Term of Award
2002
Degree Name
Doctor of Education in Curriculum Studies
Document Type and Release Option
Dissertation (restricted to Georgia Southern)
Department
Department of Curriculum, Foundations, and Reading
Committee Chair
William M. Reynolds
Committee Member 1
Ming Fang He
Committee Member 2
Grigory Dmitriyev
Committee Member 3
Linda Bleicken
Abstract
In the postmodern condition and the commodification of cuisine, the theory of Jean Francois Lyotard is used to define the postmodern condition. Using the seven common themes found in postmodernism, a textural analysis of cultural artifacts is undertaken of the equal representation, multiplicity and simulacra found in the lives of three chefs (Charlie Trotter, Wolfgang Puck and Alice Waters), within restaurants and through menus.
The study is based on the combination (fusion) of independent theories established by Pierre Bourdieu regarding cultural capital and habitus, Jean Baudrillard regarding sign/symbol and simulacra and Fredric Jameson regarding media reality and simulacra. Using the three independent theories, the study looks at how postmodern society struggles in its acquisition of image enhancing cultural capital, in the conspicuous and vicarious consumption of commodified forms of postmodern cuisine.
Copyright
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Recommended Citation
Brown, Jeffrey Nixon, "The Postmodern Condition and the Commodification of Cuisine" (2002). Legacy ETDs. 276.
https://digitalcommons.georgiasouthern.edu/etd_legacy/276
