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  • Servants are often quite misunderstood. There are a lot of misery memoirs out there from

  • servants that were very badly treated who had a horrible time. But there were also servants

  • who had a wail of a time, who made the best friends of their lives in country houses,

  • who recall cycling along corridors, long, huge, aching country house corridors. The

  • aristocracy in Britain mainly employed male chefs if they could. The thing about employing

  • a man was that they were quite expensive. If you couldn't afford a hundred pounds a

  • year for an English man cook you would advertise for an English female professed cook, that

  • is to say a cook who has made cooking her profession, preferably one who has been trained

  • under a man cook. That cook would probably cost you around fifty to sixty pounds a year

  • and that's the bracket that Avis Crocombe fell into, she was a professed cook. Now that

  • that's stewed down nicely, as my apple was a little sweet I'm going to add some lemon

  • juice. When we study female servants we are really studying the history of women, and

  • to me it is impossible to think about studying the history of women without looking in-depth

  • at servant life. Avis Crocombe and the other cooks like her who reached the pinnacle of

  • their profession in a time when it was unthinkable to get any further, are incredibly important

  • figures to consider and to look at. They're people that fought the gender battle in their

  • own way. They didn't put on sashes and go out on the streets or throw themselves under

  • horses, but in their own way they nevertheless fought for women to be recognised as professionals

  • doing a professional job in an incredibly male-dominated profession. If I say to you,

  • think of a chef, I suspect that in the back of your head you have a mental image of a

  • man in a toque and whites, and if I say to you think of a cook you will probably think

  • of a woman in her normal clothes with an apron on top. The gender divisions in cookery still

  • exist today, very much so. Cookery is still seen, and still is, a very male-dominated

  • profession, and I would say we should celebrate women like Avis Crocombe who fought the fight,

  • who got to the top, who lived their own lives despite the fact they were women in an incredibly

  • patriarchal society. Go Avis!

Servants are often quite misunderstood. There are a lot of misery memoirs out there from

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