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Journal articles on the topic 'Gourmet food'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2025

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1

Stalker, Nancy K. "Gourmet Samurai: Changing Food Gender Norms in Japanese TV." Gastronomica 16, no. 4 (2016): 78–90. http://dx.doi.org/10.1525/gfc.2016.16.4.78.

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Japan's obsession with food TV is rooted in its gourmet boom, beginning in the 1980s, when the strong economy encouraged mass consumption of expensive foods and foreign cuisines. Gourmet TV dramas are often based on a popular manga comic and typically reproduce hegemonic gendered food norms, with professional male chefs embodying food authority and expertise often acting as protagonists. In recent years, however, several popular new TV series have introduced a new gender archetype: masculine loners who care deeply about traditional or home-style foods, so-called B-kyū gurume (second-class gour

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2

Bohannon, J. "Gourmet Food, Served by Dogs." Science 323, no. 5917 (2009): 1006b. http://dx.doi.org/10.1126/science.323.5917.1006b.

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3

Wyer, Sean. "Gourmet and the Ghetto." Gastronomica: The Journal of Food and Culture 23, no. 3 (2023): 29–45. http://dx.doi.org/10.1525/gfc.2023.23.3.29.

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In the twenty-first century, Rome’s former Jewish Ghetto has experienced rapid “foodification,” in which food businesses come to dominate a previously residential or mixed-use neighborhood. Why and how has foodification taken place in Rome’s former Ghetto, and how unique is this case? What can this example teach us about foodification as a phenomenon? Foodification is influenced by broader forces, including gentrification, but is also affected by factors particular to this neighborhood. These include Jewish heritage tourism; religious dietary laws; and a growing curiosity about hyper-local foo

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4

Biziulevičius, Gediminas A., and Jurgita Kazlauskaitė. "Cheese: Everyday, gourmet or medicinal food?" Medical Hypotheses 70, no. 2 (2008): 454–55. http://dx.doi.org/10.1016/j.mehy.2007.05.040.

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5

Varmazi, Eleni. "Taste, memory and cooking recipes in fictional TV series: The case of Samurai Gourmet (2017)." Journal of Popular Television, The 12, no. 1 (2024): 93–102. http://dx.doi.org/10.1386/jptv_00117_1.

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This article examines a Japanese television format, in which fiction narrative merges with cooking programmes, creating thus the hybrid Gourmet TV drama, a Japanese product that became known worldwide through the Samurai Gourmet TV series, first presented on Netflix’s platform in 2017. In the past few years, Japan has set the bar for food shows particularly high because series like Samurai Gourmet do not simply teach the audience how to cook, but they also teach the art of eating, presenting recipes with sumptuous and voluptuous food footage. The article examines how food functions in the twel

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6

Miyajima, Keiko. "Queering the palate: The erotics and politics of food in Japanese gourmet manga." Studies in Comics 11, no. 2 (2020): 271–83. http://dx.doi.org/10.1386/stic_00029_1.

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As demonstrated by a widely circulated Japanese proverb ‘men should never enter the kitchen’, kitchens, as well as food and the act of cooking, have been deeply suffused with heteronormative gender ideology. While domestic cooking has traditionally been associated with women and femininity in Japanese society and popular media, ‘gourmet manga’, emerging in shōnen manga in the 1970s, foregrounded male chefs as figures of authenticity and authority, and ever since, have successfully constructed the site of food and cooking as a professional, masculine domain. While shōnen manga tropes of battle,

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7

Princess, Aleve T. Bago-od, and T. Bagood Evelyn. "Gourmet Trip The Instructors' and Professors' Perspective." International Journal of Trend in Scientific Research and Development 2, no. 5 (2018): 275–81. https://doi.org/10.31142/ijtsrd15877.

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Gourmet trip means travelling of a food expert for enjoyment via eating and drinking experiences at the destination. The study covered only the point of view of the travelling instructors professors of Surigaodel Sur State University Main Campus with side trip for food. There were 61 respondents who composed the total number of permanent instructors professors of Surigao Del Sur State University Main Campus. The results of the data come up to the conclusion that travelers love and need food. Also the study found out that gourmet trip had its great potential on tourism market as well as tourism

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8

Barreira, Luísa, Eva Resek, Maria João Rodrigues, et al. "Halophytes: Gourmet food with nutritional health benefits?" Journal of Food Composition and Analysis 59 (June 2017): 35–42. http://dx.doi.org/10.1016/j.jfca.2017.02.003.

