Julia Child's The French Chef:
Julia Child's TV show, The French Chef, was extraordinarily popular during its broadcast from 1963 until 1973. Child became a cultural icon in the 1960s, and, in the years since, she and her show have remained enduring influences on American cooking, American television, and American culture. I...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Durham
Duke University Press
[2011]
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| Schriftenreihe: | Spin Offs
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| Schlagworte: | |
| Online-Zugang: | FAB01 FAW01 FHA01 FKE01 FLA01 UBG01 UPA01 FCO01 Volltext |
| Zusammenfassung: | Julia Child's TV show, The French Chef, was extraordinarily popular during its broadcast from 1963 until 1973. Child became a cultural icon in the 1960s, and, in the years since, she and her show have remained enduring influences on American cooking, American television, and American culture. In this concise book, Dana Polan considers what made Child's program such a success. It was not the first televised cooking show, but it did define and popularize the genre. Polan examines the development of the show, its day-to-day production, and its critical and fan reception. He argues that The French Chef changed the conventions of television's culinary culture by rendering personality indispensable. Child was energetic and enthusiastic, and her cooking lessons were never just about food preparation, although she was an effective and unpretentious instructor. They were also about social mobility, the discovery of foreign culture, and a personal enjoyment and fulfillment that promised to transcend domestic drudgery. Polan situates Julia Child and The French Chef in their historical and cultural moment, while never losing sight of Child's unique personality and captivating on-air presence |
| Beschreibung: | Description based on online resource; title from PDF title page (publisher's Web site, viewed 28. Okt 2020) |
| Beschreibung: | 1 online resource (312 pages) 34 illustrations |
| ISBN: | 9780822393474 |
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Datensatz im Suchindex
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| author | Polan, Dana |
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| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.5944 |
| dewey-search | 641.5944 |
| dewey-sort | 3641.5944 |
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| id | DE-604.BV047049128 |
| illustrated | Illustrated |
| index_date | 2024-07-03T16:07:30Z |
| indexdate | 2024-07-10T09:01:09Z |
| institution | BVB |
| isbn | 9780822393474 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032456524 |
| oclc_num | 1226698745 |
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| owner_facet | DE-1046 DE-Aug4 DE-859 DE-860 DE-473 DE-BY-UBG DE-739 DE-1043 DE-858 |
| physical | 1 online resource (312 pages) 34 illustrations |
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| publishDate | 2011 |
| publishDateSearch | 2011 |
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| publisher | Duke University Press |
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| series2 | Spin Offs |
| spelling | Polan, Dana Verfasser aut Julia Child's The French Chef Dana Polan Durham Duke University Press [2011] © 2011 1 online resource (312 pages) 34 illustrations txt rdacontent c rdamedia cr rdacarrier Spin Offs Description based on online resource; title from PDF title page (publisher's Web site, viewed 28. Okt 2020) Julia Child's TV show, The French Chef, was extraordinarily popular during its broadcast from 1963 until 1973. Child became a cultural icon in the 1960s, and, in the years since, she and her show have remained enduring influences on American cooking, American television, and American culture. In this concise book, Dana Polan considers what made Child's program such a success. It was not the first televised cooking show, but it did define and popularize the genre. Polan examines the development of the show, its day-to-day production, and its critical and fan reception. He argues that The French Chef changed the conventions of television's culinary culture by rendering personality indispensable. Child was energetic and enthusiastic, and her cooking lessons were never just about food preparation, although she was an effective and unpretentious instructor. They were also about social mobility, the discovery of foreign culture, and a personal enjoyment and fulfillment that promised to transcend domestic drudgery. Polan situates Julia Child and The French Chef in their historical and cultural moment, while never losing sight of Child's unique personality and captivating on-air presence In English American attitudes toward cooking American attitudes toward food American food history French cooking in America French cuisine in America Paul Child WGBH. cooking demonstrations cooking on television cooking shows PERFORMING ARTS / Television / History & Criticism bisacsh Cooking Social aspects United States Cooking, French Sex role United States History 20th century Television cooking shows Social aspects United States https://www.degruyter.com/isbn/9780822393474 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Polan, Dana Julia Child's The French Chef American attitudes toward cooking American attitudes toward food American food history French cooking in America French cuisine in America Paul Child WGBH. cooking demonstrations cooking on television cooking shows PERFORMING ARTS / Television / History & Criticism bisacsh Cooking Social aspects United States Cooking, French Sex role United States History 20th century Television cooking shows Social aspects United States |
| title | Julia Child's The French Chef |
| title_auth | Julia Child's The French Chef |
| title_exact_search | Julia Child's The French Chef |
| title_exact_search_txtP | Julia Child's The French Chef |
| title_full | Julia Child's The French Chef Dana Polan |
| title_fullStr | Julia Child's The French Chef Dana Polan |
| title_full_unstemmed | Julia Child's The French Chef Dana Polan |
| title_short | Julia Child's The French Chef |
| title_sort | julia child s the french chef |
| topic | American attitudes toward cooking American attitudes toward food American food history French cooking in America French cuisine in America Paul Child WGBH. cooking demonstrations cooking on television cooking shows PERFORMING ARTS / Television / History & Criticism bisacsh Cooking Social aspects United States Cooking, French Sex role United States History 20th century Television cooking shows Social aspects United States |
| topic_facet | American attitudes toward cooking American attitudes toward food American food history French cooking in America French cuisine in America Paul Child WGBH. cooking demonstrations cooking on television cooking shows PERFORMING ARTS / Television / History & Criticism Cooking Social aspects United States Cooking, French Sex role United States History 20th century Television cooking shows Social aspects United States |
| url | https://www.degruyter.com/isbn/9780822393474 |
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