Author: Ana Tominc
Publisher: Routledge
ISBN: 1000542327
Category : Business & Economics
Languages : en
Pages : 233
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Book Description
This collection critically examines the role of food programming on European early television and the impact this might have had on food habits and identities for the European audiences. It foregrounds various food programme genres, from travelog, cooking show and TV cooking competition, to more artistic forms. For the first time, it examines in one place eight European countries, from Portugal to Czechoslovakia and Britain to France and Yugoslavia, to explore ways in which television contributed to culinary change, demonstrating differences and similarities in which early food programme in Europe shaped and promoted progress, modernity, gender and national identities in both Eastern and Western Europe. Featuring a number of archival images that illustrate early food programme visually, this collection complements other research into postwar food history, adding a perspective of visual medium that is often neglected. As such, it should be interesting for food and media historians as well as those interested in European postwar history and culture.
Author: Joanne Hollows
Publisher: Bloomsbury Publishing
ISBN: 135014570X
Category : Social Science
Languages : en
Pages : 233
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Book Description
Working across food studies and media studies, Joanne Hollows examines the impact of celebrity chefs on how we think about food and how we cook, shop and eat. Hollows explores how celebrity chefs emerged in both restaurant and media industries, making chefs like Jamie Oliver and Gordon Ramsay into global stars. She also shows how blogs and YouTube enabled the emergence of new types of branded food personalities such as Deliciously Ella and BOSH! As well as providing a valuable introduction to existing research on celebrity chefs, Hollows uses case studies to analyse how celebrity chefs shape food practices and wider social, political and cultural trends. Hollows explores their impact on ideas about veganism, healthy eating and the Covid-19 pandemic and how their advice is bound up with class, gender and race. She also demonstrates how celebrity chefs such as Jamie Oliver, Hugh Fearnley-Whittingstall, Nadiya Hussain and Jack Monroe have become food activists and campaigners who intervene in contemporary debates about the environment, food poverty and nation.
Author: Ana Tominc
Publisher: John Benjamins Publishing Company
ISBN: 9027264767
Category : Language Arts & Disciplines
Languages : en
Pages : 201
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Book Description
This book discusses transformations in the construction of culinary taste, lifestyle and class through cookbook language style in post-socialist Slovenia. Using a critical discourse studies approach it demonstrates how the representation of culinary advice in standard and celebrity cookbooks has changed in recent decades as a result of general social transformations such as postmodernity and globalization. It argues that compared to the standard cookbooks, where nutritionist ideology is at the forefront, the celebrity cookbooks reflect the conversational, hybrid nature of the genre, through which they promote global foodie discourse, while at the same time localizing the global trends to the Slovene context. The book lays at the intersection of discourse analysis, sociology, food, cultural, communication and media studies and (post-) socialism and should be of interest to those interested in celebrities, food media, socialism and post-socialism, cookbooks, globalization and discourse change.
Author: Mark W. Patterson
Publisher: Springer Nature
ISBN: 3031390083
Category : Science
Languages : en
Pages : 428
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Book Description
This book focuses on the geography of beer in the contexts of policies, perceptions, and place. Chapters examine topics such as government policies (e.g., taxation, legislation, regulations), how beer and beerscapes are presented and perceived (e.g., marketing, neolocalism, roles of women, use of media), and the importance of place (e.g., terroir of ingredients, social and economic impacts of beer, beer clubs). Collectively, the chapters underscore political, cultural, urban, and human-environmental geographies that underlie beer, brewing, and the beer industry.
Author: Muzna Rahman
Publisher: Taylor & Francis
ISBN: 1315505916
Category : Science
Languages : en
Pages : 287
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Book Description
Hunger and Postcolonial Writing explores contemporary postcolonial fiction and life-writing from various geo-political contexts. The focus of this work is hunger; individuated in the self-imposed starvation of the hunger protester, and on a mass scale in the form of famine and food insecurity. It considers the hungry colonial and postcolonial body, examines its textual forms and historical trajectories, and situates it within the food security context of imperialism and its legacies. This book is the first monograph-length study of hunger within a postcolonial/world literary context. Its transcolonial focus produces comparative readings across postcolonial writings, facilitating productive analyses of the operations of imperialism and its aftereffects across heterogenous zones of colonialism. This project reads hunger as defined by the social, cultural, historical, and economic engagements produced by colonial and postcolonial encounters. Examining the starving colonialized body through Cartesian models of somatic subjectivity, and considering how this body is mediated by post-Enlightenment discourses of Modernity and progress, this work interrogates the contradictions produced by the starving colonial body as it is positioned between the possibility of radical protest and prescriptive colonial discourse. This book will be of interest to Gastrocritical and Postcolonial scholars and students, and to Food scholars more broadly.
Author: Cristina Hanganu-Bresch
Publisher: Taylor & Francis
ISBN: 1000847756
Category : Science
Languages : en
Pages : 193
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Book Description
This book explores themes in the rhetoric of vegetarian discourse. A vegan practice may help mitigate crises such as climate change, global health challenges, and sharpening socioeconomic disparities, by ensuring both fairness in the treatment of animals and food justice for marginalized populations. How the message is spread is crucial for these aims. Vegan practices thus uncover tensions between individual dietary choices and social justice activism, between ego and eco, between human and animal, between capitalism and environmentalism, and within the larger universe of theoretical and practical ethics. The chapters apply rhetorical methodologies to understand vegan/vegetarian discourse, emphasizing, for example, vegan/vegetarian rhetoric through the lens of polyphony, the role of intersectional rhetoric in becoming vegan, as well as ecofeminist, semiotic, and discourse theory approaches to veganism. The book aims to show that a rhetorical understanding of vegetarian and vegan discourse is crucial for the goals of movements promoting veganism. The book is intended for a wide interdisciplinary audience of scholars, researchers, and individuals interested in veganism, food and media studies, rhetorical studies, human-animal studies, cultural studies and related disciplines. It urges readers to examine vegan discourses seriously, not just as a matter of personal choice or taste but as one vital for intersectional justice and our planetary survival.
Author: Carol Helstosky
Publisher: Routledge
ISBN: 1317621131
Category : History
Languages : en
Pages : 404
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Book Description
The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history.
Author: Ken Albala
Publisher: Greenwood
ISBN:
Category : Cooking
Languages : en
Pages : 288
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Book Description
This unique book examines food's importance during the massive evolution of Europe following the Middle Ages.
Author: Bill Buford
Publisher: Vintage
ISBN: 0385353197
Category : Cooking
Languages : en
Pages : 447
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Book Description
“You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.
Author: Ken Albala
Publisher: SAGE Publications
ISBN: 1483346293
Category : Reference
Languages : en
Pages : 1635
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Book Description
The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.
