Food and Cooking on Early Television in Europe

Impact on Postwar Foodways
1. Auflage 2022
ISBN: 978-0-367-34788-8
Verlag: Routledge

Buch, Englisch, 240 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 464 g

Reihe: Critical Food Studies

This collection critically examines the role of food programming on European early television and the impact this might have 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.

Featuring a number of archival images that illustrate early food programme visually, this collection complements other research into postwar food history, adding a perspective of visual medium that is often neglected. As such, it should be interesting for food and media historians as well as those interested in European postwar history and culture.

Autoren/Hrsg.

Tominc, Ana

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe

Inhaltsverzeichnis

1. Food and Cooking on Early Television in Europe: An Introduction. 2. The Man In The Kitchen’. Boulestin and Harben - Representation, gender, celebrity and business in the early development of television cooking programmes in Britain. 3. 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. 4. Changing culinary imaginations. Early TV Cooking programmes and the transformation of Dutch food culture in the post-2nd World War period. 5. Stylish, snobbish, aseptic and well-mannered: Culinary art on the French TV show Dim Dam Dom. 6. Mario Soldati and his Viaggio nella Valle del Po: a culinary journey between early television and Italian culinary identity. 7. Der Fernsehkoch empfiehlt. The Conflict between Ideology and Supply Reality in East German Television Cooking Shows. 8. Chef Ivan Ivacic’s Contribution to Culinary Modernization in 1960s Yugoslavia (Slovenia) through TV Cooking Shows. 9. Chefs with Tins. The Varí šéfkuchar Show on Czechoslovak Television from 1963–1970. 10. Cooking the nation on Portuguese TV in the 1960s: the case of the cooking show Culinária. Conclusion: Early European Food Television: Some Differences and Similarities. List of figures. List of contributors. Acknowledgements. Index.

Über Autor(innen)

Dr Ana Tominc is an Assistant Professor in Food, Communication and Media Studies at Queen Margaret University Edinburgh, United Kingdom.