Abstract
When televised, food, recipes and dishes are put into larger, meaningful contexts, relative to the type and agenda of a given television program. Food can represent a culinary culture, an expression of cuisine, a source of a healthy lifestyle, or even a dual societal problem: overproduction of food and food waste. Based on analysis of a selection of shows produced by the Norwegian public service broadcaster NRK, this chapter addresses the communicative strategies of television advocating for a more conscious consumer of foods and edible goods. Drawing on examples of the programs’ strategies of communication, the article describes three ways of acting as mediator: operating in a dialogic, action-based or relational mode, respectively.
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