I found it incredibly interesting breaking down the stereotypes and assumptions surrounding food culture. Professor Vooris’ pointing out the association between ‘masculine’ and ‘feminine’ foods through different representations like stock photos or advertisements was especially striking to me. It seems obvious once she described it that societal norms try to prescribe specific foods to specific people and genders. Her description of the difference between kitchen cooking and professional cooking as gender labeled and hierarchical was eye-opening to me as well. Cooking should always be considered a skill, not just when in a professional kitchen, and not associated with one gender.