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Food, Culture & Society
An International Journal of Multidisciplinary Research
Volume 23, 2020 - Issue 3
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Articles

Social media as taste re-mediators: emerging patterns of food taste on TripAdvisor

Maria Giovanna OnoratiFaculty of Gastronomic Sciences, University of Gastronomic Sciences, Pollenzo (Bra), ItalyCorrespondence[email protected]
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Paolo GiardulloDepartment Of Philosophy, Sociology, Pedagogy, And Applied Psychology, Section of Sociology, University of Padua, PaduaView further author information
Pages 347-365 | Published online: 30 Jan 2020

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Maria Giovanna Onorati & Francesco Domenico d'Ovidio. (2023) Sustainable eating in the “new normal” Italy: ecological food habitus between biospheric values and de-globalizing gastronationalism. Food, Culture & Society 26:5, pages 1134-1153.
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Chao Yu & Drew Margolin. (2023) Food “taste” on Yelp: displays of cultural omnivorousness and authenticity in dining choices and online reviews. Food, Culture & Society 26:1, pages 3-23.
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Uraiporn Kattiyapornpong, Morakot Ditta-Apichai & Chatchasorn Chuntamara. (2022) Exploring gastronomic tourism experiences through online platforms: evidence from Thai local communities. Tourism Recreation Research 47:3, pages 241-257.
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Ozan Atsız, Ibrahim Cifci & Rob Law. (2022) Understanding food experience in sharing-economy platforms: insights from Eatwith and Withlocals. Journal of Tourism and Cultural Change 20:1-2, pages 131-156.
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Isabelle Cuykx, Paulien Decorte, Lauranna Teunissen, Heidi Vandebosch, Hilde Van den Bulck, Sara Pabian, Kathleen Van Royen & Charlotte De Backer. The magic is in the mix: a uses and gratifications approach to the cross-media use of food-related media content. Food, Culture & Society 0:0, pages 1-25.
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Articles from other publishers (13)

Natalia Daries, Eduard Cristobal-Fransi, Javier Sánchez-García & Estela Marine-Roig. (2023) Customers’ behavioral intentions when visiting upscale restaurants: Enjoying the experience or posturing?. International Journal of Gastronomy and Food Science, pages 100840.
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Pınar Şenel. 2023. Critical Social Challenges in the Tourism Industry. Critical Social Challenges in the Tourism Industry 176 196 .
I. Cuykx, L. Teunissen, P. Decorte, S. Pabian, K. Van Royen, H. Vandebosch, H. Van den Bulck & C. De Backer. (2023) Let’s talk about chefs, baby: Comparing three types of home cooks on recipe use before and during COVID-19. International Journal of Gastronomy and Food Science 32, pages 100699.
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Velvet Nelson. (2023) Reconstructing the microbrewery taproom experiencescape through narratives in online travel reviews: A case from Houston, Texas USA. Tourism and Hospitality Research, pages 146735842311518.
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Maizatul Akhmal Ishak & Zainatul Shuhaida Abdull Rahman. (2022) Gastronomy as Content in Social Media Facebook: Potentials and challenges. Environment-Behaviour Proceedings Journal 7:SI9, pages 47-53.
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Tina Bartelmeß & Jasmin Godemann. (2022) Exploring the Linkages of Digital Food Communication and Analog Food Behavior: A Scoping Review. International Journal of Environmental Research and Public Health 19:15, pages 8990.
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Osman ÇAVUŞ & M. Hamil NAZİK. (2022) Michelin Yıldızlı Restoranlarda Başarı Faktörleri ve Standartların Tespit Edilmesi: İspanya San Sebastian ÖrneğiDetermining the Success Factors and Standards of Michelin Star Restaurants: The Example of San Sebastian in Spain. Güncel Turizm Araştırmaları Dergisi 6:1, pages 137-161.
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Cecilia Pasquinelli, Mariapina Trunfio & Simona Rossi. (2021) Beyond the authenticity–standardisation paradox in international gastronomy retailing: Twisting the hosting city brand with the place of origin. British Food Journal 123:13, pages 561-578.
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Zeena Feldman. (2021) ‘Good food’ in an Instagram age: Rethinking hierarchies of culture, criticism and taste. European Journal of Cultural Studies 24:6, pages 1340-1359.
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Minna Santaoja & Piia Jallinoja. (2021) Food out of its usual rut. Carnivalesque online veganism as political consumerism. Geoforum 126, pages 59-67.
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Raúl Matta & Padma Panchapakesan. (2021) Deflated Michelin. Gastronomica 21:3, pages 45-55.
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Natalia Daries, Jordi Moreno-Gené & Eduard Cristobal-Fransi. (2021) Michelin stars shine brightly, but are they profitable?. International Journal of Gastronomy and Food Science 24, pages 100352.
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Alexander M. Pakhalov & Liliya M. Dosaykina. 2021. Culture and Tourism in a Smart, Globalized, and Sustainable World. Culture and Tourism in a Smart, Globalized, and Sustainable World 661 672 .

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