eHow
July 19
The best way to cook a steak rouses debate among chefs and home cooks. A short blast of high heat or gently at a moderate temperature? Under the broiler, in a skillet or on the grill? Charcoal or gas? Certainly the most decadent method is cooking the steak in plenty of butter. Butter adds rich flavor and moist tenderness, and it imparts a delicious crust. This method also allows the cook to control the level of heat and internal temperature.
Things You'll Need
1 16-ounce ribeye
2 tbsp. butter
2 cloves garlic
Salt and pepper
Cast iron skillet
Step 1
Heat a cast iron skillet over medium heat. Set the ribeye upright with its fatty edge down on the skillet. Cook for five minutes until some of the fat has rendered.
Step 2
Turn the steak to one flat side and cook for five minutes. Flip the steak and cook for an additional three minutes.
Step 3
Remove the steak from the skillet. Add 2 tbsp. butter and two whole cloves of garlic. Return the steak to the pan on the side that cooked for three minutes and season with salt.
Step 4
Cook for six minutes. Flip the steak, season with salt and cook an additional three minutes. Baste the steak with the melted butter throughout the cooking.
Step 5
Remove the steak and allow it to rest for about 10 minutes. Season again with salt and pepper and serve.
Tips
The steak will be cooked to medium. Reduce the cooking time on each side for a rarer steak.
References
The Paupered Chef: The Butter Steak: What's the Best Way to Cook a Steak?; Nick Kindelsperger; April 9, 2009
Monday, January 23, 2012
How to Cook Beef Tenderloin on a Broiling Pan
eHow
July 19
Beef tenderloin is an expensive cut of meat, and for good reason. As its name suggests, it is the tenderest cut on the cow. The tenderloin filet is a cylindrical cut of tender muscle from the short loin and sirloin. It is often cut into steaks, also known as Chateaubriand, tournedos or filet mignon. Despite its buttery tenderness, tenderloin is not as flavorful as other cuts, so it should be well-seasoned prior to cooking. Broiling tenderloin steaks or roasting the whole cut are the preferred methods for cooking this succulent piece of beef.
Roasting a Whole Tenderloin Filet
Step 1
Trim the meat of excess fat, and cut it in half to make two equal portions. You will have one broad butt portion and one thinner piece with a tapered tip.
Step 2
Tuck the tapered tip under the filet and secure with kitchen twine. This gives you two equally thick roasts. Tie each half at 2-inch intervals with the twine.
Step 3
Heat the oven to 450 degrees Fahrenheit. Heat the roasting pan or broiling pan on the stove over medium-high heat. Pour in enough vegetable oil to coat the bottom of the pan.
Step 4
Pat the filets dry, and season generously with salt. Place them in the hot pan and allow them to brown undisturbed. Turn the filets a quarter turn every four minutes or so to get an even sear. Use tongs, not a fork, to turn the filets to preserve the flavorful juices.
Step 5
Return the seared meat to a cutting board, and season generously with herbs or other seasonings. Place the rack in the roasting or broiling pan, and lay the filets on the rack. Roast to an internal temperature of 120 degrees Fahrenheit for medium-rare, about 15 to 20 minutes.
Broiling Tenderloin Steaks
Step 1
Preheat the broiler for 10 minutes. Season the 1-inch-thick steaks.
Step 2
Place the beef on the rack of a broiler pan. Position the pan 3 to 4 inches from the broiler.
Step 3
Broil for 13 to 16 minutes for medium-rare to medium, turning occasionally. Use tongs, not a fork, to turn the meat to avoid losing flavorful juices.
Tips
Control the cooking by adjusting the broiler pan's distance from the broiler rather than adjusting the heat. If the meat is browning too quickly, move the oven rack down.
References
Chef's Resources: Beef Tenderloin
“Fine Cooking”; Roasting a Beef Tenderloin; Katherine Alford
Texas Beef Council: Broiling
July 19
Beef tenderloin is an expensive cut of meat, and for good reason. As its name suggests, it is the tenderest cut on the cow. The tenderloin filet is a cylindrical cut of tender muscle from the short loin and sirloin. It is often cut into steaks, also known as Chateaubriand, tournedos or filet mignon. Despite its buttery tenderness, tenderloin is not as flavorful as other cuts, so it should be well-seasoned prior to cooking. Broiling tenderloin steaks or roasting the whole cut are the preferred methods for cooking this succulent piece of beef.
