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Relevant bibliographies by topics / TV / celebrity chef cookbooks

Academic literature on the topic 'TV / celebrity chef cookbooks'

Author: Grafiati

Published: 27 July 2024

Last updated: 30 July 2024

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Journal articles on the topic "TV / celebrity chef cookbooks"

1

Tominc, Ana. "Tolstoy in a recipe." Nutrition & Food Science 44, no. 4 (July 8, 2014): 310–23. http://dx.doi.org/10.1108/nfs-01-2014-0009.

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Purpose – The purpose of this study is to demonstrate the impact of global celebrity chefs and their discourse about food on the genre of cookbooks in Slovenia. Design/methodology/approach – Focusing this discourse study on cookbook topics only, the analysis demonstrates the relationship between the aspirations of local celebrity chefs for the food culture represented globally by global celebrity chefs, such as Oliver, and the necessity for a local construction of specific tastes. While the central genre of TV celebrity chefs remains TV cooking shows, their businesses include a number of side products, such as cookbooks, which can be seen as recontexualisations of TV food discourse. Findings – Hence, despite this study being limited to analysis of cookbooks only, it can be claimed that the findings extend to other genres. The analysis shows that local chefs aspire to follow current trends, such as an emphasis on the local and sustainable production of food as well as enjoyment and pleasure in the form of a postmodern hybrid genre, while, on the other hand, they strive to include topics that will resonate locally, as they aim to represent themselves as the “new middle class”. Originality/value – Such an analysis brings new insights into the relationship between discourse and globalisation as well as discourse and food.

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2

Wermuth, Cornelia, and Birgitta Meex. "Attila Hildmann goes international." Journal of Internationalization and Localization 4, no. 1 (December 31, 2017): 40–70. http://dx.doi.org/10.1075/jial.4.1.03wer.

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Abstract This study examines website localization practices against the background of a rising awareness of food culture and celebrity chef branding in a digitalized and globalized world. As part of a structured media campaign set up in 2014, the localization of Attila Hildmann’s official website substantially contributed to launching the German vegan chef’s brand in the United States, along with the promotion of his two translated cookbooks and frequent appearances in arranged US TV and radio shows. The two language versions of the official website of German vegan food celebrity Attila Hildmann are compared with respect to their form and content. The objective of the study is to determine to what extent and in which way the German website along with the persona-based culinary brand Attila Hildmann is globalized and localized into English to accommodate for the needs of an American target audience. More specifically, we want to investigate which website content has been copied without any change, and which content has been literally translated, adapted to the target locale (i.e. transcreated by adding or omitting elements), or completely recreated. Focusing on the front-end elements of both website versions, we adopt both a macro level and a micro level approach to assess the degree of localization. Eleven parameters encompassing 28 features are analyzed across selected website sections that we assume to be especially sensitive to culturally specific information and localization strategies. The analysis reveals that a hybrid strategy of globalization and localization has been employed, i.e. the website is partially localized for a US target audience.

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Matwick, Kelsi, and Keri Matwick. "Women’s language in female celebrity chef cookbooks." Celebrity Studies 9, no. 1 (June 19, 2017): 53–68. http://dx.doi.org/10.1080/19392397.2017.1325761.

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Matwick, Keri, and Kelsi Matwick. "Bloopers and backstage talk on TV cooking shows." Text & Talk 40, no. 1 (January 28, 2020): 49–74. http://dx.doi.org/10.1515/text-2019-2052.

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AbstractTelevision instructional cooking shows provide a platform for discussion around the performance of self, with bloopers and backstage scenes revealing the best qualities of the celebrity chef’s personality despite the risk of face loss. Bloopers are short clips of mistakes that are typically removed from the media narrative. Often embarrassing and humorous, bloopers are moments when the celebrity chef’s performance is flawed with cooking errors or misspoken words. Drawing on Goffman’s concepts of ‘backstage’ and ‘frontstage,’ this paper analyzes bloopers on five American instructional cooking shows: The French Chef with Julia Child, considered one of the first celebrity chefs on television, and four contemporary how-to cooking shows from Food Network. These shows present cases of bloopers that occur in live and edited scenes, during the cooking demonstration, and pre- and post-filming. While a form of backstage discourse, bloopers support frontstage performance by heightening the celebrity chef’s unique attributes. Bloopers provide an outlet for play on frontstage as well.

