Watching What We Eat

The Evolution of Television Cooking Shows
 
 
Continuum Publishing Corporation
  • erschienen am 1. Juli 2010
 
  • Buch
  • |
  • Softcover
  • |
  • 240 Seiten
978-1-4411-0319-2 (ISBN)
 
Illuminates how cooking shows have both reflected and shaped significant changes in American culture, exploring their enduring popularity.
  • Englisch
  • New York
  • |
  • USA
25 bw illustrations
  • Höhe: 209 mm
  • |
  • Breite: 131 mm
  • |
  • Dicke: 25 mm
  • 352 gr
978-1-4411-0319-2 (9781441103192)
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Kathleen Collins is an experienced author and researcher who has studied and written about television, media history, popular culture and food. Her work has appeared in the magazines Working Woman and Bitch: Feminist Response to Pop Culture and in the anthology Secrets & Confidences: The Complicated Truth About Women's Friendships (Seal Press: 2004). She has also written encyclopaedia entries on a variety of media history topics. She has a Master's degree in journalism with a specialization in cultural reporting and criticism from New York University and a Master's degree in library science from Long Island University. For the past ten years, she has worked as an editorial researcher for a variety of publications including Glamour and Ladies' Home Journal. She is now a librarian and lives in Manhattan.
Introduction; Early Period (1945-1962); Chapter One: Stirrings: Radio, Home Economists and James Beard; Chapter Two: La Cuisine and Canned Soup: Dione Lucas vs.; Convenience; Middle Period (1963-1992); Chapter Three: Julia Child and Revolution in the Kitchen; Chapter Four: The Me Decade and the Galloping Gourmet; Chapter Five: Cultural Capital and the Frugal Gourmet; Modern Period (1993-present); Chapter Six: A Network of Its Own; Chapter Seven: Good Television; Chapter Eight: "Democratainment": Gender, Class and the Rachael-Martha Continuum; Chapter Nine: Evolution: How Did We Get Here and What's On Next?
"Collins, a college librarian with a lifelong love of cooking shows, gives a decade-by-decade breakdown of the evolution of TV cooking... Her thorough research is spiced with anecdotes and personal testimonials from chefs, historians and foodies about the world of TV cooking and the eccentric personalities that populate it." - TIME Magazine"

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