Who sits at the Chef’s Table? Food criticism and the spectacle of elite gastronomy

IF 2.3 2区 文学 Q1 COMMUNICATION
Jordan MacKenzie, Helen Dominic
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引用次数: 0

Abstract

The discursive mediation of “elite taste” is a central ideological production of food critics, cultural arbiters of what entails “good food,” as well as who entails a “good cook.” In this paper, we employ a mediatized critical discourse analytic approach to scrutinize one brand of “elite taste” as mediated by food critics in the Netflix series Chef’s Table. Specifically, we identify the role of the white critical voice in legitimizing and problematizing the featured chefs and their food. We present an in-depth analysis of two episodes of Chef’s Table and argue that the program is undergirded by a Debordian spectacle in which white critics attempt to blur the boundaries between chef, audience, and elite food, but ultimately reproduce extant distinctions evidenced in the consumption of food along classed, raced, and gendered materializations of “taste”.

谁坐在主厨桌?美食评论和精英美食的奇观
“精英品味”的话语调解是美食评论家的核心意识形态产物,他们是什么是“好食物”、谁是“好厨师”的文化仲裁者。在本文中,我们采用一种中介化的批评话语分析方法来审视Netflix系列《厨师的餐桌》中由美食评论家中介的一种“精英口味”。具体来说,我们确定了白人批评声音在使特色厨师和他们的食物合法化和问题化方面的作用。我们对两集《厨师的餐桌》进行了深入的分析,并认为该节目以德波式的场景为基础,在这个场景中,白人评论家试图模糊厨师、观众和精英食物之间的界限,但最终再现了在“味道”的分类、种族和性别物化过程中消费食物的现存区别。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Discourse Context & Media
Discourse Context & Media COMMUNICATION-
CiteScore
5.00
自引率
10.00%
发文量
46
审稿时长
55 days
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