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Cooking Critically: History, Theory and Practice of Food Reviewing as a Genre of Journalism
Food Reviewing is the most important genre of specialist journalism on gastronomy. Cooking Critically. History, Theory and Practice of Food Reviewing as a Journalism Genre delves deeply in its textual structure to objectify, for the first time, the culinary analysis criteria that govern modern food reviewing.
The goal of this work-book is to be of use to the food journalist, whether a critic of simply an informer and to media studies food, catering and tourism students and to professional cooks restaurateurs since they are all interested parties in knowing what values the critic or reviewer when he assesses their food. The tone in which it is written is designed to appeal to the general public interested in reading and good food.
The goal of this work-book is to be of use to the food journalist, whether a critic of simply an informer and to media studies food, catering and tourism students and to professional cooks restaurateurs since they are all interested parties in knowing what values the critic or reviewer when he assesses their food. The tone in which it is written is designed to appeal to the general public interested in reading and good food.
404 pages, Kindle Edition
Published May 26, 2014
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