Watching What We Eat: The Evolution of Television Cooking Shows / Edition 1
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Watching What We Eat: The Evolution of Television Cooking Shows / Edition 1

by Kathleen Collins
     
 

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ISBN-10: 1441103198

ISBN-13: 9781441103192

Pub. Date: 05/06/2010

Publisher: Bloomsbury Academic

Since the First boxy black-and-white TV sets began to appear in American living rooms in the late 1940s. We have been watching people chop, sauté, fillet, whisk, flip, pour, arrange and serve food on the small screen. More than just a how-to or an amusement, cooking shows are also a unique social barometer. Their legacy corresponds to the transition from

Overview

Since the First boxy black-and-white TV sets began to appear in American living rooms in the late 1940s. We have been watching people chop, sauté, fillet, whisk, flip, pour, arrange and serve food on the small screen. More than just a how-to or an amusement, cooking shows are also a unique social barometer. Their legacy corresponds to the transition from women at home to women at work, from eight-hour to 24/7 workdays, from cooking as domestic labor to enjoyable leisure, and from clearly defined to more fluid gender roles.

While variety shows, Westerns, and live, scripted dramas have gone the way of rabbit ear antennae, cooking shows are still being watched, often on high-definition plasma screens via Tivo. Watching What We Eat: The Evolution of Television Cooking Shows illuminates how cooking shows have both reflected and shaped significant changes in American culture, and explores why it is that just about everybody still finds them irresistible.

Product Details

ISBN-13:
9781441103192
Publisher:
Bloomsbury Academic
Publication date:
05/06/2010
Pages:
278
Product dimensions:
5.10(w) x 8.10(h) x 0.90(d)

Table of Contents

Acknowledgments vii

Introduction 1

Early Period (1945-1962) 11

Chapter 1 Stirrings: Radio, Home Economists and James Beard 13

Chapter 2 La Cuisine and Canned Soup: Dione Lucas vs. Convenience 44

Middle Period (1963-1992) 69

Chapter 3 Julia Child and Revolution in the Kitchen 71

Chapter 4 The Me Decade and the Galloping Gourmet 101

Chapter 5 Cultural Capital and the Frugal Gourmet 130

Modern Period (1993-Present) 157

Chapter 6 A Network of Its Own 159

Chapter 7 Good Television 186

Chapter 8 "Democratainment": Gender, Class, and the Rachael-Martha Continuum 211

Chapter 9 Evolution: How Did We Get Here and What's On Next? 232

References 253

Selected Bibliography 270

Index 273

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