female foodies, but stunning recipes that cover all places from all around the world.
We join 100 women restaurant owners, activists, food writers, professional chefs, and home cooks – all of whom are changing the world of food in this cookbook. These women share their stories, essays, tips and tricks, and favorite recipes. Why We Cook: Women on Food, Identity, and Connection combines feminism and food!
Right off the bat, you will notice that everything is beautifully illustrated. The author, Lindsay Gardner, composes all of the watercolor paintings which really make this cookbook stand out. Typically, I typically prefer photos for all the recipes, but these are so well done I think it is actually better.
There is not a chronological order to this cookbook. There are clear chapters, such as memorable meals, kitchen portraits, Q&As, essays, recipes, and more. It jumps around, which might feel disjointed, but all are very relevant and stunning stories.
The conversations about food and the stories associated with it are awe-inspiring. These women share their hardships in the industry and their infinite wisdom.
This blurb from the cookbook is one of those important messages: “𝘊𝘰𝘮𝘮𝘪𝘵𝘮𝘦𝘯𝘵 𝘵𝘰 𝘥𝘪𝘷𝘦𝘳𝘴𝘪𝘵𝘺 𝘥𝘰𝘦𝘴𝘯’𝘵 𝘫𝘶𝘴𝘵 𝘮𝘦𝘢𝘯 𝘩𝘪𝘳𝘪𝘯𝘨 𝘢𝘴 𝘮𝘢𝘯𝘺 𝘮𝘪𝘯𝘰𝘳𝘪𝘵𝘪𝘦𝘴 (𝘪𝘯𝘤𝘭𝘶𝘥𝘪𝘯𝘨 𝘸𝘰𝘮𝘦𝘯 𝘩𝘦𝘳𝘦) 𝘢𝘯𝘥 𝘴𝘵𝘪𝘤𝘬𝘪𝘯𝘨 𝘵𝘩𝘦𝘮 𝘪𝘯 𝘵𝘩𝘦 𝘭𝘰𝘸𝘦𝘴𝘵 𝘱𝘢𝘺𝘪𝘯𝘨 𝘱𝘰𝘴𝘪𝘵𝘪𝘰𝘯𝘴 – 𝘪𝘵 𝘮𝘦𝘢𝘯𝘴 𝘱𝘶𝘳𝘱𝘰𝘴𝘦𝘭𝘺 𝘧𝘪𝘯𝘥𝘪𝘯𝘨 𝘵𝘩𝘦𝘮 𝘭𝘦𝘢𝘥𝘦𝘳𝘴𝘩𝘪𝘱 𝘱𝘰𝘴𝘪𝘵𝘪𝘰𝘯𝘴 𝘵𝘰 𝘦𝘭𝘦𝘷𝘢𝘵𝘦 𝘵𝘩𝘦𝘪𝘳 𝘦𝘲𝘶𝘪𝘵𝘢𝘣𝘪𝘭𝘪𝘵𝘺” – Jude Rodil (Master Sommelier)
Why We Cook: Women on Food, Identity, and Connection is for passionate foodies and people who want to learn more about the way in which women relate and identify with food and cooking. This book celebrates these successful women and the pathways they have paved for others.
~Kaiti
