Food and Social Media
You Are What You Tweet
Seiten
2012
Altamira Press (Verlag)
978-0-7591-2043-3 (ISBN)
Altamira Press (Verlag)
978-0-7591-2043-3 (ISBN)
Social media has been a factor in the explosion of interest in food and democratization of food criticism, and this book explains and critique the phenomena and key issues in a lively and anecdotal manner that will appeal to scholars and the interested general public alike.
Social media platforms have quickly become integral to most people’s lives, both privately and professionally. This is the first book to illuminate the trend of relying on social media in the food world. Engaging in social media is fun, but it is also rapidly becoming the platform for self-promotion and branding. This entertaining narrative offers an historical account of the major changes brought about by the Internet and also explores the polarities that underlie the challenges of adaptation, including exclusivity versus democracy, professionalism versus amateurism, and business versus pleasure. Loaded with insight into the current scene, it discusses controversies such as celebrity chefs’ tweeting wars, ethics and the accusations of plagiarizing of recipes, and etiquette concerning the practice of photographing a meal to blog about it. Food and Social Media will appeal to anyone with an interest in food and media as well as those who enjoy using any of the social media formats, including blogs, Yelp, Facebook, YouTube, Twitter, and more, to participate in a digital food community.
Social media platforms have quickly become integral to most people’s lives, both privately and professionally. This is the first book to illuminate the trend of relying on social media in the food world. Engaging in social media is fun, but it is also rapidly becoming the platform for self-promotion and branding. This entertaining narrative offers an historical account of the major changes brought about by the Internet and also explores the polarities that underlie the challenges of adaptation, including exclusivity versus democracy, professionalism versus amateurism, and business versus pleasure. Loaded with insight into the current scene, it discusses controversies such as celebrity chefs’ tweeting wars, ethics and the accusations of plagiarizing of recipes, and etiquette concerning the practice of photographing a meal to blog about it. Food and Social Media will appeal to anyone with an interest in food and media as well as those who enjoy using any of the social media formats, including blogs, Yelp, Facebook, YouTube, Twitter, and more, to participate in a digital food community.
Signe Rousseau teaches at the University of Cape Town, South Africa, and is the author of Food Media: Celebrity Chefs and the Politics of Everyday Interference (2012).
Acknowledgments
Introduction: A Sweet but Sticky Web
Chapter 1: Food for Sharing
Chapter 2: Food Not for Sharing
Chapter 3: Twitter Feeding: Too Much of a Good Thing?
Chapter 4: Everyone Is a Critic (but Who Is This “Everyone”?)
Chapter 5: The Business of Pleasure
Conclusion: (How) Is the Internet Changing the Way You Think About Food?
Notes
Bibliography
About the Author
| Erscheint lt. Verlag | 14.8.2012 |
|---|---|
| Reihe/Serie | Bloomsbury Studies in Food and Gastronomy |
| Verlagsort | California |
| Sprache | englisch |
| Maße | 153 x 230 mm |
| Gewicht | 222 g |
| Themenwelt | Sozialwissenschaften |
| ISBN-10 | 0-7591-2043-9 / 0759120439 |
| ISBN-13 | 978-0-7591-2043-3 / 9780759120433 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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