Gender relations in culinary work in restaurant kitchens: An integrative review of the literature

Gender discrimination in gastronomy has emerged as an object of interest in gender studies, as it remains a persistent and structural problem in the lives of workers in this industry. This integrative literature review presents and discusses the theoretical approaches of research on gender relations in culinary work in restaurant kitchens. A comprehensive search was conducted using descriptors belonging to three thematic groups (gender, work, and kitchen) in international databases, complemented by references found in citations. After applying inclusion and exclusion criteria, 28 studies were analyzed in depth. The review identified four main groups of theoretical approaches: organizational theories, which often emphasize entrepreneurship and career trajectories; sociological and anthropological perspectives, which explore gender roles, stereotypes, and cultural representations; studies on occupational sex segregation, which highlight horizontal and vertical inequalities in the labor market; and other diverse approaches, such as those related to history, psychology, or theology. Findings reveal that much of the literature tends to prioritize individual factors such as talent, resilience, or vocation, often obscuring structural barriers that limit women’s participation and recognition in professional kitchens. This reinforces neoliberal narratives while overlooking systemic discrimination, precarious working conditions, and the sexual division of labor. In addition, research gaps were identified, particularly concerning sexual harassment, intersectionality with markers such as race and class, and the realities of workers in underrepresented regions. By mapping these theoretical contributions, the study provides tools for advancing critical debates in gastronomy, fostering more inclusive and equitable perspectives in both academic research and professional practice.