Joanne Hollows

Working across food studies and media studies, Joanne Hollows examines the impact of celebrity chefs on how we think about food and how we cook, shop and eat. Hollows explores how celebrity chefs emerged in both restaurant and media industries, making chefs like Jamie Oliver and Gordon Ramsay into global stars. She also shows how blogs and YouTube enabled the emergence of new types of branded food personalities such as Deliciously Ella and BOSH! As well as providing a valuable introduction to existing research on celebrity chefs, Hollows uses case studies to analyse how celebrity chefs shape food practices and wider social, political and cultural trends. Hollows explores their impact on ideas about veganism, healthy eating and the Covid-19 pandemic and how their advice is bound up with class, gender and race. She also demonstrates how celebrity chefs such as Jamie Oliver, Hugh Fearnley-Whittingstall, Nadiya Hussain and Jack Monroe have become food activists and campaigners who intervene in contemporary debates about the environment, food poverty and nation.

Working across food studies and media studies, Joanne Hollows examines the impact of celebrity chefs on how we think about food and how we cook, shop and eat. Hollows explores how celebrity chefs emerged in both restaurant and media industries, making chefs like Jamie Oliver and Gordon Ramsay into global stars. She also shows how blogs and YouTube enabled the emergence of new types of branded food personalities such as Deliciously Ella and BOSH! As well as providing a valuable introduction to existing research on celebrity chefs, Hollows uses case studies to analyse how celebrity chefs shape food practices and wider social, political and cultural trends. Hollows explores their impact on ideas about veganism, healthy eating and the Covid-19 pandemic and how their advice is bound up with class, gender and race. She also demonstrates how celebrity chefs such as Jamie Oliver, Hugh Fearnley-Whittingstall, Nadiya Hussain and Jack Monroe have become food activists and campaigners who intervene in contemporary debates about the environment, food poverty and nation.

Written by an academic and researcher with over twenty years' experience in teaching and convening Media Studies courses, Media Studies: A Complete Introduction is designed to give you everything you need to succeed, all in one place. It covers the key areas that students are expected to be confident in, outlining the basics in clear jargon-free English, and then providing added-value features like case studies, and even lists of questions you might be asked in your seminar or exam. The book uses a structure that mirrors the way Media Studies is taught on many university courses. Chapters include essential coverage of the history, organization and production of the media industries, and regulation of the media. The analysis of media texts is covered in detail, as are the issues of identity and gender, the idea of globalization and the shifting face of social media in its many contexts.

Lifestyle media – books, magazines, websites, radio andtelevision shows that focus on topics such as cookery,gardening, travel and home improvement – have witnessed anexplosion in recent years. Ordinary Lifestyles explores how popular media texts bring ideasabout taste and fashion to consumers, helping audiences tofashion their lifestyles as well as defining what constitutes anappropriate lifestyle for particular social groups. Contemporaryexamples are used throughout, including Martha Stewart, HouseDoctor, What Not to Wear, You Are What You Eat, CountryLiving and brochures for gay and lesbian holiday promotions. The contributors show that watching make-over television orcooking from a celebrity chef’s book are significant culturalpractices, through which we work on our ideas about taste,status and identity. In opening up the complex processes whichshape our taste and forge individual and collective identities,lifestyle media demand our serious attention, as well as ourviewing, reading and listening pleasure. Ordinary Lifestyles is essential reading for students on mediaand cultural studies courses, and for anyone intrigued by theinfluence of the media on our day-to-day lives. Contributors: David Bell, Manchester Metropolitan University; Frances Bonner, University of Queensland, Australia; Steven Brown, Loughborough University; Fan Carter, Kingston University; Stephen Duncombe, Gallatin School of New York University, USA; David Dunn; Johannah Fahey, Monash University, Australia; Elizabeth Bullen, Deakin University, Australia; Jane Kenway, Monash University, Australia; Robert Fish, University of Exeter; Danielle Gallegos, Murdoch University, Australia; Mark Gibson; David B. Goldstein, University of Tulsa, USA; Ruth Holliday, University of Leeds; Joanne Hollows, Nottingham Trent University; Felicity Newman; Tim O’Sullivan, De Montfort University; Elspeth Probyn; Rachel Russell, University of Sydney, Australia; Lisa Taylor; Melissa Tyler; Gregory Woods, Nottingham Trent University.

What and how we eat are two of the most persistent choices we face in everyday life. Whatever we decide on though, and however mundane our decisions may seem, they will be inscribed with information both about ourselves and about our positions in the world around us. Yet, food has only recently become a significant and coherent area of inquiry for cultural studies and the social sciences. Food and Cultural Studies re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as diverse as food and nation, the gendering of eating in, the phenomenon of TV chefs, the ethics of vegetarianism and food, risk and moral panics.

What and how we eat are two of the most persistent choices we face in everyday life. Whatever we decide on though, and however mundane our decisions may seem, they will be inscribed with information both about ourselves and about our positions in the world around us. Yet, food has only recently become a significant and coherent area of inquiry for cultural studies and the social sciences. Food and Cultural Studies re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as diverse as food and nation, the gendering of eating in, the phenomenon of TV chefs, the ethics of vegetarianism and food, risk and moral panics.

Accessible, introductory student guide which identifies key feminist approaches to popular culture from the 1960s to the present.. The only introduction to both feminist cultural studies and feminism and popular culture published in the UK.. Presents its information in a reader friendly series of case studies on:women's filmromantic fictionsoap operaconsumption and material culturefashion and beauty proacticesyouth culture and popular music. Will appeal to students across a wide range of disciplines as a variety of popular cultural forms are discussed.