The Bloomsbury handbook of food and popular culture
著者
書誌事項
The Bloomsbury handbook of food and popular culture
Bloomsbury Academic, 2018
- : hardback
大学図書館所蔵 全5件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
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
「Nielsen BookData」 より