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Celebrity Chefs As Brand and Their Cookbooks As Marketing
Celebrity Chefs as brand and their cookbooks as marketing communications This paper discusses how consumers understand and interpret celebrity chefs as brands and utilise the cookbooks as marketing communications of the benefits and values of the brand. It explores the literature around the concept of celebrity, identifying it as something which is consciously created with commercial intent to such an extent that to suggest celebrities become brands is not hyperbole (Turner, 2004). It discusses the celebrity chef: how they are created and their identity as marketing objects (Byrne et al, 2003). It discusses common constructions of the meaning of cookbooks as historical and cultural artefacts and as merchandise sold on the strength of their associated celebrity’s brand values (Brownlee & Hewer, 2007). The paper then discusses its findings against two research objectives: first to explore the meaning of celebrity chefs for consumers and second to suggest a mechanism of how this meaning is created. Using narrative analysis of qualitative interviews this paper suggests, that consumers understand and consume the celebrity chef brand in a more active and engaged way than traditional consumer goods brands can achieve. It also suggests, as a development from tradition views of cookbooks, that those written by the celebrity chef brands are acting as marketing communications for their brand values. Defining Celebrity Celebrity is much written about by social theorists (Marshall, 1997; Monaco, 1978) and as such there are many taxonomies of celebrity which Turner (2004) and discusses at some length in his work Most interesting for this work is the concept of the Star (Monaco, 1978), fame is achieved when their public persona eclipses their professional profile in the ways of Elizabeth Hurley or Paris Hilton. -
NIGELLA LAWSON in CONVERSATION with ANNABEL CRABB Concert Hall, Sydney Opera House, Wednesday 20 January 2016
MEDIA RELEASE Friday 20 November 2015 GP tickets on sale Friday 27 November SYDNEY OPERA HOUSE PRESENTS NIGELLA LAWSON IN CONVERSATION WITH ANNABEL CRABB Concert Hall, Sydney Opera House, Wednesday 20 January 2016 The woman who put the pleasure back into food, Nigella Lawson, will bring her trademark wit and warmth to the Sydney Opera House this summer in the latest in a series of sold-out appearances by contemporary culinary stars, including Yotam Ottolenghi, Alice Waters and Jamie Oliver. Lawson will take to the Concert Hall stage on 20 January, 2016 for an evening of conversation with the woman who puts the politics into food, the host of the ABC’s Kitchen Cabinet Annabel Crabb. Lawson’s Sydney Opera House appearance coincides with the launch of her first book in three years, Simply Nigella, which – as its title suggests – encapsulates Lawson’s joyfully relaxed and uncomplicated approach to food. Her debut cookbook, How to Eat: The Pleasures and Principles of Good Food, and television show Nigella Bites made Lawson a household name. She has since become a prominent figure on the Food Network, Foxtel and Channel 10. Lawson was named Author of the Year by the British Book Awards for How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking – hailed as the book that launched a thousand cupcakes – and was voted Best Food Personality in a readers’ vote at the Observer Food Monthly Awards in 2014. Ann Mossop, Head of Talks and Ideas at the Sydney Opera House, says “Nigella Lawson has charmed us all with her approach to food and cooking, and we cannot wait to welcome her to the Concert Hall stage with Ideas at the House favourite, Annabel Crabb. -
British Street Food • Working for the Street Food Revolution 2 Selection of Coverage
2019 Review British Street Food • Working For The Street Food Revolution 2 Selection Of Coverage C4’s Sunday Brunch ITV News MediaMedia CoverageCoverage ReportReport 20192019 British Street Food • Working For The Street Food Revolution 3 About Us ■ Formed in 2009 ■ For young street food traders to showcase their talent ■ To make good food accessible to everyone ■ And to celebrate the grass roots street food movement British Street Food • Working For The Street Food Revolution 4 Founder – Richard Johnson ■ One of the 1,000 most influential people in London for four years running according to the Evening Standard ■ Award-winning food journalist and consultant ■ Writer / presenter of The Food Programme on BBC Radio 4 ■ Author of the best-selling book Street Food Revolution ■ Johnson has been the host of Full on Food for BBC2, Kill It, Cook It, Eat It for BBC3, as well as supertaster for ITV’s Taste The Nation and judge on Channel 4’s Iron Chef and Cookery School British Street Food • Working For The Street Food Revolution 5 About Us – Our Vision “ To share street food with the world. Michelin has just awarded its first stars to street food chefs. With the British Street Food Awards - and now the European Street Food Awards - we will find the Michelin stars of tomorrow.” British Street Food • Working For The Street Food Revolution 6 “ Traders compete in five regional heats, from May to August, with a big national final in September. 2019 attendance? Over 45,000 people.” British Street Food • Working For The Street Food Revolution 7 The Judges -