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Geddes, Kevin. "The discursive construction of class and lifestyle: celebrity chef cookbooks in post-socialist Slovenia." Food, Culture & Society 23, no. 3 (January 22, 2020): 454–55. http://dx.doi.org/10.1080/15528014.2020.1718409.

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hyman, gwen. "The Taste of Fame: Chefs, Diners, Celebrity, Class." Gastronomica 8, no. 3 (2008): 43–52. http://dx.doi.org/10.1525/gfc.2008.8.3.43.

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This article takes up the question of the vexed class role of the American celebrity chef, beginning with the premise that, in the U.S., the achievement of class status is inimical with physical labor——and that, nevertheless, celebrity chefs have not only achieved elevated class status, but have become creators of class status for those who eat their food, by allowing diners to take in a proxy version of their own status with their pastas and foie gras. Beginning with a brief history of contemporary chefdom, the article explores the synthesis of perceived French class, American bootstrapper working culture and testosterone-laden cowboy allure that has led to the rise of the contemporary image of the American chef. It then explores the ways in which the dirty work, the physical labor of the kitchen and the labor-free, pristine notion of celebrity come together in the body of the chef, creating difficulties for the diner who seeks to take in the chef's celebrity power with his food, but also swallows the chef's labor, thus sliding backwards on the American class scale, reversing the Horatio Alger story, precisely by seeking to move upward. Similarly, the diner who reinforces his sophistication by swallowing what the chef feeds him is also taking in the unknown, the mysterious, the potentially defiling and disgusting. Television chefdom solves this problem, at once making the chef famous, exposing him as ordinary, and putting him in his place through the mechanisms of reality TV and public judgment.

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7

Garval, Michael. "The “art and magic” of Raymond Oliver (1909-1990): inventing the modern multimedia, mass-market celebrity chef." Contemporary French Civilization: Volume 46, Issue 4 46, no. 4 (December 1, 2021): 395–413. http://dx.doi.org/10.3828/cfc.2021.23.

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Raymond Oliver was far more than the first French TV chef. At the peak of Oliver’s popularity in the 1950s and 1960s, his marketing ventures spanned a broad range of endorsements, promotions, and products, while his protean media innovations likewise transcended his television appearances, encompassing a great diversity of forms. Focusing on this largely unexplored realm of Oliver’s mass-market presence and multimedia experimentation, I argue for a more capacious understanding of his place in the evolution of modern French food culture, especially in the rise of the modern celebrity chef as broad-based food personality. Oliver pioneered this substantial new role for the chef as public figure, however his marketing verve and multimedia escapades prompted both adulation and admonition. Ultimately, the title of his 1984 memoir, Adieu fourneaux, probes paradoxes still relevant today, as chefs, turned famous food personalities, leaving behind the original crucible of their renown, renegotiate their connection to the kitchen, while navigating between culinary street cred and celebrity for celebrity’s sake, as between education and entertainment.

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8

Lamey, Andy, and Ike Sharpless. "Making the Animals on the Plate Visible: Anglophone Celebrity Chef Cookbooks Ranked by Sentient Animal Deaths." Food Ethics 2, no. 1 (March 26, 2018): 17–37. http://dx.doi.org/10.1007/s41055-018-0024-x.

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Leer, Jonatan. "Monocultural and multicultural gastronationalism: National narratives in European food shows." European Journal of Cultural Studies 22, no. 5-6 (August 2, 2018): 817–34. http://dx.doi.org/10.1177/1367549418786404.

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This article argues that we are witnessing a wave of gastronationalism in European food television. In televised rediscoveries of national cuisines, narratives of the national identity are unfolded, and in these narratives various boundaries are defined and various subjects are included, excluded and ranked in the national narrative. Based on the analysis of Le Chef en France (2011–2012) with the leading celebrity chef in France Cyril Lignac and Jamie’s Great Britain (2012) with Jamie Oliver, the article proposes to distinguish between a monocultural gastronationalism and a multicultural gastronationalism. Finally, the article also suggests that the wave of TV shows with a gastronationalist discourse could be seen as a form of normalization of gastronationalism.

