Food – Media – Senses
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Edited by:
Christina Bartz
About this book
Food is so much more than just nutrition – an interdisciplinary study of eating as a cultural practice.
Author / Editor information
Christina Bartz ist Professorin für Fernsehen und digitale Medien am Institut für Medienwissenschaft der Universität Paderborn und Co-Leiterin im DFG-Projekt »Einrichtungen des Computers. Zum Zusammenhang von Computer und Wohnen«. Sie arbeitet zur Geschichte der Computerisierung des Hauses und der Verflechtung von Medien und häuslichem Alltag. Weitere Schwerpunkte ihrer Forschung sind die Themen Partizipation und Fernsehen.
Ruchatz Jens :Jens Ruchatz (Prof. Dr. phil.), geb. 1969, ist Professor für Medienwissenschaft mit dem Schwerpunkt audiovisuelle Transferprozesse an der Philipps-Universität Marburg.
Reviews
»[The book] affords a wide-ranging exploration of the many relationships and possible theorizations between food, media, and the senses.«
Supplementary Materials
Topics
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Preliminary Observations Christina Bartz, Jens Ruchatz and Eva Wattolik Open Access Download PDF |
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1. Food as Medium
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Spectacular Food for the Eyes Felix Bröcker Open Access Download PDF |
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On Culinary Temples and Porous Spaces Torsten Hahn Open Access Download PDF |
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A Different Picture Tale About Space Food Sven Grampp Open Access Download PDF |
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On the Multisensory Design and Marketing of Food in Space Charles Spence Open Access Download PDF |
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Ice Cream and Practices of Palate Pleasure in Archival Documents and Cookbooks (1770–1830) Heiner Stahl Open Access Download PDF |
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Sugar, Plants, and María Magdalena Campos-Pons’s Countervisuality in Cuba Silvia Bottinelli Open Access Download PDF |
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2. Food in Media
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Taste, Painting and the Five Senses León Krempel Open Access Download PDF |
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The Sensual Appeal of Image-Word Relations in Cookbooks Jens Ruchatz Open Access Download PDF |
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Laura Lindenfeld and Fabio Parasecoli Open Access Download PDF |
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Sense and Sensuality of Culinary Content on Social Media Marie Schröer Open Access Download PDF |
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On the Aesthetics of Ecological Food Cultures Johannes Lang Open Access Download PDF |
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3. Sociality and Culturality of Food and Eating
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From Good Taste to Haptic Taste Nicola Perullo Open Access Download PDF |
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Jürgen Dollase’s Conception of a ‘National Registry of Culinary Art’ Jens Schröter Open Access Download PDF |
267 |
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An Investigation Concerning the Aspect of Culinaristics Wei Liu Open Access Download PDF |
279 |
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Ritual, Memory and a Gustemological Approach to Taste David Sutton Open Access Download PDF |
289 |
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Dieter Roth, Sam Taylor-Johnson – and Peter Greenaway, A Zed & Two Noughts, 1985 Michael F. Zimmermann Open Access Download PDF |
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Open Access Download PDF |
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