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Screening food: French cuisine and the television palate

Miller, T. (2001) Screening food: French cuisine and the television palate. In: Schehr, L.R. and Weiss, A.S., (eds.) French Food: On the Table, On the Page, and in French Culture. Routledge as part of the Taylor and Francis Group, pp. 221-228.

Link to Published Version: https://www.taylorfrancis.com/books/9781135347048
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Abstract

The clear class distinction between an apparently functional diet and a more aesthetic one may be not so neat, however, as when Bourdieu studied quotidian French tastes three decades ago. Since that time, cooking has become a daily part of television fare, nowadays with its own networks. Being on television means democratization as surely as it means commodification-the lifeworld may be compromised, but its pleasures are spread around a little, too. Raymond Oliver made this point three decades ago in his celebration of modern transportation and technology as articulators of cuisine across classes (7)-he might have added commodification to the list.

Publication Type: Book Chapter
Publisher: Routledge as part of the Taylor and Francis Group
URI: http://researchrepository.murdoch.edu.au/id/eprint/41030
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