The Bloomsbury Handbook of Food and Popular Culture

Description

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. Title Page Copyright Page Contents About the Contributors List of Illustrations Acknowledgments Introduction Where Popular Culture Meets Food Studies What Is Popular Culture? The Book’s structure References Part One Vicarious Consumption: Media and Communication Chapter One Gender and Food Television: A Transnational Perspective on the Gendered Identities of Televised Celebrity Chefs Gender and Food: Distinctions and Hierarchies The Birth and Rebirth of the Cooking Show The Cooking Housewife Male Professionalism and Connoisseurship Postfeminist Celebrity Chefs and New Culinary Masculinities Gender, Class, and Ethnicity in Cooking Shows Conclusion References Chapter Two Food and Cinema: Banana Peels, Wheat, and Leather Shoes: From Early Cinema to the Second World War From Social Criticism to Food Porn: the Emergence of the Food Film Genre Documenting Food: Trends in Non-Fiction Food Films Scholarship on Food in Film Food Film as Genre Food, Film, and the Viewer’s Body Conclusion References Chapter Three Global Food, Global Media, Global Culture: Representations of the New Indian Cuisine in Indian Media Cosmopolitan Aspirations and Anxieties in the Media Representation of Indian Food The Reimagining of Indian Identity in the Media Representation of Food Conclusion: The Politics of Representing Food in Media Notes References Chapter Four Tasting the Digital: New Food Media New Food Media: From #food to @jamieoliver Understanding New Food Media: Culinary Capital, Food Porn, and Creative Production Examining New Food Media: The Medium Shapes the Message The Futures of New Food Media References Chapter Five Cooking, Eating, Uploading: Digital Food Cultures Digital technologies, digital data, and popular culture Digital food cultures: from Web 1.0 to Web 2.0 Food imagery and embodiment in new digital media Big food data Conclusion References Part Two Visceral Practices: Material Cultures of Eating Chapter Six A History of Food in Popular Culture Over the Life Span Foundational Concepts of Food and Age Methods and Theory Food in Infancy: Infant Formula and Baby Food School Lunch: Food in Childhood Diets and Dieting Products: Adulthood Food and Older Adults Future Research Directions References Chapter Seven Cooking at Home:The Cultural Construction of American “Home Cooking” in Popular Discourse References Chapter Eight Trends in Food Retail: The Supermarket and Beyond Background Challenges to the Supermarket Model Scholarly Perspectives Supermarket Futures References Chapter Nine Haute, Fast, and Historic: Restaurants and the Rise of Popular Culture From Fine Dining for the Elite to Middle Class Consumers Race and Ethnicity: Purity and the Exotic Global Fast Food Conclusion References Chapter Ten No Longer Tied to the Local: Street Food’s Technological Revolution What is Street Food? A History of Urbanization and Utility New Technology, Social Media, and Television: Street Food in the United States Street Food, Appropriation, and Cultural Imperialism Conclusion References Part Three Aesthetics of Food Chapter Eleven Food, Design, and Innovation: From Professional Specialization to Citizen Involvement Design and Food Diverging Definitions and Academic Perspectives Practice: Products, Innovation, and Technology Practice: Experience, Performance, and Service Towards Processes and Systems References Chapter Twelve Food and Urban Design: Urban Agriculture as Second Nature? What is Urban Agriculture? Wicked Problems Require Wicked Solutions Second Nature and Urban Agriculture: A Cultural Framework The Growing Practice of Urban Agriculture Urban Agriculture and Urban Food Systems Designing for Urban Agriculture Conclusion: From the Present to the Future of Urban Agriculture References Chapter Thirteen Procrustean Boxes: Architecture and Slaughter Red Box Black Box Transparent Box References Chapter Fourteen Food and Art: Changing Perspectives on Food as a Creative Medium Studying the Ephemeral Food as Art Medium—Early Influences Chef as Artist Beyond Modernist Cuisine Growing to Composting—Exploring the Food Cycle Kitchen Space as Art Space Conclusion Notes References Chapter FIfteen A Cultural History of Restaurants in Art Museums: Collaborative Creativities Food and Museums: Multiple Intersections Eating in Museums: Building up the Restaurant A Brief History of Restaurants in Art Museums Tasting the (Art) Museum: The Restaurant as Cultural Space and the Chef’s Creativity Conclusion: Artful Dining in Museum Restaurants References Chapter Sixteen Performing With(in) Food Lights Up Act I Act II Act III Denouement Notes References Part Four Sociopolitical Considerations: Contemporary Debates and Trends Chapter Seventeen From Food Advertising to Digital Engagements: Future Challenges for Public Health Review of the Literature Marketing to Children and Adolescents Corporate Capture of Popular Food Culture The Impact of New and Social Media Methodologies and Paradigms The Future References Chapter Eighteen Scourge or Savior? The Complex Relationship between Food and Science Little Shop of Horrors: Fears of Hybrids Day of the Triffids, Attack of the Killer Tomatoes, and More: Frankensteinian Visions of Genetic Modification Silent Running, Silent Spring, and Producing Food with Neither Earth nor People Delight or Deception? Additives Gone Bad New Ways of Combining Science and Food Conclusions References Chapter Nineteen Nutrition, Health, and Food: “What should I eat?” The Rise of Nutrition in the United States Nutrition and/as Popular Culture Conclusion References Chapter Twenty A Kind Diet: Cultivating Consumer Politics, Status, and Femininity through Ethical Eating Introduction Ethical-Eating Discourse: Themes and Debates Understanding The Kind Diet: Competing Perspectives on Ethical Eating Conclusion References Chapter Twenty-One Food and Cultural Heritage: Preserving, Reinventing, and Exposing Food Cultures Heritage, Tradition, and Typicality Intangible Cultural Heritage: From UNESCO to Food Museums References Chapter Twenty-Two A Smiling Face is Half the Meal: Setting a Place for Culture in Food Advocacy (*Latvian proverb) The deculturing of agriculture Inserting culture into the four food discourses The human rights discourse The public health discourse The food security discourse The sustainability discourse Adding culture to the four discourses References Chapter Twenty-Three What is (not) Food? The Construction of Food Waste as a Social Problem What is food waste? Popular Culture and Cultural Production Popular Discourses about Food Waste within the Foodscape Articulating Food Waste through Technologies, Bodies, and Capital Concluding with Small Steps: Eating and Tasting (All of Our) Waste And Some Limitations References Index