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9

Fukutomi, Satomi. "Bottom-up Food: Making Rāmen a Gourmet Food in Tokyo." Food and Foodways 22, no. 1-2 (2014): 65–89. http://dx.doi.org/10.1080/07409710.2014.895563.

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10

Gable, Robert S. "Toxicity of a Gourmet Banquet." Journal of Drug Issues 27, no. 4 (1997): 703–12. http://dx.doi.org/10.1177/002204269702700402.

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All food and drugs have some degree of toxicity. The potential for harm, as well as the loss of possible benefits, is always present. Therefore, effective long-term decision-making inevitably involves consideration of the alternative risks and benefits of drug use. When benefits are factored into a decision-making process, the most reasonable option is not necessarily the one with the least risk.

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11

Abhi, Shinu, and Vasanti Venugopal. "Daily bread – a gourmet pursuit." CASE Journal 13, no. 2 (2017): 271–93. http://dx.doi.org/10.1108/tcj-08-2015-0043.

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Synopsis Arjun Sekri, a professional-turned-entrepreneur, set out to establish the first branded gourmet industrial bakery in Bengaluru, India in late 2002. His lack of experience in the unorganized food and beverages industry did not deter him from establishing a highly popular industrial and retail bakery chain called “Daily Bread”. The case is about his roller coaster ride in establishing a premium retail food brand in India. Though many of the stores did reasonably well, many things went wrong predominantly on the operations front due to the severe impact of global price inflation, manifes

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12

Krebs, John R. "The gourmet ape: evolution and human food preferences." American Journal of Clinical Nutrition 90, no. 3 (2009): 707S—711S. http://dx.doi.org/10.3945/ajcn.2009.27462b.

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13

Noone, B. "Capers: from wild harvest to gourmet food©." Acta Horticulturae, no. 1174 (October 2017): 63–68. http://dx.doi.org/10.17660/actahortic.2017.1174.14.

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14

Liu, Dingxin. "Su Shi and Gourmet Food A Scholars Palate." Communications in Humanities Research 65, no. 1 (2025): 66–70. https://doi.org/10.54254/2753-7064/2024.19798.

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Su Shi, an outstanding scholar of the Northern Song Dynasty, is renowned for his exceptional literary talent and unique life philosophy. Not only did he achieve great success in poetry, prose, calligraphy, and other fields, but he was also a lover of life and an expert in cooking. In his poems and essays about food, he not only describes the deliciousness of food but also integrates his love for life and pursuit of beauty, making him a representative gourmand among ancient Chinese scholars. This paper aims to provide a simple reading and categorization of Su Shis works that mention food, analy

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15

Dunne, Sara Lewis, and Chrys Egan. "Gourmet babies: French accents in American baby food." European Journal of American Culture 34, no. 2 (2015): 113–22. http://dx.doi.org/10.1386/ejac.34.2.113_1.

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16

Wilson, Terrie L. "Tasty Selections: An Evaluation of Gourmet Food Magazines." Journal of Agricultural & Food Information 5, no. 2 (2003): 49–66. http://dx.doi.org/10.1300/j108v05n02_06.

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17

Lemon, Robert D. "The Budding Aromas from Taco Trucks: Taste and Space in Austin, Texas." Transnational Marketing Journal 4, no. 2 (2016): 100–109. http://dx.doi.org/10.33182/tmj.v4i2.393.

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This paper evaluates how taste preferences produce space in Austin, Texas. Austin is a booming city. Indeed, it has been the fastest growing metro area in the United States for the past 20 years. It is also renowned for its evolving and enthralling food truck scene. Food trucks of all sorts spring up throughout the city. Some of the more innovative foods stem from gourmet trucks. And these trucks often become symbolic capital that spur gentrification. Other trucks, such as the traditional taco truck, are ensconced in marginalized neighborhoods. They feed the working masses of Mexicans who floc

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18

Modi, Zeel, Pramith U. Don, and Mahendra D. Gurjar. "Strategic Diversification in Action: Amul's Sweets and Gourmet Offerings." Archives of Current Research International 25, no. 7 (2025): 420–30. https://doi.org/10.9734/acri/2025/v25i71347.

