Celebrity chefs and the construction of taste: from über macho to culinary crusader

Lists

Lengyel, Ariane and Gatley, Andy (2016) Celebrity chefs and the construction of taste: from über macho to culinary crusader. In: CHME Annual Research Conference 2016, 4-6 May 2016, Belfast. (Unpublished)

[thumbnail of CHME 2016 Celebrity Chefs Revised Paper 240216 Sent to CHME.docx]

Microsoft Word
CHME 2016 Celebrity Chefs Revised Paper 240216 Sent to CHME.docx - Accepted Version
Download (73kB)

Abstract

Food is an essential part of our lives and is clearly more than simply a physiological requirement As such, the study of food is a useful means to help us understand important social and cultural factors that influence the way we live our lives. Taste is intrinsically linked to food, both from a gustatory aspect as well as from an aesthetic perspective. Aesthetically, taste can serve as a social discriminator because it implies notions of choice. Within this arena, the celebrity chef has become an important part of contemporary British society as an arbiter in transmitting concepts of taste and distinction through television and other media. The celebrity chef is now a modern cultural figure that embodies notions of contemporary shifts in attitudes towards cooking, ethics, consumption, culinary taste, gender and cultural capital. This work in progress will seek to determine links between the construction of taste and celebrity chefs. The proposed methodology is qualitative content analysis through the scrutiny of chosen television shows and cookbooks. The conclusions may suggest that the chefs have some influence in conveying messages of public health, lifestyle and food choices through their television shows, cookbooks and internet presence and therefore may be players within a wider sociological phenomenon

Item Type:	Conference or Workshop Item (Paper)
Subjects:	Hospitality and tourism > Culinary arts > Food studies
Depositing User:	Ariane Lengyel
Date Deposited:	17 May 2018 09:57
Last Modified:	28 Aug 2021 07:09
URI:	https://repository.uwl.ac.uk/id/eprint/4992

Downloads

Downloads per month over past year

Actions (login required)

View Item

References

Albon, D.J. (2005), ‘Approaches to the study of children, food and sweet eating’, Early Child Development and Cares, 175: 5, pp. 407-418.
Arsel, Z. and Bean, J. (2012), ‘Taste Regimes and Market-Mediated Practice’, Journal of Consumer Research, 39, pp.899-917.

Ashley B., Hollows, J., Jones, S. and Taylor, B. (2004), Food and Cultural Studies, Abingdon: Routledge.

Atkins, P. and Bowler, I. (2001), Food in Society: Economy, culture, geography, New York: Oxford University Press.

Barthes, R. (1973), Mythologies. London: Palladin.
Barnes, C. (in press), ‘Mediating good food and moments of possibility with Jamie Oliver: Problematising celebrity chefs and talking labels’, Geoforum. (Accepted for publication September 2014).
Beadsworth, A. and Keil, T. (2002), Sociology on the menu: An Invitation to the Study of Food and Society. London: Routeldge.
Belasco, W. (2002), ‘Food Matters: Perspectives on an emerging field’, in W. Belasco and P. Scranton, (eds), Food Nations: Selling Taste in Consumer Societies, New York: Routledge, pp. 2-23.
Bell, D, and Hollows, J. (2005), ‘Making senses of ordinary lifestyles’, in D. Bell and J. Hollows. (eds), Ordinary Lifestyles, Popular Media, Consumption and Taste, Maidenhead: Open University Press, pp. 1-18.
Bell, D. and Hollows, J. (2010), From River Cottage to Chicken Run: Hugh Fearnley-Whittingstall and the class politics of ethical consumption, Celebrity Studies, 2: 2, pp.178-191.
Bonner, F. (2005), ‘Whose Lifestyle is it anyway’, in D. Bell, D. and J. Hollows, (eds.), Ordinary Lifestyles, Popular Media, Consumption and Taste, Maidenhead: Open University Press, pp. 35-46.
Bourdieu, P. (1984), Distinction: a social critique of the judgement of taste, London: Routledge.

Broadcasters Audience Research Board (2015), ‘Top 30 Programmes’, http://www.barb.co.uk/whats-new/weekly-top-30. Accessed: 13 January 2016.
Brownlie, D., Hewer, P. and Horne, S. (2005), ‘Culinary Tourism: An Exploratory Reading of Contemporary Representations of Cooking’, Consumption, Markets and Culture, 8: 1, pp. 7-26.
Bryman, A. (2016), Social Research Methods, Oxford: Oxford University Press.
Caraher, M., Lang, T., Dixon, P. (2000), ‘The Influence of TV and Celebrity Chefs on Public Attitudes and Behaviour Among the English Public’, Journal for the Study of Food and Society, 4: 1, pp. 27-46.

Chiaro, D. (2008), ‘A Taste of Otherness: Eating and thinking globally’, European Journal of English Studies, 12: 2, pp. 195-209.

Counihan, C. and Van Esterik, P. (eds) (2008), Food and Culture: A Reader, 2nd ed.,
New York: Routeldge.

