Nye typer mat på alles fat. NRKs rolle som megler av nye tanker om mat

When televised, food, recipes and dishes are put into larger, meaningful contexts, relative to the type and agenda of a given television program. Food can represent a culinary culture, an expression of cuisine, a source of a healthy lifestyle, or even a dual societal problem: overproduction of food and food waste. Based on analysis of a selection of shows produced by the Norwegian public service broadcaster NRK, this chapter addresses the communicative strategies of television advocating for a more conscious consumer of foods and edible goods. Drawing on examples of the programs’ strategies of communication, the article describes three ways of acting as mediator: operating in a dialogic, action-based or relational mode, respectively.