The Bloomsbury handbook of food and popular culture

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書誌事項

The Bloomsbury handbook of food and popular culture

edited by Kathleen LeBesco and Peter Naccarato

Bloomsbury Academic, 2018

  • : hardback

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Includes bibliographical references and index

内容説明・目次

内容説明

The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades. The Bloomsbury Handbook of Food and Popular Culture offers an authoritative, comprehensive overview of and introduction to this growing field of research. Bringing together over 20 original essays from leading experts, including Amy Bentley, Deborah Lupton, Fabio Parasecoli, and Isabelle de Solier, its impressive breadth and depth serves to define the field of food and popular culture. Divided into four parts, the book covers: - Media and Communication; including film, television, print media, the Internet, and emerging media - Material Cultures of Eating; including eating across the lifespan, home cooking, food retail, restaurants, and street food - Aesthetics of Food; including urban landscapes, museums, visual and performance arts - Socio-Political Considerations; including popular discourses around food science, waste, nutrition, ethical eating, and food advocacy Each chapter outlines key theories and existing areas of research whilst providing historical context and considering possible future developments. The Editors' Introduction by Kathleen LeBesco and Peter Naccarato, ensures cohesion and accessibility throughout. A truly interdisciplinary, ground-breaking resource, this book makes an invaluable contribution to the study of food and popular culture. It will be an essential reference work for students, researchers and scholars in food studies, film and media studies, communication studies, sociology, cultural studies, and American studies.

目次

Notes on Contributors Editors' Introduction: Where Popular Culture Meets Food Studies, (Kathleen LeBesco, Marymount Manhattan College, USA and Peter Naccarato, Marymount Manhattan College, USA) Part One: Vicarious Consumption: Media and Communication 1. Gender and Food Television: A Transnational Perspective on the Gendered Identities of Televised Celebrity Chefs, (Jonatan Leer, Aarhus University, Denmark) 2. Food and Cinema: An Evolving Relationship, (Laura Lindenfeld, Stony Brook University, USA and Fabio Parasecoli, New School, USA) 3. Global Food, Global Media, Global Culture: Representations of the New Indian Cuisine in Indian Media, (Rohit Chopra, Santa Clara University, USA) 4. Tasting the Digital: New Food Media, (Isabelle de Solier, University of Melbourne, Australia) 5. Cooking, Eating, Uploading: Digital Food Cultures, (Deborah Lupton, University of Canberra, Australia) Part Two: Visceral Practices: Material Cultures of Eating 6. A History of Food in Popular Culture Over the Life Span, (Amy Bentley, New York University, USA and Shayne Figueroa, New York University, USA) 7. Cooking at Home: The Cultural Construction of American "Home Cooking" in Popular Discourse, (Jessamyn Neuhaus, State University of New York Plattsburgh, USA) 8. Trends in Food Retail: The Supermarket and Beyond, (Shelley Koch, Emily & Henry College, USA) 9. Haute, Fast, and Historic: Restaurants and the Rise of Popular Culture, (David Beriss, University of New Orleans, USA) 10. No Longer Tied to the Local: Street Food's Technological Revolution, (Bryan W. Moe, Biola University, USA and Kendall Robbin Shurance, University of the Pacific, USA) Part Three: Aesthetics of Food 11. Food, Design, and Innovation: From Professional Specialization to Citizen Involvement, (Fabio Parasecoli, New School, USA) 12. Food and Urban Design: Urban Agriculture as Second Nature?, (Andre Viljoen, University of Brighton, UK and Katrin Bohn, University of Brighton, UK) 13. Procrustean Boxes: Architecture and Slaughter, (Paulette Singley, Woodbury University, USA) 14. Food and Art: Changing Perspectives on Food as a Creative Medium, (Yael Raviv, Director of the Umami Food and Art Festival, USA) 15. A Cultural History of Restaurants in Art Museums: Collaborative Creativities, (Irina D. Mihalache, University of Toronto, Canada) 16. Performing With(in) Food, (David Szanto, Concordia University, Canada) Part Four: Socio-Political Considerations: Contemporary Debates and Trends 17. From Food Advertising to Digital Engagements: Future Challenges for Public Health, (Rebecca Wells, City, University of London, UK and Martin Caraher, City, University of London, UK) 18. Scourge or Savior? The Complex Relationship between Food and Science, (Rachel A. Ankeny, University of Adelaide, Australia and Heather J. Bray, University of Adelaide, Australia) 19. Nutrition, Health and Food: "What should I eat?", (Jessica Mudry, Toronto Metropolitan University, Canada) 20. A Kind Diet: Cultivating Consumer Politics, Status, and Femininity through Ethical Eating, (Josee Johnston, University of Toronto, Canada, Kate Cairns, Rutgers University-Camden, USA, and Merin Oleschuk, University of Toronto, Canada) 21. Food and Cultural Heritage: Preserving, Re-inventing and Exposing Food Cultures, (Elisa Ascione, The Umbra Institute, Italy) 22. A smiling face is half the meal*: Setting a place for culture in food advocacy, (Lori Stahlbrand, New College, University of Toronto, Canada and Wayne Roberts, Food Analyst and Consultant, Canada) 23. What is (not) Food? The Construction of Food Waste as a Social Problem, (Leda Cooks, University of Massachusetts, Amherst, USA) Notes Index

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