The Discursive Construction of Class and Lifestyle

Celebrity chef cookbooks in post-socialist Slovenia

Ana Tominc | Queen Margaret University Edinburgh
ISBN 9789027206664 | EUR 99.00 | USD 149.00
ISBN 9789027264763 | EUR 99.00 | USD 149.00
This book discusses transformations in the construction of culinary taste, lifestyle and class through cookbook language style in post-socialist Slovenia. Using a critical discourse studies approach it demonstrates how the representation of culinary advice in standard and celebrity cookbooks has changed in recent decades as a result of general social transformations such as postmodernity and globalization. It argues that compared to the standard cookbooks, where nutritionist ideology is at the forefront, the celebrity cookbooks reflect the conversational, hybrid nature of the genre, through which they promote global foodie discourse, while at the same time localizing the global trends to the Slovene context.
The book lays at the intersection of discourse analysis, sociology, food, cultural, communication and media studies and (post-) socialism and should be of interest to those interested in celebrities, food media, socialism and post-socialism, cookbooks, globalization and discourse change.
Publishing status: Available
Table of Contents
“In critical discourse studies there remains a lack of attention to how power, ideology and class relations are communicated and reproduced at the level of popular culture. Through a beautifully contextualised study in Slovenia, this book takes an important step to address this, showing just how much can be revealed through the case of cookbooks and cookery programs. If you need to be persuaded that critical discourse studies should pay more attention to popular media and culture, then you should read this new book.”
“This book is an engaging and absorbing insight into social class and cookery books. Tominc offers us a fascinating discussion of the ways in which lifestyle and social class are intertwined with recipes across national contexts, employing CDA in a creative and articulate way.”
“The book represents a valuable contribution to the field of Food Studies, especially with its suggestion and demonstration that CDA is one of the most suitable approaches for Food Studies.”
Cited by

Cited by 8 other publications

Andersson, Helen & Göran Eriksson
2022. The masculinization of domestic cooking: a historical study of Swedish cookbooks for men. NORMA 17:4  pp. 252 ff. Crossref logo
Gaul, Anny
2022. From Kitchen Arabic to Recipes for Good Taste: Nation, Empire, and Race in Egyptian Cookbooks. Global Food History 8:1  pp. 4 ff. Crossref logo
Jontes, Dejan
2020.  In The International Encyclopedia of Gender, Media, and Communication,  pp. 1 ff. Crossref logo
Knez Hrnčič, Maša, Darija Cör & Željko Knez
2021.  In Nutritional and Health Aspects of Food in the Balkans,  pp. 207 ff. Crossref logo
Mihelj, Sabina
2021.  In Mediated Shame of Class and Poverty Across Europe,  pp. 85 ff. Crossref logo
Mlekuž, Jernej
2020. The renaissance of sausage: The role of Kranjska sausage in the contemporary process of reconstructing the Slovenian nation. Nations and Nationalism 26:2  pp. 407 ff. Crossref logo
Mlekuž, Jernej
2020. The sausage that awakened a nation: the Carniolan sausage in the Slovenian national imagination, 1849–1918. Rethinking History 24:3-4  pp. 503 ff. Crossref logo
Toratani, Kiyoko
2022.  In The Language of Food in Japanese [Converging Evidence in Language and Communication Research, 25],  pp. 2 ff. Crossref logo

This list is based on CrossRef data as of 01 december 2022. 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.

Subjects & Metadata
BIC Subject: CFG – Semantics, Pragmatics, Discourse Analysis
BISAC Subject: LAN009030 – LANGUAGE ARTS & DISCIPLINES / Linguistics / Pragmatics
ONIX Metadata
ONIX 2.1
ONIX 3.0
U.S. Library of Congress Control Number:  2017041503 | Marc record