Creators, governors and transformers of the universe. This is a phrase that identifies deities. Apart from stereotypes such as beauty, the deities in mythology are women of great reverence and veneration. In 2013, Time made a cover with David Chang, René Redzebe and Alex Atala inviting “The Gods of Food.” American public opinion has questioned the criteria for defining three male chefs as “food gods.” The author of the article, Howard Chua Iwan, gave an interview to “Eater” where he stated that the kitchen world “is a boys’ club” and that “influence and prestige” are associated with male characters…

In order to deconstruct this idea, there are examples of women throughout history who, in abundance or discreetly, have changed cuisine and food, playing different roles. Like Catherine de Medici, who in 1547 married Henry II of France, she moved from Italy to the French court to use artichokes and asparagus, cream zappaion, pasta choux and almond biscotti, the ancestors of macarons. Catherine de Medici made history, as did the Michelin guide, who awarded Chef Eugenie Brazier, 38, three double stars to her two bistros, La Mére Brazier, in Lyon and Loire. Mrs. Brazier was the first and only person to achieve such a feat in publishing history and was the first chef in the legendary Paul Bocuse.

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