Jamie Oliver

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Jamie Oliver Jamie Oliver has hit the big time in a big way. He is famous worldwide as an extremely successful chef, cookbook writer, restaurateur, and media personality. His numerous TV programmes have been broadcast in over 100 countries including the US, Australia, Brazil, and Japan, and the accompanying cookbooks have been translated into 30 languages. Since 2004, he has given a great deal of time and energy to improving unhealthy diets in schools both in the UK and the US. His rise to fame and fortune came early and swiftly. By the age of eight he had already started cooking at his parents’ pub. It was an easy way to earn a few pounds of pocket money! After two years in catering college, and a short time in France, he started working in restaurants. He worked under three famous chefs in London before he was spotted by a TV producer at just 21 and his life changed. Headway Fourth edition Upper-Intermediate Student’s Book Unit 6 pp.46–47 © Oxford University Press 20 14 1 Even though he had hardly any experience, he had a lot of enthusiasm for cooking, and was very natural in front of the camera. His first TV programme featured him zipping about London on his scooter buying ingredients and cooking for his friends, all to a rock and roll soundtrack. The recipes didn’t involve complicated cooking techniques and used plenty of fresh ingredients and herbs. It attracted a completely new audience that previously had no interest in food programmes. Jamie Oliver became an overnight success. Jamie is married to former model Juliette (Jools) Norton. They have four children, Poppy Honey, Daisy Boo, Petal Blossom, and Buddy Bear. So what’s his recipe for success? ‘A little bit of luck, a little bit of passion, and a little bit of knowledge!’ he says. A001970 Headway Fourth edition Upper-Intermediate Student’s Book Unit 6 pp.46–47 © Oxford University Press 20 14 2.

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NIGELLA LAWSON in CONVERSATION with ANNABEL CRABB Concert Hall, Sydney Opera House, Wednesday 20 January 2016
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Jamie Oliver as a promoter of a lifestyle: Recontextualisation of a culinary discourse and the transformation of cookbooks in Slovenia Ana Tominc, univ. dipl., MA A thesis submitted for the degree of Doctor of Philosophy Department of Linguistics and English Language Lancaster University March 2012 ProQuest Number: 11003750 All rights reserved INFORMATION TO ALL USERS The quality of this reproduction is dependent upon the quality of the copy submitted. In the unlikely event that the author did not send a com plete manuscript and there are missing pages, these will be noted. Also, if material had to be removed, a note will indicate the deletion. uest ProQuest 11003750 Published by ProQuest LLC(2018). Copyright of the Dissertation is held by the Author. All rights reserved. This work is protected against unauthorized copying under Title 17, United States C ode Microform Edition © ProQuest LLC. ProQuest LLC. 789 East Eisenhower Parkway P.O. Box 1346 Ann Arbor, Ml 48106- 1346 To my parents and to my grandparents Mojim starsem in starim starsem ACKNOWLEDGEMENT I am very grateful to my supervisor, Prof. Ruth Wodak, for her invaluable support during the last three and a half years while preparing this thesis. Her enthusiasm, determination and many useful ideas have always inspired me to keep going. I would also like to thank my sponsors: Economic and Social Science Research Council (ESRC) of UK (2008-11) provided me with a generous grant, which allowed me to start this project in the first place. Thanks also to Ad futura - Slovene human resources development and scholarship fund (2 0 1 0 - 11) for covering some of my living expenses.
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