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Chef Appeal 23 Notes ' VNU Business Media, “Chef Celebrities,” Restaurant Business, vol. 85 (1986): 197. ■ Erin White, “Reality Bites: Would-Be Chefs Vie for Stardom,” Wall Street Journal, Eastern ed. (28 December 2004). For documentation of the period between the early 1990s and 2004, see the following: Barbara L. Malone, “Chefs Cook Up a Hearty Career,” Career World, vol. 26, issue 6 (March 1998). ^ Viewed streaming video feed of anchored report, “Cooking School Craze: Cooking School Enrollment Mushrooms,” Business Week Online (3 June 2006), at http://national .feedroom.com (accessed 3 June 2006). ^ Amanda Burgess, “Cooking Shows: A Recipe for Success?” Kidscreen, vol. 8, no. 1 (January 2003): 22. Barbara L. Malone, “Chefs Cook Up a Hearty Career,” Career World, vol. 26, issue 6 (March 1998). Leo J. Shapiro and Dwight Bohmbach, “Of Kitchen Tools and Lifestyles,” Advertising Age, Midwest region ed., vol. 50, issue 28 (2 July 1979). ^ Jon Berry, “ ‘Joy of Cooking’,” Brandweek, vol. 26, no. 32 (29 May 1995): 18. ^ Vanessa L. Facenda, “Chefs Kick It Up More Than a Notch,” Retail Merchandiser, vol. 44, issue 2 (February 2004): 41-42. Erin White, “Reality Bites: Wood-Be Chefs Vie for Stardom,” Wall Street Journal, Eastern ed. (28 December 2004). Works Cited Bourdain, Anthony. Kitchen Confidential: Adventures in the Culinary Underbelly. New York: Ecco Press, 2000. ---------. The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones. New York: Bloomsbury, 2006. Brooks, David. Bobos in Paradise: The New Upper Class and How They Got There. New York: Simon & Schuster, 2000. Buford, Bill. Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany. New York: Alfred A. Knopf, 2006. Chelminski, Rudolf The Perfectionist: Life and Death in Haute Cuisine. New York: Gotham Books, 2005. Epstein, Joseph. Snobbery: The American Version. New York: Houghton Mifflin Company, 2002. Florida, Richard. The Rise of the Creative Class: And How It’s Transforming Work, Leisure, Community and Everyday Life. New York: Basic Books, 2003. Harvey, David. The Condition of Postmodemity. Cambridge, MA: Basil Blackwell, 1989. Postrel, Virginia. The Substance of Style. New York: HarperCollins, 2003. Psaltis, Doug. The Seasoning of a Chef: My Journey from Diner to Ducasse and Beyond. New York: Broadway Books, 2005. Ruhlman, Michael. The Making of a Chef: Mastering Heat at the Culinary Institute of America. New York: Henry Holt and Company, 1997. ---------. The Reach of a Chef: Beyond the Kitchen. New York: Viking, 2006. Schor, Juliet B. Overworked American: The Unexpected Decline of Leisure. New York: Basic Books, 1993. ---------. The Overspent American: Why We Want What We Don’t Need. New York: HarperPerennial, 1998.