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The present study explores the strategic diversification and product innovation undertaken by Gujarat Dairy Cooperatives, with a particular focus on GCMMF and its flagship brand, Amul, in the sweets (Mithai) and gourmet product segments. Traditionally known for dairy staples such as milk, butter, and ghee, Amul has successfully expanded its portfolio to include culturally significant Indian sweets and modern gourmet offerings like frozen pizzas, parathas, and snack foods. This research adopts a descriptive methodology, relying on secondary data to analyze product variety, packaging formats, sh

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19

Biddulph, Edward. "“Bond Was Not a Gourmet”." Food, Culture & Society 12, no. 2 (2009): 131–49. http://dx.doi.org/10.2752/155280109x368688.

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20

Lynch, Bernardine. "Gourmet Travel: Culinary Television Representations of Food-Inspired Touring." Journal of Gastronomy and Tourism 3, no. 1 (2018): 55–65. http://dx.doi.org/10.3727/216929718x15193195617818.

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21

McGregor, Andrew. "Gridiron Gourmet: Gender and Food at the Football Tailgate." Journal of Sport History 47, no. 3 (2020): 315–17. http://dx.doi.org/10.5406/jsporthistory.47.3.0315.

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22

Irvin, Cate. "Constructing Hybridized Authenticities in the Gourmet Food Truck Scene." Symbolic Interaction 40, no. 1 (2016): 43–62. http://dx.doi.org/10.1002/symb.267.

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23

Munoz, Lorena. "Cultural gentrification: Gourmet and Latinx immigrant food trucks vendors in Los Angeles." Journal of Urban Cultural Studies 6, no. 1 (2019): 95–111. http://dx.doi.org/10.1386/jucs_00005_1.

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By focusing on Latinx immigrant food truck vendors in Los Angeles, this article calls to rethink and expand how we understand gentrification as a mechanism of neo-liberal redevelopment ideologies in space by extending these spatial understandings of gentrifying processes not only as physical spatial displacement but also as a way to exclude meanings and histories of marginalized populations. These exclusions contribute to a racialized mobile food vending hierarchy, dialectically produced through urban policies that actively further urban inequalities, resulting in what I call cultural gentrifi

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24

Damartantyo, Anggito, Jeanny Pragantha, and Novario Jaya Perdana. "HEALTHY FOOD MENU RECOMMENDATION SYSTEM AT INDONESIAN GORRY GOURMET COMPANY USING ELECTRE METHOD (ELIMINATION ET CHOIX TRAUDISANT LA REALITE)." International Journal of Application on Sciences, Technology and Engineering 1, no. 2 (2023): 396–402. http://dx.doi.org/10.24912/ijaste.v1.i2.396-402.

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One way to maintain a healthy lifestyle is to consume balanced food intake with proper nutrition and diet. Gorry Gourmet is a company that produce healthy food, which elements to enhance health. This company is overseen by qualified nutritionists to ensure their healthy meal’s. The meal is considered healthy if it provides the body with enough nutritions. There are a number of issues that make it challenging for people to choose "suitable meal" according to user's needs. Since everybody dietary requirements are unique and cannot be generalized, a system that can offer the recommendations of he

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25

Antoun, Nouhad, and Maria Tsimidou. "Gourmet olive oils: stability and consumer acceptability studies." Food Research International 30, no. 2 (1997): 131–36. http://dx.doi.org/10.1016/s0963-9969(97)00037-9.

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26

Sorrell, Jeanne Merkle, and Hazel N. Brown. "Mentoring Students in Writing: "Gourmet Express" Versus "Fast Food Service"." Journal of Nursing Education 30, no. 6 (1991): 284–86. http://dx.doi.org/10.3928/0148-4834-19910601-13.

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27

Ševelová, Martina, and Jozef Golian. "Application of natural substances to reduce pH value of egg-based mayonnaise products." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 119, no. 2 (2019): 110–23. http://dx.doi.org/10.15193/zntj/2019/119/289.

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The objective of the research study is driven by the need to reduce the pH value of gourmet foods containing eggs with regard to their quality and safety. The analyses were focused on the production of mayonnaise and mayonnaise-containing salads and egg spread. To decrease the pH value of gourmet products, a pH-reducing (‘pH minus’) ingredient was applied, which was added at a concentration of 2 % (w/w) to the aqueous phase during the production of the two types of mayonnaise. The ‘pH minus’ preparation was a clear, yellowish solution with a sour taste and aroma; it was made from lemon juice a

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28

Lingard, Kylie, and Paul Martin. "Strategies to Support the Interests of Aboriginal and Torres Strait Islander Peoples in the Commercial Development of Gourmet Bush Food Products." International Journal of Cultural Property 23, no. 1 (2016): 33–70. http://dx.doi.org/10.1017/s0940739116000023.

