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Journal articles on the topic 'Celebrity chef cookbooks'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2025

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1

Matwick, Kelsi, and Keri Matwick. "Women’s language in female celebrity chef cookbooks." Celebrity Studies 9, no. 1 (2017): 53–68. http://dx.doi.org/10.1080/19392397.2017.1325761.

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2

Geddes, Kevin. "The discursive construction of class and lifestyle: celebrity chef cookbooks in post-socialist Slovenia." Food, Culture & Society 23, no. 3 (2020): 454–55. http://dx.doi.org/10.1080/15528014.2020.1718409.

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Lamey, Andy, and Ike Sharpless. "Making the Animals on the Plate Visible: Anglophone Celebrity Chef Cookbooks Ranked by Sentient Animal Deaths." Food Ethics 2, no. 1 (2018): 17–37. http://dx.doi.org/10.1007/s41055-018-0024-x.

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4

Jontes, Dejan. "Ana Tominc (2017). The Discursive Construction of Class and Lifestyle: Celebrity chef cookbooks in post-socialist Slovenia." Politics of Sound 18, no. 4 (2019): 646–49. http://dx.doi.org/10.1075/jlp.19036.jon.

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Matwick, Keri, and Kelsi Matwick. "Book review: Ana Tominc, The Discursive Construction of Class and Lifestyle: Celebrity Chef Cookbooks in Post-Socialist Slovenia." Discourse & Society 30, no. 3 (2019): 327–29. http://dx.doi.org/10.1177/0957926519842670c.

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Matwick, Kelsi. "Language and gender in female celebrity chef cookbooks: cooking to show care for the family and for the self." Critical Discourse Studies 14, no. 5 (2017): 532–47. http://dx.doi.org/10.1080/17405904.2017.1309326.

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7

Wermuth, Cornelia, and Birgitta Meex. "Attila Hildmann goes international." Journal of Internationalization and Localization 4, no. 1 (2017): 40–70. http://dx.doi.org/10.1075/jial.4.1.03wer.

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Abstract This study examines website localization practices against the background of a rising awareness of food culture and celebrity chef branding in a digitalized and globalized world. As part of a structured media campaign set up in 2014, the localization of Attila Hildmann’s official website substantially contributed to launching the German vegan chef’s brand in the United States, along with the promotion of his two translated cookbooks and frequent appearances in arranged US TV and radio shows. The two language versions of the official website of German vegan food celebrity Attila Hildma

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Tominc, Ana. "Tolstoy in a recipe." Nutrition & Food Science 44, no. 4 (2014): 310–23. http://dx.doi.org/10.1108/nfs-01-2014-0009.

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Purpose – The purpose of this study is to demonstrate the impact of global celebrity chefs and their discourse about food on the genre of cookbooks in Slovenia. Design/methodology/approach – Focusing this discourse study on cookbook topics only, the analysis demonstrates the relationship between the aspirations of local celebrity chefs for the food culture represented globally by global celebrity chefs, such as Oliver, and the necessity for a local construction of specific tastes. While the central genre of TV celebrity chefs remains TV cooking shows, their businesses include a number of side

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Passidomo, Catarina. "“Our” Culinary Heritage." Humanity & Society 41, no. 4 (2017): 427–45. http://dx.doi.org/10.1177/0160597617733601.

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This article develops the concept of gastrodiplomacy—or the use of food to enhance a region’s brand and image—through analysis of two cookbooks: Heritage, by Sean Brock, and Peru: The Cookbook, by Gastón Acurio. Each of these celebrity chefs mobilizes diversity and multiculturalism rhetorically to suggest that contemporary foodways are an authentic portal to racial harmony and inclusion. I argue that these chefs’ social position as men of European descent perpetuates the “white gaze” of contemporary public engagement with cuisine and foodways because the historic and contemporary contributions

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Lindell, Annukka K. "Celebrity chefs put their left cheek forward: Cover image orientation in celebrity cookbooks." Laterality: Asymmetries of Body, Brain and Cognition 22, no. 5 (2016): 515–20. http://dx.doi.org/10.1080/1357650x.2016.1223090.

