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Food and Media

Emily Contois

Emily Contois is an assistant professor of media studies at the University of Tulsa, USA Author affiliation details are correct at time of print publication.

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Lesson plan

...Introduction This eight-module unit addresses food and media, considering select media forms—print, film, television, advertising and marketing, and new media—primarily during the twentieth and twenty-first centuries in the United States...

Afterword

Isabelle de Solier

Isabelle de Solier is a Postdoctoral Research Fellow at Victoria University, Australia. She has published on food in the European Journal of Cultural Studies, Continuum, and the edited collection Exposing Lifestyle Television, and is the editor of Food Cultures, a special issue of Cultural Studies Review. Author affiliation details are correct at time of print publication.

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Food and the Self : Materializing Culture

Bloomsbury Academic, 2013

Book chapter

...We live in a world full of material things, from mobile phones and computers to homes and cars, clothes and food. This material world is intricately intertwined with our social world, with how we form our individual selves and our...
...There is a long history of celebrity chefs dating back to the nineteenth century. However, the contemporary celebrity chef is a result of the increased popularity of television food programming, the expansion of cable and satellite channels...

Eat, Kill, … Love? Courtship, Cannibalism, and Consumption in Hannibal

What’s Eating You? : Food and Horror on Screen

Bloomsbury Academic, 2017

Book chapter

...In the preface to their seminal volume Foodways and Eating Habits (1983), Michael Owen Jones, Bruce B. Giuliano, and Roberta Krell stress that food and the rituals of eating reflect the “perceptions of the natural and social environment...

Food, Design, and Innovation: From Professional Specialization to Citizen Involvement

Fabio Parasecoli

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008). Author affiliation details are correct at time of print publication.

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The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...In the past two decades, as large portions of humanity still struggle to secure enough to eat on a daily basis, in postindustrial societies, food has become a highly contested site for the formation of individual and collective identities...

Why Digital Food?

Tania Lewis

Tania Lewis is Deputy Dean of Research and Innovation and an Associate Professor in the School of Media and Communication at RMIT University, Australia. Her other publications include Telemodernities: Television and Transforming Lives in Asia (2016), and Digital Ethnography: Principles and Practices (2016), and Smart Living: Lifestyle Media and Popular Expertise (2008). Author affiliation details are correct at time of print publication.

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Digital Food : From Paddock to Platform

Bloomsbury Academic, 2020

Book chapter

...This book is about the intersection between food and the digital realm. The phrase “digital food” tends to conjure up visions of a futuristic automated present in which restaurant goers are served by robots, smart fridges order our...

“The red gums were their own”: Food, Flesh, and the Female in Beloved

What’s Eating You? : Food and Horror on Screen

Bloomsbury Academic, 2017

Book chapter

...It took more than a decade for Beloved, Toni Morrison’s 1987 novel of a former slave haunted by the child she killed, to be adapted for the screen. Thematically rich, the film explores complex issues of race, gender, sex, and motherhood...

Cooking, Eating, Uploading: Digital Food Cultures

The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...Introduction In the increasingly digitized societies of the Global North, food and eating practices are documented and portrayed in a multitude of ways. Digital technologies like search engines facilitate finding information about food...

Introduction

Cynthia J. Miller

Cynthia J. Miller is a Scholar-in-Residence at Emerson College, USA, and a cultural anthropologist specializing in popular culture and visual media. She serves on the board of the National Popular Culture/American Culture Association, and is Treasurer and Governing Board member of the International Association for Media and History, as well as Director of Communication for the Center for the Study of Film and History. She also serves on the editorial board of the Journal of Popular Television. She is the winner of the James Welsh Prize for lifetime achievement in adaptation studies and the Peter C. Rollins prize for a book-length work in popular culture. Author affiliation details are correct at time of print publication.

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A. Bowdoin Van Riper

A. Bowdoin Van Riper is a historian who specializes in depictions of science and technology in popular culture. He is Web Coordinator for the Center for the Study of Film and History and an archivist for the Martha’s Vineyard Museum. Van Riper’s publications include Imagining Flight: Aviation in Popular Culture (2003), and A Biographical Encyclopedia of Scientists and Inventors in American Film and Television (2011). Author affiliation details are correct at time of print publication.

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What’s Eating You? : Food and Horror on Screen

Bloomsbury Academic, 2017

Book chapter

...Old adages tell us that we are what we eat or, more broadly, divide us into two categories: those who live to eat, and those who eat to live. Food creates and binds our relationships with others, even as it sustains our bodies. Preferences...

Packaging

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Packaging © Angela Meah. Food packages are literally to be found everywhere, in supermarkets and convenience stores, in restaurants, in workplaces, and in the homes...