Roasting a Whole Tenderloin Filet
Step 1
Trim the meat of excess fat, and cut it in half to make two equal portions. You will have one broad butt portion and one thinner piece with a tapered tip.
Step 2
Tuck the tapered tip under the filet and secure with kitchen twine. This gives you two equally thick roasts. Tie each half at 2-inch intervals with the twine.
Step 3
Heat the oven to 450 degrees Fahrenheit. Heat the roasting pan or broiling pan on the stove over medium-high heat. Pour in enough vegetable oil to coat the bottom of the pan.
Step 4
Pat the filets dry, and season generously with salt. Place them in the hot pan and allow them to brown undisturbed. Turn the filets a quarter turn every four minutes or so to get an even sear. Use tongs, not a fork, to turn the filets to preserve the flavorful juices.
Step 5
Return the seared meat to a cutting board, and season generously with herbs or other seasonings. Place the rack in the roasting or broiling pan, and lay the filets on the rack. Roast to an internal temperature of 120 degrees Fahrenheit for medium-rare, about 15 to 20 minutes.
Broiling Tenderloin Steaks
Step 1
Preheat the broiler for 10 minutes. Season the 1-inch-thick steaks.
Step 2
Place the beef on the rack of a broiler pan. Position the pan 3 to 4 inches from the broiler.
Step 3
Broil for 13 to 16 minutes for medium-rare to medium, turning occasionally. Use tongs, not a fork, to turn the meat to avoid losing flavorful juices.
Tips
Control the cooking by adjusting the broiler pan's distance from the broiler rather than adjusting the heat. If the meat is browning too quickly, move the oven rack down.
References
Chef's Resources: Beef Tenderloin
“Fine Cooking”; Roasting a Beef Tenderloin; Katherine Alford
Texas Beef Council: Broiling
How to Replace Lard with Butter
eHow
July 19
Lard, or rendered pork fat, makes a wonderfully flaky pie crust, but is extremely high in saturated fat. Those who are health conscious may want a substitute that is more heart-healthy and figure-friendly. Most fats can be substituted for lard for baking, frying or sautéing. Because butter, like lard, is solid at room temperature, it is a good alternative. It is more flavorful than lard and somewhat lower in saturated fat.
Step 1
Substitute butter for lard in baking. Use 5 tbsp butter for every 4 tbsp lard the recipe calls for. In pie crusts and other pastry recipes, use very cold butter to achieve a similar flakiness.
Step 2
Substitute butter for lard when frying. Lard has a very high smoking temperature, so it can be heated to frying temperatures without burning. The solids in melted butter cause it to burn, but clarified butter can be heated much like lard.
Step 3
Make clarified butter. Melt butter over low heat until white deposits form on the bottom of the pan. Strain the butter and discard the white solids. Refrigerate the clarified butter and remove any solidified milk residue that remains.
References and Resources
The Cook’s Thesaurus: Fats
All Recipes: Common Ingredient Substitutions
July 19
Lard, or rendered pork fat, makes a wonderfully flaky pie crust, but is extremely high in saturated fat. Those who are health conscious may want a substitute that is more heart-healthy and figure-friendly. Most fats can be substituted for lard for baking, frying or sautéing. Because butter, like lard, is solid at room temperature, it is a good alternative. It is more flavorful than lard and somewhat lower in saturated fat.
Step 1
Substitute butter for lard in baking. Use 5 tbsp butter for every 4 tbsp lard the recipe calls for. In pie crusts and other pastry recipes, use very cold butter to achieve a similar flakiness.
Step 2
Substitute butter for lard when frying. Lard has a very high smoking temperature, so it can be heated to frying temperatures without burning. The solids in melted butter cause it to burn, but clarified butter can be heated much like lard.
Step 3
Make clarified butter. Melt butter over low heat until white deposits form on the bottom of the pan. Strain the butter and discard the white solids. Refrigerate the clarified butter and remove any solidified milk residue that remains.
References and Resources
The Cook’s Thesaurus: Fats
All Recipes: Common Ingredient Substitutions
How to Cut a Breast for Cutlets
eHow
July 18
Cutlets, also called paillards or scaloppini, are very thin cuts of chicken, veal, beef, turkey or pork. They cook quickly, making them perfect for grilling or sauteing because they won’t dry out before cooking through. Poultry cutlets are made from the breast, which can be sliced or pounded thinly. Cutlets can be purchased from the butcher, but slicing your own from a breast is simple and inexpensive.
