Kathleen LeBesco is Senior Associate Dean for Academic Affairs at Marymount Manhattan College, USA.Peter Naccarato is Professor of English and World Literatures at Marymount Manhattan College, USA.

Food is everywhere in popular culture, and this is an exemplary collection that helps us study that phenomenon critically as the product of subordinated peoples that nevertheless might serve the interest of the dominant classes. This handbook provides refreshing new tools, concepts and instances of that dialectic. It is exceptional in providing breadth and depth in comparative global perspective.

• Notes on ContributorsEditors’ Introduction: Where Popular Culture Meets Food Studies, (Kathleen LeBesco, Marymount Manhattan College, USA and Peter Naccarato, Marymount Manhattan College, USA)Part One: Vicarious Consumption: Media and Communication 1. Gender and Food Television: A Transnational Perspective on the Gendered Identities of Televised Celebrity Chefs, (Jonatan Leer, Aarhus University, Denmark)2. Food and Cinema: An Evolving Relationship, (Laura Lindenfeld, Stony Brook University, USA and Fabio Parasecoli, New School, USA) 3. Global Food, Global Media, Global Culture: Representations of the New Indian Cuisine in Indian Media, (Rohit Chopra, Santa Clara University, USA)4. Tasting the Digital: New Food Media, (Isabelle de Solier, University of Melbourne, Australia)5. Cooking, Eating, Uploading: Digital Food Cultures, (Deborah Lupton, University of Canberra, Australia) Part Two: Visceral Practices: Material Cultures of Eating 6. A History of Food in Popular Culture Over the Life Span, (Amy Bentley, New York University, USA and Shayne Figueroa, New York University, USA)7. Cooking at Home: The Cultural Construction of American “Home Cooking” in Popular Discourse, (Jessamyn Neuhaus, State University of New York Plattsburgh, USA) 8. Trends in Food Retail: The Supermarket and Beyond, (Shelley Koch, Emily & Henry College, USA) 9. Haute, Fast, and Historic: Restaurants and the Rise of Popular Culture, (David Beriss, University of New Orleans, USA) 10. No Longer Tied to the Local: Street Food’s Technological Revolution, (Bryan W. Moe, Biola University, USA and Kendall Robbin Shurance, University of the Pacific, USA) Part Three: Aesthetics of Food 11. Food, Design, and Innovation: From Professional Specialization to Citizen Involvement, (Fabio Parasecoli, New School, USA) 12. Food and Urban Design: Urban Agriculture as Second Nature?, (Andre Viljoen, University of Brighton, UK and Katrin Bohn, University of Brighton, UK)13. Procrustean Boxes: Architecture and Slaughter, (Paulette Singley, Woodbury University, USA) 14. Food and Art: Changing Perspectives on Food as a Creative Medium, (Yael Raviv, Director of the Umami Food and Art Festival, USA) 15. A Cultural History of Restaurants in Art Museums: Collaborative Creativities, (Irina D. Mihalache, University of Toronto, Canada) 16. Performing With(in) Food, (David Szanto, Concordia University, Canada) Part Four: Socio-Political Considerations: Contemporary Debates and Trends 17. From Food Advertising to Digital Engagements: Future Challenges for Public Health, (Rebecca Wells, City, University of London, UK and Martin Caraher, City, University of London, UK) 18. Scourge or Savior? The Complex Relationship between Food and Science, (Rachel A. Ankeny, University of Adelaide, Australia and Heather J. Bray, University of Adelaide, Australia) 19. Nutrition, Health and Food: “What should I eat?”, (Jessica Mudry, Toronto Metropolitan University, Canada) 20. A Kind Diet: Cultivating Consumer Politics, Status, and Femininity through Ethical Eating, (Josée Johnston, University of Toronto, Canada, Kate Cairns, Rutgers University-Camden, USA, and Merin Oleschuk, University of Toronto, Canada) 21. Food and Cultural Heritage: Preserving, Re-inventing and Exposing Food Cultures, (Elisa Ascione, The Umbra Institute, Italy) 22. A smiling face is half the meal*: Setting a place for culture in food advocacy, (Lori Stahlbrand, New College, University of Toronto, Canada and Wayne Roberts, Food Analyst and Consultant, Canada)23. What is (not) Food? The Construction of Food Waste as a Social Problem, (Leda Cooks, University of Massachusetts, Amherst, USA)NotesIndex

Kathleen LeBesco is Senior Associate Dean for Academic Affairs at Marymount Manhattan College, USA.Peter Naccarato is Professor of English and World Literatures at Marymount Manhattan College, USA.