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Jontes, Dejan. "Ana Tominc (2017). The Discursive Construction of Class and Lifestyle: Celebrity chef cookbooks in post-socialist Slovenia." Politics of Sound 18, no. 4 (May 16, 2019): 646–49. http://dx.doi.org/10.1075/jlp.19036.jon.

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Books on the topic "TV / celebrity chef cookbooks"

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Jane, Bailey, Clement Diane 1936-, Feenie Rob, Fong Nathan, McSherry Caren 1952-, and BCTV (Television station : Vancouver, B.C.), eds. BCTV cookbook: [120 recipes from B.C.'s best-known TV chefs! and celebrity recipes from the BCTV News teams. [Vancouver, B.C.]: Canada Wide Magazines & Communications, 2000.

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O'Neill, Molly. New York cookbook. New York: Workman Publishing, 1992.

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Inglis, Fiona. Garden Cook: Grow, Cook, Eat with Kids. Murdoch Books Pty Limited, 2012.

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4

Bake It Better: Biscuits. Hodder & Stoughton, 2015.

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Bake it Better: Classic Cakes. Hodder & Stoughton, 2015.

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Quick And Easy Toddler Recipes. Ebury Press, 2013.

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7

Cookbooks, Knox Publishing TV. TV Show Cookbook: Recipe Books to Write in to Follow along with Your Favorite Celebrity Chef. Blank Cookbook to Write In. Independently Published, 2019.

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8

River Cottage Light and Easy: Healthy Recipes for Every Day. Bloomsbury Publishing Plc, 2014.

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9

Discursive Construction of Class and Lifestyle: Celebrity Chef Cookbooks in Post-Socialist Slovenia. Benjamins Publishing Company, John, 2017.

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10

Tominc, Ana. Discursive Construction of Class and Lifestyle: Celebrity Chef Cookbooks in Post-Socialist Slovenia. Benjamins Publishing Company, John, 2017.

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Book chapters on the topic "TV / celebrity chef cookbooks"

1

Claridge, Brian, and Cary L. Cooper. "Ken Hom OBE — International Celebrity Chef, TV Presenter, and Author." In Stress in the Spotlight, 123–29. London: Palgrave Macmillan UK, 2014. http://dx.doi.org/10.1057/9781137292353_16.

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Gordon, Cynthia, and Naomee-Minh Nguyen. "Chapter 12. Chef knows best." In Pragmatics and Translation, 281–305. Amsterdam: John Benjamins Publishing Company, 2023. http://dx.doi.org/10.1075/pbns.337.12gor.

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Our analysis of translation, broadly understood, on an episode of My Family Feast – an Australian TV series hosted by British celebrity chef Sean Connolly that highlights the cultures and cuisines of immigrant Australians – shows how the family’s recipes are constructed as unfamiliar and “exotic” while the chef’s ultimate professional – and white, Western, and male – authority over (their) food is maintained. In the episode, the chef assists members of a Vietnamese-Australian family as they prepare dishes for a cultural festival. Extending Heritage’s (2012) “epistemics in action” and linking it to Tovares’ (2005, 2020/2021) “intertextuality in action,” we demonstrate how ingredient quantities are introduced and translated through speech act and action sequences (e.g., query/response, cooking action/assessment), translations between Vietnamese and English (in subtitling especially), and the chef’s voiceover metacommentary.

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Rodney, Alexandra, Josée Johnston, and Phillipa Chong. "Chefs at home? Masculinities on offer in celebrity chef cookbooks." In Food, Masculinities, and Home: Interdisciplinary Perspectives, 213–30. Bloomsbury Publishing Plc, 2017. http://dx.doi.org/10.5040/9781474262354.0019.

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4

Buscemi, Francesco. "2012–Present: The Celebrity Chef, Italian Style." In Pasta, Pizza and Propaganda: A Political History of Italian Food TV, 102–34. Intellect Books, 2022. http://dx.doi.org/10.1386/9781789384062_6.

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