Things You'll Need
Boneless chicken breasts
Cutting board
Chef’s knife
Plastic wrap, wax paper or parchment paper
Meat mallet or heavy instrument
Step 1
Refrigerate the chicken breasts for at least 30 minutes before making cutlets. This will make them firm and easier to slice safely.
Step 2
Lay the breasts on a sterile cutting board. Place your palm firmly on top of the breast to hold it in place.
Step 3
Use a large, sharp chef’s knife to slice the breast in half lengthwise, parallel to the board.
Step 4
Cut almost through the breast, stopping about a 1/4 inch from the opposite side. Open the breast like a book. This is a butterfly cut. To make smaller cutlets rather than a large butterflied cut, slice all the way through, dividing the breast into two halves.
Step 5
Pound the cutlets into even thinner paillards, if desired. Cover the cutlets with wax paper, parchment paper or plastic wrap. Use a meat mallet, heavy frying pan or rolling pin to pound them into desired, even thinness.
References
Recipe Tips: How to Make Cutlets/Paillards
July 18
Cutlets, also called paillards or scaloppini, are very thin cuts of chicken, veal, beef, turkey or pork. They cook quickly, making them perfect for grilling or sauteing because they won’t dry out before cooking through. Poultry cutlets are made from the breast, which can be sliced or pounded thinly. Cutlets can be purchased from the butcher, but slicing your own from a breast is simple and inexpensive.
Things You'll Need
Boneless chicken breasts
Cutting board
Chef’s knife
Plastic wrap, wax paper or parchment paper
Meat mallet or heavy instrument
Step 1
Refrigerate the chicken breasts for at least 30 minutes before making cutlets. This will make them firm and easier to slice safely.
Step 2
Lay the breasts on a sterile cutting board. Place your palm firmly on top of the breast to hold it in place.
Step 3
Use a large, sharp chef’s knife to slice the breast in half lengthwise, parallel to the board.
Step 4
Cut almost through the breast, stopping about a 1/4 inch from the opposite side. Open the breast like a book. This is a butterfly cut. To make smaller cutlets rather than a large butterflied cut, slice all the way through, dividing the breast into two halves.
Step 5
Pound the cutlets into even thinner paillards, if desired. Cover the cutlets with wax paper, parchment paper or plastic wrap. Use a meat mallet, heavy frying pan or rolling pin to pound them into desired, even thinness.
References
Recipe Tips: How to Make Cutlets/Paillards
Birds of Ice in Mythology
eHow
July 17
Mythology is an ancient method of describing the phenomena of the world through legend and lore. Animals are often the heroes of these stories, taking on human qualities. Each story and creature carries with it meaningful symbolism passed down through ancient channels to give meaning to ritual and history. The kingfisher is often described as the “ice bird,” which represents reincarnation and devotion in some cultures and farce in others.
Kingfisher in Mythology
The kingfisher is called “Eisvogel” in German and “ijsvogel” in Dutch: literally, “ice bird.” Kingfishers live where fish are plentiful, along lakes, streams and rivers, and they winter on the coasts. The pigeon-sized bird can be seen hovering above the surface of the water before plunging headfirst to capture its prey. Its loud cry sounds like high-pitched laughter, a trait that likely gave the kingfisher its place in Native American legend. The kingfisher was called “Halcyon” by the Greeks, who celebrated the Alcyo’nides (Halycon days), a period in the winter of calm seas when the kingfisher lays its eggs. The eggs are protected during this nesting period from wind and waves.
Alcyo'nides
In Greek mythology, the story of the ice birds represents love and commitment. The Alcyo’nides (or Alkyonides) were the seven nymph daughters of Alkyoneus, king of the giants. The daughters were named Phosthonia, Anthe, Methone, Alkippa, Pallene, Drimo and Asterie. When their father was slain by Heralces (or Hercules), the daughters flung themselves into the sea. Amphitrite, sea-goddess and wife of Poseidon, transformed them into ice birds, or kingfishers. The Alcyo’nides signifies prosperity, joy, liberation and tranquility.
Halcyon and Ceyx
There is another Greek myth of the Halcyon. The goddess Halcyon was married to the mortal king Ceyx. One day, Ceyx had to travel by sea to Delphi, despite the protests of his wife, who was afraid of the sea. A huge storm swept Ceyx’s ship into the sea, and he asked Poseidon to return his body to his wife’s arms. Meanwhile, not knowing her husband’s fate, Halcyon appealed to the goddess Hera to protect her husband. It was too late, and Hera sent Morpheus, god of dreams, to Halycon to inform her of the tragedy. Halcyon went to the coast where she found Ceyx’s body and cast herself into the sea. Moved by her devotion, the gods transformed her into a seabird and Ceyx into a kingfisher so they could be together.
