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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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Homo Gourmand and Homo Cooking: Two Main Culinary Tribes of the Internet Era: Magdalena Tomaszewska – Bolałek

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Magdalena Tomaszewska - Bolałek

Homo Gourmand and Homo Cooking: Two Main Culinary Tribes of the Internet Era

During the last two decades the Internet has become an important medium of communication in almost every field of human life in many parts of the world. It has provided people with a speedy form of communication, it has enabled them to share content of various kinds, and to participate in online communities; and these are only a few examples of the advantages of this kind of communication medium. The twenty-first is proving to be a time for reflection in the field of food culture as it is witnessing the return to popularity of traditional cuisines, the growth of consumer awareness concerning food production, food safety and so on, and the creation of new means of expression based on the culinary art. The global economic crisis dating from 2007 has also served to increase interest in cooking as a means of rationalising household costs.

Moreover, during recent decades, the preparation of food somehow ceased to be regarded as a rather mundane task and became instead an almost egalitarian, or even an élite, hobby. On the crest of the wave of the renewed popularity of home cooking, culinary websites, blogs and focus groups, which served to connect people interested in the culinary art with each other, began to appear. T.V. culinary shows increased in number and their hosts became celebrities comparable to movie stars. People not only...

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