2026-09-20T02:18:24Zhttps://dspace.mit.edu/server/oai/requestoai:dspace.mit.edu:1721.1/1178992022-07-26T16:30:19Zcom_1721.1_7582com_1721.1_7581col_1721.1_131023
William Uricchio.
Zeamer, Victoria Jean
Massachusetts Institute of Technology. Department of Humanities.
Massachusetts Institute of Technology. Program in Comparative Media Studies/Writing
2018-09-17T15:49:08Z
2018-09-17T15:49:08Z
2018
2018
http://hdl.handle.net/1721.1/117899
1051215091
Thesis: S.M. in Comparative Media Studies, Massachusetts Institute of Technology, Department of Comparative Media Studies/Writing, 2018.
Cataloged from student-submitted PDF version of thesis.
Includes bibliographical references (pages 101-113).
Digital representations of food (food texts) have become mainstream content on social media sites and digital streaming sites. While they accomplish some similar goals to their analog counterparts (e.g. in-print cookbooks), like communicating information about the food's preparation or what its consumption would be like, the surplus of food texts has been ushered in by a transformation of media infrastructure such as the internet, cameras on cheap mobile phones, and digital social network platforms. The creators of the bulk of food texts have shifted from authority figures in the field to anyone who dines out and goes online. With this shift in media ownership comes a change in status -- from expert to everyone. As a result, the dynamics of food discourse has also changed. I use interviews and ethnographies with fine dining chefs, food industry professionals, and media makers to illustrate these convergences and divergences in the creation and consumption of food texts today. TL;DR: While the underlying purpose of the construction and consumption of food texts remain the same from analog to digital form, the authority of food culture and its complimentary narrative control has shifted as a result of the convergence of food texts and digital media affordances.
by Victoria (Vicky) Jean Zeamer.
S.M. in Comparative Media Studies
113 pages
eng
Massachusetts Institute of Technology
MIT theses are protected by copyright. They may be viewed, downloaded, or printed from this source but further reproduction or distribution in any format is prohibited without written permission.
http://dspace.mit.edu/handle/1721.1/7582
Comparative Media Studies.
Humanities.
Internet killed the Michelin star : the motives of narrative and style in food text creation on social media
Thesis
application/pdf
Publication
unknown
unknown
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<Abstract>Digital representations of food (food texts) have become mainstream content on social media sites and digital streaming sites. While they accomplish some similar goals to their analog counterparts (e.g. in-print cookbooks), like communicating information about the food's preparation or what its consumption would be like, the surplus of food texts has been ushered in by a transformation of media infrastructure such as the internet, cameras on cheap mobile phones, and digital social network platforms. The creators of the bulk of food texts have shifted from authority figures in the field to anyone who dines out and goes online. With this shift in media ownership comes a change in status -- from expert to everyone. As a result, the dynamics of food discourse has also changed. I use interviews and ethnographies with fine dining chefs, food industry professionals, and media makers to illustrate these convergences and divergences in the creation and consumption of food texts today. TL;DR: While the underlying purpose of the construction and consumption of food texts remain the same from analog to digital form, the authority of food culture and its complimentary narrative control has shifted as a result of the convergence of food texts and digital media affordances.</Abstract>
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