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chef-and-celebrity

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Journal Articles
Gastronomica. 2008; 8343–52 doi: https://doi.org/10.1525/gfc.2008.8.3.43
Published: 01 August 2008
...gwen hyman This article takes up the question of the vexed class role of the American celebrity chef, beginning with the premise that, in the U.S., the achievement of class status is inimical with physical labor——and that, nevertheless, celebrity chefs have not only achieved elevated class status...
Journal Articles
Gastronomica. 2019; 19216–28 doi: https://doi.org/10.1525/gfc.2019.19.2.16
Published: 01 May 2019
... chef celebrity changing the expectations we hold for our chefs and their restaurants. By drawing from the everyday experiences of people embedded within these food and media networks and integrating transdisciplinary theory, this article demonstrates a promising approach to understanding our food...
Journal Articles
Gastronomica. 2006; 6219–24 doi: https://doi.org/10.1525/gfc.2006.6.2.19
Published: 01 May 2006
...lisa harper This essay is both celebration and portrait of the late Barton Rouse and his influential career as chef at the Terrace Club of Princeton University during the writer's undergraduate career. In the late 1980s and early 1990's Barton Rouse transformed a dilapidated building into a...
Journal Articles
Gastronomica. 2009; 9136–49 doi: https://doi.org/10.1525/gfc.2009.9.1.36
Published: 01 February 2009
... and so theorized a relationship in which the cook dictated standards of taste to consumers, rather than the other way around.14 The authority that today s celebrity chefs claim over good taste might be traced back to this latter definition of a natural cuisine, and the skills required to create it...
Journal Articles
Gastronomica. 2020; 202vii doi: https://doi.org/10.1525/gfc.2020.20.2.vii
Published: 01 May 2020
... cooking. Signe Rousseau teaches critical literacy at the University of Cape Town, where her doctoral research focused on celebrity chefs. She is the author of Food Media: Celebrity Chefs and the Politics of Everyday Interference (Berg, 2012), and Food and Social Media: You Are What You Tweet (Altamira...
Journal Articles
Gastronomica. 2020; 20279–90 doi: https://doi.org/10.1525/gfc.2020.20.2.79
Published: 01 May 2020
... their per- formance, while women tend to be made to cook and clean more or stay longer or do more of the emotional care work (2019: 492). Recent parallel research looking at chefs in high- end restaurants has echoed these findings; Harris and Giuffre (2015) have established that women are obliged to...
Journal Articles
Gastronomica. 2020; 2021–11 doi: https://doi.org/10.1525/gfc.2020.20.2.1
Published: 01 May 2020
... seconds of stirring or at whatever rate the chef deems ap- propriate, or depending on the level of hunger of the primary producer, or the sophistication of the available measuring receptacles. Add the Italian Sea Salt PDO, recognized as such by the Italian Polenta PDO Promotional Committee, and cook...
Journal Articles
Gastronomica. 2020; 20212–29 doi: https://doi.org/10.1525/gfc.2020.20.2.12
Published: 01 May 2020
...Adam Calo Aging farmer demographics and declining agricultural trends provoke policy makers, farmer advocacy groups, and food system scholars to ask, “Who will do the work of farming in the future?” One response to this concern has been the rise of a “beginning farmer” narrative, where the goal of...
Journal Articles
Gastronomica. 2020; 20142–44 doi: https://doi.org/10.1525/gfc.2020.20.1.42
Published: 01 February 2020
..., can be bleak. As little cookery as possible is performed and the skills of the overworked, underpaid, underinspired chefs stagnate. In good hotels, cuisine ranges from boring to outmoded to pretentious; always overpriced. Presented with cultures that celebrate cuisine, exacerbated by my own and Frank...
Journal Articles
Gastronomica. 2020; 20180–82 doi: https://doi.org/10.1525/gfc.2020.20.1.80
Published: 01 February 2020
...- sional male, celebrity chefs, and they re disproportionately white. How do you think we can start to shift culture so that there s a greater recognition of the people who are fea- tured in your book, for example? KT: Well, I think the thing is that we give too much importance to celebrity and recognition...
