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

Onorati, Maria Giovanna; Giardullo, Paolo

doi:10.1080/15528014.2020.1715074

Cited by 32 publications

(29 citation statements)

References 49 publications

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“…Place of origin, Quality, Hosting city) presented in Table 2. Content analysis is a consolidated method in food marketing and branding research (Wheeler, 1988;Onorati and Giardullo, 2020;Samoggia et al, 2020), with an exploratory orientation to the "real phenomenon" (Hays et al, 2013). A qualitative approach to content analysis consisted of partitioning the corpus text into the three identified categories, rearticulating the whole text (Krippendorff, 2004).…”

Section: Discussionmentioning

confidence: 99%

“…In the food sector, reviews have been gaining attention for their influence on consumption decisions and the capability of generating revenues (Onorati and Giardullo, 2020). Reviews on social media provide spontaneous and insightful feedback that is freely available online (Guo et al, 2017) and represent a useful tool to investigate customers' perceptions (Pantelidis, 2010;Ryu and Han, 2010;Zhang et al, 2010) and food product attributes (Samoggia et al, 2020).…”

Section: Methodsmentioning

confidence: 99%

“…Accordingly, research on food, beverage and gastronomy has relied on social media as repositories of customers' reviews, such as travel review sites like Tripadvisor (Pasquinelli, 2018;Onorati and Giardullo, 2020) and social networking sites like Facebook (Gaber et al, 2019) and Twitter (Samoggia et al, 2020), to source information on customers' experience, satisfaction and behaviours.…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Beyond the authenticity–standardisation paradox in international gastronomy retailing: Twisting the hosting city brand with the place of origin

Pasquinelli

Trunfio

Rossi

2021

BFJ

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PurposeThis study aims to frame the authenticity–standardisation relationship in international gastronomy retailing and explores how and to what extent the food place of origin and the urban context in which the gastronomy stores are located shape customers' in-store experience.Design/methodology/approachThis paper analyses the case of Eataly, which combines specialty grocery stores and restaurants disseminating the Italian eating style, quality food and regional traditions internationally. Facebook reviews (1,018) of four Eataly stores – New York City, Rome, Munich and Istanbul were analysed, adopting a web content mining approach.FindingsPlace of origin, quality and hosting city categories frame the gastronomic in-store experience. Standardisation elements (shared across the four analysed stores) and authenticity elements (specific to a single store) are identified towards defining three archetypical authenticity–standardisation relationships, namely originated authenticity, standardised authenticity and localised authenticity.Originality/valueThis study proposes original modelling that disentangles the authenticity–standardisation paradox in international gastronomy retailing. It provides evidence of the intertwining of the place of origin and the city brand in customers' in-store experience.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Beyond the authenticity–standardisation paradox in international gastronomy retailing: Twisting the hosting city brand with the place of origin

Pasquinelli

Trunfio

Rossi

2021

BFJ

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“…Others have similarly suggested that social media democratise culinary expertise and judgement, and inform consumer decisions about where to eat (Beuscart et al, 2016;Mellet et al, 2014;Onorati and Giardullo, 2020). From OCR platforms and online foodie communities like Chowhound (Watson et al, 2008) to personal food blogs (Cox and Blake, 2011), YouTube channels (Lupton, 2020) and food-themed Instagram posts (McKeown and Miller, 2020;Walsh and Baker, 2020), social media sites, apps and networks are now influential and mainstream venues of culinary judgement and representation (Lupton and Feldman, 2020).…”

Section: A Brief History Of Food Criticismmentioning

confidence: 99%

‘Good food’ in an Instagram age: Rethinking hierarchies of culture, criticism and taste

Feldman

2021

European Journal of Cultural Studies

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Through historical, economic and technological contextualisation and empirical data analysis, this article explores the cultural purchase the image-sharing app Instagram and the printed Michelin Guide have on contemporary food criticism. Both platforms contribute to popular understandings of ‘good food’. Yet, there are important functional and discursive distinctions in how culinary criticism is done in Instagram vis-à-vis Michelin. To that end, this article focuses on London’s restaurant scene and proposes the concept of the Instagram gaze as a means of understanding the representational repertoires and knowledge claims advanced by foodies on visual social media platforms. The Instagram gaze also facilitates insight into the relationship between Instagrammers’ culinary judgements and Michelin’ s.

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“…Özellikle gastronomik ögelere dair deneyimler, turistler tarafından çevrimiçi platformlar ve sosyal medya aracılığıyla, diğer insanların erişimine sunulmaktadır. Gastronomik deneyimler içeren; çevrimiçi yorumlar, görseller ve puanlamalar potansiyel turistik tüketiciler tarafından görülebilmekte ve tercihlerinde belirleyici olmaktadır (Onorati & Giardullo, 2020). Çevrimiçi deneyimsel değerlendirmelerin, turistik yiyecek-içecek işletmelerine yeni müşteriler kazanabilme anlamında sunduğu fırsatların yanında, şikâyetlerden kaynaklı olarak müşteri kaybettirme riski de bulunmaktadır (Şahin vd.…”

Section: Introductionunclassified

Çevrimiçi Gastronomik Turist Deneyimlerinin İçerik Analiziyle İncelenmesi

Arslan¹

2020

TFD

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Bu araştırmanın temel amacı, Tokat Mutfağı'ndaki en önemli gastronomik lezzetlerden olan Tokat Kebabı'na ait çevrimiçi turist deneyimlerinin incelenmesidir. Bu amaca uygun olarak araştırmada, içerik analizi yöntemi kullanılmıştır. Tokat ilinde faaliyet gösteren ve Tripadvisor platformunda yer alan restoranlarda, Tokat Kebabı'na dair çevrimiçi yorumlar incelenmiştir. Bu inceleme sonucunda en fazla turist yorumu ve görüşüne sahip 5 restoran seçilmiştir. Son olarak seçilen yorum ve görüşlerden Tokat Kebabı'na ait olanlar değerlendirmeye alınmıştır. Elde edilen verilerin analizinde, kelime bulutu tekniği kullanılmıştır. Tokat Kebabı'na ait gastronomik turist deneyimlerinden olumlu ve olumsuz olmak üzere iki adet kelime bulutu oluşturulmuştur. Araştırma bulgularına göre, turistlerin Tokat Kebabı hakkında yaptıkları olumlu yorum ve görüşlerin olumsuzlardan daha fazla olduğu ortaya çıkmıştır. Olumlu yorumların kelime bulutunda, en fazla öne çıkan sözcükler, "lezzetli, doyurucu ve tavsiye" olmuştur. Olumsuz kelime bulutunda ise öne çıkan sözcüklerin, "sert etler, yanık ve pahalı" olduğu tespit edilmiştir.

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

Cited by 32 publications

References 49 publications

Beyond the authenticity–standardisation paradox in international gastronomy retailing: Twisting the hosting city brand with the place of origin

Beyond the authenticity–standardisation paradox in international gastronomy retailing: Twisting the hosting city brand with the place of origin

‘Good food’ in an Instagram age: Rethinking hierarchies of culture, criticism and taste

Çevrimiçi Gastronomik Turist Deneyimlerinin İçerik Analiziyle İncelenmesi

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