<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1870-3550</journal-id>
<journal-title><![CDATA[Norteamérica]]></journal-title>
<abbrev-journal-title><![CDATA[Norteamérica]]></abbrev-journal-title>
<issn>1870-3550</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Centro de Investigaciones sobre América del Norte]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1870-35502024000200141</article-id>
<article-id pub-id-type="doi">10.22201/cisan.24487228e.2024.2.674</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[A Fork in the Road? Rethinking Culinary Genius, Power Dynamics, and the Impact of Social Movements on U.S. Food Media and Popular Culture]]></article-title>
<article-title xml:lang="es"><![CDATA[¿Una encrucijada? Repensando el genio culinario, las dinámicas de poder y el impacto de los movimientos sociales en los medios de comunicación gastronómicos y la cultura popular de Estados Unidos]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Flores Jurado]]></surname>
<given-names><![CDATA[Julieta]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,National Autonomous of Mexico Center for Research on North American Studies ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>19</volume>
<numero>2</numero>
<fpage>141</fpage>
<lpage>167</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1870-35502024000200141&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1870-35502024000200141&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1870-35502024000200141&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract This article aims to enrich our understanding of the political significance of U.S. food media and the evolving dynamics of authority and power within this field. It does so by identifying and describing a sense of fatigue with the paradigm of the genius-chef in U.S. journalism and popular culture, which resonates with wider discussions on sustainability and justice in the restaurant industry. After a brief overview of the conditions that enabled the ascent of chefs to eminence, the article elaborates on how social movements that advocate for systemic analyses of abuse of power (#MeToo and Black Lives Matter) inform the current rejection of the "toxic" chef. Critiques of this figure center on how its cultural appeal has been used to rationalize workplace abuse in the name of culinary perfection. This argument is supported by a discussion of various sources that consider recent events and the wider arc of the "rise and fall" of culinary geniuses -opinion articles, a chapter from a non-fiction book on post-pandemic restaurants, and the television series The Bear, all published or aired between 2020 and 2023.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El presente artículo busca ampliar nuestra comprensión de la relevancia política de los medios gastronómicos estadounidenses, así como de las cambiantes dinámicas de autoridad y poder en ese campo. Para ello, se identifica y describe una sensación de fatiga con el paradigma del chef-genio en el periodismo y la cultura popular estadounidenses, la cual se conecta con discusiones más amplias acerca de la sostenibilidad y la justicia en la industria restaurantera. Tras presentar un breve panorama de las condiciones que permitieron el ascenso de los chefs a un estatus eminente, el artículo expone cómo los movimientos sociales que promueven análisis sistêmicos del abuso de poder (#MeToo y Black Lives Matter) informan el rechazo actual hacia el chef "tóxico". Las críticas hacia esta figura se concentran en cómo su atractivo cultural ha sido usado para justificar el abuso en el ámbito laboral en nombre de la perfección culinaria. Este argumento se sustenta mediante el comentario de un libro de no ficción sobre los restaurantes después de la pandemia, artículos de opinión, y una serie de televisión, The Bear, todos ellos publicados o emitidos entre 2020 y 2023.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[chefs]]></kwd>
<kwd lng="en"><![CDATA[food media]]></kwd>
<kwd lng="en"><![CDATA[abuse of power]]></kwd>
<kwd lng="en"><![CDATA[accountability]]></kwd>
<kwd lng="en"><![CDATA[professional cooking]]></kwd>
<kwd lng="es"><![CDATA[chefs]]></kwd>
<kwd lng="es"><![CDATA[medios de comunicación gastronómicos]]></kwd>
<kwd lng="es"><![CDATA[abuso de poder]]></kwd>
<kwd lng="es"><![CDATA[responsabilidad]]></kwd>
<kwd lng="es"><![CDATA[cocina profesional]]></kwd>
</kwd-group>
</article-meta>
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