How Canadians Communicate VI: Food Promotion, Consumption, and Controversy

How Canadians Communicate VI: Food Promotion, Consumption, and Controversy

How Canadians Communicate VI: Food Promotion, Consumption, and Controversy

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Overview

How Canadians Communicate VI: Food Promotion, Consumption, and Controversy by Charlene Elliott

Food nourishes the body, but our relationship with food extends far beyond our need for survival. We use food choices not only to express our personal tastes but also, and perhaps more importantly, to declare our affiliation with certain groups to the exclusion of others. Thanks to a newly global system of food production, however, coupled with rising concerns about the nutritional value of the foods we consume and the impact of our increasingly sedentary lifestyles, the modern foodscape has become remarkably difficult to navigate. A single food item may, for example, be labelled with health-related claims made by the manufacturer that do not dovetail with the information provided in the “Nutrition Facts” label. In the media sphere, the enormous amount of food-related advice provided by government agencies, assorted advocacy groups, diet books, and so on compete with efforts on the part of the food industry to sell their product and to respond to a consumer-driven desire for convenience. As a result, the topic of food has grown fraught, engendering sometimes acrimonious debates about what we should eat, and why.This volume is the latest to emerge from a series of workshops about the role of media in Canadian popular culture. By examining topics such as the values embedded in food advertising, the meaning of “organic” and “natural,” the locavore movement, food tourism, dinner parties, food bank donations, the moral panic surrounding obesity, food crises, and fears about food safety, the contributors to this volume paint a rich, if at times disturbing, portrait of how food is represented, regulated, and consumed in Canada. We also hear from “food insiders”—bestselling cookbook author and food editor Elizabeth Baird, veteran restaurant reviewer and food writer John Gilchrist, executive chef and culinary tourism provider Eric Pateman—who provide valuable insights about the way that Canadians cook, eat, and experience food. The result is a thought-provoking look at food as a system of communication through which Canadians articulate cultural identity, personal values, and social class.

Product Details

ISBN-13: 9781771990257
Publisher: University of Washington Press
Publication date: 05/10/2016
Series: Athabasca University Press Series
Pages: 380
Product dimensions: 6.00(w) x 8.90(h) x 0.80(d)
Age Range: 18 Years

About the Author

Charlene Elliott is a professor in the department of communication and culture at the University of Calgary and Canada Research Chair in Food Marketing, Policy and Children’s Health. Contributors: Ken Albala, Elizabeth Baird, Jacqueline Botterill, Rebecca Carruthers Den Hoed, Catherine Carstairs, Nathalie Cooke, Pierre Desrochers, John Gilchrist, Josh Greenberg, Shannon King, Stephen Kline, Jordan Lebel, Harvey Levenstein, Wayne McCready, Irina Mihalache, Eric Pateman, Rod Phillips, Sheilagh Quaile, Melanie Rock, Paige Schell, and Valerie Tarasuk

Table of Contents

Acknowledgements vii

Introduction Charlene Elliott 3

Part I Food Promotion

1 Communicating Food Quality: Food, Packaging, and Place Charlene Elliott Wayne McCready 21

2 The Food Retail Environment in Canada: Shaping What Canadians Eat and How They Communicate About Food Jordan LeBel 35

3 Selling Nutrition: Current Directions in Food Fortification and Nutrition- Related Marketing Valerie Tarasuk 53

4 Insider Voice Edible Canada: The Growth of Culinary Tourism Eric Pateman Shannon King 67

Part II Food and Communication

5 La cuisineère canadienne: The Cookbook as Communication Ken Albala 75

6 The Dinner Party: Reworking Tradition Through Contemporary Performance Jacqueline Botterill 89

7 Canadian food Radio: Conjuring Nourishment for Canadians Out at Thin Air Nathalie Cooke 107

8 Of Men and Cupcakes: Baking Identities on Food Network Irina D. Mihalache 129

9 Insider Voice Snapshots of a Canadian Cuisine Elizabeth Baird 145

10 Insider Voice Everybody's a Critic: A Memoir John Gilchrist 153

Part III Food Controversy

11 Making the "Perfect Food" Safe: The Milk Pasteurization Debate Catherine Carstairs Paige Schell Sheilagh Quaile 163

12 Kraft Dinner® Unboxed: Rethinking Food Insecurity and Food Melanie Rock 185

13 Hipster Hunters and the Discursive Politics of Food Hunting in Canada Rebecca Carruthers Den Hoed 203

14 Lies, Damned Lies, and Locavorism: Bringing Some Truth in Advertising to the Canadian Local Food Debate Pierre Desrochers 229

15 Communication, Crisis, and Contaminated Meat: A Tale of Two Food Scares Charlene Elliott Josh Greenberg 251

16 Canaries in the Supermarket: Moral Panic, Food Marketing and Children's Eating Stephen Kline 273

17 "Death on a Plate": Communicating Food Fears in Modem North America Harvey Levenstein 297

List of Contributors 313

Index 319

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