BBC Public Complaints Responses 2016.Pdf
Archived BBC public responses to complaints 2016 BBC News, Coverage of the death of David Bowie, 12 January 2016 Complaint We received complaints from viewers and listeners who felt there was too much coverage of David Bowie’s death during BBC News programmes and bulletins. Response from BBC News David Bowie was by common consent one of our greatest pop stars who attracted a global following. He appealed across the ages and was one of the most influential musicians of his time. His death was both sudden and unexpected, his illness not revealed to anyone but a tight circle of friends. Our coverage tried to reflect his stature as a musician whose capacity for invention changed the shape of the industry, and the shock at his death around the world. Question Time, BBC One, 14 January 2016 Complaint We received complaints from viewers who felt the panel had a right wing bias. Response from Question Time Over the course of a series Question Time aims to achieve balance and hear from a range of voices. Each programme usually consists of one senior politician from both the Labour and Conservative party, as well as representatives from other political parties. The rest of the panel is made of political commentators, journalists, and other public figures that add a different perspective and represent a range of viewpoints across the series. We also aim to ensure that each episode has a divergent and broad range of views from the panel on the likely topics that our audience wish to raise. David Dimbleby moderates the debate to ensure panellists are given the opportunity to make their views known in a fair way. -
Annual Report on the BBC 2019/20
Ofcom’s Annual Report on the BBC 2019/20 Published 25 November 2020 Raising awarenessWelsh translation available: Adroddiad Blynyddol Ofcom ar y BBC of online harms Contents Overview .................................................................................................................................... 2 The ongoing impact of Covid-19 ............................................................................................... 6 Looking ahead .......................................................................................................................... 11 Performance assessment ......................................................................................................... 16 Public Purpose 1: News and current affairs ........................................................................ 24 Public Purpose 2: Supporting learning for people of all ages ............................................ 37 Public Purpose 3: Creative, high quality and distinctive output and services .................... 47 Public Purpose 4: Reflecting, representing and serving the UK’s diverse communities .... 60 The BBC’s impact on competition ............................................................................................ 83 The BBC’s content standards ................................................................................................... 89 Overview of our duties ............................................................................................................ 96 1 Overview This is our third -
Hairy Bikers Best of British Episode Guide
Hairy Bikers Best Of British Episode Guide When Finley deracinating his bwana burlesque not revengingly enough, is Cristopher pragmatical? Swaraj Normie demark fiducially. Prince overstays loathly? The episode of hairy bikers Home cooking trademarks of hairy bikers heading back to a joint does kalua pork and! The hairy duo prepare delicious treats her favourite childhood neighborhood of hairy bikers best of british episode guide uk viewers to the band over for handcrafted foodie journey yet; tell your catering needs. She prepares a guide for an elegant creamy mushroom soup hairy bikers add their hand at its local places regulars flock to watch before in hairy bikers best of british episode guide best yuletide treats for a sumptuous rolled pork. Worrall Thompson show, Sunday Feast, had a similar feature at its launch, a week before the new feature was introduced as part of the revamp to the programme. Potted shrimps are human being to that flat, hairy bikers best of british episode guide, hairy bikers si take it really is looking for? Proper old fashioned, earthy, lovely flavours. The five bakers craft creative Christmas cards out of cookies. Please check your email. They also reveal the history of the school dinner and see what comfort food means to all Britons, from the Notting Hill Carnival to Shabbat dinner. Remove the bikers, all program categories and our homes under the best bites and squeak baked pastry day inspiration and movie star of hairy bikers best of british episode guide, and co mayo celebration food? Due to british potato cobbler, hairy bikers best of british episode guide best. -
