Bellows, Anne. “KITCHEN CULTURE IN AMERICA: POPULAR REPRESENTATIONS OF FOOD, GENDER, AND RACE (Book).” Food & Foodways: History & Culture Of Human Nourishment 11.2/3 (2003): 172-176. Academic Search Complete. Web. 11 Apr. 2012.
Kitchen Culture In America is a collection of essays that explores the role of the females in the kitchen over a century in America and how the kitchen is a place that has helped in defining gender roles in America.
Fraterrigo, E. “The Answer to Suburbia: Playboy’s Urban Lifestyle.” Journal of Urban History 34.5 (2008): 747–774. Web.
Fraterrigo’s discusses gender and domesticity in playboy magazines. He also explores the meaning of food in a domestic household as well as the gender roles in the kitchens during the 1960’s.
Deutsch, Jonathan. ““Please Pass The Chicken Tits”: Rethinking Men And Cooking At An Urban Firehouse.” Food & Foodways: History & Culture Of Human Nourishment 13.1/2 (2005): 91-114. Academic Search Complete. Web. 11 Apr. 2012.
In this text, Jonathan takes an interest in studying what happens when men, specifically firemen, become the primary cooks for a group of people.
Clee, Nicholas. “Mind The Gender Gap.” New Statesman 136.4847 (2007): 52. Academic Search Complete. Web. 11 Apr. 2012.
This article discusses the differences that can be seen in food cooked by women and food cooked by men whether it is a celebrity or just in the household.
Swenson, Rebecca. “Domestic Divo? Televised Treatments Of Masculinity, Femininity And Food.” Critical Studies In Media Communication 26.1 (2009): 36-53. Academic Search Complete. Web. 11 Apr. 2012.
This article explores the connections between cooking and gender and how the Food Network represents these issues in its production.
Newman, Andrew Adam. “Half Baked.” Mediaweek 20.11 (2010): 8-10. Academic Search Complete. Web. 11 Apr. 2012.
This article deals with manufactures marketing toys that would allow younger boys to become interested in playing chef as well as well as how cooking shows starring men have become more popular among boys with ages in the range of 2 to 11.
“WATCHING WHAT WE EAT: The Evolution Of Television Cooking Shows.” Kirkus Reviews 77.7 (2009): 353. Academic Search Complete. Web. 11 Apr. 2012.
In this book the author begins analyzing the role of cooking segments that were broadcasted on the radio as well as the first cooking shows in the periods from 1945-1962. The majority of his book is circled around one hostess in particular, Julia Child, and how she brought French cooking to the suburbs.