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11

Bell, David. "Cooking and Commensality after COVID." Gastronomica: The Journal of Food and Culture 24, no. 4 (2024): 58–67. https://doi.org/10.1525/gfc.2024.24.4.58.

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The focus of this essay is the COVID and post-COVID food media output of celebrity chef Jamie Oliver. Through a close reading of his cookbook Together: Memorable Meals Made Easy and its accompanying TV series Jamie Oliver: Together, the essay explores how forms of commensality are mobilized in these food media texts to establish a post-COVID “new normal,” with an emphasis on sharing food as a way of making and banking memories for a still uncertain future. The essay concludes my two-part exploration of cooking and eating together as responses to a crisis, drawing out common issues shared with

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davis, jennifer j. "Masters of Disguise: French Cooks Between Art and Nature, 1651––1793." Gastronomica 9, no. 1 (2009): 36–49. http://dx.doi.org/10.1525/gfc.2009.9.1.36.

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This essay traces the changing place of artifice as an ideal in food preparation through seventeenth- and eighteenth-century cookbooks and medical treatises published in France. Initially one of the guiding aesthetic principles of elite culinary production, artifice propagated a series of technical processes that redefined skill among cooks. However, by the late eighteenth century, an ideology of the natural gained ground in aesthetic philosophy, which rendered those same highly prized skills of disguise as increasingly suspect. Of course, it proved difficult to identify what qualified as ““na

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Proesmans, Viktor L. J., Iris Vermeir, Nelleke Teughels, and Maggie Geuens. "Food writings in a postmodern society: a discourse analysis of influencer and celebrity chef cookbooks in Belgium." Frontiers in Communication 8 (July 20, 2023). http://dx.doi.org/10.3389/fcomm.2023.1205390.

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IntroductionThe landscape of food writings has undergone a significant transformation, shifting from traditional informational cookbooks to hybrid edutaining cookbooks authored by celebrity chefs and influencers. To gain a better understanding of this evolution, we conducted a discourse analysis to examine the proclamations made by cookbooks authored by celebrity chefs and influencers and their alignment with our society.MethodsWe conducted a critical discourse analysis on 18 best-selling cookbooks published in Flanders (Belgium) between 2008 and 2018. Applying Fairclough's three-dimensional f

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14

De Solier, Isabelle. "Making the Self in a Material World: Food and Moralities of Consumption." Cultural Studies Review 19, no. 1 (2013). http://dx.doi.org/10.5130/csr.v19i1.3079.

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Food is increasingly central to consumer culture today. From fine dining restaurants to farmers’ markets, stainless steel kitchenware to celebrity chef cookbooks, there is a stylish array of culinary commodities available for fashioning our identities. Yet this occurs at a time when commodity consumption more generally is under greater question as a site of self-making, with the rise of anti-consumerist sentiment. This article examines how people negotiate these issues in their identity formation, by focusing on those for whom food is central to their sense of self: ‘foodies’. I draw on theori

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Brien, Donna Lee, and Adele Wessell. "Cookbook: A New Scholarly View." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.688.

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Our interest in this subject reflects the popular interest in all food-related media, which appears higher than ever. In terms of our own special interest in relation to this issue of MC Journal—cookbooks—they continue to be produced and purchased at an unprecedented rate. Cookbooks have also recently attracted considerable scholarly attention. Their significance has been assessed in literary terms, as well as for what they say about women’s lives, the self, society, a particular historic period, national culture, and food making knowledge. The study of cookbooks has illuminated broad societal

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Antonio, Amy Brooke. "Writing Women: The Virtual Cookbook and Pinterest." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.644.

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This article aims to throw new light on the representation of women who cook as necessarily perpetuating a domestic ideology in which women are confined to the home. Traditionally, cookbooks written by women have disseminated both cooking information and rules and practices for running an effective household, which have contributed to the ideologies that underpin female domestic practice. However, the evolution of social media platforms, such as Pinterest, which enable the user to actively select and visually display culinary masterpieces on a digital pinboard, have provided a forum for women’

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17

Franks, Rachel. "Cooking in the Books: Cookbooks and Cookery in Popular Fiction." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.614.

