RT Book, Whole
T1 Cooking Critically: History, Theory and Practice of Food Reviewing as a Genre of Journalism.
A1 Sánchez-Gómez, Fernando
K1 Gastronomía - En la prensa
K1 Periodismo - Historia - España
AB 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 thegeneral public interested in reading and good food.
PB Autoedición en Amazon Books
SN 978-1499364613
YR 2014
FD 2014-05-05
LK https://hdl.handle.net/10630/31067
UL https://hdl.handle.net/10630/31067
LA eng
NO Sánchez-Gómez, Fernando. (2014). Cooking Critically: History, Theory and Practice of Food Reviewing as a Genre of Journalism. Amazon Books
DS RIUMA. Repositorio Institucional de la Universidad de Málaga
RD 22 ene 2026