Overview
There have been famous chefs for centuries. But it was not until the second half of the twentieth century that the modern celebrity chef business really began to flourish, thanks largely to advances in media such as television which allowed ever-greater numbers of people to tune in. Food Media charts the growth of this enormous entertainment industry, and also how, under the threat of the obesity ""epidemic,"" some of its stars have taken on new authority as social activists, while others continue to provide delicious distractions from a world of potentially unsafe food. The narrative that joins these chapters moves from private to public consumption, and from celebrating food fantasies to fueling anxieties about food realities, with the questionable role of interference in people's everyday food choices gaining ground along the way. Covering celebrity chefs such as Jamie Oliver and Rachael Ray, and popular trends like foodies, food porn and fetishism, Food Media describes how the intersections between celebrity culture and food media have come to influence how many people think about feeding themselves and their families - and how often that task is complicated when it need not be.
Full Product Details
Author: Signe Rousseau
Publisher: Bloomsbury Publishing PLC
Imprint: Berg Publishers
Dimensions:
Width: 15.60cm
, Height: 1.00cm
, Length: 23.40cm
Weight: 0.503kg
ISBN: 9780857850522
ISBN 10: 0857850520
Pages: 256
Publication Date: 01 April 2012
Audience:
College/higher education
,
Professional and scholarly
,
Tertiary & Higher Education
,
Professional & Vocational
Format: Hardback
Publisher's Status: Active
Availability: Manufactured on demand
We will order this item for you from a manufactured on demand supplier.
Reviews
The chef has became a famous face, often emblazoned on television in different guises, often a prolific author of cookbooks and increasingly a celebrity in his own right... This book takes a look at the development (for better or for worse) of the chef as a public celebrity... The author has carefully and cleverly mixed up many opinions, explanations and a lot of engaging information into a fairly broad, interesting read with the skill and dexterity of a master chef. Whilst this is an academically-biased book with a lot of footnotes, bibliographical references and a detailed index, it still manages to be relatively accessible to the general reader who wants a good, thought provoking read as well. Yum.fi
The chef has became a famous face, often emblazoned on television in different guises, often a prolific author of cookbooks and increasingly a celebrity in his own right... This book takes a look at the development (for better or for worse) of the chef as a public celebrity... The author has carefully and cleverly mixed up many opinions, explanations and a lot of engaging information into a fairly broad, interesting read with the skill and dexterity of a master chef. Whilst this is an academically-biased book with a lot of footnotes, bibliographical references and a detailed index, it still manages to be relatively accessible to the general reader who wants a good, thought provoking read as well. * Yum.fi *
Author Information
Signe Rousseau teaches critical literacy at the University of Cape Town, South Africa. She is a contributing author to The Business of Food: Encyclopaedia of the Food and Drink Industry; Food Cultures of the World; Icons of American Cooking; The Oxford Encyclopedia of Food and Drink in America and A Cultural History of Food, Volume 6: The Modern Age (Berg, 2011)
