Book chapter
Screening food: French cuisine and the television palate
French Food: On the Table, On the Page, and in French Culture, pp.221-228
Routledge as part of the Taylor and Francis Group
2001
Abstract
The clear class distinction between an apparently functional diet and a more aesthetic one may be not so neat, however, as when Bourdieu studied quotidian French tastes three decades ago. Since that time, cooking has become a daily part of television fare, nowadays with its own networks. Being on television means democratization as surely as it means commodification-the lifeworld may be compromised, but its pleasures are spread around a little, too. Raymond Oliver made this point three decades ago in his celebration of modern transportation and technology as articulators of cuisine across classes (7)-he might have added commodification to the list.
Details
- Title
- Screening food: French cuisine and the television palate
- Authors/Creators
- T. Miller (Author/Creator)
- Contributors
- L.R. Schehr (Editor)A.S. Weiss (Editor)
- Publication Details
- French Food: On the Table, On the Page, and in French Culture, pp.221-228
- Publisher
- Routledge as part of the Taylor and Francis Group
- Identifiers
- 991005545167607891
- Murdoch Affiliation
- Murdoch University
- Language
- English
- Resource Type
- Book chapter
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