La gastronomía en la prensa española del siglo XIX

Martínez, Ainhoa Aguirregoitia; Fernández-Poyatos, M. Dolores

doi:10.5209/rev_esmp.2015.v21.n1.49078

Cited by 5 publications

(1 citation statement)

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“…The objective of this study is to analyze how legacy media communicates food. Previous researchers have studied the representations of food in press (see, for example, Aguirregoitia Martínez and Poyatos 2015;Fusté-Forné 2017;Fusté-Forné andMasip 2018, 2019;Hughes 2010;Jones and Taylor 2001;Naulin 2014;Voss 2012). This study adds texture to this conversation.…”

Section: Methodsmentioning

confidence: 99%

Reading about Gastronomy—An approach to Food Contents in New York City’s Newspapers

Fusté‐Forné

2020

Journalism and Media

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Food and gastronomy are significant ingredients of everyday leisure and lifestyle practices. Food is part of culture and culture is part of the media. The current research analyzes the mediatization of food in legacy media. Drawing from a quantitative approach, the paper reviews food-based contents in New York City’s newspapers. In particular, AM New York, El Diario, Metro, The New York Times and The Wall Street Journal are studied over a period of 50 days. As a result, a total of 287 articles are analyzed. This research highlights the features of food and gastronomy contents and describes the differences and similarities between traditional newspapers and free dailies. Furthermore, the referent role of The New York Times in communicating food is confirmed.

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Section: Methodsmentioning

confidence: 99%

Reading about Gastronomy—An approach to Food Contents in New York City’s Newspapers

Fusté‐Forné

2020

Journalism and Media

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Culinary Storytelling About the Local Cuisine of Phitsanulok, Thailand

Jongsuksomsakul

2024

Sage Open

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Culinary tourism is part of cultural capital that could generate income for local communities if well developed. Persuasive media, presented in various ways, plays a vital role in this development. The objective of this research, to create media with interesting and informative content to persuade foreign tourists to explore local Phitsanulok cuisine. This information was in-depth interviews that were conducted with 32 government tourism officials, 9 Chief Executives of the Sub-district Administrative Organization, 2 French nationals who were qualified chefs, and other foreigners resident in the Province. The second stage included the design and production plans for media to be developed highlighting and presenting local cuisine from each of the nine districts. The planned media was refined under the theme “Phitsanulok, a culinary delight.” This process included two French nationals who were residents in the Province who had created a unique genre of Thai Chinese fusion food. The media were focused on storytelling by these and other residents who were local participants in the culinary scene in Phitsanulok Province, intending to provide a first-hand account of the local traditional cuisine, and the enhanced genre provided by the French chefs. These stories were evaluated by 7 academicians, 3 media experts, and 3 tourism entrepreneurs, also taking into account feedback and responses from 275 social network users. This showed that Phitsanulok has the potential to be developed into a cultural city, scoring 8.13 based on the UNESCO City of Gastronomy project accreditation guidelines.

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La comunicación periodística de la gastronomía en España en el primer tercio del siglo XX (1900-1936) / Journalistic Communication of Gastronomy in Spain During the First Third of the Twentieth Century (1900-1936)

Fernández-Poyatos

Martínez

2017

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During the first third of the twentieth century, gastronomy was a topic of interest in the Spanish press, which compiled news and articles from prominent chefs such as Ignacio Domenech and Teodoro Bardaji, but also from renowned journalists and writers, such as Dionisio Perez Pardo Bazan, Carmen de Burgos, who vindicated the defense of the national cuisine, interceded to improve and expand the domestic and professional culinary education and disseminated issues of gastronomic history and innovations and technical advances. In this paper, the analysis of gastronomy in pictorials, weeklies and newspapers of the time is presented through the online catalogue of the National Library. The results show, on the one hand, the value of the press as a primary source to know the history of gastronomy in Spain in a little researched and, paradoxically, quite reprobate period; on the other hand, the abundance of documents found, many of them unpublished, confirms the important gastronomic movement that took place in Spain during those years.

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La gastronomía en la prensa española del siglo XIX

Cited by 5 publications

References 0 publications

Reading about Gastronomy—An approach to Food Contents in New York City’s Newspapers

Reading about Gastronomy—An approach to Food Contents in New York City’s Newspapers

Culinary Storytelling About the Local Cuisine of Phitsanulok, Thailand

La comunicación periodística de la gastronomía en España en el primer tercio del siglo XX (1900-1936) / Journalistic Communication of Gastronomy in Spain During the First Third of the Twentieth Century (1900-1936)

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