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Introduction Food has always been an essential component of daily life. Today, thinking about food is a much more complicated pursuit than planning the next meal, with food studies scholars devoting their efforts to researching “anything pertaining to food and eating, from how food is grown to when and how it is eaten, to who eats it and with whom, and the nutritional quality” (Duran and MacDonald 234). This is in addition to the work undertaken by an increasingly wide variety of popular culture researchers who explore all aspects of food (Risson and Brien 3): including food advertising, food

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18

Brien, Donna Lee. "Why Foodies Thrive in the Country: Mapping the Influence and Significance of the Rural and Regional Chef." M/C Journal 11, no. 5 (2008). http://dx.doi.org/10.5204/mcj.83.

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Introduction The academic area known as food studies—incorporating elements from disciplines including anthropology, folklore, history, sociology, gastronomy, and cultural studies as well as a range of multi-disciplinary approaches—asserts that cooking and eating practices are less a matter of nutrition (maintaining life by absorbing nutrients from food) and more a personal or group expression of various social and/or cultural actions, values or positions. The French philosopher, Michel de Certeau agrees, arguing, moreover, that there is an urgency to name and unpick (what he identifies as) th

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Gray, Emily Margaret, and Deana Leahy. "Cooking Up Healthy Citizens: The Pedagogy of Cookbooks." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.645.

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Introduction There are increasing levels of concern around the health of citizens within Western neo-liberal democracies like Britain, the USA, and Australia. These governmental concerns are made manifest by discursive mechanisms that seek to both survey and regulate the lifestyles, eating habits and exercise regimes of citizens. Such governmental imperatives have historically targeted schools with school food ranking high in the priorities of public health policy, particularly in regards to the fears around childhood obesity and related health problems (Gard and Wright, Rich, Vander Schee and

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Ankeny, Rachel A., Michelle Phillipov, and Heather J. Bray. "Celebrity Chefs and New Meat Consumption Norms: Seeking Questions, Not Answers." M/C Journal 22, no. 2 (2019). http://dx.doi.org/10.5204/mcj.1514.

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IntroductionWe are increasingly being told to make ethical food choices, often by high-profile chefs advocating what they view as ethical consumption habits. Some actively promote vegetarian or vegan diets, with a growing number of high-profile restaurants featuring only or mainly plant-based meals. However, what makes food or restaurant menus ethical is not assessed by most of us using one standardised definition. Our food values differ based on our outlooks, past experiences, and perhaps most importantly, how we balance various trade-offs inherent in making food choices under different circu

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21

Costello, Moya. "Reading the Senses: Writing about Food and Wine." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.651.

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"verbiage very thinly sliced and plated up real nice" (Barrett 1)IntroductionMany of us share in an obsessive collecting of cookbooks and recipes. Torn or cut from newspapers and magazines, recipes sit swelling scrapbooks with bloated, unfilled desire. They’re non-hybrid seeds, peas under the mattress, an endless cycle of reproduction. Desire and narrative are folded into each other in our drive, as humans, to create meaning. But what holds us to narrative is good writing. And what can also drive desire is image—literal as well as metaphorical—the visceral pleasure of the gaze, or looking and

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Weiskopf-Ball, Emily. "Experiencing Reality through Cookbooks: How Cookbooks Shape and Reveal Our Identities." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.650.

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Introduction In October of 2004, La Presse asked its Quebecois reading audience a very simple question: “What is your favourite cookbook and why?” As Marie Marquis reports in her essay “The Cookbooks Quebecers Prefer: More Than Just Recipes,” “two weeks later, 363 e-mail responses had been received” (214). From the answers, it was clear that despite the increase in television cooking shows, Internet cooking sites, and YouTube how-to videos, cookbooks were not only still being used, but that people had strong allegiances to their favourite ones. Marquis’s essay provides concrete evidence that c

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23

Brien, Donna Lee. "“Porky Times”: A Brief Gastrobiography of New York’s The Spotted Pig." M/C Journal 13, no. 5 (2010). http://dx.doi.org/10.5204/mcj.290.

