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Introduction: Where Popular Culture Meets Food Studies

Kathleen LeBesco

Kathleen LeBesco is Associate Dean for Academic Affairs at Marymount Manhattan College, USA. Author affiliation details are correct at time of print publication.

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Peter Naccarato

Peter Naccarato is Professor of English and Chair of the Humanities Division at Marymount Manhattan College, USA. 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

2

...A Time magazine online photo gallery titled “Bam! How Culinary Culture Became a Pop Phenomenon” offers viewers a “timeline of food as popular culture.” As it identifies significant moments in this contemporary history (ranging from 1982...

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

2

... relates to food consumption and taste, and practical culinary capital, which relates to food production and skills. Peter Naccarato and Kathleen LeBesco (2012) develop a more expanded understanding of culinary capital, using it to examine...

A Cultural History of Restaurants in Art Museums: Collaborative Creativities

Irina D. Mihalache

Irina D. Mihalache is Assistant Professor of Museum Studies at the University of Toronto, Canada 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

1

... a myth of newness regarding eating practices in museums. Considering the current overabundance of information about food, much of which is produced by and for foodies (Furrow 2016; Johnston and Baumann 2015; Naccarato and LeBesco 2012),...

What is (not) Food? The Construction of Food Waste as a Social Problem

The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

0

...In July 2014, John Oliver dedicated an episode of his new and popular HBO Last Week Tonight series to food waste. Oliver opened the segment by observing the plethora of all you can eat commercials on American television, and linked...

Scourge or Savior? The Complex Relationship between Food and Science

The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

0

...Introduction The relationship between food and science has long been complex and contested. On the one hand, various technologies have been fundamental to providing access to affordable, safe, and nutritious food (Laudan 2001), with beer...

Trends in Food Retail: The Supermarket and Beyond

Shelley Koch

Shelley Koch is Associate Professor of Sociology at Emory & Henry College, USA 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

0

...Perhaps as closely bound up with the role eating plays in everyday lives is the act of buying food: where, how much, and how often. Food shoppers in industrialized countries have a seemingly endless number of products and stores to choose...

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

0

...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...

From Food Advertising to Digital Engagements: Future Challenges for Public Health

The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

0

...Global spending on advertising is predicted to increase in 2016, with large food companies being the second biggest category after the automotive industry. These food companies are predicted to spend $30.7 billion on advertising...

No Longer Tied to the Local: Street Food’s Technological Revolution

The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

0

...Street food no longer exists only on the margins of culture; it increasingly reaches a wider and more diverse audience. Globally, over two billion people engage with street food daily, according to The Food and Agriculture Organization...

Culinary Resistance: State Fairs, Competitive Eating, and “Junk” Foodies

Peter Naccarato

Peter Naccarato is Professor of English and Chair of the Humanities Division at Marymount Manhattan College, USA. Author affiliation details are correct at time of print publication.

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and

Kathleen LeBesco

Kathleen LeBesco is Associate Dean for Academic Affairs at Marymount Manhattan College, USA. Author affiliation details are correct at time of print publication.

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Culinary Capital

Berg, 2012

Book chapter

0

...In a video montage posted on YouTube, visitors to the 2006 Minnesota State Fair identify many of the fifty-nine food items that are available on a stick. The list ranges from familiar items like beef and chicken kabobs, steak, lamb, pork...