De Solier, I. (2005), ‘TV Dinners: Culinary Television, Education and Distinction’, Journal of Media & Cultural Studies, 19: 4, pp. 465-481.

Douglas, M. (2008), ‘Deciphering a Meal’, in C. Counihan, and P. Van Esterik, (eds), Food and Culture: A Reader. 2nd ed. , New York: Routeldge, pp. 44-53.

Euromonitor (2008), ‘Celebrity chefs: Pied Pipers of consumer eating habits?’, http://ezproxy.tvu.ac.uk:2181/Portal/Pages/Search/SearchResultsList.aspx. Accessed 06 December 2015.

Euromonitor (2012), ‘Consumer Lifestyles in the United Kingdom’, http://ezproxy.tvu.ac.uk:2181/Portal/Pages/Search/SearchResultsList.aspx. Accessed 30 December 2015.
Finkelstein, J. (2014), ‘Taste – In an Age of Surfeit’, Gastronomica: The Journal of Food and Culture, 14: 2, pp. 41-45.
Fishler, C. (1988), Food, Self and Identity, Social Science Information, 27, pp.275-293.
Gatley, A., Caraher, M. and Lang, T. (2013), ‘A qualitative, cross cultural examination of attitudes and behaviour in relation to cooking habits in France and Britain’, Appetite, 75: 1, pp. 75-81.
Goldthorpe, J.H. (2007), ‘Cultural Capital: Some Critical Observations, Sociologica, 2, pp. 1-22.
Hansen, S. (2008), ‘Society of the Appetite Celebrity Chefs Deliver Consumers’, Food, Culture and Society, 11: 1, pp. 50-67.

Harvey, C., Press, J. and Maclean, M. (2011), ‘William Morris, Cultural Leadership and the Dynamics of Taste’, Business History Review, 85, pp. 245-271.

Henderson, J. (2011), ‘Celebrity chefs: expanding empires’, British Food Journal, 113:
5, pp.613-624.

Hodkinson, P. (2011), Media, Culture and Society, London: Sage.

Hollows, J. (2003), ‘Oliver’s Twist: Leisure, labour and domestic masculinity in the Naked Chef’, International Journal of Cultural Studies, 6: 2, pp. 229-248.
Hollows, J. and Jones, S. (2010a), ‘At least he’s doing something: Moral entrepreneurship and individual responsibility in Jamie’s Ministry of Food’, European Journal of Cultural Studies, 13: 3, pp. 307-322.
Hollows, J. and Jones, S. (2010b), ‘Please Don’t Try this at Home’, Food, Culture and Society, 13: 4, pp. 522-537.

Holt, D.B. (1998), ‘Does Cultural Capital Structure American Consumption?’, Journal of Consumer Research, 25: 1, pp.1-25.
Humble, N. (2005), Culinary Pleasures Cookbooks and the Transformation of British Food, London: Faber and Faber Limited.
Hseih, H.F. and Shannon, S.E. (2005), ‘Three Approaches to Qualitative Content Analysis’, Qualitative Health Research, 15: 9, pp.1277-1288.
Hyman, G. (2008), ‘The Taste of Fame: Chefs, Diners, Celebrity, Class’, Gastronomica: The Journal of Food and Culture, 8: 3, pp 43-52.

Jackson, P. (2013), Food Wars: Essays in culinary cultures, London: Bloomsbury Academic.
Jamie Oliver Food Foundation (2015), http://www.jamieoliverfoodfoundation.org.uk/. Accessed 06 January 2016.
Johnson, J. and Baumann, S. (2007), ‘Democracy versus Distinction: A Study of Omnivorousness in Gourmet Food Writing’, AJS, 113: 1, pp. 165-204.
Johnson, J. and Baumann, S. (2015), Foodies: Democracy and Distinction in the Gourmet Foodscape. 2nd ed., New York: Routledge.
Ketchum, C. (2005), ‘The Essence of Cooking Shows: How the Food Network Constructs Consumer Fantasies’, Journal of Communication Inquiry, 29: 3, pp. 217-234.
Lang, T and Caraher, M. (2001), ‘Is there a culinary skills transition? Data and debate from the UK about changes in cooking culture’, Journal of the HEIA, 8: 2, pp.2-14.

Levi-Strauss, C. (1963), Structural Anthropology, New York: Basic Books.

Lewis, T. (2008), ‘Transforming citizens? Green policies and ethical consumption on lifestyle television’, Journal of Media & Cultural Studies, 22: 2, pp.227-240.
Lewis, T. (2014), ‘Lifestyle Media’, in J. Smith Maguire and J. Matthews, (eds), The Cultural Intermediaries Reader, London: Sage. pp. 134-144.
Lewis, T. and Huber, A. (2015), ‘A revolution in an eggcup? Supermarket wars, celebrity chefs, and ethical consumption’, Food, Culture and Society, 18: 2, pp.289-308.
Lupton, D. (1996), Food, the Body and the Self, London: Sage.
McQuail, D. (2010), McQuail’s Mass Communication Theory, 6th edition, London: Sage.
Mennell, S., Murcott, A. and van Otterloo, A.H. (1992), The Sociology of Food – eating, diet and culture, London: Sage.

