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by Christina Bartz (Editor), Jens Ruchatz (Editor), Eva Wattolik (Editor)
Food is more than just nutrition. Its preparation, presentation and consumption is a multifold communicative practice which includes the meal's design and its whole field of experience. How is food represented in cookbooks, product packaging or in paintings? How is dining semantically charged? How is the sensuality of eating treated in different cultural contexts? In order to acknowledge the material and media-related aspects of eating as a cultural praxis, experts from media studies, art history, literary studies, philosophy, experimental psychology, anthropology, food studies, cultural studies and design studies share their specific approaches.
Author Biography
Christina Bartz is professor for television and digital media at the Institute of Media Studies at Universität Paderborn. She is working on the history of the computerization of the home and the interdependence between media and the domestic everyday life. Her research also focuses on the topics of participation and television.
Jens Ruchatz is a Professor of Media Studies at the Institute of Media Studies at Philipps-Universität Marburg. Apart from culinary media, his research interests include the history and theory of photography, media relations, illustrated periodicals, the interview and the history of celebrity.
Eva Wattolik is a Senior Lecturer in the field of Art History at the Department of Media Studies and Art History at Friedrich-Alexander-Universität Erlangen-Nürnberg. Her research focuses on artistic and medial image-making strategies in the 19th and 20th centuries and their theoretical reflection.