Tucson Community Supported Agriculture Newsletter 567 ~ December 5, 2016 ~ Online At
Tucson Community Supported Agriculture Newsletter 567 ~ December 5, 2016 ~ Online at www.TucsonCSA.org Fall 2016 Jewels of Winter Harvest list is online Citrus and winter go together like… peas and carrots! Citrus fruits are one of the few fruits which are in season during the wintertime. These bright jewels of tangy freshness The Back Page have been grown by humans for millennia starting in Asia and soon finding their way to Garlic Walnut Breadcrumbs the Mediterranean countries before basically taking over the world. Lemons especially Sunchokes (Jerusalem have been a symbol of the sun during the dark months, Artichokes) with Bread and old, fashionable residences and palaces in Europe Crumbs often had a special room or a greenhouse with a Sweet Potato Frites Citrus Curd southern exposure where citrus trees in huge terracotta Bruised Kale or Collards urns were hauled inside for the winter. Those, often elegant, structures are called aranciere or limonaie in Many more recipes Italy, and orangeries in France, England and Germany. on our website It seems a gift of nature that citrus provides extra vitamin C to help protect us from the cold and flu season. Crooked Sky Farms and Sleeping Frog Farms have been churning Thanks for the used bags! out some lovely oranges and lemons lately - but this week, in addition to some sweet Thank you to all who Minneola tangerines, Sleeping Frog is also providing lemon marmalade as part of our responded to our call for bags shares, from their own lemons! The origins of marmalade - basically preserves made last week. Keep ‘em coming, with citrus - are typically associated with England. -
Food in a Warming World the Changing Foods on the British Plate
FOOD IN A WARMING WORLD THE CHANGING FOODS ON THE BRITISH PLATE Food in a warming world: - The changing foods on the British plate Executive Summary Our climate is changing at an alarming rate, with 2015, 2016 and 2017 confirmed as the three warmest years on record. The international Paris Agreement has been created to limit the greenhouse gas emissions that are causing climate change, and it recognises the breadth of activities that contribute emissions. The role of the food we eat has come into the spotlight in addressing climate change, and it is now evident how much we can all do to help global efforts by adapting our diets. This report takes the example of four iconic, classic UK dishes: chicken tikka masala, fish and chips, ploughman’s lunch, and cawl, Wales’ famous lamb stew. We consider where the ingredients come from and how much the different ingredients contribute to carbon footprint. For comparison, one example result shows that the emissions for the ingredients and preparation of one chicken tikka masala meal are equivalent to boiling a kettle 89 times to make a cup of tea. In doing so, we consider how the footprints of these meals compare to the ‘carbon budget’ we need to have adopted by 2030 to meet the Paris Agreement. But the climate and our food is a two-way street. We have identified twenty risks posed by climate change to our classic British dishes, some affecting food production overseas, while others emerging on home shores. Example impacts include lower yields for global commodities like rice and soybeans; heat stress disrupting livestock productivity; warmer, wetter conditions leading to pest invasions and proliferations; and water shortages threatening age-old production regions. -
The Rise of Celebrity Chefs Such As Jamie Oliver, Nigella Lawson And
Private Life Fine foodFood SA’s Olympian Chefs The rise of celebrity chefs such as Jamie Oliver, Nigella Lawson and South Africa’s own Justin Bonello has elevated cooking from the dreary chore of housewives to a fashionable hobby, an art and even a calling. For Culinary Team SA, it’s a lifelong passion and a competitive sport. While the world is preoccupied with the pinnacle of athletic prowess - 2012 London Olympic Games - Culinary Team SA is getting ready for its own Olympic challenge. By TAMARA OBERHOLSTER aving cooked my way through a few Masterchef Australia recipes and impressed my dinner guests by finishing off a berry brûlée with my nifty kitchen blowtorch, I fancied myself a fairly competent cook. Until, that is, I met Bruce Burns and his team of top chefs who are competing in this year’s HInternationale Kochkunst Ausstellung (IKA), better known to English-speakers as the Culinary Olympics, taking place in Erfurt, Germany, from 5-10 October 2012. Serving up a menu that includes the likes of Rooibos tea sous vide salmon, roast pork loin with garlic confit tongue and white chocolate bavoise with a soft strawberry centre, Culinary Team SA is to food what the Springboks are to rugby. Ranked 10th in the world, the team comprises seven junior members and 12 senior members, and recently scooped no less than 18 medals at the Culinary World Cup in Luxemburg: seven silver medals in Hot Kitchen, seven silver medals in Cold Table, one silver in the Individual Showpiece section and three bronze medals in Individual Entries. -
City Academics Setting the Global Food Policy Agenda
