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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...

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...

“You Are What Others Think You Eat”: Food, Identity, and Subjectivity in Zombie Protagonist Narratives

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

Bloomsbury Academic, 2017

Book chapter

...Few figures have evolved to meet the American appetite for monsters like the zombies that shuffle across the cultural landscape. While the shambling undead might seem to be one-dimensional, there is far more depth to them than first meets...

Celebrity Chefs

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Cooking © Angela Meah. Celebrity chefs are reported to “have attained pop star status on a par with Hollywood actors, and their numbers are growing at the same...

Baby Vegetable

John F. Mariani

John Mariani began his career as a journalist at New York magazine in 1973. Since then, he has become one of America’s premier food writers. He is a columnist for Esquire and Bloomberg News, was nominated three times for the James Beard Journalism Award, and is the author of several highly regarded books on food, including Mariani’s Coast-to-Coast Dining Guide, America Eats Out (winner of the IACP Julia Child Cookbook Award for reference), and, most recently, How Italian Food Conquered the World. He is also the author of The Dictionary of Italian Food and Drink and editor of Italian Cuisine: Basic Cooking Techniques, the primary Italian cooking textbook of the Culinary Institute of America. Author affiliation details are correct at time of print publication.

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The Encyclopedia of American Food and Drink

Bloomsbury USA, 2013

Book chapter

...Also “miniature vegetable.” A food marketing term that gained currency in the early 1980s to describe vegetables that are picked very young and small or for hybrids genetically grown to be of a small size. They are prized both...

Advertising

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Advertising © Angela Meah. Advertising as a business practice is crucial to the modern industrial world. While...