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Watching What We Eat

The Evolution of Television Cooking Shows
Collins, Kathleen, 1965- (Book - 2009 )
Average Rating: 3.5 stars out of 5.
Watching What We Eat
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Continuum Intl Pub Group
"Watching What We Eat: The Evolution of Television Cooking Shows" illuminates how cooking shows have both reflected and shaped significant changes in American culture and will explore why it is that just about everybody still finds them irresistible.

NBN
More than just a how-to or an amusement, cooking shows are also a unique social barometer.>

McMillan Palgrave
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Authors: Collins, Kathleen, 1965-
Statement of Responsibility: Kathleen Collins
Title: Watching what we eat
the evolution of television cooking shows
Publisher: New York : Continuum, 2009
Characteristics: viii, 278 p. : ill. ; 23 cm.
Bibliography: Includes bibliographical references (p. 253-272) and index
Contents: Early period (1945-1962). Stirrings : radio, home economists, and James Beard ; La Cuisine and canned soup : Dione Lucas vs. convenience
Middle period (1963-1992). Julia Child and revolution in the kitchen ; The Me-decade and the Galloping Gourmet ; Cultural capital and the Frugal Gourmet
Modern period (1993-present). A network of its own ; Good television ; "Democratainment" : gender, class, and the Rachel-Martha continuum ; Evolution : how did we get here and what's on next?
Subject Headings: Television cooking shows United States History and criticism
Topical Term: Television cooking shows
LCCN: 2008045227
ISBN: 0826429300
9780826429308
Branch Call Number: 791.4565 C
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From the critics


Library Staff

What do TV cooking shows teach us? In her illustrated talk, "TV Takeaway," on January 9, Kathleen Collins explores the history of the genre starting in the 1940s including the parade of hosts and the lessons they brought to viewers - both explicit in their actions and recipes and implic... Read More »


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Collins, Kathleen, 1965-
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Version pocillo (pocillo) Last updated 2014/08/29 09:56