Gênero na cozinha: uma revisão bibliográfica sobre o cotidiano das mulheres e os desafios enfrentados no ambiente de trabalho

Abstract

Cooking has always been seen as a feminine activity, restricted to the domestic environment. However, when gastronomy became recognized as a profession, most prominent and leadership positions fell to men. Professional kitchens still have a female presence, considered a minority and often perceived as less qualified. Furthermore, women working in these environments face daily sexism, harassment, and the intense pressure characteristic of the restaurant industry. The objective of this study was to map scientific articles published between 2020 and 2025 that explore the role of women in professional kitchens, focusing on the frequency of mentions of harassment and sexism, as well as how these topics are reflected in academic literature. The review included thirteen articles available on platforms such as SciELO, Google Scholar, and CAPES. The results revealed that harassment and sexism are the most frequently addressed issues, followed by discussions about the sexual division of labor, obstacles to career advancement, and the challenges of balancing personal and professional life. It is clear that gender inequality is still deeply rooted in professional kitchens, reinforcing the urgent need for public policies and institutional actions that ensure equity, value women's work, and foster the creation of fairer and more inclusive environments in gastronomy.