Förbättrade beskrivningar från Syndetics:

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.

Innehållsförteckning levererad av Syndetics

• Acknowledgments(p. vii)
• Introduction: A Sweet but Sticky Web(p. ix)
• 1 Food for Sharing(p. 1)
• The Web: History and Criticism(p. 2)
• Virtual Food(ie) Communities(p. 5)
• Pioneer Women: Birds of a Feather(p. 10)
• Notes(p. 15)
• 2 Food Not for Sharing(p. 17)
• Culinary Plagiarism: Legal Protection vs. Social Norms(p. 18)
• Cooks Source: Misunderstanding the "Public Domain"(p. 25)
• Ethical Blogging(p. 28)
• Notes(p. 33)
• 3 Twitter Feeding: Too Much of a Good Thing?(p. 35)
• Digital Narcissism and Foodie Fatigue(p. 36)
• Health and Social Media(p. 42)
• Paradox of Plenty(p. 47)
• Notes(p. 50)
• 4 Everyone Is a Critic (but Who Is This "Everyone"?)(p. 51)
• Reviewing Ethics(p. 52)
• Yelp, Zagat, and the "Wisdom of Crowds"(p. 60)
• Searching for Recipes: To Google or Not to Google?(p. 63)
• Notes(p. 67)
• 5 The Business of Pleasure(p. 69)
• (The Right Kind of) Attention Is Key(p. 70)
• Ina Garten, Alton Brown, and the Harshness of Crowds(p. 76)
• Chefs and Social Media: For Your Eyes Only(p. 80)
• Notes(p. 84)
• Conclusion: (How) Is the Internet Changing the Way You Think About Food?(p. 87)
• Notes(p. 97)
• Bibliography(p. 99)
• Index(p. 115)
• About the Author(p. 119)