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Gender discrimination in haute cuisine: A systematic literature and media analysis

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Gender discrimination in haute cuisine: A systematic literature and media analysis

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dc.contributor.author Albors Garrigós, José es_ES
dc.contributor.author Haddaji, Majd es_ES
dc.contributor.author García-Segovia, Purificación es_ES
dc.date.accessioned 2021-07-16T03:31:12Z
dc.date.available 2021-07-16T03:31:12Z
dc.date.issued 2020-08 es_ES
dc.identifier.issn 0278-4319 es_ES
dc.identifier.uri http://hdl.handle.net/10251/169338
dc.description.abstract [EN] Haute cuisine has become an essential activity within the hospitality industry, and gastronomy plays a vital role in tourism economics, receiving significant attention from the media each day. Thus, women¿s access to the culinary profession and their barriers to progress in the field to chef status have been profusely studied within the academic literature and covered by global media. This article will analyze and compare how academia and media have dealt with the issue of gender discrimination in haute cuisine, whether their conclusions are similar, and what they outline; it is a relevant contribution with an original literature analysis on gender and haute cuisine. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof International Journal of Hospitality Management es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Women chefs es_ES
dc.subject Female chefs es_ES
dc.subject Professional kitchen discrimination es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification ORGANIZACION DE EMPRESAS es_ES
dc.title Gender discrimination in haute cuisine: A systematic literature and media analysis es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.ijhm.2020.102569 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Organización de Empresas - Departament d'Organització d'Empreses es_ES
dc.description.bibliographicCitation Albors Garrigós, J.; Haddaji, M.; García-Segovia, P. (2020). Gender discrimination in haute cuisine: A systematic literature and media analysis. International Journal of Hospitality Management. 89:1-12. https://doi.org/10.1016/j.ijhm.2020.102569 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.ijhm.2020.102569 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 12 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 89 es_ES
dc.relation.pasarela S\414166 es_ES
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dc.subject.ods 05.- Alcanzar la igualdad entre los géneros y empoderar a todas las mujeres y niñas es_ES


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