You Are What You Tweet
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Köp båda 2 för 821 krThere have been famous chefs for centuries. But it was not until the second half of the twentieth century that the modern celebrity chef business really began to flourish, thanks largely to advances in media such as television which allowed ever-g...
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. * CHOICE *
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