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Abstract:Indigenous groups and individuals may have different needs and aspirations in relation to their local plant foods (“bush foods”). Interests may reflect totemic relationships, customary rights and duties, social positions, political and economic motivations, and personal capacities. This article uses a systems method to identify strategies to support the diverse interests of Australia’s Aboriginal and Torres Strait Islander peoples in the commercial development of gourmet bush food products. The aim is to identify possibilities for further consideration by Aboriginal and Torres Strait

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29

Phillipov, Michelle. "Using media to promote artisan food and beverages: insights from the television industry." British Food Journal 118, no. 3 (2016): 588–602. http://dx.doi.org/10.1108/bfj-06-2015-0219.

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Purpose – The increasing frequency with which food and beverage producers feature in mainstream media, including television cooking shows, provide opportunities and pitfalls for using media to promote artisan food and beverage businesses. The purpose of this paper is to evaluate these, as experienced by a group of food and beverage producers who appeared on the popular Australian television show, Gourmet Farmer. Design/methodology/approach – Findings are based on semi-structured interviews with 14 of the producers featured on the show, plus textual analysis of relevant segments of the show. Fi

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30

Shields, Deborah H., Kattia M. Corrales, and Elizabeth Metallinos-Katsaras. "Gourmet coffee beverage consumption among college women." Journal of the American Dietetic Association 104, no. 4 (2004): 650–53. http://dx.doi.org/10.1016/j.jada.2004.01.015.

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31

Annherys, Paz, Harris Jaiham, and Jesús García. "DECISION MAKING: A CHALLENGE TO CREATE COMPETITIVE ADVANTAGE IN GOURMET FOOD DISTRIBUTION." Desarrollo Gerencial 7, no. 2 (2015): 100–118. http://dx.doi.org/10.17081/dege.7.2.1183.

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32

Suh, Jun-Cheol, Jung-Been Lee, Jeong-Dong Kim, and Taek Lee. "A Cost-Effective Content-Based Recommendation Algorithm for Gourmet Food Preference." Asia-pacific Journal of Convergent Research Interchange 10, no. 5 (2024): 219–30. http://dx.doi.org/10.47116/apjcri.2024.05.19.

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33

Johnston, Josée, and Shyon Baumann. "Democracy versus Distinction: A Study of Omnivorousness in Gourmet Food Writing." American Journal of Sociology 113, no. 1 (2007): 165–204. http://dx.doi.org/10.1086/518923.

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34

Johnston, Josée, and Shyon Baumann. "Palatable nationalism: A study of American cuisine through Gourmet food writing." Appetite 47, no. 3 (2006): 391. http://dx.doi.org/10.1016/j.appet.2006.08.027.

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35

Stone, Matthew J., Joelle Soulard, Steven Migacz, and Erik Wolf. "Elements of Memorable Food, Drink, and Culinary Tourism Experiences." Journal of Travel Research 57, no. 8 (2017): 1121–32. http://dx.doi.org/10.1177/0047287517729758.

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This study identified elements leading to memorable food, drink, or culinary experiences while traveling. More than 1,000 respondents in four countries described their most memorable food or drink travel experience. Qualitative analysis found five general elements leading to memorable food travel experiences: food or drink consumed, location/setting, companions, the occasion, and touristic elements (e.g., novelty, authenticity). While these elements were frequently mentioned together, a single element (e.g., extraordinary view or entrée) was sufficient to create a memorable experience. The bro

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36

Di Salvo, Eleonora, Roberta Tardugno, Vincenzo Nava, et al. "Gourmet Table Salts: The Mineral Composition Showdown." Toxics 11, no. 8 (2023): 705. http://dx.doi.org/10.3390/toxics11080705.

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Table salts with their specialty flake size, textures, flavors, and colors can be considered a gastronomy niche food already increasing in demand worldwide. Being unrefined, they can contain trace elements potentially both healthy and toxic. In this study, 12 mineral elements (Al, Ca, Co, Cr, Cu, Fe, Hg, Mn, Ni, Pb, Se, and Zn) in 10 different salts commercially available in southern Italy namely, Atlantic grey, Baule volante, Guerande, Hawaiian pink, Hawaiian black, Himalayan pink, Maldon, Mozia, Persian blue, and smoked salts were analyzed by inductively coupled plasma mass spectrometry (ICP

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37

Spiker, Christina M. "Food as Contact Zone: Navigating the Ainu–Wajin Encounter in Golden Kamuy (2014–)." Verge: Studies in Global Asias 9, no. 2 (2023): 245–71. http://dx.doi.org/10.1353/vrg.2023.a903029.

