Food and social media [electronic resource] : you are what you tweet / Signe Rousseau.

ISBN:

9780759120440

Title:

Author:

Rousseau, Signe, 1975-

Personal Author:

Rousseau, Signe, 1975-

Publication Information:

Lanham : AltaMira Press, 2012.

Physical Description:

1 online resource (137 p.)

Series:

Rowman & Littlefield Studies in Food and Gastronomy

General Note:

Description based upon print version of record.

Contents:

Contents; Acknowledgments; Introduction; 1 Food for Sharing; The Web: History and Criticism; Virtual Food(ie) Communities; Pioneer Women: Birds of a Feather; Notes; 2 Food Not for Sharing; Culinary Plagiarism: Legal Protection vs. Social Norms; Cooks Source: Misunderstanding the "Public Domain"; Ethical Blogging; Notes; 3 Twitter Feeding; Digital Narcissism and Foodie Fatigue; Health and Social Media; Paradox of Plenty; Notes; 4 Everyone Is a Critic (but Who Is This "Everyone"?); Reviewing Ethics; Yelp, Zagat, and the "Wisdom of Crowds"; Searching for Recipes: To Google or Not to Google?

5 The Business of Pleasure; (The Right Kind of) Attention Is Key; Ina Garten, Alton Brown, and the Harshness of Crowds; Chefs and Social Media: For Your Eyes Only; Notes; Conclusion; Notes; Bibliography; Index; About the Author

Subject Term:

Cooking -- Information services.

Food -- Social aspects.

Online social networks.

Social media.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

Lanham : AltaMira Press, 2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
306.4 ROU	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

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.

Author Notes

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).

Reviews (1)

Choice Review

This brief book illustrates how social media (Twitter, Facebook, and Yelp, among other sites) have strongly influenced food culture. Rousseau (Univ. of Cape Town, South Africa; Food Media, 2012) invites readers to participate in a multilayered discussion of a wide range of issues related to the topic. These include plagiarism and copyright/fair use issues, restaurant reviews and the ethics of reviewing food establishments, marketing ethics, research strategies to locate authoritative recipes, and health information. This discourse is an entertaining, accessible analysis of an ordinary occurrence: sharing food with others through cyberspace. It is an incredibly engaging, fast read for such a dense, well-researched text. Foodies and academics in many disciplines will appreciate this book; it is also suitable for general readers, students, and anyone in the restaurant/hospitality industries. Summing Up: Highly recommended. All levels of students, general readers, researchers/faculty, and professionals. R. S. Wexelbaum Saint Cloud State University