Watching what we eat : the evolution of television cooking shows

著者

    • Collins, Kathleen

書誌事項

Watching what we eat : the evolution of television cooking shows

Kathleen Collins

Continuum, 2009

  • : pbk

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注記

Includes bibliographical references (p. 253-272) and index

内容説明・目次

内容説明

Since the first boxy black-and-white TV sets began to appear in American living rooms in the late 1940s, we have been watching people chop, saute, fillet, whisk, flip, pour, arrange and serve food on the small screen. More than just a how-to or an amusement, cooking shows are also a unique social barometer. Their legacy corresponds to the transition from women at home to women at work, from eight-hour to 24/7 workdays, from cooking as domestic labor to enjoyable leisure, and from clearly defined to more fluid gender roles. While variety shows, Westerns, and live, scripted dramas have gone the way of rabbit ear antennae, cooking shows are still being watched, often on high definition plasma screens via Tivo. "Watching What We Eat: The Evolution of Television Cooking Shows" illuminates how cooking shows have both reflected and shaped significant changes in American culture and will explore why it is that just about everybody still finds them irresistible.

目次

  • 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?

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