Mennell, S. (1996), All manners of Food: eating and taste in England and France from the Middle Ages to the Present, 2nd ed., Chicago: University of Illinois Press.

Milne, R. (2013), ‘Taste’, in P. Jackson, (ed.), Food Words. London: Bloomsbury, pp. 214-221.

Mintel (2002), ‘Impact of Celebrity Chefs on Cooking Habits’, http://academic.mintel.com/display/35320/?highlight=true#hit1>. Accessed 3 January 2016.

Mintz, S. (2008), ‘Time, Sugar and Sweetness’, in: C. Counihan, and P. Van Esterik, (eds), Food and Culture: A Reader, 2nd ed., New York: Routeldge., pp. 91-103.

Naccarato, P. and LeBesco K. (2012), Culinary Capital, New York: Berg.

Parasecoli, F. (2008), Bite Me: Food in Popular Culture, Oxford: Berg.

Piper, N. (2012), ‘Audiencing Jamie Oliver: Embarrassment, voyeurism and reflective positioning’, Geoforum, 45, pp .346-355.

Piper, N. (2013), ‘Celebrity Chefs’, in P. Jackson, (ed.), Food Words, London: Bloomsbury. pp. 40-43.

Pollan, M (2013), Cooked: A Natural History of Transformation, New York: Penguin Press.

Ritzer, G. (2013), The McDonaldization of Society, 20th ed., New York: Sage.

Rousseau, S. (2012), Food Media Celebrity Chefs and the Politics of Everyday Interference, London: Berg.

Scholes, L. (2011), ‘A slave to the stove? The TV celebrity chef abandons the kitchen: lifestyle, TV, domesticity and gender’, Critical Quarterly, 53: 3, pp. 44-59.

Seymour, D. (2004), ‘The Social Construction of Taste’, in D. Sloan, (ed.), Culinary Taste, Consumer Behaviour in the International Restaurant Sector, Oxford: Elsevier Butterworth Heinemann, pp. 1-22.

Short, F. (2006), Kitchen Secrets: The Meaning of Cooking in Everyday Life, Oxford: Berg.

Sloan, D. (ed) (2004a), Culinary Taste, Consumer Behaviour in the International Restaurant Sector, Oxford: Elsevier Butterworth Heinemann.

Sloan, D. (2004b), ‘The postmodern palate: dining out in the individualized era’, in D.Sloan, (ed.), Culinary Taste, Consumer Behaviour in the International Restaurant Sector, Oxford: Elsevier Butterworth Heinemann. pp. 23-42.

Stringfellow, L., Maclaren, A., Maclean, M. and O’Gorman, K. (2013), ‘Conceptualising taste: Food, culture and celebrities’, Tourism Management, 37, pp. 77-85.

Strong, J. (ed) (2011), Educated Tastes: Food Drink and Connoisseur Culture, Lincoln: University of Nebraska Press.

Swenson, R. (2009), ‘Domestic Divo? Televised Treatments of Masculinity, Femininity and Food’, Critical Studies in Media Communication, 26: 1 pp. 36-53.
Talbot, M. (2007), Media Discourse: Representation and Interaction, Edinburgh: Edinburgh University Press.
Tonner, A. (2008), ‘Celebrity chefs as brand and their cookbooks as marketing communication’ in Academy of Marketing Conference, 2008-07-08 – 2008-07-10, Aberdeen UK (unpublished).
Warde, A. (1997), Consumption, Food & Taste, Sage: London.

Warde, A. Wright, D. and Gayo-Cal, M. (2008), ‘The omnivorous orientation in the UK’, Poetics, 36, pp. 148-165.

Warde, A. and Gayo-Cal, M. (2009), ‘The anatomy of cultural omnivorousness: The Case of the United Kingdom’, Poetics, 37, pp. 119-145.
Warde, A. (2016), The Practice of Eating, Cambridge: Polity Press.
Wood, R.C. (2004), ‘The Shock of the new: a sociology of nouvelle cuisine’ in D. Sloan (ed.), Culinary Taste Consumer Behaviour in the International Restaurant Sector, Oxford: Elsevier Butterworth Heinemann, pp. 77-92.
Wright, L.E., Nancarrow, C. and Brace, I. (2000), ‘Researching taste: layers of analysis’, British Food Journal, 102: 5/6, pp. 429-440.
Wright, L.E., Nancarrow, C. and Kwok, P.M.H. (2001), ‘Food taste preference and cultural influences on consumption’, British Food Journal, 103: 5, pp. 348-357.

Wright, R.R. and Sandlin, J.A. (2009), ‘You are What you eat!?: Television Cooking Shows, Consumption, and Lifestyle Practices in Adult Learning’, in AERC (Adult Education Research Conference), Honoring Our Past, Embracing Our Future, Chicago, United States, 28 May.

Tools

CORE (COnnecting REpositories)

The University of West London

Celebrity chefs and the construction of taste: from über macho to culinary crusader

Abstract

Downloads

Actions (login required)

Menu