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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

3

... of eating (Part II), aesthetics and design (Part III), and sociopolitical debates (Part IV). In fact, food proves to be an especially productive vehicle for studying popular culture. Peter Atkins and Ian Bowler metaphorically identify the study...

There’s a mobster in the kitchen: Cooking, eating, and complications of gender in The Godfather and Goodfellas Goodfellas

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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Representing Italy Through Food

Bloomsbury Academic, 2017

Book chapter

4

... reinforce and challenge prevailing ideologies, see Edible Ideologies: Representing Food and Meaning, Kathleen LeBesco and Peter Naccarato (eds) (Albany: State University of New York Press, 2008). Carol Helstosky, Garlic & Oil: Food...

Afterword: Italy represented

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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Zachary Nowak

Zachary Nowak (translator and editor) is pursuing his doctorate in American Studies at Harvard University, USA. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in Perugia, Italy. Author affiliation details are correct at time of print publication.

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Elgin Eckert

Representing Italy Through Food

Bloomsbury Academic, 2017

Book chapter

4

... advertising. And while Peter Naccarato extends this investigation to the problematics of gender in mobster films, Zachary Nowak and Elgin Eckert link gender with sexuality in their exploration of the preparation and consumption of food...

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...

Cooking at Home: The Cultural Construction of American “Home Cooking” in Popular Discourse

The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

1

... the cooking expertise and ability of ordinary women viewers watching the shows at home (Collins 2012; LeBesco and Naccarato 2008; Schinto 2011; Shapiro 2007; Wooden 2003).Child’s cookery instruction was one aspect of a broader trend in “gourmet”...