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Abstract: This paper analyzes the role and representation of food in the Japanese manga and anime series Golden Kamuy (Gōruden Kamui, 2014-present) by Satoru Noda. While ostensibly an action-packed narrative about the hunt for indigenous Ainu gold, Golden Kamuy has earned a reputation among fans as a gurume , or gourmet, manga and anime. Cooking scenes of both Ainu and Wajin food feature prominently throughout the series. This paper analyzes the rhetorical role of food in the fictional narrative and its connection to official and unofficial ideologies about ethnic harmony between Ainu and Waji

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38

Bouty, Isabelle, and Marie-Léandre Gomez. "Creativity in Haute Cuisine: Strategic Knowledge and Practice in Gourmet Kitchens." Journal of Culinary Science & Technology 11, no. 1 (2013): 80–95. http://dx.doi.org/10.1080/15428052.2012.728979.

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39

Schuster, Paulette K. "Falafel and Shwarma: Israeli Food in Mexico." Transnational Marketing Journal 6, no. 1 (2018): 3–22. http://dx.doi.org/10.33182/tmj.v6i1.376.

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Falafel and Shwarma are two iconic national Israeli dishes that are widely recognized and loved in Mexico. They are also the most mentioned by the participants. Kosher stores selling Israeli snack like Bamba, Bisli and Shkedei Marak (soup almonds) have a long-standing tradition in Mexico. However, restaurants serving Israeli food are far less common. In fact, for most of the 1980s and 1990s there were only three establishments, until recently when a new gourmet Israeli cuisine restaurant opened up. So, why is Strauss Israel’s largest food company bothering to invest in Mexico? Why are they mar

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40

Marini, Anna Marta. "The Common Meat: Culinary Capital, Food Privilege, and Waste in Starve." New Americanist 2, no. 1 (2023): 56–74. http://dx.doi.org/10.3366/tna.2023.0005.

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Written by Brian Wood with art by Danijel Žeželj and Dave Stewart, Starve (Image 2015–2016) is a comic book revolving around the comeback of self-exiled celebrity chef Gavin Cruikshank. His food travelling TV show has been turned into a culinary sport arena in which renowned chefs battle for the entertainment of the super-rich 1% of the world’s population, cooking with rare ingredients whose consumption is illegal or regulated due to extinction. Caught in a conflict with the TV network and his ex-wife, Cruikshank is sickened by the very essence of the reality show, serving only to feed the exp

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41

Rossignoli, Paulo Afonso, Frederico Fonseca da Silva, and Wilson Sacchi Peternella. "Chemical parameters of gourmet salts compared withsalt extracted from eichhornia crassipes evaluated by energy-dispersive x-ray spectrometry." Ciência e Natura 42 (May 19, 2020): e51. http://dx.doi.org/10.5902/2179460x22316.

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Salts have been part of human nutrition since 2,000 b.C., having originated in the Zhongba region, in China. Itssubstantial availability in food markets and stores specialized in condiments led us, curiously, to compare its elemental chemical composition with that of salt extracted from a floating aquatic macrophyte, known commonly as “water hyacinth” (Eichhornia crassipes), whose product, after extraction from dry matter, was popularly denominated“indigenous salt”. The objective of the present study was to evaluate the chemical composition of gourmet salts in comparison with indigenous salt u

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42

Freire, Ana Lucy Oliveira. "Mercados públicos: de equipamentos de abastecimento de alimentos a espaços gastronômicos para o turismo/ Public markets: from food supply equipment to gastronomic spaces for tourism." Geografares, no. 25 (June 27, 2018): 176–98. http://dx.doi.org/10.7147/geo25.17856.

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Esse trabalho visa discutir as transformações nos mercados públicos, outrora principais equipamentos de abastecimento de alimentos das cidades, articulando-os às transformações que envolvem a alimentação. Busca analisar as mudanças nos antigos mercados os quais, tendencialmente, cedem lugar a novos e seletivos espaços (turísticos) de alimentação no espaço urbano. Metodologicamente, fez-se necessário uma revisão bibliográfica de diferentes temas: alimentação, mercados públicos, polos gastronômicos, cidade e turismo, gourmet e gourmetização, etc. Pesquisa em fontes virtuais, especialmente em sit

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43

Kim, Kwan Yong. "Structural Model Analysis among Gastronomic Tourism Motivation, Gastronomic Experience, and Loyalty of Five Star Hotel Customers." Taegu Science University Defense Security Institute 7, no. 1 (2023): 103–14. http://dx.doi.org/10.37181/jscs.2023.7.1.103.

