Womenhavebeenpushedtowardsdomesticworkeversincetheevolutionfrommoreequalhunter-gatherersocietiestosettledagriculturalsocieties<spanstyle='border-bottom: 2px black dashed;'v-b-popover.click.html="women_opression"title="Engels and the Origin of Women's Oppression">(Smith,1997)</span>.Traditionally,menprovidedthefood,earnedatfirstbyhunting,andlateronthroughtheir
paidjob.Womenwouldbeinchargeofpreparingfoodforeveryone,andthatrolerarelychanged.Throughouttime,cookingasameansofcaregivingbecameapracticeidentifiedmorewithwomen,while<spanstyle='border-bottom: 2px black dashed;'v-b-popover.click.html="performance_timetoeat"title="Cooking performance">cookingforentertainment</span>orskill
displaywas,andstillis,associatedwithmen(Cairnsetal.2010).Inmanyhouseholdsitisstilloftenconsideredaspecialoccasionwhen<spanstyle='border-bottom: 2px black dashed;'v-b-popover.click.html="man_cooking"
title="The cooking man">themanofthehousecooks</span>.Thisviewwasreinforcedincookingadvicefromthe20thcentury;mendonotcookonadailybasis,but<spanstyle='border-bottom: 2px black dashed;'v-b-popover.click.html="dad"
title="When dad cooks">whentheydo</span>,theycookdishesthatbestdisplaytheirtalents(Vester,
aprivilegedpositionwhenitcomestotheircookingpractice-mostlywithmeat,outdoors,seenasentertainment,whilewomen’scookinghappenedbehindclosedkitchendoors.Today,mostofthe<spanstyle='border-bottom: 2px black dashed;'v-b-popover.click.html="male_chefs"
title="Google results for best chefs in the world">world-renownedchefs</span>,theoneswhowin
aprivilegedpositionwhenitcomestotheircookingpractice-mostlywithmeat,outdoors,seenasentertainment,whilewomen’scookinghappenedbehindclosedkitchendoors.Today,mostoftheworld-renowned<spanstyle='border-bottom: 2px black dashed;'v-b-popover.click.html="male_chefs"
title="Google results for best chefs in the world">chefs</span>,theoneswhowin
countlessawardsandgettheirownTVshowsaremen.
</p>
<p>
However,themoretimewespendwatchingchefscookmealswe’llnevergettoeat,thelesstimewespendcookingforourselves.Inthepastdecades,studieshaveshownthatcookingtimehasdeclined(Pollan,2014;<spanstyle='border-bottom: 2px black dashed;'v-b-popover.click.html="home_cooking"
title="The Slow Death of the Home Cooked Meal">Ferdman,2015</span>).<spanstyle='border-bottom: 2px black dashed;'v-b-popover.click.html="cooking_timetoeat"
title="Cooking is not for everyone">Lesscooking</span>intheaverage
title="Cooking is not for everyone"left>Lesscooking</span>intheaverage
consume.“Foodbecomesjustanothercommodity,anabstraction.Andassoonasthathappenswebecomeeasypreyfor<spanstyle='border-bottom: 2px black dashed;'v-b-popover.click.html="soylent_quote"title="A quote from Soylent">corporationssellingsyntheticversions</span>oftherealthing-whatIcallediblefoodlikesubstances.”(Pollan,2014).
consume.“Foodbecomesjustanothercommodity,anabstraction.Andassoonasthathappenswebecomeeasypreyfor<spanstyle='border-bottom: 2px black dashed;'v-b-popover.click.html="soylent_quote"title="A quote from Soylent"left>corporationssellingsyntheticversions</span>oftherealthing-whatIcallediblefoodlikesubstances.”(Pollan,2014).
</p>
<p>
Thephrase<spanstyle='border-bottom: 2px black dashed;'v-b-popover.click.html="woman_place"title="A woman's place">awoman’splaceisinthekitchen</span>,orthehome,hasbeentracedbackasfarasAncientGreece’sAeschylus.
@ -101,14 +101,16 @@ export default {
women_opression:'<a href="https://www.isreview.org/issues/02/engles_family.shtml" target="_blank"> "The rise of class society brought with it rising inequality–between the rulers and the ruled, and between men and women"</a>',
cooked:'<a href="https://en.wikipedia.org/wiki/Cooked:_A_Natural_History_of_Transformation" target="_blank"> Michael Pollan writes a manifesto for cooking in his 2014 book</a>',
home_cooking:'<a href="https://www.washingtonpost.com/news/wonk/wp/2015/03/05/the-slow-death-of-the-home-cooked-meal/?noredirect=on&utm_term=.3da4866e460d" target="_blank">"Less than 60 percent of suppers served at home were actually cooked at home last year. Only 30 years ago, the percentage was closer to 75 percent."</a>',
brain:'<a href="https://www.scientificamerican.com/article/cooking-up-bigger-brains/?redirect=1" target="_blank"> "Our hominid ancestors could never have eaten enough raw food to support our large, calorie-hungry brains, Richard Wrangham claims. The secret to our evolution, he says, is cooking" </a>',