Food is everywhere in popular culture, and this is an exemplary collection that helps us study that phenomenon critically as the product of subordinated peoples that nevertheless might serve the interest of the dominant classes. This handbook provides refreshing new tools, concepts and instances of that dialectic. It is exceptional in providing breadth and depth in comparative global perspective.

• Notes on ContributorsEditors’ Introduction: Where Popular Culture Meets Food Studies, (Kathleen LeBesco, Marymount Manhattan College, USA and Peter Naccarato, Marymount Manhattan College, USA)Part One: Vicarious Consumption: Media and Communication 1. Gender and Food Television: A Transnational Perspective on the Gendered Identities of Televised Celebrity Chefs, (Jonatan Leer, Aarhus University, Denmark)2. Food and Cinema: An Evolving Relationship, (Laura Lindenfeld, Stony Brook University, USA and Fabio Parasecoli, New School, USA) 3. Global Food, Global Media, Global Culture: Representations of the New Indian Cuisine in Indian Media, (Rohit Chopra, Santa Clara University, USA)4. Tasting the Digital: New Food Media, (Isabelle de Solier, University of Melbourne, Australia)5. Cooking, Eating, Uploading: Digital Food Cultures, (Deborah Lupton, University of Canberra, Australia) Part Two: Visceral Practices: Material Cultures of Eating 6. A History of Food in Popular Culture Over the Life Span, (Amy Bentley, New York University, USA and Shayne Figueroa, New York University, USA)7. Cooking at Home: The Cultural Construction of American “Home Cooking” in Popular Discourse, (Jessamyn Neuhaus, State University of New York Plattsburgh, USA) 8. Trends in Food Retail: The Supermarket and Beyond, (Shelley Koch, Emily & Henry College, USA) 9. Haute, Fast, and Historic: Restaurants and the Rise of Popular Culture, (David Beriss, University of New Orleans, USA) 10. No Longer Tied to the Local: Street Food’s Technological Revolution, (Bryan W. Moe, Biola University, USA and Kendall Robbin Shurance, University of the Pacific, USA) Part Three: Aesthetics of Food 11. Food, Design, and Innovation: From Professional Specialization to Citizen Involvement, (Fabio Parasecoli, New School, USA) 12. Food and Urban Design: Urban Agriculture as Second Nature?, (Andre Viljoen, University of Brighton, UK and Katrin Bohn, University of Brighton, UK)13. Procrustean Boxes: Architecture and Slaughter, (Paulette Singley, Woodbury University, USA) 14. Food and Art: Changing Perspectives on Food as a Creative Medium, (Yael Raviv, Director of the Umami Food and Art Festival, USA) 15. A Cultural History of Restaurants in Art Museums: Collaborative Creativities, (Irina D. Mihalache, University of Toronto, Canada) 16. Performing With(in) Food, (David Szanto, Concordia University, Canada) Part Four: Socio-Political Considerations: Contemporary Debates and Trends 17. From Food Advertising to Digital Engagements: Future Challenges for Public Health, (Rebecca Wells, City, University of London, UK and Martin Caraher, City, University of London, UK) 18. Scourge or Savior? The Complex Relationship between Food and Science, (Rachel A. Ankeny, University of Adelaide, Australia and Heather J. Bray, University of Adelaide, Australia) 19. Nutrition, Health and Food: “What should I eat?”, (Jessica Mudry, Toronto Metropolitan University, Canada) 20. A Kind Diet: Cultivating Consumer Politics, Status, and Femininity through Ethical Eating, (Josée Johnston, University of Toronto, Canada, Kate Cairns, Rutgers University-Camden, USA, and Merin Oleschuk, University of Toronto, Canada) 21. Food and Cultural Heritage: Preserving, Re-inventing and Exposing Food Cultures, (Elisa Ascione, The Umbra Institute, Italy) 22. A smiling face is half the meal*: Setting a place for culture in food advocacy, (Lori Stahlbrand, New College, University of Toronto, Canada and Wayne Roberts, Food Analyst and Consultant, Canada)23. What is (not) Food? The Construction of Food Waste as a Social Problem, (Leda Cooks, University of Massachusetts, Amherst, USA)NotesIndex

Kathleen LeBesco is Senior Associate Dean for Academic Affairs at Marymount Manhattan College, USA.Peter Naccarato is Professor of English and World Literatures at Marymount Manhattan College, USA.

