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TV cookery shows hosted by celebrity chefs. Meal prep kitchens.
Online grocers and restaurant review sites. Competitive eating
contests, carnivals and fairs, and junk food websites and blogs.
What do all of them have in common? According to authors Kathleen
LeBesco and Peter Naccarato, they each serve as productive sites
for understanding the role of culinary capital in shaping
individual and group identities in contemporary culture.Beyond
providing sustenance, food and food practices play an important
social role, offering status to individuals who conform to their
culture's culinary norms and expectations while also providing a
means of resisting them. "Culinary Capital" analyzes this
phenomenon in action across the landscape of contemporary culture.
The authors examine how each of the sites listed above promises
viewers and consumers status through the acquisition of culinary
capital and, as they do so, intersect with a range of cultural
values and ideologies, particularly those of gender and economic
class.
TV cookery shows hosted by celebrity chefs. Meal prep kitchens.
Online grocers and restaurant review sites. Competitive eating
contests, carnivals and fairs, and junk food websites and blogs.
What do all of them have in common? According to authors Kathleen
LeBesco and Peter Naccarato, they each serve as productive sites
for understanding the role of culinary capital in shaping
individual and group identities in contemporary culture.Beyond
providing sustenance, food and food practices play an important
social role, offering status to individuals who conform to their
culture's culinary norms and expectations while also providing a
means of resisting them. "Culinary Capital" analyzes this
phenomenon in action across the landscape of contemporary culture.
The authors examine how each of the sites listed above promises
viewers and consumers status through the acquisition of culinary
capital and, as they do so, intersect with a range of cultural
values and ideologies, particularly those of gender and economic
class.
The influence of food has grown rapidly as it has become more and
more intertwined with popular culture in recent decades. The
Bloomsbury Handbook of Food and Popular Culture offers an
authoritative, comprehensive overview of and introduction to this
growing field of research. Bringing together over 20 original
essays from leading experts, including Amy Bentley, Deborah Lupton,
Fabio Parasecoli, and Isabelle de Solier, its impressive breadth
and depth serves to define the field of food and popular culture.
Divided into four parts, the book covers: - Media and
Communication; including film, television, print media, the
Internet, and emerging media - Material Cultures of Eating;
including eating across the lifespan, home cooking, food retail,
restaurants, and street food - Aesthetics of Food; including urban
landscapes, museums, visual and performance arts - Socio-Political
Considerations; including popular discourses around food science,
waste, nutrition, ethical eating, and food advocacy Each chapter
outlines key theories and existing areas of research whilst
providing historical context and considering possible future
developments. The Editors' Introduction by Kathleen LeBesco and
Peter Naccarato, ensures cohesion and accessibility throughout. A
truly interdisciplinary, ground-breaking resource, this book makes
an invaluable contribution to the study of food and popular
culture. It will be an essential reference work for students,
researchers and scholars in food studies, film and media studies,
communication studies, sociology, cultural studies, and American
studies.
Italy has long been romanticized as an idyllic place. Italian food
and foodways play an important part in this romanticization - from
bountiful bowls of fresh pasta to bottles of Tuscan wine. While
such images oversimplify the complex reality of modern Italy, they
are central to how Italy is imagined by Italians and non-Italians
alike. Representing Italy through Food is the first book to examine
how these perceptions are constructed, sustained, promoted, and
challenged. Recognizing the power of representations to construct
reality, the book explores how Italian food and foodways are
represented across the media - from literature to film and
television, from cookbooks to social media, and from marketing
campaigns to advertisements. Bringing together established scholars
such as Massimo Montanari and Ken Albala with emerging scholars in
the field, the thirteen chapters offer new perspectives on Italian
food and culture. Featuring both local and global perspectives -
which examine Italian food in the United States, Australia and
Israel - the book reveals the power of representations across
historical, geographic, socio-economic, and cultural boundaries and
asks if there is anything that makes Italy unique. An important
contribution to our understanding of the enduring power of Italy,
Italian culture and Italian food - both in Italy and beyond.
Essential reading for students and scholars in food studies,
Italian studies, media studies, and cultural studies.
Italy has long been romanticized as an idyllic place. Italian food
and foodways play an important part in this romanticization - from
bountiful bowls of fresh pasta to bottles of Tuscan wine. While
such images oversimplify the complex reality of modern Italy, they
are central to how Italy is imagined by Italians and non-Italians
alike. Representing Italy through Food is the first book to examine
how these perceptions are constructed, sustained, promoted, and
challenged. Recognizing the power of representations to construct
reality, the book explores how Italian food and foodways are
represented across the media - from literature to film and
television, from cookbooks to social media, and from marketing
campaigns to advertisements. Bringing together established scholars
such as Massimo Montanari and Ken Albala with emerging scholars in
the field, the thirteen chapters offer new perspectives on Italian
food and culture. Featuring both local and global perspectives -
which examine Italian food in the United States, Australia and
Israel - the book reveals the power of representations across
historical, geographic, socio-economic, and cultural boundaries and
asks if there is anything that makes Italy unique. An important
contribution to our understanding of the enduring power of Italy,
Italian culture and Italian food - both in Italy and beyond.
Essential reading for students and scholars in food studies,
Italian studies, media studies, and cultural studies.
Edible Ideologies argues that representations of food--in
literature and popular fiction, cookbooks and travel guides, war
propaganda, women's magazines, television and print
advertisements--are not just about nourishment or pleasure.
Contributors explore how these various modes of representation,
reflecting prevailing attitudes and assumptions about food and food
practices, function instead to circulate and transgress dominant
cultural ideologies. Addressing questions concerning whose
interests are served by a particular food practice or habit and
what political ends are fulfilled by the historical changes that
lead from one practice to another in Western culture, the essays
offer a rich historical narrative that moves from the construction
of the nineteenth-century English gentleman to the creation of two
of today's iconic figures in food culture, Julia Child and Martha
Stewart.
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