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Time's "Gods of Food" cover story doesn't mention a single female chef

Not even Alice Waters. An editor explains how they chose their "Gods"
http://eater.com/archives/2013/11/07/...

An enlightening quote, "It's all men because men still take care of themselves. The women really need someone — if not men, themselves actually — to sort of take care of each other. "

It is a pretty interesting read on their selection process.

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  1. A lot of BS there to wade through. This, in particular, used to justify why no women on the list: "It's really to look for people who are the most influential in terms of food."

    Love her or hate her, I don't see how you can leave Alice Waters off a list that pretends to be about influence.

    I do understand that Time has a vested interest in stirring up some controversy that attracts readers.

    1. News flash: the old boys club is very much alive.

      1 Reply
      1. re: linguafood

        If you email me, I can explain the morning blood exchange :(

      2. Not surprising - my first day cooking on the line the chef came in and said 'what SHE doing there?' Next thing I know I am peeling 50 lbs of carrots, onion and potatoes day along with peeling 5lb garlic and prepping veggies for the 'gods' who worked the line. Didn't stay long at that job I can tell you!

        1. Stay tuned for the Goddesses of Food.,

          Why should the women settle? :)

          http://www.grubstreet.com/2013/11/tim...

          8 Replies
          1. re: HillJ

            This was a GREAT rebutal to the stupid time cover/articles, and then the even lamer interview of the author by Eater...

            Grubstreet article proves that Alice Waters should have been a tree, and her offshoots branches, and that Susasanna Goin should have been listed under Alain Passard!

            1. re: gingershelley

              Part of the issue isn't just the boys club, it's incredible regionalism. The American chefs are very NY focused. LA has a strong tradition of women chefs (who train each other) (like Suzanne Goin) but the west coast consistently gets dismissed.

              1. re: Savour

                Great insight. I never would have noticed.

                Even so, if you wanted NYC, you could go with: Melissa Hamilton (Canal House), Gabriella Hamilton (Prune). both are (sorta) in NYC.

                Admittedly, Canal House is a book series, but I think it influences how we cook and eat ona daily basis than a few of the chefs they named.

                1. re: Savour

                  This is normal for most food writing. The midwest is completely dismissed. Check Eater.... they have "editors" for almost every big american city... unless it is in the midwest.

                  1. re: Savour

                    Howard Chua-Eoan (Time editor) as quoted in the Eater piece:

                    " ... not because New York isn't the center of the food world, but because everyone knows New York is the center of the food world ..."

                    Everyone in NYC, maybe. Ironic that the headline chef they chose to represent the US, Thomas Keller, originally abandoned New York in exasperation, made his name in the 1990s on the West Coast in a subregion (Napa Valley) historically known for its lack of restaurants, and only after his big success there, opened a New York expansion restaurant (Per Se), without which Chua-Eoan would not have been able to cite him as someone "both in and out of New York."

                    1. re: eatzalot

                      The recent FN history show mentioned that the Network was very NY centric until some exec (Brooke Johnson?) mandated - get out and do travel shows, and move the cooking shows to the daylight hours.

                  2. re: gingershelley

                    not sure Grubstreet article "proves" anything. The author of the Time article is a mysogynistic D!ckhead, but Grubstreet omitted several extremely talented and influential women chefs who have whole chains of success stories trailing them, Lidia Bastianich, Jody Adams, Lydia Shire, Barbara Lynch come to mind immediately. And where was Sara Moulton?

                2. "Another reality: none of them have a restaurant that we believe matches the breadth and size and basically empire of some of these men that we picked. "


                  It seems to come down to penis size and where that penis is used.

                  So even though Barbara Lynch in Boston has almost as many restaurants as David Chang, because she is Boston-local only, it doesn't give her broad enough coverage on her penisability.

                  6 Replies
                  1. re: LindaWhit

                    I plan to use penisability in a random conversation as soon as humanly possible, considering my handicap of being vagina-laden.

                    1. re: Firegoat

                      And I would hope you come back here to tell us how the word was used and the reaction you got, Firegoat. ;-)

                    2. re: LindaWhit

                      It seems to come down to penis size and where that penis is used.
                      _____________________

                      Linda, if you're right and it is all about "penis size" then thank god there are no female chefs on the list.

                      I want no part of any female chef with a penis. And if there is one walking around, I do not want to know about it either.

                      1. re: ipsedixit

                        Ummm....the whole point of my comment was because Barbara Lynch doesn't have a penis, she would never be included in Time's list.

                      2. re: LindaWhit

                        I am pretty sure that Barbara Lynch has more successful restaurants than David Chang

                        1. re: C. Hamster

                          I was just going with what the moron at Time Magazine said, C. Hamster. :-)