Archive for March 2022

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[Commlist] new book: Food and Cooking on early television in Europe

Tue Mar 29 15:04:56 GMT 2022




New edited collection “Food and Cooking on early television in Europe. Impact on Postwar Foodways” (Routledge)

It critically examines the role of food programming on European early television and the impact this had on food habits and identities for the European audiences. It foregrounds various food programme genres, from travelog, cooking show and TV cooking competition, to more artistic forms. For the first time, it examines in one place eight European countries, from Portugal to Czechoslovakia and Britain to France and Yugoslavia, to explore ways in which television contributed to culinary change, demonstrating differences and similarities in which early food programme in Europe shaped and promoted progress, modernity, gender and national identities in both Eastern and Western Europe.

More info: https://www.routledge.com/Food-and-Cooking-on-Early-Television-in-Europe-Impact-on-Postwar-Foodways/Tominc/p/book/9780367347888 <https://www.routledge.com/Food-and-Cooking-on-Early-Television-in-Europe-Impact-on-Postwar-Foodways/Tominc/p/book/9780367347888>

Table of Contents

Food and Cooking on Early Television in Europe: An Introduction

Ana Tominc

The Man In The Kitchen’. Boulestin and Harben - Representation, gender, celebrity and business in the early development of television cooking programmes in Britain Kevin Geddes

Negotiating and validating the ‘housewife’ identity: cookery advice in BBC TV Women’s Programming (1946-61), the influence of Marguerite Patten, and Cookery Club (1956-1961) as an early audience participation series.

Diane Charlesworth

Changing culinary imaginations. Early TV Cooking programmes and the transformation of Dutch food culture in the post-2nd World War period

Eggo Müller

Stylish, snobbish, aseptic and well-mannered: Culinary art on the French TV show Dim Dam Dom

Joël Danet

Mario Soldati and his Viaggio nella Valle del Po: a culinary journey between early television and Italian culinary identity

Francesco Buscemi and Cristina Comunian

Der Fernsehkoch empfiehlt. The Conflict between Ideology and Supply Reality in East German Television Cooking Shows

Nancy Nilgen

Chef Ivan Ivačič’s Contribution to Culinary Modernization in 1960s Yugoslavia (Slovenia) through TV Cooking Shows

Ana Tominc

Chefs with Tins. The Vaří šéfkuchař Show on Czechoslovak Television from 1963–1970

Martin Franc

Cooking the nation on Portuguese TV in the 1960s: the case of the cooking show Culinária

Susana Barata Gomes

Conclusion: Early European Food Television: Some Differences and Similarities

Ana Tominc


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