I just finished Abolish the Family, which touches on the history of radicals who imagined more collective ways of life such as homes that do not have individual kitchens. There is no one "right" alternative way, of course, but the shift from doing the labor of baking in your privatized home to the social workplace is interesting and I think, an important distinction from the many "influencers" who focus on their perfect, privatized, enormous kitchens.
I love that you mentioned this — it's such a worthy distinction between professionalizing a hobby/home task through "influencing" (doing the labor for whom, sharing it with what community, etc) vs doing so in a social workplace, where we as workers aren't as isolated from each other. I'm also interested in places like bakeries as sites of community (though the question of money making interactions transactional is something that sticks in my brain) and how we're also able to extend a certain sociality to the customers who come in by sharing knowledge about food systems and food ways (and our sourdough starter, lol).
You’re such a talented writer! Love the ideas you’ve expressed here.
Thank you!
I just finished Abolish the Family, which touches on the history of radicals who imagined more collective ways of life such as homes that do not have individual kitchens. There is no one "right" alternative way, of course, but the shift from doing the labor of baking in your privatized home to the social workplace is interesting and I think, an important distinction from the many "influencers" who focus on their perfect, privatized, enormous kitchens.
I love that you mentioned this — it's such a worthy distinction between professionalizing a hobby/home task through "influencing" (doing the labor for whom, sharing it with what community, etc) vs doing so in a social workplace, where we as workers aren't as isolated from each other. I'm also interested in places like bakeries as sites of community (though the question of money making interactions transactional is something that sticks in my brain) and how we're also able to extend a certain sociality to the customers who come in by sharing knowledge about food systems and food ways (and our sourdough starter, lol).