Food - Media - Senses
Author:
Affiliation:
1. Philipps-Universität Marburg, Deutschland
2. Friedrich-Alexander Universität Erlangen-Nürnberg, Deutschland
Publisher
transcript Verlag
Reference148 articles.
1. Adema, Pauline (2000): “Vicarious Consumption: Food, Television and the Ambiguity of Modernity.” In: Journal of American & Comparative Cultures 23, pp. 113–123.
2. Alberini, Massimo (1990): “Pasta: Not Only Italian.” In: Harlan Walker (ed.), Oxford Symposion of Food and Cookery 1989. Staple Food. Proceedings, London: Prospect Books, pp. 38–39.
3. Andrews, Maggie (2003): “Nigella Bites the Naked Chef. The Sexual and the Sensual in Television Cookery Programmes.” In: Janet Floyd/Laurel Forster (eds.), The Recipe Reader. Narratives, Contexts, Traditions, Lincoln: University of Nebraska, pp. 187–204.
4. Ankerstein, Carrie A./Pereira, Gerardine M. (2013): “Talking about Taste. Starved for Words.” In: Cornelia Gerhardt/Maximiliane Frobenius/Susanne Ley (eds.), Culinary Linguistics. The Chef’s Special, Amsterdam: John Benjamins, pp. 305–318.
5. Barck, Karlheinz/Heininger, Jörg/Kliche, Dieter (2000): “Ästhetik/ästhetisch.” In: Karlheinz Barck et al. (eds.), Ästhetische Grundbegriffe, vol. 1, Stuttgart: Metzler, pp. 308–400.
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