PDF Ebook Food Media: Celebrity Chefs and the Politics of Everyday Interference, by Signe Rousseau
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Food Media: Celebrity Chefs and the Politics of Everyday Interference, by Signe Rousseau
PDF Ebook Food Media: Celebrity Chefs and the Politics of Everyday Interference, by Signe Rousseau
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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.
- Sales Rank: #1811894 in eBooks
- Published on: 2013-05-09
- Released on: 2013-05-09
- Format: Kindle eBook
Review
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
About the Author
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)
Most helpful customer reviews
1 of 1 people found the following review helpful.
Interesting
By Autamme_dot_com
In the past top chefs tended to hide in relative obscurity, known of only by customers of the finest restaurants, allowing them to focus solely on their culinary creations. Things have changed in more recent times.
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. Maybe the genie cannot be ever put back in the bottle. This book takes a look at the development (for better or for worse) of the chef as a public celebrity,
Many chefs have chosen to use their celebrity status and greater public awareness just to demonstrate their art through various cooking books or perhaps by appearing on cooking or food television programmes. Others have chosen to become more political, using their "name" to fight battles on environmental, ecological and dietary matters. A smaller group have even tended to believe their own celebrity hype and appear on fairly soft, mainstream "reality" television programmes that have no connection to their actual core competencies.
There are not that many books that will manage to combine food, pornography and fetishism either yet here is your chance to possibly have your eyes opened! 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. For a general read it might be priced a little high (yet for an academic book it is priced incredibly low!) but many online vendors are already selling this at a price that makes it still a good impulse buy.
If you have an interest in food that is greater than just filling your belly, a bit of an interest in history, society or the media, and a bit of time to settle down with a good book, this could be one for you!
0 of 0 people found the following review helpful.
An important book about food media influence
By Sabrina
Great book. Great way to describe how the food media is present in your lives. An important study about culture of food.
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