Dudes of Food

by Hillary Dixler Canavan@hillarydixler May 1, 2014, 1:10pm EDT

Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

Minneapolis chef Jamie Malone (Sea Change) tackles gender disparity in the kitchen and on her cookbook shelf. Of cooking professionally she writes "one gender is not better suited for the job than the other" but says a "male approach," which is "to intellectualize food," is more popular right now. She adds: "We cannot control what approach to food is sexy, nor should we let that influence how we cook." [Esquire][Photo: Eater]

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