Social Magic for Dinner? The Taste Script and Shaping of Foodieness in Netflix’s Chef’s Table

What is digital possession and how to study it: a conversation with Russell Belk, Rebecca Mardon, Giana M. Eckhardt, Varala Maraj, Will Odom, Massimo Airoldi, Alessandro Caliandro, Mike Molesworth and Alessandro Gandini

“…But nevertheless, the algorithm is an active agent in shaping tastes in this network. Something similar has been found with the Netflix series Chef's Table (Ulver and Klasson 2018).…”

Embracing Food Well-Being: Lessons from Chefs’ Caring Actions in the Fight Against Food Waste

“…Using a large set of data triangulated from various sources, we conducted a qualitative study to explore how celebrity chefs can be the catalyst for creating a culture opposed to food waste and advancing FWB through caring actions. These world-renowned chefs, with Michelin stars or listed in “The World's 50 Best Restaurants” (https://www.theworlds50best.com/), possess vast expertise and credible knowledge and, thus, can be regarded as legitimate stakeholders in the food industry (Phillipov and Gale 2020; Thompson and Haigh 2017; Ulver and Klasson 2018). Celebrity chefs, as they are highly admired (Ulver and Klasson 2018) and visible, can influence the consumer's relationship with food (Phillipov and Gale 2020) and promote more sustainable food experiences (Batat 2020; Lundahl 2018).…”

“…These world-renowned chefs, with Michelin stars or listed in “The World's 50 Best Restaurants” (https://www.theworlds50best.com/), possess vast expertise and credible knowledge and, thus, can be regarded as legitimate stakeholders in the food industry (Phillipov and Gale 2020; Thompson and Haigh 2017; Ulver and Klasson 2018). Celebrity chefs, as they are highly admired (Ulver and Klasson 2018) and visible, can influence the consumer's relationship with food (Phillipov and Gale 2020) and promote more sustainable food experiences (Batat 2020; Lundahl 2018). Moreover, due to their position in the industry, chefs can stimulate interactions among stakeholders, diffuse information, and help others navigate the food landscape (Welch, Swaffield, and Evans 2021).…”

“…Our data collection began with the Netflix documentary series Chef's Table and its spin-off, Chef's Table: France , which both feature celebrity chefs around the world. Netflix reaches a broad range of consumers (Ulver and Klasson 2018), 65% of whom are potentially their household's main grocery shoppers (Yang 2017). It has been estimated that, up until 2018, the first episode of Chef's Table (featuring chef Bottura) had been viewed 25 million times globally (Zanatta 2018).…”

From “aesthetic” to aestheticization: a multi-layered cultural approach

“…The aestheticization of the new Nordic food market, developed by Nordic industry professionals, is a good example of accumulation processes as well. Here, the aestheticization of the new Nordic food market, by turning "dull into cool," has created a distinct grammar in the practices of "foodies" (Gyimóthy 2017;Ulver and Marcus 2018;Ulver 2019). This revitalization of foodie culture is essentially manifested in the appreciation of local culinary traditions and the myth-inspired portrayed superiority of raw materials from the Nordic terroir.…”