Quiz 3 (week 8-11) Flashcards
Focusing on women’s labor in the formal labor force in the public sphere
Material
Women’s responsibility for food-related work in the home (often unpaid in private sphere)
Socia-cultural
Women’s relationship to eating (connections to eating)
Corporeal
Do women make up a large percentage of the agriculture industry?
26.1% No
Do women have easy access to land, capital, and credit + larger farms?
No, much smaller farms and poor access
Women farm workers work low level, high intensity job for
low pay
Are women in the farm industry vulnerable to exploitation?
Yes very
What percentage of restaurant/food service employees are female?
54%
What percent of waitstaff are female? What percent of bartenders are female?
70%
58%
The exchange of labor for capital/financial gain
Productive
Use of women’s domestic nature for caring for
Reproductive
What was the 19th century associated with?
Victorian women domesticity was fully embraced
What class were 19th century women usually at home moms?
Middle to upper middle class
What century was the connection between culinary standards and femininity was firmly established
20th
Gendered expectations about foodwork began to change
1960s-1970s
What year did more middle and upper-middle class women join the work force?
1970
What was the 2nd shift?
Domestic work including cooking linked to patriarchal oppression
Domestic skills like canning, making jam, etc. have been reframed as
Fun and handy
What is a term coined by NYTimes writer Peggy Orenstein?
Femivores
What did Biltekoff write about?
Examines how dietary health discourse was reoriented around body size
How is BMI calculated?
Total weight/Height
When was the BMI scale initially created? By who?
1832; Adolph Quetelet
What did Adolph Quetelet do before BMI?
Analyzing population data; like statistics
Who picked up the BMI scale when Adolph died?
Francis Galton
