The Allusionist 217. Bread and Roses, and Coffee
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Sep 24, 2025 Dr. Alex Ketchum, an assistant professor and author of *Ingredients for Revolution*, dives into the fascinating world of feminist restaurants and coffeehouses from the 1970s and 1980s. These spaces aimed to challenge traditional working hierarchies while promoting ethical sourcing and fair wages. Ketchum discusses their unique naming trends, the debates around inclusion, and the innovative practices like no-tipping that influenced modern dining. Despite their short lifespans, these establishments laid the groundwork for today's feminist and inclusive café culture.
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Rethink Kitchen Roles And Visibility
- Avoid rigid restaurant hierarchies by renaming roles and embracing visible, collaborative kitchens.
- Replace 'chef/waiter' tropes with 'cooks' and open counters to honour labour and invite interaction.
Alternatives To Tipping
- Many feminist venues rejected tipping and redirected jars or small funds to community causes.
- This move both challenged service hierarchies and supported local organizations instead of individual tips.
Menus As Political Signals
- Menus favoured affordable, accessible dishes like soups and sandwiches to keep prices low and serve working-class customers.
- Vegetarianism and seasonal sourcing often signalled countercultural or eco-feminist values rather than strict doctrine.
