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Author: Ana Tominc
Publisher: Routledge
ISBN: 1000542327
Category : Business & Economics
Languages : en
Pages : 234
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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: Ana Tominc
Publisher: Routledge
ISBN: 1000542327
Category : Business & Economics
Languages : en
Pages : 234
Get Book Here
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: 1350145696
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: Keith Floyd
Publisher: Citadel Press
ISBN: 9780806514291
Category : Cooking
Languages : en
Pages : 0
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Book Description
This personal selection of 300 dishes reflects the rich variety of cooking that is enjoyed in the cafes and restaurants and at the family tables of provincial France, from Brittany to Provence and from Burgundy to Languedoc. Easy-to-follow, how-to diagrams. Color photos of the finished dishes.
Author: Christina Pirello
Publisher: Penguin
ISBN: 9781557884237
Category : Cooking
Languages : en
Pages : 324
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Book Description
Public television cooking show host Christina Pirello is the woman who put the fun back into healthy cooking. In Christina Cooks she's responded to the hundreds of questions that her viewers and readers have put to her over the years-with lots of sound, sane advice, hints, tips and techniques-plus loads of great recipes for scrumptious, healthy meals with a Mediterranean flair. A whole foods cookbook, Christina Cooks offers inventive ideas for breakfast, special occasions, and what to feed the kids. Chapters include Soups, Breakfast, Kids' Favorites, Beans, Grains, Vegetables, Beverages, and Desserts-Christina addresses popular myths about dairy and protein amongst other often misunderstood ideas about healthful eating.
Author: Kathleen Collins
Publisher: Bloomsbury Continuum
ISBN:
Category : Cooking
Languages : en
Pages : 296
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Book Description
No Marketing Blurb
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: 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: 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: 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: Michael Pollan
Publisher: Penguin
ISBN: 0143125338
Category : Social Science
Languages : en
Pages : 481
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Book Description
Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked. "Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. . . . A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity." —Kirkus (starred review) Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