Food is everywhere in popular culture, and this is an exemplary collection that helps us study that phenomenon critically as the product of subordinated peoples that nevertheless might serve the interest of the dominant classes. This handbook provides refreshing new tools, concepts and instances of that dialectic. It is exceptional in providing breadth and depth in comparative global perspective.

• Notes on ContributorsEditors’ Introduction: Where Popular Culture Meets Food Studies, (Kathleen LeBesco, Marymount Manhattan College, USA and Peter Naccarato, Marymount Manhattan College, USA)Part One: Vicarious Consumption: Media and Communication 1. Gender and Food Television: A Transnational Perspective on the Gendered Identities of Televised Celebrity Chefs, (Jonatan Leer, Aarhus University, Denmark)2. Food and Cinema: An Evolving Relationship, (Laura Lindenfeld, Stony Brook University, USA and Fabio Parasecoli, New School, USA) 3. Global Food, Global Media, Global Culture: Representations of the New Indian Cuisine in Indian Media, (Rohit Chopra, Santa Clara University, USA)4. Tasting the Digital: New Food Media, (Isabelle de Solier, University of Melbourne, Australia)5. Cooking, Eating, Uploading: Digital Food Cultures, (Deborah Lupton, University of Canberra, Australia) Part Two: Visceral Practices: Material Cultures of Eating 6. A History of Food in Popular Culture Over the Life Span, (Amy Bentley, New York University, USA and Shayne Figueroa, New York University, USA)7. Cooking at Home: The Cultural Construction of American “Home Cooking” in Popular Discourse, (Jessamyn Neuhaus, State University of New York Plattsburgh, USA) 8. Trends in Food Retail: The Supermarket and Beyond, (Shelley Koch, Emily & Henry College, USA) 9. Haute, Fast, and Historic: Restaurants and the Rise of Popular Culture, (David Beriss, University of New Orleans, USA) 10. No Longer Tied to the Local: Street Food’s Technological Revolution, (Bryan W. Moe, Biola University, USA and Kendall Robbin Shurance, University of the Pacific, USA) Part Three: Aesthetics of Food 11. Food, Design, and Innovation: From Professional Specialization to Citizen Involvement, (Fabio Parasecoli, New School, USA) 12. Food and Urban Design: Urban Agriculture as Second Nature?, (Andre Viljoen, University of Brighton, UK and Katrin Bohn, University of Brighton, UK)13. Procrustean Boxes: Architecture and Slaughter, (Paulette Singley, Woodbury University, USA) 14. Food and Art: Changing Perspectives on Food as a Creative Medium, (Yael Raviv, Director of the Umami Food and Art Festival, USA) 15. A Cultural History of Restaurants in Art Museums: Collaborative Creativities, (Irina D. Mihalache, University of Toronto, Canada) 16. Performing With(in) Food, (David Szanto, Concordia University, Canada) Part Four: Socio-Political Considerations: Contemporary Debates and Trends 17. From Food Advertising to Digital Engagements: Future Challenges for Public Health, (Rebecca Wells, City, University of London, UK and Martin Caraher, City, University of London, UK) 18. Scourge or Savior? The Complex Relationship between Food and Science, (Rachel A. Ankeny, University of Adelaide, Australia and Heather J. Bray, University of Adelaide, Australia) 19. Nutrition, Health and Food: “What should I eat?”, (Jessica Mudry, Toronto Metropolitan University, Canada) 20. A Kind Diet: Cultivating Consumer Politics, Status, and Femininity through Ethical Eating, (Josée Johnston, University of Toronto, Canada, Kate Cairns, Rutgers University-Camden, USA, and Merin Oleschuk, University of Toronto, Canada) 21. Food and Cultural Heritage: Preserving, Re-inventing and Exposing Food Cultures, (Elisa Ascione, The Umbra Institute, Italy) 22. A smiling face is half the meal*: Setting a place for culture in food advocacy, (Lori Stahlbrand, New College, University of Toronto, Canada and Wayne Roberts, Food Analyst and Consultant, Canada)23. What is (not) Food? The Construction of Food Waste as a Social Problem, (Leda Cooks, University of Massachusetts, Amherst, USA)NotesIndex