Gender discrimination in haute cuisine: A systematic literature and media analysis

Haute cuisine has become an essential activity within the hospitality industry, and gastronomy plays a vital role in tourism economics, receiving significant attention from the media each day. Thus, women's access to the culinary profession and their barriers to progress in the field to chef status have been profusely studied within the academic literature and covered by global media. This article will analyze and compare how academia and media have dealt with the issue of gender discrimination in haute cuisine, whether their conclusions are similar, and what they outline; it is a relevant contribution with an original literature analysis on gender and haute cuisine.