Journal Articles
Gastronomica. 2020; 2011–15 doi: https://doi.org/10.1525/gfc.2020.20.1.1
Published: 01 February 2020
... hosted over five hundred vendors, serving foods from across urban India, with over sixty-thousand mostly young professio- nals and student visitors, who came to eat and listen to celebrity chef Sanjeev Kapoor. Many street food vendors earned five hundred times more than their regular income during the...
Journal Articles
Gastronomica. 2019; 19449–59 doi: https://doi.org/10.1525/gfc.2019.19.4.49
Published: 01 November 2019
... cookbooks (see Mouritsen et al. 2018a for a complete list), blogs and special- ized magazines (Berger 2017), online recipes hosted by sev- eral renowned chefs, as well as its use in both street food (e.g., Roy Choi s Kogi taco trucks in Los Angeles) and high-end restaurants (Mishan 2017) (see below). This...
Journal Articles
Gastronomica. 2019; 1941–9 doi: https://doi.org/10.1525/gfc.2019.19.4.1
Published: 01 November 2019
... released one year after Good Things to Eat, as Suggested by Rufus, repub- lished in 2004 with the subtitle The First Cookbook by an African American Chef. The introduction and preface of The Southern Cookbook do not explicitly identify either Bivins or the Chester students as people of color, but the sub...
Journal Articles
Gastronomica. 2019; 19393–94 doi: https://doi.org/10.1525/gfc.2019.19.3.93
Published: 01 August 2019
... the 1970s and 1980s. On one side was a logic that emphasized slower, artisanal production methods and more restricted markets for consumption, mostly associated with celebrated chefs and restaurants, as well as famed culinary guides. On the other side was a logic that emphasized quicker, more modern...
Journal Articles
Gastronomica. 2019; 19394–95 doi: https://doi.org/10.1525/gfc.2019.19.3.94
Published: 01 August 2019
... was a logic that emphasized slower, artisanal production methods and more restricted markets for consumption, mostly associated with celebrated chefs and restaurants, as well as famed culinary guides. On the other side was a logic that emphasized quicker, more modern pro- duction methods and mass...
Journal Articles
Gastronomica. 2019; 19341–46 doi: https://doi.org/10.1525/gfc.2019.19.3.41
Published: 01 August 2019
... photocopy or reproduce article content through the University of California Press's Reprints and Permissions web page, http://www.ucpress.edu/journals.php?p=reprints . 2019 Un-Modernist Cuisine Sean Sherman is a chef and leader of an educational nonprofit called NATIFS (Native American Traditional...
Journal Articles
Gastronomica. 2019; 19367–77 doi: https://doi.org/10.1525/gfc.2019.19.3.67
Published: 01 August 2019
... tortillas, she proclaims, was the first thing I had really tasted since Chexbres died, and so the eating act is transformative during a time of prolonged anguish (220). Even when the food itself is inedible, such as a chef s spun sugar recreation of theMilano cathedral, Fisher still presents the creation...
Journal Articles
Gastronomica. 2019; 19280–81 doi: https://doi.org/10.1525/gfc.2019.19.2.80
Published: 01 May 2019
...: Celebrity Chefs and the Politics of Everyday Interference): Julie Guthman, Can t Stomach It: Why Michael Pollan et al. Make Me Want to Eat Cheetos. (7:3, 2007): 75 79. As influential (and important, in some respects) as Pollan s work has been, Guthman s article was one of the first, and still few...
Journal Articles
Gastronomica. 2019; 19243–55 doi: https://doi.org/10.1525/gfc.2019.19.2.43
Published: 01 May 2019
... agricultural family as well as stories about her career working in professional kitchens around the world. These rhetorical strategies were supported by numerous photographs on the walls depicting the teacher with her children, scenes of past cooking classes and students, and images of visiting celebrity chefs...
Journal Articles
Gastronomica. 2019; 19256–59 doi: https://doi.org/10.1525/gfc.2019.19.2.56
Published: 01 May 2019
... unused and discarded food from photo shoots. And, let s not even start to talk about how many meals my dogs have enjoyed courtesy of the dishes I cre- ated for food conglomerates, publishing houses, television stations, and celebrity chefs. This food mostly comes from the grocery store or even at...