Kingfisher's War Bonnet
The kingfisher symbol also occurs in Native American folklore. Old Man and Wolf were hunting in the winter. They had traveled a long way and had no meat to eat. They came upon a river covered with ice where four fat otters were playing. Old Man warned the Wolf not to chase the otters over the ice, because he could fall into the river and die. Old Man did not want to be left alone without a companion. The Wolf did not heed his warning and chased the otters until he fell into a hole in the ice and was swept under. Old Man cried and wailed at the loss of his companion when a nearby kingfisher began to laugh at him. Angered, Old Man swung his war club at the bird, grazing the feathers of its head and making them stand upright. As punishment for laughing at Old Man, the kingfisher’s feathers would always stand up like a war bonnet.
References
All About Birds: Belted Kingfisher
Theoi Greek Mythology: Alkyonides
Greek Myths & Greek Mythology: The Myth of Halcyon—The Halcyon Days
First People: Why Kingfisher Wears a War Bonnet
July 17
Mythology is an ancient method of describing the phenomena of the world through legend and lore. Animals are often the heroes of these stories, taking on human qualities. Each story and creature carries with it meaningful symbolism passed down through ancient channels to give meaning to ritual and history. The kingfisher is often described as the “ice bird,” which represents reincarnation and devotion in some cultures and farce in others.
Kingfisher in Mythology
The kingfisher is called “Eisvogel” in German and “ijsvogel” in Dutch: literally, “ice bird.” Kingfishers live where fish are plentiful, along lakes, streams and rivers, and they winter on the coasts. The pigeon-sized bird can be seen hovering above the surface of the water before plunging headfirst to capture its prey. Its loud cry sounds like high-pitched laughter, a trait that likely gave the kingfisher its place in Native American legend. The kingfisher was called “Halcyon” by the Greeks, who celebrated the Alcyo’nides (Halycon days), a period in the winter of calm seas when the kingfisher lays its eggs. The eggs are protected during this nesting period from wind and waves.
Alcyo'nides
In Greek mythology, the story of the ice birds represents love and commitment. The Alcyo’nides (or Alkyonides) were the seven nymph daughters of Alkyoneus, king of the giants. The daughters were named Phosthonia, Anthe, Methone, Alkippa, Pallene, Drimo and Asterie. When their father was slain by Heralces (or Hercules), the daughters flung themselves into the sea. Amphitrite, sea-goddess and wife of Poseidon, transformed them into ice birds, or kingfishers. The Alcyo’nides signifies prosperity, joy, liberation and tranquility.
Halcyon and Ceyx
There is another Greek myth of the Halcyon. The goddess Halcyon was married to the mortal king Ceyx. One day, Ceyx had to travel by sea to Delphi, despite the protests of his wife, who was afraid of the sea. A huge storm swept Ceyx’s ship into the sea, and he asked Poseidon to return his body to his wife’s arms. Meanwhile, not knowing her husband’s fate, Halcyon appealed to the goddess Hera to protect her husband. It was too late, and Hera sent Morpheus, god of dreams, to Halycon to inform her of the tragedy. Halcyon went to the coast where she found Ceyx’s body and cast herself into the sea. Moved by her devotion, the gods transformed her into a seabird and Ceyx into a kingfisher so they could be together.
Kingfisher's War Bonnet
The kingfisher symbol also occurs in Native American folklore. Old Man and Wolf were hunting in the winter. They had traveled a long way and had no meat to eat. They came upon a river covered with ice where four fat otters were playing. Old Man warned the Wolf not to chase the otters over the ice, because he could fall into the river and die. Old Man did not want to be left alone without a companion. The Wolf did not heed his warning and chased the otters until he fell into a hole in the ice and was swept under. Old Man cried and wailed at the loss of his companion when a nearby kingfisher began to laugh at him. Angered, Old Man swung his war club at the bird, grazing the feathers of its head and making them stand upright. As punishment for laughing at Old Man, the kingfisher’s feathers would always stand up like a war bonnet.
