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How Social Media Is the Driving Force for the ″Foodie Culture″

There are television channels owned by a joint venture that has dedicated more of their time to cooking-related issues. Over the last few decades, several advancements have been made on social media, leading to better cooking styles on the online platform. The DStv channel 185 present the best food shows of well-trained chefs to their subscribers offering shows like iron chef America and Barefoot Contessa. Specific individuals, Reese Schonfeld, jack Clifford and joe Langhan are the co-founders of foodie culture. The following essay expounds more on how Social Media is the Driving Force for the ″Foodie Culture″.

We can look at foodie culture by first asking a question from a vantage point: Is it new? We can conclude that the food network is a new invention from Reese Schonfeld, jack Clifford and joe Langhan. In the 1920s, cooking was viewed as entertainment by most people before the foodie culture was invented, but under the new development, we can view food and cooking from a different perspective. People can do it better than before when they embrace the latest techniques put into place (Chester & Anne Connolly). The new ways are well presented in the Tv shows; hence, viewers can learn quality ways.

Food culture can mean instructions from an instructor who provides the best way to prepare a specific meal. These instructors are experienced people whose expertise is in a particular field. They do not generalise their area of perfection as their focus is on giving the best overall to their subscribers. They pass their expertise through a demonstration on the online platform (Cross & Karen, p162-175). If anyone needs to get a specific procedure for preparing a particular dish, it’s possible to get it online from any social media platform.

Past research shows that a significant percentage of people are gaining experience with food via social media. The notion of people that one has to learn on food from the family members is outweighed by online platforms like Facebook, Instagram and such related platforms (Chester & Anne Connolly). The peoples appreciate what they get to learn, and this can be shown by the fact that others go to the extent of taking photos of what they have cooked and sharing them with their friends. It too influences what they are going to cook as they will like to follow the demonstrations they see.

Advertisement on social media can be a riding force towards food culture. The advertisement can be ads on several sites we come across (Kilic et al., p223-247). They tend to be so attractive that one will have to follow up and learn more. Some researchers advertise the benefits of particular foodstuffs, and with their convincing power of what they got to know from their research, they can win some people’s trust. With the focus that our lives are of great importance, we can go by such investigations as there are good proofs of the benefits in return. These advertisements are attractive as a thesis statement is to a writer.

Some restaurant managers advertise their foodstuff by capturing photos and posting them on social media. Therefore, people can place orders to be picked at their destinations convenient for them(Oren & Tasha, p20-35). To some extent, the location would likely have prevented them from consuming such big hotels, and we can conclude that social media has catered to that need. The chefs in such restaurants are experienced personnel and what they deliver is of good quality and quantity healthy for consumption.

Works Cited

Chester, Anne Connolly. Foodie Culture, Muslim Identity, and the Rise of Halal through Media. Diss. Ohio University, 2017.

Rousseau, Signe. Food and social media: You are what you tweet. Rowman Altamira, 2012.

Kılıç, Burhan, Aydan Bekar, and Nisan Yozukmaz. “The New Foodie Generation: Gen Z.” Generation Z Marketing and Management in Tourism and Hospitality. Palgrave Macmillan, Cham, 2021. 223-247.

Oren, Tasha. “On the line: Format, cooking and competition as television values.” Critical Studies in Television 8.2 (2013): 20-35.

Cross, Karen. “Visioning food and community through the lens of social media.” Digital Food Cultures. Routledge, 2020. 162-175.

Dejmanee, Tisha. “The Food Network’s Heartland Kitchens: Cooking up neoconservative comfort in the United States.” Critical Studies in Television 14.1 (2019): 74-89.


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