Food and Cooking on Early Television in Europe

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.

Autorentext

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

Inhalt

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 Iväi 's Contribution to Culinary Modernization in 1960s Yugoslavia (Slovenia) through TV Cooking Shows. 9. Chefs with Tins. The Väí éfkuchä 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.