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This study conducted an empirical study on the relationship between gastronomic tourism motivation, gastronomic experience, and loyalty of gourmet tourists using five-star hotel restaurants. As a result of the empirical study, it was analyzed that the consideration and sensory effect of gastronomic tourism motivation factors had a statistically significant effect on gastronomic experience, and gastronomic experience factors had a statistically significant effect on loyalty. However, it was analyzed that the health consideration and sensory effects constituting the gastronomic tourism motivatio

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44

Petit, Gilles. "From glutton to gourmet: is gourmandise still a deadly sin?" Hospitality Insights 4, no. 1 (2020): 9–11. http://dx.doi.org/10.24135/hi.v4i1.70.

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Drawing from historical literary works and contemporary French literature, this study [1] explored the evolution of the meanings of ‘gourmandise’ as a concept, from its early characterisation as a cardinal sin to a contemporary notion merging with visual textualisation. Furthermore, it argues that the twentieth century paved the way for a transformation in the meaning of gourmandise: its definition now emphasises a visual refinement characteristic, while retaining the element of excess as part of its appeal, thus making ‘gourmandise’ symbolic, accessible and acceptable to the general public.&#

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45

Traczyk, Michał. "Samotny smakosz albo krótki przewodnik po komiksowych przedstawieniach konsumpcji." Załącznik Kulturoznawczy, no. 10 (December 31, 2023): 139–60. http://dx.doi.org/10.21697/zk.2023.10.07.

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The Solitary Gourmet, or a Short Guide to Comics Depictions of Food Consumption Depictions of food consumption in comic books are quite numerous but they rarely stick in the minds of readers, especially when they serve as the background for the unfolding story. If the authors, however, decide to depict food, they do so in large part to achieve a few specific purposes: emphasize the characteristics of the characters, deconstruct the seriousness of the narrative, and introduce humorous elements. All of this takes place on two levels: aesthetic (from realistic to cartoonish) and existential (eati

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46

Jack, Frances R., and David C. W. Sanderson. "Irradiation of gourmet foods – potential for improving sensory quality and process acceptability." British Food Journal 97, no. 8 (1995): 29–30. http://dx.doi.org/10.1108/00070709510100109.

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47

Miftahal Anjarsabda Wira Buana and Muhammad Fathoni. "TRAINING ON PROCESSING LOCAL FOOD LAMTORO BEANS TO BECOME A TYPICAL CULINARY." Sahwahita: Community Engagement Journal 1, no. 1 (2023): 40–46. http://dx.doi.org/10.69965/sahwahita.v1i1.25.

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The successful facilitation of existing potential and resources necessitates robust and efficient assistance. The objective of this Community Service (PKM) is to assess the viability of utilising local food and community ingenuity in the processing and manufacturing of food items derived from local resources, with the ultimate goal of bolstering the economy. The local food development training programme conducted in Wae Bobok Village involved the collaboration of teachers and students from the eLBajo Commodus Polytechnic Hospitality Diploma Three Study Programme. This initiative aimed to assis

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48

Martin, Nina. "Food fight! Immigrant Street Vendors, Gourmet Food Trucks and the Differential Valuation of Creative Producers in Chicago." International Journal of Urban and Regional Research 38, no. 5 (2014): 1867–83. http://dx.doi.org/10.1111/1468-2427.12169.

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49

Wilkinson, Ian. "Gourmet Meals and Fast Food: a Vocal Approach to Dickens's Literature and Journalism." Literature Compass 1, no. 1 (2004): **. http://dx.doi.org/10.1111/j.1741-4113.2004.00032.x.

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matalon-degni, francine. "Trends in Food Photography: A Prop Stylist's View." Gastronomica 10, no. 3 (2010): 70–83. http://dx.doi.org/10.1525/gfc.2010.10.3.70.

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Abstract:

This article traces the evolution of food photography through the lens of its political context. The ways in which prop stylists and food stylists defined food photography trends was guided by more than their unique interpretation of assigned art direction. The political zeitgeist was also a guiding force. From the socially conservative leadership during the Reagan/Bush years to the promises of hope and change defining the Obama presidency——the tenor of each administration left its mark on food photography. During the Reagan/Bush years, legislation favored the moneyed classes; food photography

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