The “art and magic” of Raymond Oliver (1909-1990): inventing the modern multimedia, mass-market celebrity chef

2021 ◽  
Vol 46 (4) ◽  
pp. 395-413
Author(s):  
Michael Garval

Raymond Oliver was far more than the first French TV chef. At the peak of Oliver’s popularity in the 1950s and 1960s, his marketing ventures spanned a broad range of endorsements, promotions, and products, while his protean media innovations likewise transcended his television appearances, encompassing a great diversity of forms. Focusing on this largely unexplored realm of Oliver’s mass-market presence and multimedia experimentation, I argue for a more capacious understanding of his place in the evolution of modern French food culture, especially in the rise of the modern celebrity chef as broad-based food personality. Oliver pioneered this substantial new role for the chef as public figure, however his marketing verve and multimedia escapades prompted both adulation and admonition. Ultimately, the title of his 1984 memoir, Adieu fourneaux, probes paradoxes still relevant today, as chefs, turned famous food personalities, leaving behind the original crucible of their renown, renegotiate their connection to the kitchen, while navigating between culinary street cred and celebrity for celebrity’s sake, as between education and entertainment.

Author(s):  
Carol Boggess

This chapter describes Still’s image as a reclusive writer who wrote to make himself happy. In fact, he also wrote to publish but had little success in the 1950s. When “The Run for the Elbertas” appeared in 1959, Albert Stewart used its success to bring Still to Morehead State College and to establish the James Still Room. This move began his transition into a public figure, but he maintained his log house in Knott County and strengthened his relationship with the Perry family there.


2017 ◽  
Vol 18 (2) ◽  
pp. 360-399
Author(s):  
LISA JACOBSON

This article examines why wine marketers struggled to build a mass market for American wine from the 1930s to the 1950s. Wine promoters worked to both surmount and accommodate existing preferences for spirits by casting wine both as a base for cocktails and as the budget-friendly alternative to them. Previously marked as either too highbrow or too lowbrow, wine gradually lost its foreignness as merchandisers learned to sell the glamour of wine without the demands of connoisseurship. Instead of setting their sights on urban sophisticates, wine promoters aimed for young married couples and budget-conscious new homeowners—the most recent entrants into the middle class. These populist marketing approaches, I contend, sowed the seeds of the table “wine revolution” not in bohemian enclaves and gourmet dining societies but in middle-class suburbia, where wine found its way to the American dinner table via the cocktail glass, the casserole dish, and the backyard barbecue.


2021 ◽  
Vol 16 (6) ◽  
pp. 8-19
Author(s):  
Urangua Khereid Jamsran ◽  
◽  
Polyanskayа Oksana N. ◽  

The article is devoted to one of the historic periods of Mongolia of the 20th century, when the Mongolian People’s Republic built the foundations of a socialist society, and key modernization processes took place with the support of the Soviet Union. The economic component of Soviet-Mongolian relations was dominant at that time. However, the assistance from the People’s Republic of China played a definitely important role in the economic development and formation of modern Mongolian society. Labour constraint was one of the main difficulties in promoting industrial economy in Mongolia. The study of the Mongolian-Chinese economic cooperation is also relevant today, despite the influence of the “third force” in Mongolia’s foreign policy. Russian and Chinese directions are in priority. In this regard, it is important to refer to the experience accumulated by countries in the field of economic interaction, which determined the purpose of the publication ‒ to study one of the aspects of Mongolian-Chinese cooperation in the 1950s and early 1960s, namely, the employment of Chinese labour in Mongolia based on a rich source base, including both the published documents and documents from the National Archives of Mongolia, as well as historical works by Russian and Mongolian authors, and to consider such issues as the role of foreign labour, in particular, Chinese workforce in the industrialization of Mongolia, traffic of foreign workers into the Mongolian People’s Republic, and then their family members, the employment of Chinese workers, ideological and cultural events organized by party officials of the Chinese Communist Party. The research methodology is specified by the principles of scientific objectivity, historicism and historical determinism. The work uses both universal scientific methods and special methods of historical research determined by the formulated problem and includes problem-chronological method, comparative analysis method, and systemic method. The study revealed that the employment of workers from the PRC in Mongolia took place within the framework of the diplomatic relations established in 1949 and based on the agreements reached in 1956, 1958 and 1960 in respect of providing economic and technical assistance. It was emphasized that Chinese workers became an integral part of the changing Mongolian society for almost a decade, from 1955 to 1964. The Mongolian side fulfilling bilateral agreements on the working conditions of Chinese employees opened schools for Chinese children, created additional medical centers where Chinese doctors worked, and so on; all this introduced some adjustments to the everyday life of Mongolian society in the mid-20th century. Today, the process of rethinking, re-evaluating the path traversed by Mongolia throughout the 20th century continues, the external conditions of the Mongolian People’s Republic are being revised, so a detailed reference to its history can contribute to the formation of a more objective approach to this process.


2020 ◽  
Vol 9 (1) ◽  
pp. 39-54 ◽  
Author(s):  
Alison Vincent

The history of Chinese migration to Australia and in particular the impact of discriminatory legislation has been the subject of considerable scholarship. Less well documented is the contribution of Chinese immigrants to Australia’s food culture. Chinese cooks had been at work in Australia since at least the 1850s, and cafés and restaurants were serving Chinese food in both urban and rural centres by the 1930s. The first cookery books devoted to Chinese recipes were written by Australian Chinese and published after the Second World War. They provided the curious and the adventurous with information that allowed them to both confidently order food in restaurants and experiment with cooking at home. An important and neglected source, this survey of these publications suggests some of the ways in which Chinese cooks adapted and adopted to produce an ‘Australianized’ Chinese menu.


Author(s):  
Jennifer A. Delton
Keyword(s):  

1999 ◽  
Vol 4 (4) ◽  
pp. 205-218 ◽  
Author(s):  
David Magnusson

A description of two cases from my time as a school psychologist in the middle of the 1950s forms the background to the following question: Has anything important happened since then in psychological research to help us to a better understanding of how and why individuals think, feel, act, and react as they do in real life and how they develop over time? The studies serve as a background for some general propositions about the nature of the phenomena that concerns us in developmental research, for a summary description of the developments in psychological research over the last 40 years as I see them, and for some suggestions about future directions.


1989 ◽  
Vol 34 (5) ◽  
pp. 490-491
Author(s):  
Anthony Schuham
Keyword(s):  

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