Relevant bibliographies by topics / QED cooks (Television program)

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Academic literature on the topic 'QED cooks (Television program)'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 March 2023

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Journal articles on the topic "QED cooks (Television program)"

1

Seale, Kirsten. "Masterchef‘s Amateur Makeovers." Media International Australia 143, no. 1 (2012): 28–35. http://dx.doi.org/10.1177/1329878x1214300105.

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The media industries are becoming increasingly reliant on amateur labour, and Australia's highest rating television program, MasterChef Australia, is no exception. The show's grand narrative of ‘making over’ home cooks into professionals is at odds with its calculatedly ambivalent representation and deployment of the trope of the amateur. This article proposes that MasterChef is instead invested in deferring the attainment of professional status so as to ensure the continued provision of inexpensive labour and content provided by amateurs.
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2

King, Michelle T. "The Julia Child of Chinese Cooking, or the Fu Pei-mei of French Food?" Gastronomica 18, no. 1 (2018): 15–26. http://dx.doi.org/10.1525/gfc.2018.18.1.15.

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Fu Pei-mei (1931–2004), cookbook author and television personality in postwar Taiwan, was often called the “Julia Child of Chinese Cooking.” While Child sought to introduce American audiences to the unfamiliar tastes and traditions of French cuisine, Fu was demonstrating Chinese cooking to a new generation of postwar housewives in Taiwan, who needed her expertise and guidance in the kitchen. Fu authored more than thirty cookbooks, many of which were bilingual Chinese-English, and hosted Taiwan television's first instructional program on Chinese cooking for almost four decades, beginning in 196
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3

Leavitt, Linda. "Searching for the Real: ‘Family Business,’ Pornography, and Reality Television." M/C Journal 7, no. 4 (2004). http://dx.doi.org/10.5204/mcj.2386.

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Showtime’s reality TV series Family Business opens with a black screen and audio: the whirring of a 16mm projector, the home movies of a generation ago. The sound connotes nostalgia, memory, family, and film. In my childhood, the sound of the projector meant family time, a glance back at our toddler years, the years of Sunday dinners in the suburbs, when my mother and all my aunts still smoked. Later, as my sister and cousins whose childhoods are fixed in that celluloid began to date and marry, family movies were a means of introducing the soon-to-be-married other into the family; this was how
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4

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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5

Brien, Donna Lee. "A Taste of Singapore: Singapore Food Writing and Culinary Tourism." M/C Journal 17, no. 1 (2014). http://dx.doi.org/10.5204/mcj.767.

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Introduction Many destinations promote culinary encounters. Foods and beverages, and especially how these will taste in situ, are being marketed as niche travel motivators and used in destination brand building across the globe. While initial usage of the term culinary tourism focused on experiencing exotic cultures of foreign destinations by sampling unfamiliar food and drinks, the term has expanded to embrace a range of leisure travel experiences where the aim is to locate and taste local specialities as part of a pleasurable, and hopefully notable, culinary encounter (Wolf). Long’s foundati
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6

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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7

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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8

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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Books on the topic "QED cooks (Television program)"

1

Fennimore, Chris. The best of QED cooks. WQED Pittsburgh, 2000.

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2

Fennimore, Chris, and Jan McEvoy. Easy recipes for thrifty cooking. WQED Pittsburgh, 2009.

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3

Jeff, Smith. The Frugal Gourmet cooks American. Morrow, 1987.

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4

Yamaguchi, Roy. Pacific bounty: Hawaii cooks with Roy Yamaguchi. KQED, Inc., 1994.

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5

The Frugal gourmet cooks with wine. Morrow, 1986.

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6

The Frugal gourmet cooks American. G.K. Hall, 1995.

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7

The Frugal Gourmet cooks American. Morrow, 1987.

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8

The Frugal gourmet cooks Italian: Recipes from the New and Old Worlds simplified for the American kitchen. Wm. Morrow, 1993.

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9

Smart-Grosvenor, Vertamae. Vertamae cooks in the Americas' family kitchen. KQED Books, 1996.

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10

Jeff, Smith. The frugal gourmet cooks three ancient cuisines: China, Greece, Rome. Avon Books, 1991.

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