• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

TV Cooks

Extracts from this document...

Introduction

Changing Tastes Fifty years of TV cookery has taken us from the formal demonstrations of Fanny Craddock in how to cook a nutritious balanced meal for the family, to the creative cookery of modern chefs like Nigella Lawson and Jamie Oliver. Fanny Cradock was a celebrity of her time, appealing to the masses with her no-nonsense approach and sensible step by step instruction. She took food and cookery seriously, it was not a subject to be light hearted or jovial about. Her diction was formal and articulate and she did not express much emotion in her facial expression or tone of voice. Her programme was introduced with a classical piece of trumpet music. Her preparation and presentation was specific. She kept a clean, tidy, studio kitchen. The set was plain, simple and uncluttered. The lighting was hard and white. Fanny wore a formal dress with an apron to cover. Her hair was well groomed. The camera used a mixture of long, medium range, and close up shots of her hands or equipment. She tended to glance up at the camera which focused at long range. ...read more.

Middle

Her kitchen is modern clean and bright with the traditional touch of her pantry. It is well designed and equipped. She is portrayed by the camera as soft, sensual and fun-loving. She wears modern stylish expensive clothes. She looks colourful and fun-loving. The camera uses a mixture of Long, medium, close up, extreme close-up and tracking shots. The cameras continually switch between shots. An example of the use of a tracking shot is when she walks from her larder into the kitchen and the camera follows her at close range. The extreme close up is used when she is shown separating an egg white from the yolk. She has an intimate relationship with the camera, with many close-up shots of her hands at work and most importantly her face when she gazes into it to speak directly with her audience. The lighting used is soft and gentle mixed with natural light in the background. This creates a relaxed atmosphere and makes the food more appealing. The introduction of colour to TV in 1970 has greatly enhanced the appeal of food on the screen. ...read more.

Conclusion

He likes to give the Impression that anyone can do it. He cooks in his own kitchen which like Nigella is well designed and equipped, but unlike her it is disorganised and messy. There are pans and bowls lying about. He uses extra large bowls and pans to show off his masculinity. The camera shots used are a mixture of long, medium, close up and tracking shots. When Jamie is talking to his audience the camera is using long range shots to capture his body gestures. He is extremely gestured when he is explaining his recipes. The lighting is a mixture of studio and natural daylight creating a bright and lively atmosphere. Jamie has an empathy with young people like himself particularly those who are disadvantaged. He has actively set out to set up projects to help young people and succeeded which has won him public praise and respect. There is no doubt that TV cooks have played a huge role in promoting good food and cooking at home and in the restaurant market since the 50's. Food cookery is now recognised as a creative art and a respected industry, where the individual style and personality of the chef matters. By William Roberts ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Marked by a teacher

    The Impact Of Today's Chefs On Food Choice

    5 star(s)

    Jamie believes that by educating the younger generation he is educating the future generation, which will improve our lives as a nation. Conclusion: I conclude that celebrity chefs do have a huge impact on our food choice. I believe that they have in the past, and that they will continue

  2. Food Technology - Healthy School Meals

    amount of sugar has been cut down, this reduces the risk of diabetes and tooth decay. The amount of fat has been cut down; this reduces the amount of heart disease. The amount of salt has been cut down; this reduces the amount of high bloody pressure which can lead to heart disease and strokes.

  1. Food Technology - Product for a young child.

    The blandness was spot on again and the moistness and salt just missed their targets. Softness however went down because of the carrots and I didn't put in enough Herbs. Rating Jolly Old Pancakes: Adaptation 3 Ingredients Pancakes: * 100g plain flour * Pinch of salt * 1 egg *

  2. Globalisation and regulation of food risks. A theoretical overview.

    Polity Press, Cambridge. Hertz, Noreena (2001) The silent takeover - global capitalism and the death on democracy. Arrow. Hoogvelt, Ankie (2001) Globalisation and the Postcolonial World. The New Political Economy of Development. Macmillan Klein, Naomi (2000) No Logo. Flamingo, London. Lash, Scott and John Urry (1994) Economies of Signs & Space. Sage Publications, London Leeuw, J.F.

  1. Evaluation; preparation of a Thai style meal

    of the dish I added 1/4 pt of chicken stock instead of oil. I covered the pan and reduced the heat. I washed the rice for the coconut rice again and added the water, salt, sugar, and coconut milk to the pan and put to cook.

  2. Open and produce a marketing plan for a new restaurant.

    The employment act 1995: to prevent anti labor happen. Consumer protection law : the protect the benefit of the customers when they consumer in the restaurant. Food act 1983. There still have some act that must be obey by restaurant operation which is * Food Regulation 1985 * Primary Legislation Document for Food Safety * Poison Act 1952 *

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work