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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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Seasonal Food in a Virtual Basket – A Campaign for Environmental Sustainability: Yrsa Lindqvist

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Yrsa Lindqvist

Seasonal Food in a Virtual Basket – A Campaign for Environmental Sustainability

Using the Internet and sharing information on social media are the most efficient ways nowadays of spreading data, organising campaigns, and advertising. In less than twenty years the virtual world has become accepted and is now a natural part of everyday life (Svenningsson / Lövheim / Bergquist 2003). Since the Internet contains “everything”, so to speak, food, like other aspects of daily life, is also a significant Internet topic. Here, for example, recipes, restaurant reviews, diets for health and training, food blogs, information about the home delivery of food, can be found. This article is about a campaign for the return of seasonal food in home kitchens in Finland.

In the late 1980s, strawberries, blueberries, cucumbers, watermelons and so forth, were still seasonal products in Finland. Every season had its highlights; the first tomatoes were longed for since there were hardly any Spanish or Dutch ones available at the market. Some off-season products could be bought in certain shops, but they were not commonly available. The situation changed quite rapidly after Finland joined the European Union in 1995 as the market then opened up for global food trading to a much larger extent than had previously been the case. During the decade prior to this many Finns became familiar with Mediterranean food, Thai food, barbecue cooking, and so on, as a consequence of travelling abroad, especially on holidays, to different...

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