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The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades. The Bloomsbury Handbook of Food and Popular Culture offers an authoritative, comprehensive overview of and introduction to this growing field of research. Bringing together over 20 original essays from leading experts, including Amy Bentley, Deborah Lupton, Fabio Parasecoli, and Isabelle de Solier, its impressive breadth and depth serves to define the field of food and popular culture.

Divided into four parts, the book covers:
- Media and Communication; including film, television, print media, the Internet, and emerging media
- Material Cultures of Eating; including eating across the lifespan, home cooking, food retail, restaurants, and street food
- Aesthetics of Food; including urban landscapes, museums, visual and performance arts
- Socio-Political Considerations; including popular discourses around food science, waste, nutrition, ethical eating, and food advocacy

Each chapter outlines key theories and existing areas of research whilst providing historical context and considering possible future developments. The Editors' Introduction by Kathleen LeBesco and Peter Naccarato, ensures cohesion and accessibility throughout.

A truly interdisciplinary, ground-breaking resource, this book makes an invaluable contribution to the study of food and popular culture. It will be an essential reference work for students, researchers and scholars in food studies, film and media studies, communication studies, sociology, cultural studies, and American studies.
Contributors explore the relationship between food and the production of ideology.

Edible Ideologies argues that representations of food—in literature and popular fiction, cookbooks and travel guides, war propaganda, women’s magazines, television and print advertisements—are not just about nourishment or pleasure. Contributors explore how these various modes of representation, reflecting prevailing attitudes and assumptions about food and food practices, function instead to circulate and transgress dominant cultural ideologies. Addressing questions concerning whose interests are served by a particular food practice or habit and what political ends are fulfilled by the historical changes that lead from one practice to another in Western culture, the essays offer a rich historical narrative that moves from the construction of the nineteenth-century English gentleman to the creation of two of today’s iconic figures in food culture, Julia Child and Martha Stewart. Along the way, readers will encounter World War I propaganda, holocaust and Sephardic cookbooks, the Rosenbergs, German tour guides, fast food advertising, food packaging, and chocolate, and will find food for thought on the meanings of everything from camembert to Velveeta, from salads to burgers, and from tikka masala to Campbell’s soup.

“The contributions to Edible Ideologies show a richness of concrete argument … Vividly and vibrantly, the essays … reveal multitudes of meaning.” — Gastronomica

“…this collection moves beyond the scope of ‘food studies’ to be of interest to readers in literature, gender studies, sociology, advertising history, and related disciplines.” — CHOICE

“This is a solid intervention in contemporary debates about food and representation in the Anglo-American world. The essays are historically rich, theoretically engaging, and unpredictable enough to be immensely readable. Who knew that a box of Jell-O would do so much harm to Ethel Rosenberg’s case?!” — Krishnendu Ray, author of The Migrant’s Table: Meals and Memories in Bengali-American Households

Contributors include Nathan Abrams, Annette Cozzi, Marie I. Drews, Charlene Elliott, Lynne Fallwell, Celia M. Kingsbury, Kathleen LeBesco, Eric Mason, Peter Naccarato, Kathleen Banks Nutter, and Jean P. Retzinger.
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