Download here “Food and Cooking on early television in Europe: An introduction” from the edited collection Food and Cooking on early television in Europe (edited by A Tominc, Routledge 2022).
This volume brings together two of the most powerful ingredients for identity building: food and television. Through its transnational and European focus, it offers a delicately balanced menu of national case studies highlighting how the new medium of television treated food and cooking as both object of culinary instruction or dietetic advice and aesthetic mise-en-scèneContinue reading “Praise for the book”
I was eagerly waiting for “Food and Cooking on early television in Europe” to show up so I decided to celebrate in advance and I made this cake and a video: But then the book really arrived one day, in a big box straight from Routledge. It feels great when you send your manuscript toContinue reading “The Book has Arrived!”
Bendy Banana is part of the project on Brexit, regulation and food, supported by the Carnegie Trust (2020). When we started working on this project, Mary Irwin, who worked on this project with me, and I quickly realized that banana regulation, which the EU introduced in 1994, is one of the most visible, while atContinue reading “Bendy Banana”
In this project, Nikki Welch and I explore wine advice columns by the British wine critic Jane MacQuitty in The Saturday Times in the last four decades. We observe how MacQuitty describes and recommends wines, focusing especially on description of wine taste, provenance and food matching. We argue that describing wine taste using everyday expressionsContinue reading “Wine Advice Columns between Distinction and Democratization”
Historically, cookbooks tended to be collections of recipes and other texts that embedded recipes, explained their significance and helped the reader to navigate their everyday life. Due to multi-platforming, cookbooks start to mirror chefs’ television brands and so the way they present food changes. Language used, topics discussed and imagery start to reflect a moreContinue reading “What’s in a Genre? Cookbooks, Taste and Language Style”
Ivan Ivačič was a Slovene chef, educator and TV presenter, who cooked on TV Ljubljana through the 1960s. I became fascinated with him when I researched history of cooking on TV Ljubljana in 2014, and subsequently dedicated quite a lot of time trying to understand his work. This year, he would have celebrated his 100thContinue reading “Ivan Ivačič: Slovene Culinary TV Icon of the 1960s”
This project is a result of collaboration between Bernhard Forchtner and myself. We examined a German neo-Nazi group of vegans called Balaclava Kuche, who had their own show on Youtube through which they promoted vegan cooking and their anti-Semitic views. You can read this paper here.
Since 2014, when the degree was first launched, I have been part of MSc Gastronomy team at Queen Margaret University – what is gastronomy as we understand it in this degree? It aims to talk about food in all its complexity, from food production, systems, culture and communication to science, in this degree students exploreContinue reading “MSc Gastronomy”