From Radio To Television

Explains some of the basic scientific principles of radio and television and presents some simple experiments to demonstrate them.

The digital revolution has significantly changed broadcast technology. The 12th edition of Television and Radio Announcing reflects new trends in the field, such as the reconfiguration of electronic media production practices and distribution models. The internet and social media have opened up new access to production and new methods of distribution, such as YouTube, Facebook, Twitter, and podcasts. The 12th edition addresses the realities of students who live in this new era. Learning GoalsUpon completing this book, readers will be able to: Develop essential announcing skills Understand new trends in the field

A history of modern radio shows why radio survived the advent of television, covers radio advertising, programming, technology, and news, and discusses radio pioneers, noncommercial radio, and government deregulation--Google Books.

This textbook describes the field of radio and television in the United States, presents the material in a manner the reader can grasp and enjoy, and makes the book useful for the classroom teacher. Written for adaptation to individual teaching situations, the book is divided by subject matter into logical chapter divisions that can be assigned in the order appropriate for specific course students. Each chapter stands by itself, but the book is also an integrated whole. It is easy to understand at first reading, by beginning radio-television majors or nonmajor elective students alike. To give readers a complete picture of the field, subjects such as ethics, careers, and rivals to U.S. commercial radio and television are included.

Ever since Newton Minow taught us sophisticates to bemoan the descent of television into a vast wasteland, the dyspeptic chorus of jeremiahs who insist that television news in particular has gone from gold to dross gets noisier and noisier. Charles Ponce de Leon says here, in effect, that this is misleading, if not simply fatuous. He argues in this well-paced, lively, readable book that TV news has changed in response to broader changes in the TV industry and American culture. It is pointless to bewail its decline. "That s the Way It Is "gives us the very first history of American television news, spanning more than six decades, from Camel News Caravan to Countdown with Keith Oberman and The Daily Show. Starting in the latter 1940s, television news featured a succession of broadcasters who became household names, even presences: Eric Sevareid, Walter Cronkite, David Brinkley, Peter Jennings, Brian Williams, Katie Couric, and, with cable expansion, people like Glenn Beck, Jon Stewart, and Bill O Reilly. But behind the scenes, the parallel story is just as interesting, involving executives, producers, and journalists who were responsible for the field s most important innovations. Included with mainstream network news programs is an engaging treatment of news magazines like "60 Minutes" and "20/20, " as well as morning news shows like "Today" and "Good Morning America." Ponce de Leon gives ample attention to the establishment of cable networks (CNN, and the later competitors, Fox News and MSNBC), mixing in colorful anecdotes about the likes of Roger Ailes and Roone Arledge. Frothy features and other kinds of entertainment have been part and parcel of TV news from the start; viewer preferences have always played a role in the evolution of programming, although the disintegration of a national culture since the 1970s means that most of us no longer follow the news as a civic obligation. Throughout, Ponce de Leon places his history in a broader cultural context, emphasizing tensions between the public service mission of TV news and the quest for profitability and broad appeal."

Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France. For tourists, its food remains one of the great attractions of the city itself. Yet the history of this food remains largely unknown. A History of the Food of Paris brings together archaeology, historical records, memoirs, statutes, literature, guidebooks, news items, and other sources to paint a sweeping portrait of the city’s food from the Neanderthals to today’s bistros and food trucks. The colorful history of the city’s markets, its restaurants and their predecessors, of immigrant food, even of its various drinks appears here in all its often surprising variety, revealing new sides of this endlessly fascinating city.

Overview of public radio and television in the United States

This work covers priciples, techniques and approaches of writing news, sport, advertisements and script copy for television, radio and the Internet. It includes a variety of formats, including interviews, commercials and news.

This newest edition of Broadcast Journalism continues its long tradition of covering the basics of broadcasting from gathering news sources, interviewing, putting together a programme, news writing, reporting, editing, working in the studio, conducting live reports, and more. Two new authors have joined forces in this new edition to present behind the scenes perspectives on multimedia broadcast news, where it is heading, and how you get there. Technology is meshing global and local news. Constant interactivity between on-the-scene reporting and nearly instantaneous broadcasting to the world has changed the very nature of how broadcast journalists must think, act, write and report on a 24/7 basis. This new edition takes up this digital workflow and convergence. Students of broadcast journalism and professors alike will find that the sixth edition of Broadcast Journalism is completely up-to-date. Includes new photos, quotations, and coverage of convergent journalism, podcasting, multimedia journalism, citizen journalism, and more!