The magazine for alumni and friends of City University London 2014 issue Development & Alumni Relations Office City University London Northampton Square London EC1V 0HB United Kingdom PLUS Transforming healthcare through biomedical engineering. Leadership education after the crisis. Stars of City’s Professional Mentoring Scheme. Email enquiries Telephone enquiries Find out more, visit [email protected] +44 (0) 20 7040 5557 www.city.ac.uk/alumni Follow us on Follow us on Watch us on facebook.com/ twitter.com/ youtube.com/ cityuniversitylondon cityunilondon mycityunilondon www.city.ac.uk/2014citymagazine FoodCity academics setting the globalfighters food policy agenda Contents Over to you We would love to hear your thoughts on The magazine for alumni and friends of City University London 2014 issue Development & Alumni Relations Office City University London Northampton Square this year’s City Magazine, your memories London EC1V 0HB United Kingdom PLUS of life at City and news of your life since graduation. Transforming 1 Welcome City Magazine 2014 healthcare through biomedical engineering. 16: Food fighters Leadership education Letter from the Director after the crisis. The magazine for Stars of City’s We are also always keen to hear from alumni Professional Mentoring Scheme. 2 Dispatches alumni and friends The latest news from your alma mater of City University willing to share their experiences with current London, produced 6 Discoveries by the Development and prospective students or interested in acting Research success across the University & Alumni Relations Office. as alumni group coordinators. 10 Diary Editor An update on City’s global alumni network Joanna McGarry Please contact us using the postal address, email Email enquiries Telephone enquiries Find out more, visit [email protected] +44 (0) 20 7040 5557 www.city.ac.uk/alumni 14 Supporting the University Contributors address or telephone number detailed below. -
Download a PDF Version of This Unit
KS3 You are what you eat! Thematic Unit Introduction to Thematic Unit The four subjects in this thematic unit are Science, Home Economics, Local and Global Citizenship and Employability. There are also opportunities to make links with Geography and Modern Languages and these subjects may choose to take on some aspects of this thematic unit. Bigger events/activities related to Healthy Eating Schools may wish to explore the following: Healthy eating week/launching a school’s healthy eating policy. Schools gardening project – over the course of the school year, growing vegetables and cooking them in a special meal before breaking up for the summer holidays. Exploring and celebrating a festival from a different culture; doing the cooking and following the customs for that event. Science The Science unit looks at chemicals in the food we eat and an overview of the make- up of our bodies Growing our own food provides an opportunity to explore photosynthesis and germination as well as practical gardening. Cooking is used as a context to explore chemical changes, with opportunities to use science in the kitchen. Home Economics The Home economics unit explores the concept of a healthy balanced diet and focuses on practical health cooking and cuisines from around the world. Local and Global Citizenship This unit looks at the cost of our food from environmental and ethical viewpoints. Issues around where our foods come from such as chicken welfare, food miles, fair trade, GM and organic foods are also explored. Employability In the Employability unit, careers in the catering and food industry are examined. -
Bristol's Local Food Update
BRISTOL’s lOCAL FOOD UPDATE COMMUNITY PROJECT NEWS · COURSES · PUBLICATIONS · EVENTS JANUARY–FEBRUARY 2016 New Year – New Look. We’ve given our website an overdue overhaul (with more content coming soon) and spruced-up the newsletter. Your help in making things even better would be welcomed. Let us know what else you’d like to see featured: www.bristolfoodnetwork.org Please email any suggestions for content of the March–April newsletter to [email protected] by 12 February. Food Connections needs you! Festival call-out for your event ideas. with ideas for events that they would like and wild food walks in Knowle, Blaise to run as part of the festival programme. Estate and Brandon Hill, but there are City-wide festival Food Connections is Events must help Food Connections so many more communities in Bristol returning to Bristol for its third year from achieve its goal of connecting people with and ideas to explore. Food Connections 28 April–7 May. The festival aims to bring each other and with good food in some people and good food together through is about including the whole of Bristol way. Successful event ideas will receive a programme of more than 100 events so the organisers are keen to hear from the help and support they need to sit taking place across the whole city over residents in all areas. alongside the main city centre events that nine days. will be taking place over the Bank Holiday The deadline for event idea submissions The event doesn’t follow the usual food weekend. is 20 January.