Scott, Kristi-Warren (author) and Powell, Rachel (author)
Format:
Poster
Publication Date:
2014-05
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 127 Document Number: D02714
Notes:
Poster presented at the 2014 AAEA/EAAE/CAES joint symposium: Social networks, social media and the economics of food, Montreal, Canada, May 29-30, 2014. 2 pages.
Adkison, Janet (author), Littlefield, Susan (author), Winnekins, Brian (author), Cunningham, Gale (author), Heemstra, Jody (author), and St. James, Tony (author)
Format:
Journal article
Publication Date:
2014-04
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: D02687
October 2 issue via online. 2 pages., Recognized by Folio among "Top Women in Media for her key role in transforming the content aspect of Farm Journal Media across platforms during the past 25 years.
Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: D06201
Notes:
Pages 59-70 in Karin Eli and Stanley Ulijaszek (eds.), Obesity, eating disorders and the media. Ashgate Publishing Limited, Surrey, England. 173 pages.
University of Tasmania, 10 pages, At the same time as overweight and obesity have come to dominate population health priorities in most western countries, food programming takes up more time on western television screens than ever before. This has resulted both in increased televisual representations of so-called ‘unhealthy’ foods (such as butter, cream and fatty red meats), and in greater public health scrutiny of the preparation and consumption of such foods. This article explores this paradox via a case study of MasterChef Australia, the most successful iteration of the popular MasterChef franchise. At a time when the ‘obesity epidemic’ has been a particular focus of Australian public health promotion, MasterChef Australia revels in the apparently ‘excessive’ use of saturated fats, especially butter, a food routinely declared by Australian health advocacy bodies as one to be avoided. This article argues that MasterChef Australia offers an alternative to puritanical nutrition discourses – not, on the whole, by explicitly contesting them, but by presenting food in ways that such discourses are largely irrelevant. The public health concerns generated by this use of butter on MasterChef Australia offer important insight into current debates about food and health, and, in particular, into the limitations of current public health communication strategies.
