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Chefs at home? Masculinities on offer in celebrity chef cookbooks

Alexandra Rodney

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Alexandra Rodney

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Josée Johnston

Josée Johnston is Associate Professor of Sociology at the University of Toronto, Canada. Her major substantive interest is the sociological study of food, which is a lens for investigating questions relating to consumer culture, gender, and inequality.  She is the co-author of Foodies (2nd edition, 2015) with Shyon Baumann, and has published articles in venues including American Journal of Sociology, Journal of Consumer Culture, Signs, Theory and Society, and Gender and Society. Author affiliation details are correct at time of print publication.

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Phillipa Chong

Phillipa Chong

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Food, Masculinities, and Home: Interdisciplinary Perspectives

Bloomsbury Academic, 2017

Book chapter

...Introduction Looking at food celebrities today, cooking in the domestic sphere seems to be open to gender fluidity. Both Anthony Bourdain and Nadia G. display tough rebelliousness and sexual innuendo on their cooking shows, while Alton...

Tasting the Digital: New Food Media

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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The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...On an average night in 2015, around 10,000 people tuned into the P2P live video streaming website Afreeca TV to watch a young Korean man, Lee Chang-hyun, eat his dinner in front of a webcam (Evans 2015). In total, Lee’s nightly dinner...

Chefs as Content Creators: Arzak Kitchen and elBulli Foundation

Nina Levent

Nina Levent is the CEO of West & East Art Group, USA Author affiliation details are correct at time of print publication.

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

...The material for this chapter was collected by the author during her site visits to Arzak restaurant and Laboratorio and elBulli Foundation in August and September of 2015. Elena Arzak The Arzak...

Gender and Food Television: A Transnational Perspective on the Gendered Identities of Televised Celebrity Chefs

Jonatan Leer

Jonatan Leer

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The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...Food and media are closely interwoven in contemporary everyday practices, from cookbook reading in bed, to online recipe searches and posting food images on social media. However, food media have been important for centuries and a part...

Food and Cinema: An Evolving Relationship

Laura Lindenfeld

Laura Lindenfeld

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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

...Film has been a crucial component of popular culture from the first occurrences in which moving images appeared before audiences. Simple spectacles expanded over time into cohesive storytelling, beginning with short films that expanded...

Food and Cultural Heritage: Preserving, Reinventing, and Exposing Food Cultures

Elisa Ascione

Elisa Ascione

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The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...Introduction Heritage denotes the accumulation of tangible and intangible goods that a society inherits from the past, preserves in the present, and passes on to the future (Di Giovine and Brulotte 2014, 1). More and more...

Fat Is The Future

Nadine Ehlers

Nadine Ehlers

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Fat : Culture and Materiality

Bloomsbury Academic, 2014

Book chapter

...In dominant Western power/knowledge systems, fat is viewed negatively: as surplus, as waste. Fat is often rendered synonymous with “the offensive, horrible, or deadly aspects of embodiment” and, consequently, as that which is abject...

Tight Spaces and Salsa-stained Aprons

Karla A. Erickson

Karla A. Erickson

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The Restaurants Book : Ethnographies of Where We Eat

Berg, 2007

Book chapter

...When you go to a restaurant for the first time, you have to figure out the rules of the space and how things are done. You must quickly decipher clues to the mood and ambience from the decorations and lighting to the behavior...

Introduction: Do You Remember When Chefs Just Cooked?

Signe Rousseau

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 Companion to Food, and A Cultural History of Food, Volume 6: The Modern Age (2011) Author affiliation details are correct at time of print publication.

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Food Media : Celebrity Chefs and the Politics of Everyday Interference

Berg, 2012

Book chapter

...‘Do you remember when chefs just cooked?’ asked a journalist in The Guardian on the last day of 2010. Referring to recent tabloid episodes featuring two celebrity chefs, and very little food or cooking, the author shared his feeling...

The pattern of food consumption

Brian Gardner

Brian Gardner has been analyzing, writing about and commenting on European and international agriculture and food policy developments for more than thirty years. Notable publications include European Agriculture: Policies, Production and Trade, Growing Pains: New Europe and the CAP in The Perfect Union? New Europe and the EU (edited by Roger Gough) and A Guide to the Reformed CAP. Author affiliation details are correct at time of print publication.

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Global food futures : Feeding the world in 2050

Bloomsbury Academic, 2013

Book chapter

...The pattern of world food consumption is continuously changing. Even the once-predictable dietary pattern of the developed countries is changing. Most important, for the future of world food production, the foods consumed in emerging...