‘The Test of Taste’: New Media and the ‘Progressive Indian Foodscape’

Nanjangud, Apoorva; Reddy, Madhavi

doi:10.1177/0973258619893804

Cited by 4 publications

(2 citation statements)

References 20 publications

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“…During the past two decades, the notion of foodscape has attracted wide academic attention in both social and natural sciences, including nutrition, health, urban geography, public policy, consumer studies, food sciences, etc. [ 1 , 2 , 3 , 4 , 5 , 6 , 7 , 8 ]. It is an aggregative concept interconnecting the place, identity, culture, foodstuff, service and human and provides scholars relational thinking about these actors.…”

Section: Introductionmentioning

confidence: 99%

How to Frame Destination Foodscapes? A Perspective of Mixed Food Experience

Zhu

Wang

et al. 2022

Foods

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Foodscape conceptualizes the dynamic human–food–place nexus. Tourism provides a cross-cultural context where tourists can consume different destination foods and places, during which multiple types of destination foodscapes are produced. However, few studies explore how to frame the types and connotations of destination foodscape. Tourists’ travelogues provide a rich database to examine this question. Through netnography, this study collects and analyzes 86 posts of travelogues published from 2012 to 2019 in Mafengwo, a famous Chinese online travel community, about Chinese tourists’ food experiences in Chiang Mai, Thailand. We summarize five types of destination foodscapes, globalized recreational foodscape, staged local foodscape, glocalized foodscape, authentic local foodscape, and overseas ethnic foodscape in which tourists obtain different familiar-novelty hybrid experiences. This study contributes to interdisciplinary dialogue between food and tourism literature by proposing a coordinate framework with two axes, the spectrum of cultural distance and the spectrum of serving tourists/locals, to classify destination foodscape and a six-dimensional network construct to reveal the connotations of destination foodscape. Relevant strategies for promoting destination food and tourism development are also provided.

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Section: Introductionmentioning

confidence: 99%

How to Frame Destination Foodscapes? A Perspective of Mixed Food Experience

Zhu

Wang

et al. 2022

Foods

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“…4.In their research about India’s changing culinary culture, Nanjangud and Reddy (2020) note that videos on YouTube, Facebook, and Instagram engaged Indian ‘foodies’, but that this did not guarantee that they would try to make the dishes themselves. Rather, viewers gained sensory pleasure from watching them.…”

mentioning

confidence: 99%

The taste of video: Facebook videos as multi-sensory experiences

Schlussel

Frosh

2023

Convergence: The International Journal of Research into New Med

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Recipe videos are among the most viral genres of videos on social media. Yet, little research has been done on their aesthetic and formal attributes, especially on how they operate within the frameworks of the attention economy and embodied interaction specific to social media interfaces. This paper examines recipe videos published on Tasty, one of the most popular Facebook pages in the world. We analyze these videos through a three-dimensional model that integrates their semiotic characteristics (visual, auditory, and textual), their interactive and haptic qualities, and their invitation to perceptual engagement and sensorimotor response. We conclude that Facebook recipe videos are exemplary of a broader category of social media videos which we call hyper-sensory videos: these create heightened multisensory experiences that take precedence over informational use or narrative involvement. Hyper-sensory videos present a cultural response to broader questions regarding materiality, presence, and embodied relations within a highly mediated social reality.

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How do trendy diets emerge? An exploratory social media study on the low-carbohydrate diet in Finland

Jauho

Pääkkönen²,

Isotalo³

et al. 2021

Food, Culture & Society

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Various trendy diets characterize the foodscape today. This paper focuses on the low-carbohydrate (LC) diet, which gained large publicity in Finland in late 2010, affecting eating habits and food sales. In order to understand the factors affecting its emergence, we turned to the internet because it is a key environment where enthusiasts meet and new phenomena are forged. By analyzing the prevalence of keywords on carbohydrate-conscious eating in a database of over one billion social media messages in 2001-17, we found two peaks of activity -in 2002-07 and 2011-13. We then used innovative computational text-mining methods to compare the language about the LC diet in the two peaks to seek an explanation for why it became trendy in Finland only in 2011. While the key semantic fields remained roughly the same between the two peak periods on a general level, when the granularity of the model was increased, differences between individual cluster communities were detected that attest to the growing importance and mainstreaming of the diet. The results and the presented method are significant to public health and food industry actors, who want to track emerging food phenomena in the current fast-moving media environments.

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‘The Test of Taste’: New Media and the ‘Progressive Indian Foodscape’

Cited by 4 publications

References 20 publications

How to Frame Destination Foodscapes? A Perspective of Mixed Food Experience

How to Frame Destination Foodscapes? A Perspective of Mixed Food Experience

The taste of video: Facebook videos as multi-sensory experiences

How do trendy diets emerge? An exploratory social media study on the low-carbohydrate diet in Finland

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