References
All About Birds: Belted Kingfisher
Theoi Greek Mythology: Alkyonides
Greek Myths & Greek Mythology: The Myth of Halcyon—The Halcyon Days
First People: Why Kingfisher Wears a War Bonnet
How to Pan-Fry Artichokes
eHow
July 15
Pan-fried artichokes are a hearty addition to a salad or a flavorful side dish to accompany any meal. Artichokes are edible thistles, commonly used in Mediterranean cooking. The tough outer leaves and inner choke are inedible in mature artichokes, but the tender inner leaves and fleshy “heart” are robust and pleasantly bitter. Pan-fried artichokes can be seasoned to taste with garlic and herbs, or enjoyed with a simple sprinkling of salt and freshly ground pepper.
Things You'll Need
Large bowl
1/2 lemon
3 globe artichokes
paring knife
paper towels
large non-stick skillet
1 ½ tbsp extra virgin olive oil
salt and pepper
Step 1
Step 4
Use a paring knife to remove the dark green leaf bases surrounding the heart. Cut the heart in half. Remove the fuzzy choke and discard.
Step 5
Rinse the hearts with cold water and submerge in the lemon water.
Step 6
Slice the artichokes lengthwise into thin slices and return to the lemon water to prevent browning from oxidation. Drain well and pat dry with paper towels.
Step 7
Heat a large non-stick skillet over medium-high heat and add the oil.
Step 8
When the oil is hot, add the artichokes. Reduce heat to medium and cook for about 10 minutes, turning occasionally, until they are browned and crispy. Season with salt and pepper.
References
“The Seattle Times”; Recipe: Artichokes, 2 Ways; April 19, 2006
July 15
Pan-fried artichokes are a hearty addition to a salad or a flavorful side dish to accompany any meal. Artichokes are edible thistles, commonly used in Mediterranean cooking. The tough outer leaves and inner choke are inedible in mature artichokes, but the tender inner leaves and fleshy “heart” are robust and pleasantly bitter. Pan-fried artichokes can be seasoned to taste with garlic and herbs, or enjoyed with a simple sprinkling of salt and freshly ground pepper.
Things You'll Need
Large bowl
1/2 lemon
3 globe artichokes
paring knife
paper towels
large non-stick skillet
1 ½ tbsp extra virgin olive oil
salt and pepper
Step 1
Fill a large bowl with cold water and add the juice of half a lemon.
Step 2
Cut the stem off each artichoke.Step 3
Snap off the tough, outer leaves until you reach the yellow inner core. Cut the tough, pointed tips off each leaf.Step 4
Use a paring knife to remove the dark green leaf bases surrounding the heart. Cut the heart in half. Remove the fuzzy choke and discard.
Step 5
Rinse the hearts with cold water and submerge in the lemon water.
Step 6
Slice the artichokes lengthwise into thin slices and return to the lemon water to prevent browning from oxidation. Drain well and pat dry with paper towels.
Step 7
Heat a large non-stick skillet over medium-high heat and add the oil.
Step 8
When the oil is hot, add the artichokes. Reduce heat to medium and cook for about 10 minutes, turning occasionally, until they are browned and crispy. Season with salt and pepper.
References
“The Seattle Times”; Recipe: Artichokes, 2 Ways; April 19, 2006
The History of Marxism and Feminism
eHow
July 15
Marxism and feminism complement one another in many ways, as both are centrally concerned with oppression and inequality. Marxist theory states that people are oppressed by the ruling class and that production, namely capitalism, is the ruling force of society. According to feminist theory, women are oppressed by a male-driven society. Marxist feminism, the intersection of the two philosophies, calls for the dismantling of capitalism to free the proletariat and promote gender equality.
History of Marxism
Karl Marx was a German political economist and philosopher in the late 19th century who addressed class struggle, a war between the “haves” and the “have-nots.” Class inequality, he believed, was a result of capitalism, through which the bourgeoisie exploited the working class. The owners of the means of production have control over the class responsible for production, and this power struggle, under capitalism, will always favor the owners. Marx was also an important figure in the development of the theory of political economy, whereby the people who have the means of producing media and disseminating information are, by default, the ruling intellectual class, and their audiences are subject to the ideas produced by the haves, often without realizing it.
History of Feminism
The beginning of Western feminism is usually associated with suffrage and women’s rights movements of the late 19th and early 20th centuries. Feminist history is divided into three “waves.” First-wave feminism is characterized by suffrage and the fight for equal rights. Second-wave feminism began around the 1960s, and promoted equal rights beyond suffrage, like ending institutionalized discrimination and reforming traditional, oppressive power structures. Third-wave feminism, starting in the 1980s and continuing today, includes men of women of all ethnicities, religions, classes and cultural backgrounds for equality across all identities. The third wave marks the first time that feminist discourse was not limited to privileged whites.
