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Zusatztext The chef has became a famous face, often emblazoned on television in different guises, often a prolific author of cookbooks and increasingly a “celebrity” in his own right... This book takes a look at the development (for better or for worse) of the chef as a public celebrity... The author has carefully and cleverly mixed up many opinions, explanations and a lot of engaging information into a fairly broad, interesting read with the skill and dexterity of a master chef. Whilst this is an academically-biased book with a lot of footnotes, bibliographical references and a detailed index, it still manages to be relatively accessible to the general reader who wants a good, thought provoking read as well. Informationen zum Autor 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) The chef has became a famous face, often emblazoned on television in different guises, often a prolific author of cookbooks and increasingly a "celebrity" in his own right... This book takes a look at the development (for better or for worse) of the chef as a public celebrity... The author has carefully and cleverly mixed up many opinions, explanations and a lot of engaging information into a fairly broad, interesting read with the skill and dexterity of a master chef. Whilst this is an academically-biased book with a lot of footnotes, bibliographical references and a detailed index, it still manages to be relatively accessible to the general reader who wants a good, thought provoking read as well. Yum.fi Vorwort Exploring the rise of the celebrity chef and covering key figures such as Jamie Oliver and Rachael Ray as well as popular concepts like foodies, food porn and fetishism, Food Media highlights how the intersections between celebrity culture and food media influence everyday food choices. Zusammenfassung Exploring the rise of the celebrity chef and covering key figures such as Jamie Oliver and Rachael Ray as well as popular concepts like foodies, food porn and fetishism, Food Media highlights how the intersections between celebrity culture and food media influence everyday food choices. Inhaltsverzeichnis PrefaceIntroduction: Do You Remember when Chefs just Cooked? Part I: Food Media - A Fantasy Industry1. The New Study of FoodChef Mario Batali, on the Subject of CookingEnter the Foodie Television: The Magic ScreenTo Your HealthLet Me Entertain You2. Foodie Books and Fantasies Communication: 'The object thus made common'A Life Less Ordinary (David, Fisher, Liebling)Drooling Over HistoryA Life More Ordinary (Food Literature)Ignorance as CommodityPart II: The Rise and Rise of Food Television3. The Celebrity (Professional) Chef: Jamie Oliver The Naked Chef@jamie_oliverJamie's KitchenThe Jamie Effect, or The Practice of Everyday Interference4. The Celebrity (Amateur) Chef: Rachael Ray Multi-Millionaire Girl-Next-DoorThe Yum-O® RevolutionFood PornDisordered Eating5. Fetishism and the Imagination: Heston Blumenthal and Nigella LawsonEveryday MythologyIn Search of PerfectionFetishism: 'The definitive mistake of the pre-enlightened mind'The Domestic Goddess Part III: How Not to Think About What to Eat6. Nutritionism, Bad Science and Spectacles of Disordered EatingMorbid FascinationsYou Are What You EatSupersize vs. SuperskinnySuper Skinny Me 7. Obesity: Whose Responsibility Is It Anyway?Fat StoriesThe Obesity PoliceFat TaxesEvidence: What of?Public GoodBibliographyIndex...
