Michael D Garval
Biographic Data
| ID | 764167 |
|---|---|
| NAME | Michael D Garval |
| GIVEN NAMES | Michael D |
| FAMILY NAME | Garval |
| SIGNATURE | GARVAL M D |
| AFFILIATIONS | North Carolina State University |
| ORCID | 0000-0002-0256-9087 |
| VERIFIED | Yes |
| TOTAL WORKS | 8 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 8 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2004 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 0 |
Fifty years of Contemporary French Civilization
This article was published open access under a CC BY-NC-ND licence: https://creativecommons.org/licenses/by-nc-nd/4.0/ .
The “art and magic” of Raymond Oliver (1909–1990)
Raymond Oliver was far more than the first French TV chef. At the peak of Oliver’s popularity in the 1950s and 1960s, his marketing ventures spanned a broad range of endorsements, promotions, and products, while his protean media innovations likewise transcended his television appearances, encompassing a great diversity of forms. Focusing on this largely unexplored realm of Oliver’s mass-market presence and multimedia experimentation, I argue for…
Change of Hearth
Ten 1904 postcards, marketing the Odelin Le Rustique stove, spin a fanciful, magical tale, an early example of branded storytelling, within the little–studied medium of Belle Époque advertising postcards. A self–contained series, part of a broader multi– and intermedial campaign, the cards emerged in a fluid media and marketing landscape, as companies experimented with promoting their products. Conveying a world in flux, the series interweaves na…
The Miserable, Mythical, Magical Marmiton
Revealing paradoxes abounded in early Third Republic French representations of the marmiton, or culinary apprentice. Investigative reportage and reformist discourse exposed apprentices’ miserable existence while still depicting these young fellows as playful and carefree. Conversely, popular marmiton mythology, particularly in children’s literature, idealized culinary apprenticeship, amid glimpses of harsh living and working conditions, while als…
Bocuse and beyond
Chef Paul Bocuse has long been seen as the standard bearer of French haute cuisine. As the end of his life approaches, tributes to this nonagenarian have turned monumental, with statues erected, places renamed in his honor, a giant street mural bearing his likeness, and a colossal effigy at the Carnaval de Nice. No previous chef has been the object of such emphatic veneration, all the more noteworthy as French culinary preeminence, long a linchpi…
Introduction
Cléo de Mérode on Broadway
Forgotten French dancer and model Cléo de Mérode was an international celebrity at the dawn of celebrity culture, a missing link in the prehistory of our image-obsessed, star-struck modernity. Once the world's most photographed woman, she cultivated her image as "la première icône moderne" (Corvisier). But much about her life, career, and impact remains obscure. In particular, the as yet untold story of her 1897 Broadway debacle is a revealing ep…
L'invention du restaurant
No prominent works on this page.
L'invention du restaurant
Cléo de Mérode on Broadway
Forgotten French dancer and model Cléo de Mérode was an international celebrity at the dawn of celebrity culture, a missing link in the prehistory of our image-obsessed, star-struck modernity. Once the world's most photographed woman, she cultivated her image as "la première icône moderne" (Corvisier). But much about her life, career, and impact remains obscure. In particular, the as yet untold story of her 1897 Broadway debacle is a revealing ep…
Bocuse and beyond
Chef Paul Bocuse has long been seen as the standard bearer of French haute cuisine. As the end of his life approaches, tributes to this nonagenarian have turned monumental, with statues erected, places renamed in his honor, a giant street mural bearing his likeness, and a colossal effigy at the Carnaval de Nice. No previous chef has been the object of such emphatic veneration, all the more noteworthy as French culinary preeminence, long a linchpi…
Introduction
The Miserable, Mythical, Magical Marmiton
Revealing paradoxes abounded in early Third Republic French representations of the marmiton, or culinary apprentice. Investigative reportage and reformist discourse exposed apprentices’ miserable existence while still depicting these young fellows as playful and carefree. Conversely, popular marmiton mythology, particularly in children’s literature, idealized culinary apprenticeship, amid glimpses of harsh living and working conditions, while als…
Change of Hearth
Ten 1904 postcards, marketing the Odelin Le Rustique stove, spin a fanciful, magical tale, an early example of branded storytelling, within the little–studied medium of Belle Époque advertising postcards. A self–contained series, part of a broader multi– and intermedial campaign, the cards emerged in a fluid media and marketing landscape, as companies experimented with promoting their products. Conveying a world in flux, the series interweaves na…
The “art and magic” of Raymond Oliver (1909–1990)
Raymond Oliver was far more than the first French TV chef. At the peak of Oliver’s popularity in the 1950s and 1960s, his marketing ventures spanned a broad range of endorsements, promotions, and products, while his protean media innovations likewise transcended his television appearances, encompassing a great diversity of forms. Focusing on this largely unexplored realm of Oliver’s mass-market presence and multimedia experimentation, I argue for…
Fifty years of Contemporary French Civilization
This article was published open access under a CC BY-NC-ND licence: https://creativecommons.org/licenses/by-nc-nd/4.0/ .
Art (5 works) · Political science (4 works) · Advertising (3 works) · Art history (3 works) · Business (3 works) · Culinary Culture and Tourism (3 works) · Cultural Identity and Heritage (3 works) · Historical Studies and Socio-cultural Analysis (3 works) · Sociology (3 works) · Visual arts (3 works)