Search Results for Cuisine - Narrowed by: Naccarato, Peter, 1970- editor.

The Bloomsbury handbook of food and popular culture [electronic resource] / edited by Kathleen LeBesco and Peter Naccarato.

2024-05-17T11:37:23Z

by LeBesco, Kathleen, 1970- editor.
Call Number 394.12 23
Publication Date 2018
Format: Electronic Resources
Click here to view

The Bloomsbury handbook of food and popular culture / edited by Kathleen LeBesco and Peter Naccarato.

2024-05-17T11:37:23Z

by LeBesco, Kathleen, 1970- editor.
Call Number 394.12 23
Publication Date 2018
Summary 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.
Format: Electronic Resources
Click to view

Representing Italy through food [electronic resource] / edited by Peter Naccarato, Zachary Nowak & Elgin K. Eckert.

2024-05-17T11:37:23Z

by Naccarato, Peter, 1970- editor.
Call Number 394.120945 23
Publication Date 2017
Summary "Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization - from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of modern Italy, they are central to how Italy is imagined by Italians and non-Italians alike. Representing Italy through Food is the first book to examine how these perceptions are constructed, sustained, promoted, and challenged. Recognizing the power of representations to construct reality, the book explores how Italian food and foodways are represented across the media - from literature to film and television, from cookbooks to social media, and from marketing campaigns to advertisements. Bringing together established scholars such as Massimo Montanari and Ken Albala with emerging scholars in the field, the thirteen chapters offer new perspectives on Italian food and culture. Featuring both local and global perspectives - which examine Italian food in the United States, Australia and Israel - the book reveals the power of representations across historical, geographic, socio-economic, and cultural boundaries and asks if there is anything that makes Italy unique. An important contribution to our understanding of the enduring power of Italy, Italian culture and Italian food - both in Italy and beyond. Essential reading for students and scholars in food studies, Italian studies, media studies, and cultural studies."--
Format: Electronic Resources
Click here to view