Marxist-Feminism
During much of Marx’s time, women were not part of the sociopolitical equation, but Marxism’s ideological foundation — that self-reinforcing power structures oppress and exploit a lower class — fits well with feminist ideology. The struggle between the bourgeoisie and the working class is parallel in many ways to the struggle of white, male-dominated society with women and minorities. Both ideologies accept that property ownership and material wealth give a ruling class the power to oppress an underclass, be it women or working people. Marxist feminists focus on the dismantling of the capitalist structure as a way to liberate women.
Marxism and Feminism Today
While capitalism is still alive today, women have made significant inroads toward equality in a capitalist society. Women have gained more control over their reproductive rights through access to birth control and abortion. Marriage rates have decreased over the last several decades as women are able to live independently. Political representation has increased, but there remains a paucity of women in politics. Advancements have been made in laws to protect women from sexual violence. But capitalism remains an enigma to equality. Women are consistently paid less than their male counterparts and hold fewer leadership positions despite accounting for most college graduates. Working mothers in many Western countries do not receive adequate maternity leave. Women are also oppressed by the commoditization of their bodies through capitalist institutions like the pornography industry and prostitution.
References and Resources
Library of Economics and Liberty; Marxism; David L. Prychitko
International Viewpoint; Marxism and Feminism; Frederique Vinteuil
International Socialism; Marxism and Feminism Today; Judith Orr; June 2010
The Workers International League: Marxism and Feminism
July 15
Marxism and feminism complement one another in many ways, as both are centrally concerned with oppression and inequality. Marxist theory states that people are oppressed by the ruling class and that production, namely capitalism, is the ruling force of society. According to feminist theory, women are oppressed by a male-driven society. Marxist feminism, the intersection of the two philosophies, calls for the dismantling of capitalism to free the proletariat and promote gender equality.
History of Marxism
Karl Marx was a German political economist and philosopher in the late 19th century who addressed class struggle, a war between the “haves” and the “have-nots.” Class inequality, he believed, was a result of capitalism, through which the bourgeoisie exploited the working class. The owners of the means of production have control over the class responsible for production, and this power struggle, under capitalism, will always favor the owners. Marx was also an important figure in the development of the theory of political economy, whereby the people who have the means of producing media and disseminating information are, by default, the ruling intellectual class, and their audiences are subject to the ideas produced by the haves, often without realizing it.
History of Feminism
The beginning of Western feminism is usually associated with suffrage and women’s rights movements of the late 19th and early 20th centuries. Feminist history is divided into three “waves.” First-wave feminism is characterized by suffrage and the fight for equal rights. Second-wave feminism began around the 1960s, and promoted equal rights beyond suffrage, like ending institutionalized discrimination and reforming traditional, oppressive power structures. Third-wave feminism, starting in the 1980s and continuing today, includes men of women of all ethnicities, religions, classes and cultural backgrounds for equality across all identities. The third wave marks the first time that feminist discourse was not limited to privileged whites.
Marxist-Feminism
During much of Marx’s time, women were not part of the sociopolitical equation, but Marxism’s ideological foundation — that self-reinforcing power structures oppress and exploit a lower class — fits well with feminist ideology. The struggle between the bourgeoisie and the working class is parallel in many ways to the struggle of white, male-dominated society with women and minorities. Both ideologies accept that property ownership and material wealth give a ruling class the power to oppress an underclass, be it women or working people. Marxist feminists focus on the dismantling of the capitalist structure as a way to liberate women.
Marxism and Feminism Today
While capitalism is still alive today, women have made significant inroads toward equality in a capitalist society. Women have gained more control over their reproductive rights through access to birth control and abortion. Marriage rates have decreased over the last several decades as women are able to live independently. Political representation has increased, but there remains a paucity of women in politics. Advancements have been made in laws to protect women from sexual violence. But capitalism remains an enigma to equality. Women are consistently paid less than their male counterparts and hold fewer leadership positions despite accounting for most college graduates. Working mothers in many Western countries do not receive adequate maternity leave. Women are also oppressed by the commoditization of their bodies through capitalist institutions like the pornography industry and prostitution.
References and Resources
Library of Economics and Liberty; Marxism; David L. Prychitko
International Viewpoint; Marxism and Feminism; Frederique Vinteuil
International Socialism; Marxism and Feminism Today; Judith Orr; June 2010
The Workers International League: Marxism and Feminism
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