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Introduction With a deluge of mouthwatering pre-publicity, the opening of The Spotted Pig, the USA’s first self-identified British-styled gastropub, in Manhattan in February 2004 was much anticipated. The late Australian chef, food writer and restauranteur Mietta O’Donnell has noted how “taking over a building or business which has a long established reputation can be a mixed blessing” because of the way that memories “can enrich the experience of being in a place or they can just make people nostalgic”. Bistro Le Zoo, the previous eatery on the site, had been very popular when it opened almos

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Brien, Donna Lee, Leonie Rutherford, and Rosemary Williamson. "Hearth and Hotmail." M/C Journal 10, no. 4 (2007). http://dx.doi.org/10.5204/mcj.2696.

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   Introduction It has frequently been noted that ICTs and social networking applications have blurred the once-clear boundary between work, leisure and entertainment, just as they have collapsed the distinction between public and private space. While each individual has a sense of what “home” means, both in terms of personal experience and more conceptually, the following three examples of online interaction (based on participants’ interest, or involvement, in activities traditionally associated with the home: pet care, craft and cooking) suggest that the utilisation of onli

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LeClerc, Tresa. "Consumption, Wellness, and the Far Right." M/C Journal 25, no. 1 (2022). http://dx.doi.org/10.5204/mcj.2870.

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Introduction Within wellness circles, there has been growing concern over an increasing focus on Alternative Right (or Alt-right) conspiracy (see Aubry; Bloom and Moskalenko). Greene, referring to a definition provided by the Anti-Defamation League, defines the Alt-right as a loose political network characterised by its rejection of mainstream conservatism, embrace of white nationalism, and use of online platforms (33). The “wellness revolution”, on the other hand, which marked a split from the health care sector in which “thought leaders” replaced medical experts as authorities on health (Pil

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26

Kirkwood, Katherine. "Tasting but not Tasting: MasterChef Australia and Vicarious Consumption." M/C Journal 17, no. 1 (2014). http://dx.doi.org/10.5204/mcj.761.

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IntroductionCroquembouche, blast chillers, and plating up—these terms have become normal to ordinary Australians despite Adriano Zumbo’s croquembouche recipe taking more than two hours to complete and blast chillers costing thousands of dollars. Network Ten’s reality talent quest MasterChef Australia (MCA) has brought fine dining and “foodie” culture to a mass audience who have responded enthusiastically. Vicariously “tasting” this once niche lifestyle is empowering viewers to integrate aspects of “foodie” culture into their everyday lives. It helps them become “everyday foodies.” “Everyday fo

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Brien, Donna Lee. "Climate Change and the Contemporary Evolution of Foodways." M/C Journal 12, no. 4 (2009). http://dx.doi.org/10.5204/mcj.177.

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Introduction Eating is one of the most quintessential activities of human life. Because of this primacy, eating is, as food anthropologist Sidney Mintz has observed, “not merely a biological activity, but a vibrantly cultural activity as well” (48). This article posits that the current awareness of climate change in the Western world is animating such cultural activity as the Slow Food movement and is, as a result, stimulating what could be seen as an evolutionary change in popular foodways. Moreover, this paper suggests that, in line with modelling provided by the Slow Food example, an increa

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Brien, Donna Lee. "Powdered, Essence or Brewed?: Making and Cooking with Coffee in Australia in the 1950s and 1960s." M/C Journal 15, no. 2 (2012). http://dx.doi.org/10.5204/mcj.475.

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Introduction: From Trifle to Tiramisu Tiramisu is an Italian dessert cake, usually comprising sponge finger biscuits soaked in coffee and liquor, layered with a mixture of egg yolk, mascarpone and cream, and topped with sifted cocoa. Once a gourmet dish, tiramisu, which means “pick me up” in Italian (Volpi), is today very popular in Australia where it is available for purchase not only in restaurants and cafés, but also from fast food chains and supermarkets. Recipes abound in cookery books and magazines and online. It is certainly more widely available and written about in Australia than the

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Brien, Donna Lee. "“Concern and sympathy in a pyrex bowl”: Cookbooks and Funeral Foods." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.655.

