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Routledge Food and Cooking on Early Television in Europe - Critical Food Studies

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Description

Explore how early television shaped postwar European food culture in this scholarly examination from Routledge. This Critical Food Studies volume investigates the profound influence of televised cooking programmes and food broadcasting on domestic foodways across Europe during the transformative postwar period. The book traces how television presentations of food preparation, consumption patterns, and culinary traditions redefined eating habits, consumer preferences, and cultural identities in recovering nations. Through rigorous academic analysis, it examines the relationship between media representation and lived food experiences, offering insights into how broadcast media became a primary vehicle for disseminating new cooking techniques, ingredient availability, and modernised food values. Essential reading for researchers, students, and scholars interested in food history, media studies, cultural geography, and European social transformations during the mid-twentieth century.

Key Features

Routledge publication offering peer-reviewed scholarship on television's role in shaping postwar European food culture and domestic practices.

Critical Food Studies framework that analyses how early television programmes influenced consumer behaviour, culinary traditions, and foodways across Europe.

Comprehensive examination of the relationship between broadcast media representation and actual changes in postwar European eating habits and food consumption.

Addresses the broader cultural and geographical impact of televised cooking content on identity formation and modernisation in recovering European nations.

Scholarly resource suitable for advanced students, academics, and researchers studying food history, media studies, and European social change.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
15 March 2022
Listed Since
31 August 2021

Barcode

No barcode data available

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