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Looking at Food: Experiencing Flavor Through the Medium of Television
Hoskins, Nicholas Woodman
Durbin, GregoryMorong, DavidHopkins, D.J.
viii, 48 pages
This project strives to understand the appeal of culinary television, and its ability to connect a viewer to an inherently intangible subject; an experience that relies on senses that this medium cannot replicate. The project will analyze successful examples of this genre, to determine how these shows manage to connect with their audience. I will outline the different features that differentiate different types of cooking shows, exploring what makes certain types of shows successful, so that I may ultimately pick and choose the appropriate elements to create a half hour pilot about the craft beer culture of San Diego. Food programs from the past and present will provide examples of how to present information about taste and flavor, but also answer technical concerns, such as how to format an engaging show, and how to utilize a host or on-air presenter. The ultimate goal is to create a show that explores the many aspects of San Diego's beer culture, from the many small breweries around the county, to the home-brewers who become inspired to try it for themselves, to the citizen who just likes to have a cold one at the end of a hard day. By exploring the nuances of its subject, the show seeks to educate, to enlighten and entertain its viewers, and inspire them to try something local.
Includes bibliographical references (pages 36-37).
Television, Film and New Media Production
Theatre, Television, and Film
Professional Studies and Fine Arts
Master of Arts (M.A.) San Diego State University, 2013
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