Since the term first appeared, food porn has typically referred to watching others cook on television or gazing at unattainable dishes in glossy magazines without actually cooking oneself. This forum seeks to revisit this notion of food porn that is mostly taken for granted in both popular and scholarly literature. It offers a brief perspective of the appearance and use of the term food porn to examine how it came to be a term used mostly by commentators rather than by people actively engaged in the world of cooking. Practitioners (chefs and a food television producer) and academics address whether or not food porn exists, what shape it might take, what purpose it might serve, and/or what usefulness it might have, showing that these contentious issues are more complex than the ease with which the term is used might let on.
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Research Article| February 01 2010
anne e. mcbride
anne e. mcbride
anne e. mcbride is the director of the Experimental Cuisine Collective at New York University and of the Center for Food Media at the Institute of Culinary Education. She is working toward a Ph.D. in food studies at nyu, focusing her research on the interrelations among nation, profession, and cuisine. With chef Franççois Payard, she wrote Chocolate Epiphany and Bite Size, and with ice's Rick Smilow, Culinary Careers (Clarkson Potter, 2010).
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Gastronomica (2010) 10 (1): 38–46.
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anne e. mcbride; Food Porn. Gastronomica 1 February 2010; 10 (1): 38–46. doi: https://doi.org/10.1525/gfc.2010.10.1.38
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