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Food and the Internet

Proceedings of the 20 th International Ethnological Food Research Conference, Department of Folklore and Ethnology, Institute of Ethnology and Cultural Anthropology, University of Łodź, Poland, 3–6 September 2014

Edited By Violetta Krawczyk-Wasilewska and Patricia Lysaght

Discourses about food, especially on social media, affect the dietary choices of many people on a daily basis all over the world. In recognition of this phenomenon, the selection of 25 ethnological essays in this volume explores the effects of the digital age on post-modern food culture. It examines the influence of the Internet as a provider of a seemingly limitless flow of information and discourse about food sources, production, distribution and consumption. It also analyses the attitudes towards food in the context of ecological, environmental, ethical, health, and everyday lifestyle issues – at local, regional and global levels.
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The Comeback of Homemade Foods and the Role of the Web. The Case of Non-Alcoholic Fermented Beverages: Aristea Baschali and Antonia-Leda Matalas


Aristea Baschali and Antonia-Leda Matalas

The Comeback of Homemade Foods and the Role of the Web. The Case of Non-Alcoholic Fermented Beverages


A growing interest in the preparation and consumption of homemade foods is currently to be observed especially among people living in urban centres. Homemade foods have a special role in the construction of family identities (Moisio / Arnould / Price 2004), mainly through their importance in contemporary consumption and their opposition to the market’s attempts to commodify the homemade food category. Furthermore, citizens regard these foods as being of superior quality to industrially-produced ones, and as offering additional benefits in the areas of nutrition, health and economics (Reuters 2011; Hispanic 2013). In contrast to industrially-processed foods, homemade foods are more often based on all natural ingredients, better cooking methods are involved (American Heart Association 2014[a]), and unhealthy ingredient substitutions are usually avoided (American Heart Association 2014[b]). Nowadays, with the economy in recession, people prefer homemade food, because, from an economic perspective, it offers better all-round value than fast food or pre-cooked meals (New York Times 2011).

Eating homemade food also provides health benefits. It enables appropriate portion sizes to be maintained and makes it possible for people to avoid the urge to indulge in oversized restaurant meals. Recent research has found that families who eat more fast-food meals than home-cooked ones, are less likely to eat healthy fruit and vegetables, and also that there is, as...

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