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Watching what we eat : the evolution of television cooking shows

Author: Kathleen Collins
Publisher: New York : Continuum, 2009.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Provides a detailed history of television cooking shows, discussing their origins, the shift in focus from education to entertainment, and how they have both reflected and influenced changes in American culture.
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Genre/Form: Criticism, interpretation, etc
Additional Physical Format: Online version:
Collins, Kathleen, 1965-
Watching what we eat.
New York : Continuum, 2009
(OCoLC)649307520
Document Type: Book
All Authors / Contributors: Kathleen Collins
ISBN: 9780826429308 0826429300 9781441103192 1441103198
OCLC Number: 231585781
Description: viii, 278 pages : illustrations ; 23 cm
Contents: Early period (1945-1962). Stirrings : radio, home economists, and James Beard ; La Cuisine and canned soup : Dione Lucas vs. convenience --
Middle period (1963-1992). Julia Child and revolution in the kitchen ; The Me-decade and the Galloping Gourmet ; Cultural capital and the Frugal Gourmet --
Modern period (1993-present). A network of its own ; Good television ; "Democratainment" : gender, class, and the Rachael-Martha continuum ; Evolution : how did we get here and what's on next?
Responsibility: Kathleen Collins.

Abstract:

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. This title  Read more...

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"Collins, a college librarian with a lifelong love of cooking shows, gives a decade-by-decade breakdown of the evolution of TV cooking... Her thorough research is spiced with anecdotes and personal Read more...

 
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