Rousseau, S: Food Media

Preface Introduction: Do You Remember when Chefs just Cooked? Part I: Food Media - A Fantasy Industry 1. The New Study of Food Chef Mario Batali, on the Subject of Cooking Enter the Foodie Television: The Magic Screen To Your Health Let Me Entertain You 2. Foodie Books and Fantasies Communication: 'The object thus made common' A Life Less Ordinary (David, Fisher, Liebling) Drooling Over History A Life More Ordinary (Food Literature) Ignorance as Commodity Part II: The Rise and Rise of Food Television 3. The Celebrity (Professional) Chef: Jamie Oliver The Naked Chef @jamie_oliver Jamie's Kitchen The Jamie Effect, or The Practice of Everyday Interference 4. The Celebrity (Amateur) Chef: Rachael Ray Multi-Millionaire Girl-Next-Door The Yum-O Revolution Food Porn Disordered Eating 5. Fetishism and the Imagination: Heston Blumenthal and Nigella Lawson Everyday Mythology In Search of Perfection Fetishism: 'The definitive mistake of the pre-enlightened mind' The Domestic Goddess Part III: How Not to Think About What to Eat 6. Nutritionism, Bad Science and Spectacles of Disordered Eating Morbid Fascinations You Are What You Eat Supersize vs. Superskinny Super Skinny Me 7. Obesity: Whose Responsibility Is It Anyway? Fat Stories The Obesity Police Fat Taxes Evidence: What of? Public Good Bibliography Index

Signe Rousseau teaches critical literacy at the University of Cape Town, South Africa. She is a contributing author to The Business of Food: Encyclopaedia of the Food and Drink Industry; Food Cultures of the World; Icons of American Cooking; The Oxford Encyclopedia of Food and Drink in America, and A Cultural History of Food, Volume 6: The Modern Age (Berg, 2011)

The chef has became a famous face, often emblazoned on television in different guises, often a prolific author of cookbooks and increasingly a "celebrity" in his own right... This book takes a look at the development (for better or for worse) of the chef as a public celebrity... The author has carefully and cleverly mixed up many opinions, explanations and a lot of engaging information into a fairly broad, interesting read with the skill and dexterity of a master chef. Whilst this is an academically-biased book with a lot of footnotes, bibliographical references and a detailed index, it still manages to be relatively accessible to the general reader who wants a good, thought provoking read as well. Yum.fi