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......Page 4 Copyright Page......Page 5 Contents......Page 6 About the Contributors......Page 8 List of Illustrations......Page 13 Acknowledgments......Page 14 Introduction Where Popular Culture Meets Food Studies......Page 16 What Is Popular Culture?......Page 17 The Book’s structure......Page 19 References......Page 24 Part One Vicarious Consumption: Media and Communication......Page 26 Chapter One Gender and Food Television: A Transnational Perspective on the Gendered Identities of Televised Celebrity Chefs......Page 28 The Birth and Rebirth of the Cooking Show......Page 29 The Cooking Housewife......Page 31 Male Professionalism and Connoisseurship......Page 32 Postfeminist Celebrity Chefs and New Culinary Masculinities......Page 34 Gender, Class, and Ethnicity in Cooking Shows......Page 37 Conclusion......Page 38 References......Page 39 Chapter Two Food and Cinema:......Page 42 Banana Peels, Wheat, and Leather Shoes: From Early Cinema to the Second World War......Page 43 From Social Criticism to Food Porn: the Emergence of the Food Film Genre......Page 44 Documenting Food: Trends in Non-Fiction Food Films......Page 47 Scholarship on Food in Film......Page 48 Food Film as Genre......Page 49 Food, Film, and the Viewer’s Body......Page 51 Conclusion......Page 52 References......Page 53 Chapter Three Global Food, Global Media, Global Culture: Representations of the New Indian Cuisine in Indian Media......Page 55 Cosmopolitan Aspirations and Anxieties in the Media Representation of Indian Food......Page 59 The Reimagining of Indian Identity in the Media Representation of Food......Page 62 Conclusion: The Politics of Representing Food in Media......Page 65 Notes......Page 66 References......Page 67 Chapter Four Tasting the Digital: New Food Media......Page 69 New Food Media: From #food to @jamieoliver......Page 70 Understanding New Food Media: Culinary Capital, Food Porn, and Creative Production......Page 71 Examining New Food Media: The Medium Shapes the Message......Page 74 References......Page 78 Chapter Five Cooking, Eating, Uploading: Digital Food Cultures......Page 81 Digital technologies, digital data, and popular culture......Page 82 Digital food cultures: from Web 1.0 to Web 2.0......Page 84 Food imagery and embodiment in new digital media......Page 86 Big food data......Page 87 Conclusion......Page 91 References......Page 92 Part Two Visceral Practices: Material Cultures of Eating......Page 96 Foundational Concepts of Food and Age......Page 98 Food in Infancy: Infant Formula and Baby Food......Page 100 School Lunch: Food in Childhood......Page 102 Diets and Dieting Products: Adulthood......Page 104 Food and Older Adults......Page 106 Future Research Directions......Page 107 References......Page 108 Chapter Seven Cooking at Home:The Cultural Construction of American “Home Cooking” in Popular Discourse......Page 111 References......Page 117 Background......Page 126 Challenges to the Supermarket Model......Page 128 Scholarly Perspectives......Page 129 Supermarket Futures......Page 134 References......Page 135 Chapter Nine Haute, Fast, and Historic: Restaurants and the Rise of Popular Culture......Page 139 From Fine Dining for the Elite to Middle Class Consumers......Page 140 Race and Ethnicity: Purity and the Exotic......Page 142 Global Fast Food......Page 146 References......Page 149 Chapter Ten No Longer Tied to the Local: Street Food’s Technological Revolution......Page 153 What is Street Food? A History of Urbanization and Utility......Page 155 New Technology, Social Media, and Television: Street Food in the United States......Page 157 Street Food, Appropriation, and Cultural Imperialism......Page 161 Conclusion......Page 163 References......Page 164 Part Three Aesthetics of Food......Page 168 Chapter Eleven Food, Design, and Innovation: From Professional Specialization to Citizen Involvement......Page 170 Design and Food......Page 171 Diverging Definitions and Academic Perspectives......Page 172 Practice: Products, Innovation, and Technology......Page 175 Practice: Experience, Performance, and Service......Page 178 Towards Processes and Systems......Page 180 References......Page 181 Chapter Twelve Food and Urban Design: Urban Agriculture as Second Nature?......Page 184 What is Urban Agriculture?......Page 185 