From Stovetop to Screen - A Cultural History of Food Television
by Eanes, Ryan
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Television is perhaps the most patient teacher of all, and by watching cooking shows on cable, it wasn t long before I was triumphantly pulling a fragrant and complicated-looking braciole (a skirt steak pounded flat, spread with a mixture of herbs and breadcrumbs, rolled into a tight log and tied up, then seared and subsequently braised in tomato sauce) from the oven. As I wrote the initial draft of this thesis, the more I began to think about the actual mechanics of food television. Do these shows increase the likelihood that people will cook for themselves? Do people watch to learn, or just to entertain themselves? I hope that this book will, at the very least, encourage people to think more about cooking, about the food they eat, and about the shows they watch. At the very least, I now have plenty of fascinating stories about food TV of my own.
Ryan Eanes is currently pursuing his PhD in Media Studies at the University of Oregon School of Journalism and Communication in Eugene, Oregon. He holds a MA in Media Studies from The New School in New York, New York, and a BA in Communication from Wake Forest University in Winston-Salem, North Carolina.
Number of Pages:
LAP Lambert Academic Publishing
12 December 2012
0.22 x 0.15 x 0.009 m; 0.29 kg