Description
Unpack the rich tapestry of food narratives with **Griffith Review 78**, a captivating edition that delves into the multifaceted relationship we have with food. This 2022 release by Griffith Review presents a carefully curated collection of essays, fiction, and in-depth reportage, investigating how our culinary choices reflect cultural histories and personal identities. With its ISBN 9781922212771, this brand new volume offers readers an insightful perspective on food as both a status symbol and spectacle.
Explore thought-provoking questions: Has the popularity of the celebrity chef reached its peak? In what ways does our eating behavior echo the social stratification of society? This issue examines all aspects of the culinary world, from the evolution of table manners and the fast food phenomenon to the intricate ethics of food production. Each piece in this collection enriches our understanding of food's role in shaping who we are, especially in the dynamic context of the 21st century.
Griffith Review 78 celebrates food in all its glory, combining the glamour of TV cooking shows with the raw authenticity of traditional cooking. Offering refreshing ideas and perspectives, this literary gem is not just for food enthusiasts but for anyone interested in the intersection of culture and cuisine. Secure your copy today and dive deep into the essential conversations around food that define our lives today.
Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled.
Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled.
Condition: BRAND NEW
ISBN: 9781922212771
Year: 2022
Publisher: Griffith Review
Description:
Food is more than a matter of taste. From the comfort of the kitchen to the theatre of the restaurant, the glamour of the TV studio to the gloss of the cookbook page, the ways we frame and consume stories about food shape our cultural histories as much as our personal identities.
Griffith Review 78 serves up a smorgasbord of essays, fiction and reportage about what we eat and how we talk about it. It explores food as spectacle and status symbol, as fad and fantasy, as capital and cultural currency. Has the cult of the celebrity chef reached its twilight? How did food become a device of social stratification? Do early humans still shape our consumption habits? And if we are what we eat, then who are we in the twenty-first century?
Taking in table manners, fast and slow food, the dilemma of diets and the ethics of production, from sautéed and sous vide to nothing but raw, Griffith Review 78 takes all things food and puts them on a plate.
â€Griffith Review is the sound of Australian democracy and culture thinking out loud.’ – Geordie Williamson, The Australian
â€Where the news cycle tends to feed cynicism, Griffith Review is the necessary counterpoint: a place of ideas and possibility. It’s a relief to find the quality writing, reflection and observation nurtured in its pages.’ – Billy Griffiths, historian and writer
â€(Griffith) Review doesn’t shirk from the nuanced and doesn’t seek refuge in simplistic notions or slogans. It remains Australia’s primary literary review.’ – Professor Ken Smith, Dean and CEO ANZSOG
â€I’ve loved what Griffith Review has put together...they’re ver
Explore thought-provoking questions: Has the popularity of the celebrity chef reached its peak? In what ways does our eating behavior echo the social stratification of society? This issue examines all aspects of the culinary world, from the evolution of table manners and the fast food phenomenon to the intricate ethics of food production. Each piece in this collection enriches our understanding of food's role in shaping who we are, especially in the dynamic context of the 21st century.
Griffith Review 78 celebrates food in all its glory, combining the glamour of TV cooking shows with the raw authenticity of traditional cooking. Offering refreshing ideas and perspectives, this literary gem is not just for food enthusiasts but for anyone interested in the intersection of culture and cuisine. Secure your copy today and dive deep into the essential conversations around food that define our lives today.
Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled.
Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled.
Condition: BRAND NEW
ISBN: 9781922212771
Year: 2022
Publisher: Griffith Review
Description:
Food is more than a matter of taste. From the comfort of the kitchen to the theatre of the restaurant, the glamour of the TV studio to the gloss of the cookbook page, the ways we frame and consume stories about food shape our cultural histories as much as our personal identities.
Griffith Review 78 serves up a smorgasbord of essays, fiction and reportage about what we eat and how we talk about it. It explores food as spectacle and status symbol, as fad and fantasy, as capital and cultural currency. Has the cult of the celebrity chef reached its twilight? How did food become a device of social stratification? Do early humans still shape our consumption habits? And if we are what we eat, then who are we in the twenty-first century?
Taking in table manners, fast and slow food, the dilemma of diets and the ethics of production, from sautéed and sous vide to nothing but raw, Griffith Review 78 takes all things food and puts them on a plate.
â€Griffith Review is the sound of Australian democracy and culture thinking out loud.’ – Geordie Williamson, The Australian
â€Where the news cycle tends to feed cynicism, Griffith Review is the necessary counterpoint: a place of ideas and possibility. It’s a relief to find the quality writing, reflection and observation nurtured in its pages.’ – Billy Griffiths, historian and writer
â€(Griffith) Review doesn’t shirk from the nuanced and doesn’t seek refuge in simplistic notions or slogans. It remains Australia’s primary literary review.’ – Professor Ken Smith, Dean and CEO ANZSOG
â€I’ve loved what Griffith Review has put together...they’re ver