Wicked Problems Require Wicked Solutions......Page 186 Second Nature and Urban Agriculture: A Cultural Framework......Page 187 The Growing Practice of Urban Agriculture......Page 189 Urban Agriculture and Urban Food Systems......Page 191 Designing for Urban Agriculture......Page 192 Conclusion: From the Present to the Future of Urban Agriculture......Page 194 References......Page 195 Chapter Thirteen Procrustean Boxes: Architecture and Slaughter......Page 199 Red Box......Page 200 Black Box......Page 203 Transparent Box......Page 207 References......Page 209 Chapter Fourteen Food and Art: Changing Perspectives on Food as a Creative Medium......Page 212 Studying the Ephemeral......Page 213 Food as Art Medium—Early Influences......Page 214 Chef as Artist......Page 216 Beyond Modernist Cuisine......Page 218 Growing to Composting—Exploring the Food Cycle......Page 219 Kitchen Space as Art Space......Page 220 Conclusion......Page 222 Notes......Page 223 References......Page 224 Chapter FIfteen A Cultural History of Restaurants in Art Museums: Collaborative Creativities......Page 226 Food and Museums: Multiple Intersections......Page 228 Eating in Museums: Building up the Restaurant......Page 229 A Brief History of Restaurants in Art Museums......Page 231 Tasting the (Art) Museum: The Restaurant as Cultural Space and the Chef’s Creativity......Page 233 Conclusion: Artful Dining in Museum Restaurants......Page 236 References......Page 237 Chapter Sixteen Performing With(in) Food......Page 241 Lights Up......Page 242 Act I......Page 244 Act II......Page 246 Act III......Page 248 Denouement......Page 251 Notes......Page 252 References......Page 253 Part Four Sociopolitical Considerations: Contemporary Debates and Trends......Page 258 Chapter Seventeen From Food Advertising to Digital Engagements: Future Challenges for Public Health......Page 260 Review of the Literature......Page 262 Marketing to Children and Adolescents......Page 263 Corporate Capture of Popular Food Culture......Page 265 The Impact of New and Social Media......Page 266 Methodologies and Paradigms......Page 267 The Future......Page 268 References......Page 269 Chapter Eighteen Scourge or Savior? The Complex Relationship between Food and Science......Page 275 Little Shop of Horrors: Fears of Hybrids......Page 276 Day of the Triffids, Attack of the Killer Tomatoes, and More: Frankensteinian Visions of Genetic Modification......Page 277 Silent Running, Silent Spring, and Producing Food with Neither Earth nor People......Page 279 Delight or Deception? Additives Gone Bad......Page 281 New Ways of Combining Science and Food......Page 283 Conclusions......Page 285 References......Page 286 Chapter Nineteen Nutrition, Health, and Food: “What should I eat?”......Page 289 The Rise of Nutrition in the United States......Page 290 Nutrition and/as Popular Culture......Page 292 Conclusion......Page 297 References......Page 298 Introduction......Page 301 Ethical-Eating Discourse: Themes and Debates......Page 302 Understanding The Kind Diet: Competing Perspectives on Ethical Eating......Page 305 Conclusion......Page 311 References......Page 312 Chapter Twenty-One Food and Cultural Heritage: Preserving, Reinventing, and Exposing Food Cultures......Page 316 Heritage, Tradition, and Typicality......Page 317 Intangible Cultural Heritage: From UNESCO to Food Museums......Page 321 References......Page 326 Chapter Twenty-Two A Smiling Face is Half the Meal: Setting a Place for Culture in Food Advocacy (*Latvian proverb)......Page 329 The deculturing of agriculture......Page 330 Inserting culture into the four food discourses......Page 331 The human rights discourse......Page 332 The public health discourse......Page 333 The food security discourse......Page 334 The sustainability discourse......Page 336 Adding culture to the four discourses......Page 338 References......Page 339 Chapter Twenty-Three What is (not) Food? The Construction of Food Waste as a Social Problem......Page 344 What is food waste?......Page 346 Popular Culture and Cultural Production......Page 347 Popular Discourses about Food Waste within the Foodscape......Page 348 Articulating Food Waste through Technologies, Bodies, and Capital......Page 351 Concluding with Small Steps: Eating and Tasting (All of Our) Waste......Page 353 References......Page 355 Index......Page 358