Adopting a multidisciplinary approach called gastro-criticism that draws upon anthropology, sociology, semiotics, history, and literary studies, Professor Ronald Tobin, Associate Vice Chancellor, UC Santa Barbara, elucidates the role of food, service, spectacle, diet, ingestion, and digestion in a number of works drawn from a variety of national literatures. He concludes with specific reference to the seventeenth-century French comic dramatist Molière and his preoccupations with sexuality and power, pretense and pretentiousness, trickery and truth, self and society.
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The (Almost) Definitive Guide to Gastronomy
[2009-11-04 13:00:00] Do you know how to savor a perfect peach or decode the wine list at an upscale restaurant? Have you eaten street food in a strange new city and lived to tell the tale? We’ll talk this hour with Pim Techamuanvivit, author of "The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy" (Chronicle, 2009).
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Food Writing 101
Judging from the copious blogs and metres of magazine columns most of the Western world wants to not only eat and drink good food and wine, but write about it as well.
And if we could get paid for it, and do it from an exotic locale, then that would be just cream on the cake.
But really, how hard is it make a crust from food writing?
RN First Bite is a fly on the wall as a bunch of hopefuls practise their craft in the quest for a different life.
http://www.abc.net.au/radionational/programs/rnfirstbite/food-writing/4003658
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Raymond Sokolov’s 40 Years in Food
Raymond Sokolov became food editor of the New York Times in 1971, and he discusses his long, memorable career as restaurant critic, food historian, and author. In Steal the Menu: A Memoir of Forty Years in Food, he traces the food scene he reported on in America and abroad, from backwoods barbecue shack in Alabama to molecular gastronomy at El Bulli in Spain.