Culinary Man
| dc.contributor.author | Fallon, Jordan Keats | en |
| dc.contributor.committeechair | Debrix, Francois | en |
| dc.contributor.committeemember | Baldwin, Andrea N. | en |
| dc.contributor.committeemember | Caraccioli, Mauro J. | en |
| dc.contributor.committeemember | Zeide, Anna | en |
| dc.contributor.department | Political Science | en |
| dc.date.accessioned | 2023-03-28T08:00:08Z | en |
| dc.date.available | 2023-03-28T08:00:08Z | en |
| dc.date.issued | 2023-03-27 | en |
| dc.description.abstract | This dissertation offers an exploration of the field of normative subjectivity circulated within western fine dining traditions. I use the notion of "normative subjectivity" which derives from the work of Michel Foucault. Foucault's emphasis on the use of disciplinary repetition to mold, circumscribe, and modulate the conduct of subjects informs my own argument that fine dining spaces feature a normative regime of subjectivity centered on the hegemonic governance of a figure which I call "Culinary Man." This phrase follows from Sylvia Wynter's account of "the overrepresentation of Man," which describes the colonial field of subjectivity which revolves around a normatively white, male, and European figure of authority. Drawing from these sources, this dissertation seeks to give a theoretical analysis of the governing relationship between the chef (who embodies Culinary Man) and the fine dining brigade (the organizational unit of labor within commercial kitchens). As I argue, Culinary Man deploys a heterogeneous set of disciplinary discourses and practices which have the effect of consolidating monopolies on epistemic authority and governance. Each position within the brigade's hierarchy is subject to distinct, though related, disciplinary practices. Thus, several chapters seek to identify the specific practices pertinent to each brigade subject, while also illuminating how they fit together as a coherent hegemonic project. Additionally, a genealogy, in the style of Sylvia Wynter, is carried out to illuminate points of variance as well as continuity within the figure of Culinary Man. While the bulk of the dissertation seeks to carry out a discursive analysis of Culinary Man's disciplinary regime, there are also moves toward alternative projects which do not replicate the brigade form. The concluding chapters seek to identify where extant modes of resistance or alternative forms of culinary organization may hold the potential to move beyond the hegemonic overrepresentation of Culinary Man. | en |
| dc.description.abstractgeneral | Within fine dining kitchens, work is generally organized by the hierarchical division of labor known as the "brigade." As the name suggests, this formation is modeled on the military, and the chef sits at the top of the brigade's hierarchy. This dissertation explores the relationship between the governing chef and the subordinate brigade of culinary laborers within western fine dining spaces. While the image of the domineering chef is somewhat ubiquitous in popular culture, this project seeks to understand how the authority of governing chefs is rooted in practices and discourses which encourage consent among the brigade, rather than merely compliance. As I argue, the field of fine dining labor is dominated by a particular set of practices, values, and habits which become solidified as norms through repetition. These norms uphold and legitimate the figure of the brilliant, masterful, and authoritative chef (called "Culinary Man") at the expense of the brigade's subordination. Additionally, there are racialized and gendered implications, as the archetype of Culinary Man is a white, male figure. This dissertation offers an exploration of the collection of practices, norms, and discourses which "shape" members of the brigade and direct the ways in which they conduct themselves. Several of the chapters identify particular positions within the brigade's hierarchy and analyze how distinct practices mold the conduct expected of culinary workers. Additionally, a genealogy of Culinary Man explores several different variations or "genres" of this figure. While much of the dissertation endeavors to identify and theorize Culinary Man's governance over the brigade, the last two chapters feature some discussion of models which might potentially move beyond Culinary Man as a normative archetype. | en |
| dc.description.degree | Doctor of Philosophy | en |
| dc.format.medium | ETD | en |
| dc.identifier.other | vt_gsexam:36785 | en |
| dc.identifier.uri | http://hdl.handle.net/10919/114192 | en |
| dc.language.iso | en | en |
| dc.publisher | Virginia Tech | en |
| dc.rights | In Copyright | en |
| dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | en |
| dc.subject | Epistemology | en |
| dc.subject | Fine Dining | en |
| dc.subject | Michel Foucault | en |
| dc.subject | Subjectivity | en |
| dc.subject | Sylvia Wynter | en |
| dc.title | Culinary Man | en |
| dc.type | Dissertation | en |
| thesis.degree.discipline | Social, Political, Ethical, and Cultural Thought | en |
| thesis.degree.grantor | Virginia Polytechnic Institute and State University | en |
| thesis.degree.level | doctoral | en |
| thesis.degree.name | Doctor of Philosophy | en |
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