Food Reviewing is the most important genre of specialist journalism on gastronomy. Cooking Critically. History, Theory and Practice of Food Reviewing as a Journalism Genre delves deeply in its textual structure to objectify, for the first time, the culinary analysis criteria that govern modern food reviewing. The goal of this work-book is to be of use to the food journalist, whether a critic of simply an informer and to media studies students: food, catering and tourism students and to professional cooks restaurateurs since ...
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Food Reviewing is the most important genre of specialist journalism on gastronomy. Cooking Critically. History, Theory and Practice of Food Reviewing as a Journalism Genre delves deeply in its textual structure to objectify, for the first time, the culinary analysis criteria that govern modern food reviewing. The goal of this work-book is to be of use to the food journalist, whether a critic of simply an informer and to media studies students: food, catering and tourism students and to professional cooks restaurateurs since they are all interested parties in knowing what values the critic or reviewer when he assesses their food. The tone in which it is written is designed to appeal to the general public interested in reading and good food.
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Add this copy of Cooking Critically: History, Theory and Practice of to cart. $55.61, new condition, Sold by Revaluation Books rated 4.0 out of 5 stars, ships from Exeter, DEVON, UNITED KINGDOM, published 2014 by CreateSpace Independent Publishing Platform.
Add this copy of Cooking Critically: History, Theory and Practice of to cart. $65.52, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2014 by CreateSpace Independent Publis.