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Introduction Special occasion cookery has been a staple of the cookbook writing in the English speaking Western world for decades. This includes providing catering for personal milestones as well as religious and secular festivals. Yet, in an era when the culinary publishing sector is undergoing considerable expansion and market segmentation, narratives of foods marking of one of life’s central and inescapable rites—death—are extremely rare. This discussion investigates examples of food writing related to death and funeral rites in contemporary cookbooks. Funeral feasts held in honour of the d

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30

Lofgren, Jennifer. "Food Blogging and Food-related Media Convergence." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.638.

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Introduction Sharing food is central to culture. Indeed, according to Montanari, “food is culture” (xii). Ways of sharing knowledge about food, such as the exchange of recipes, give longevity to food sharing. Recipes, an important cultural technology, expand the practice of sharing food beyond specific times and places. The means through which recipes, and information about food, is shared has historically been communicated through whatever medium is available at the time. Cookbooks were among the first printed books, with the first known cookbook published in 1485 at Nuremberg, which set a tr

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Merchant, Melissa, Katie M. Ellis, and Natalie Latter. "Captions and the Cooking Show." M/C Journal 20, no. 3 (2017). http://dx.doi.org/10.5204/mcj.1260.

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While the television cooking genre has evolved in numerous ways to withstand competition and become a constant feature in television programming (Collins and College), it has been argued that audience demand for televisual cooking has always been high because of the daily importance of cooking (Hamada, “Multimedia Integration”). Early cooking shows were characterised by an instructional discourse, before quickly embracing an entertainment focus; modern cooking shows take on a more competitive, out of the kitchen focus (Collins and College). The genre has continued to evolve, with celebrity che

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32

Lawson, Jenny. "Food Confessions: Disclosing the Self through the Performance of Food." M/C Journal 12, no. 5 (2009). http://dx.doi.org/10.5204/mcj.199.

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At the end of the episode “Crowd Pleasers,” from her television series Nigella Feasts, we see British food writer and television cook Nigella Lawson in her nightgown opening her fridge in the dark. The fridge light reveals the remnant dishes of chili con carne that she prepared earlier on in the programme. She scoops up a dollop of soured cream and chili onto a spoon and shovels it into her mouth, nods approvingly and then picks up the entire chili dish. She eats another mouthful, utters a satisfied “umm” sound, closes the fridge door and walks away, taking the dish of chili with her. This rec

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Brien, Donna Lee. "From Waste to Superbrand: The Uneasy Relationship between Vegemite and Its Origins." M/C Journal 13, no. 4 (2010). http://dx.doi.org/10.5204/mcj.245.

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This article investigates the possibilities for understanding waste as a resource, with a particular focus on understanding food waste as a food resource. It considers the popular yeast spread Vegemite within this frame. The spread’s origins in waste product, and how it has achieved and sustained its status as a popular symbol of Australia despite half a century of Australian gastro-multiculturalism and a marked public resistance to other recycling and reuse of food products, have not yet been a focus of study. The process of producing Vegemite from waste would seem to align with contemporary

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34

Parsons, Julie. "“Cheese and Chips out of Styrofoam Containers”: An Exploration of Taste and Cultural Symbols of Appropriate Family Foodways." M/C Journal 17, no. 1 (2014). http://dx.doi.org/10.5204/mcj.766.

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Introduction Taste is considered a gustatory and physiological sense. It is also something that can be developed over time. In Bourdieu’s work taste is a matter of distinction, and a means of drawing boundaries between groups about what constitutes “good” taste. In this context it is necessary to perform or display tastes over and over again. This then becomes part of a cultural habitus, a code that can be read and understood. In the field of “feeding the family” (DeVault) for respondents in my study, healthy food prepared from scratch became the symbol of appropriate mothering, a means of dem

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