References (16)
References
Buscemi, F. 2014. Television as a trattoria: Constructing the woman in the kitchen on Italian food shows. European Journal of Communication 29(3): 304–318. Google Scholar logo with link to Google Scholar
Chan, A. 2003. La grande bouffe: Cooking shows as pornography. Gastronomica 3(4): 46–53. Google Scholar logo with link to Google Scholar
Chiaro, D. 2013. Passionate about food. Jamie and Nigella and the performance of food-talk. In Culinary Linguistics: The Chef’s Special [Culture and Language Use: Studies in Anthropological Linguistics 10], C. Gerhardt, M. Frobenius & S. Ley (eds), 83–102. Amsterdam: John Benjamins. Google Scholar logo with link to Google Scholar
Collins, K. 2010. Watching What We Eat: The Evolution of Television Cooking Shows. London: Bloomsbury Academic.Google Scholar logo with link to Google Scholar
Deen, P. 2011. Paula Deen’s Southern Cooking Bible. New York NY: Simon and Schuster.Google Scholar logo with link to Google Scholar
Ferdman, R. A. 2015. The problem with watching too many cooking shows. The Washington Post, Wonkblog , 18 March 2015. <[URL]> (19 March 2019).Google Scholar logo with link to Google Scholar
Goffman, E. 1959. The Presentation of Self in Everyday Life. New York NY: Anchor Books, Doubleday.Google Scholar logo with link to Google Scholar
Irvine, J. 1979[2001]. Formality and informality in communicative events. American Anthropologist 81(4): 773–790. Reprinted in Duranti, A. (ed.). 2001. Linguistic Anthropology. A Reader, 189–207. Oxford: Blackwell. Google Scholar logo with link to Google Scholar
Labov, W. & Waletzky, J. 1967. Narrative analysis: Oral versions of personal experience. In Essays on the Verbal and Visual Arts [American Ethnological Society], J. Helm (ed.), 12–44. Seattle WA: University of Washington Press.Google Scholar logo with link to Google Scholar
Matwick, K. & Matwick, K. 2014. Storytelling and synthetic personalization in television cooking shows. Journal of Pragmatics 71: 151–159. Google Scholar logo with link to Google Scholar
Mills, E. 2016. We spend more time watching food on TV than we do cooking it. The Telegraph, 22 September 2016. <[URL]> (19 March 2019).Google Scholar logo with link to Google Scholar
Pope, L., Latimer, L. & Wansink, B. 2015. Viewers vs doers. The relationship between watching food television and BMI. Appetite 90: 131–135. Google Scholar logo with link to Google Scholar
Rosemary. 2015. Philip Harben – TV’s first celebrity chef. Rosemary and Pork Belly, 15 May 2015. <[URL]> (19 March 2019).Google Scholar logo with link to Google Scholar
Tominc, A. 2015. Cooking on Slovene national television during socialism: An overview of cooking programmes from 1960 to 1990. DRUŽBOSLOVNE RAZPRAVE 79: 27–44.Google Scholar logo with link to Google Scholar
Shulman, D. 2016. The Presentation of Self in Contemporary Social Life. Los Angeles CA: Sage.Google Scholar logo with link to Google Scholar
Cited by (5)

Cited by five other publications

Matwick, Kelsi & Keri Matwick
2025. Reel cooking: how Instagram reimagines recipe narratives. Food, Culture & Society 28:5  pp. 1422 ff. DOI logo
Mühleisen, Susanne
2022. Brutal spoons and cheesy gloves. Internet Pragmatics 5:1  pp. 92 ff. DOI logo
Rüdiger, Sofia
2022. Intimate consumptions. Internet Pragmatics 5:1  pp. 115 ff. DOI logo
Rüdiger, Sofia & Susanne Mühleisen
2022. Introduction. Internet Pragmatics 5:1  pp. 1 ff. DOI logo

This list is based on CrossRef data as of 12 december 2025. Please note that it may not be complete. Sources presented here have been supplied by the respective publishers. Any errors therein should be reported to them.

Mobile Menu Logo with link to supplementary files background Layer 1 prag Twitter_Logo_Blue