Abstract
Several documentaries about celebrity chefs were released between 2010 and 2012, building on trends that have turned knowledge of and access to fine dining restaurants into a crucial arena for globalized elite’s construction of social status and cultural capital. The analysis of three of these films – Three Stars, Jiro Dreams of Sushi, and Step up to Your Plate – indicates how media contribute to the formation of a global canon of practices, performances, and discourses that naturalize the accomplished, knowledgeable, and male chef trained in established and prestigious food traditions as the culinary ideal.
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©2016 by De Gruyter Mouton
Artikel in diesem Heft
- Frontmatter
- The Umberto Eco gaze
- “La morte non avrà signoria”: Domande per Umberto Eco
- Vistas for organized global semiotics
- Semiotics of food
- Introduction: Semiotics of food
- Food and translation
- The translation of food in literature: A culinary journey through time and genres
- Semiosis of intercultural cooking: The nineteenth century travel literature as a case study
- The semiotics of migrants’ food: Between codes and experience
- Lost in translation: Food, identity and otherness
- Glocal and food: On alimentary translation
- Contemporary foodspheres
- A note on the meanings of junk food
- Are nutrients also good to think?
- Critique of the culinary reason
- Food and taste
- Food meaning: From tasty to flavorful
- L’esthésique et l’épiphanique: Traces figuratives de la saveur
- Taste and meaning
- Cooking and eating
- The culinary and social-semiotic meaning of food: Spicy meals and their significance in Mexico, Italy, and Texas
- Semiotic food, semiotic cooking: The ritual of preparation and consumption of hallacas in Venezuela
- Food and communication
- Myths, traditions, and rituals of food in Spanish cinema
- Starred cosmopolitanism: Celebrity chefs, documentaries, and the circulation of global desire
- Food design chez Bras
- Food design: Symbols of our daily nutrition
- Food-ography: Food and new media
Artikel in diesem Heft
- Frontmatter
- The Umberto Eco gaze
- “La morte non avrà signoria”: Domande per Umberto Eco
- Vistas for organized global semiotics
- Semiotics of food
- Introduction: Semiotics of food
- Food and translation
- The translation of food in literature: A culinary journey through time and genres
- Semiosis of intercultural cooking: The nineteenth century travel literature as a case study
- The semiotics of migrants’ food: Between codes and experience
- Lost in translation: Food, identity and otherness
- Glocal and food: On alimentary translation
- Contemporary foodspheres
- A note on the meanings of junk food
- Are nutrients also good to think?
- Critique of the culinary reason
- Food and taste
- Food meaning: From tasty to flavorful
- L’esthésique et l’épiphanique: Traces figuratives de la saveur
- Taste and meaning
- Cooking and eating
- The culinary and social-semiotic meaning of food: Spicy meals and their significance in Mexico, Italy, and Texas
- Semiotic food, semiotic cooking: The ritual of preparation and consumption of hallacas in Venezuela
- Food and communication
- Myths, traditions, and rituals of food in Spanish cinema
- Starred cosmopolitanism: Celebrity chefs, documentaries, and the circulation of global desire
- Food design chez Bras
- Food design: Symbols of our daily nutrition
- Food-ography: Food and new media