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The cooking show The Naked Chef (1999–2001) with Jamie Oliver has often been highlighted as an example of the cooking show genre's potential for reformulating masculine identity through cooking. Through a series of close readings of a selection of cooking shows from France, the UK and Denmark post-The Naked Chef and through a dialogue with other works on the subject, this article will attempt to identify the tendencies in the constructions and negotiations of masculinity in the cooking show genre following The Naked Chef and to understand these in relation to a revision of masculine identity in contemporary culture. The article is informed by poststructural gender theory and understands 'doing food' and 'doing masculinity' as two mutually constituting practices. The analyses identify four new tendencies in the construction of masculinity in cooking shows at the beginning of the twenty-first century: 1) rechefisation, 2) the TV chef as a moral entrepreneur, 3) the TV chef and the revitalisation of the national myth and 4) cooking as masculine escapism. The article concludes that the innovation of the masculine identity that was launched in The Naked Chef has not continued; rather, the genre has become a platform for the revitalisation of traditional masculinity discourses.

En komparativ analyse af kønskritik og alternative kønsstrategier i Jean Baudrillards De la séduction (1979) og Judith Butlers Gender Trouble (1990).

Good fare and welfare : perceptions of American and French food in postwar cookbooks / Caroline Nyvang -- Transcultural food and recipes for immigration / Susanna Moodie and Cathrine Parr Traill -- Just a happy housewife? : Michelle Obama, food activism and (African-)American womanhood / Katrine Meldgaard Kjær -- "The worst mum in Britain" : class, gender and caring in the campaigning culinary documentary / Joanne Hollows -- Manning the table : masculinity and weight loss in U.S. commercials / Fabio Parasecoli -- Homosocial heterotopias and masculine escapism in TV-cooking shows / Jonathan Leer -- "I (never) just google" : media and food practices / Karen Klitgaard Povlsen -- Everyday mothering and the media food "soup" : comparing contested food and mothering across genres in two different social contexts / Bente Halkier -- Food across media : popular food contents among children in Germany / Susanne Eichner -- Children cooking media food : exploring media (food) literacy through experimental methods / Stinne Gunder Strøm Krogager -- Epilogue : politics and the future of food and media / Kathleen LeBesco and Peter Naccarato

More Than 'Add Women and Stir' – A Conversation with Carole Counihan.Food studies and the study of food and gender have been particularly strong scholarly currents in the US. Here, anthropologist Carole Counihan was one of the first scholars to work with the food-gender intersection. Over the past four decades, she has continued to work with the area in an array of different contexts. In this interview, Counihan describes how she has worked with the gendering of food culture. Along the way, she also offers her perspectives on working in changing academic environments and shares her suggestions for future areas of research.

Food, Gender and Media – the Trinity of Bad Taste:Since she began working in the field in the mid-1980s, associate professor in media studies at Aarhus University Karen Klitgaard Povlsen has been one of most important scholars in the field of cultural food studies in Denmark. She is particularly interested in food in relation to gender and media, and has published widely on the subject. In this interview, she provides a Danish perspectiveon the study of food and gender, including a brief history of the area and her thoughts on its current status and potentials. Povlsen argues that while gender studies do not enjoy the same prominence today as they did in the 1970s and 1980s, food studies has gained terrain and offers new ways of doing innovative, intersectional analyses of identity and everyday life in contemporarymediatized societies.

Cover -- Half Title -- Title Page -- Copyright Page -- Dedication -- Table of Contents -- List of figures -- List of tables -- List of contributors -- Acknowledgements -- Chapter 1: Doing digital food studies -- Digital methods within the humanities and social sciences -- Digital methods and food studies -- The contribution of this volume -- The chapters of this volume -- Part 1: Textual analysis -- Part 2: Digital ethnography -- Part 3: Users' practices -- Part 4: Digital archives and network analysis -- Future encounters -- References -- Part 1: Textual analysis -- Chapter 2: Textual analysis in digital food studies: New approaches to old methods -- Studying digital food texts -- Textual analysis: Then and now -- Methods for analysing media and digital texts -- Textual "readings" -- Discourse and framing analyses -- Visual analysis -- Content analysis -- Multimethod approaches -- Research design for textual analysis: A practical example -- Key lessons for digital food studies -- Using textual analysis: A how to guide -- Dos and Don'ts -- Now you try -- Questions for reflection -- Ethical considerations -- Further readings -- References -- Chapter 3: Reading celebrity food websites: Poststructural approaches -- Poststructuralism and discourse analysis -- Reading websites as texts -- From discourse to materiality -- Dos and Don'ts -- Now you try -- Questions for reflection -- Ethical considerations -- Further readings -- References -- Chapter 4: Analysing digital food sounds from a textual perspective - A case of champagne (?) -- Introduction -- Digital food sounds -- Reduced listening and iconic signification -- Causal listening and indexical signification -- Semantic listening and symbolic signification -- Key lessons and additional analytical perspectives -- Dos and Don'ts -- Now you try -- Questions for reflection -- Ethical considerations.