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 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.
Produktdetails
Produktdetails
Rowman & Littlefield Studies in Food and Gastronomy
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).
Inhaltsangabe
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
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
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