Food for Thought: Annotated Bibliography and Summary

Clee, Nicholas. “Bytes to eat: along with a staple diet of cookbooks, the net can provide

all a foodie needs, writes Nicholas Clee.” New Statesman 137.4894 (2008): 50. Web. <http://search.proquest.com.subzero.lib.uoguelph.ca/docview/224342373?OpenUrlRefId=info:xri/sid:primo&accountid=11233 >

Clee shares his friend’s prediction that cookbooks will soon become unnecessary, as people will be able to find any recipe on the Internet. He enhances his argument by stating the ability to find food bloggers who cater to specific needs, such as suffering from an allergy or disease, with recipes that seem attainable because the web as a medium is approachable.

de Solier, Isabelle. Food and the Self: Consumption, Production and Material Culture. New

York: Bloomsbury, 2013. Print.

de Solier believes food blogs differ from other types of blogs in their relationship to professionals in their field. She suggests that food bloggers have respect for professional food writers, while not looking to overtake their job, but to complement their professional work with their amateur views.

“Food and Drink.” Pinterest. Pinterest.com, n.d. Web. 20 Oct. 2015.

<https://www.pinterest.com/categories/food_drink/ >

A page on Pinterest devoted to amazing food and drink pictures, which when clicked on connects to a blog or website with the recipe. This page will be used to examine Pinterest’s strategy of attracting the reader’s visual attention, by means of a picture, then having the reader click on the imagine to redirect them to the blog or website in order to receive the recipe.

Hedgem, Radha. “Food blogs and the digital reimagination of South Asian diasporic

publics.” South Asian Diaspora 6.1 (2014): 89-103. Web. <http://www.tandfonline.com.subzero.lib.uoguelph.ca/doi/full/10.1080/19438192.2014.876172 >

This article demonstrates the dual ability of South Asian diasporic food bloggers to use their blog as a cultural form, sharing information about their homeland and home-cooked meals, while also going further and use the web as a medium to create broader culinary publics.

“Julia Child Considered The Julie/Julia Project a ‘Stunt.’” Eat Me Daily. Eatmedaily.com,

20 July 2009. Web. 21 Oct. 2015. <http://www.eatmedaily.com/2009/07/julia-child-considered-the-juliejulia-project-a-stunt/ >

Julia Child’s editor shares that Child did not want to endorse Julie Powell’s food blog because she would never describe the end results of recipes, how good the food tasted, or what she learned from the recipes. The opinion of Child, an extremely successful chef and author, clarifies what a food blogger should do in order to have a quality blog and to be taken seriously.

Kingsley, Kathy. “25 Best Food Blogs for Boomers.” Huffington Post.

 Huffingtonpost.com, 28 Apr. 2013. Web. 22 Oct. 2015 <http://www.huffingtonpost.com/2013/04/28/boomer-food-blogs_n_3149602.html >

Kingsley differentiates food blogs and websites, as food blogs are a collection of “personal journal-like postings,” while websites consist of more static or unchanging material. According to this article the only downside to food blogs is the vast amount of them on the web, which is why Kingsley attempts to save the reader from getting overwhelmed by creating a list of twenty-five food blogs she believes are worth a view.

La Gorce, Tammy. “A vibrant culture of food blogging.” New York Times (2010): 12. Web.

<http://go.galegroup.com.subzero.lib.uoguelph.ca/ps/i.do?&id=GALE%7CA220501701&v=2.1&u=guel77241&it=r&p=AONE&sw=w&authCount=1 >

This article confirms that blogging in restaurants in New Jersey is very normal and commonly seen in order to inform other foodies of food presentation and taste. Opposed to what many may think, the majority of bloggers are not out to bash restaurants in order to get a free meal, instead they are trying to promote them to help similar people to find the types of food they are looking for.

New_Fork_City. Instagram, n.d. Web. 22 Oct. 2015.

<https://instagram.com/new_fork_city/?hl=en >

This Instagram account focuses on the love of food through pictures that are submitted via email by the people of New York City, which are then featured on the account with a tagged location to where people can also buy the food they see. This account will be used to examine the question of what is considered a food blog? As well as if what we see online provides inspiration in our own cooking.

Rousseau, Signe. Food and Social Media: You Are What You Tweet. New York: AltaMira

Press, 2012. Print.

Rousseau maps out the ways in which food and media intersect, with the first chapter of her book paying specific attention to the interactions between blog creators and content consumers, even if it is based on a negative interaction. She goes further to examine how restaurants deal with social media, while bringing to realization that some restaurants have yet to acknowledge the importance of social media and the web to their business.

Simpson, Nicky. “Food bloggers turning cookbook authors & vice versa- three lists.”

 Delicious Days. Delicious Days, 16 Sept. 2011. Web. 23 Oct. 2015. <http://www.deliciousdays.com/archives/2011/09/16/food-bloggers-turning-cookbook-authors-vice-versa-three-lists/ >

This blog post draws conclusions as to how a blogger manages to maintain a loyal and significant group of readers, and can therefore, write quality cookbooks. This post first-handedly states that strong and successful bloggers are often people who are multi-talented with the ability to notice trends, tell stories, write well, and focus on product presentation, which will help determine why bloggers are also successful cookbook authors.

Summary:

From my current research on food blogs I have determined food blogging to be a unique form of writing in relation to other types of blogging. There is no longer the need to turn through old photocopies of recipes when there are thousands of recipes available online that can be bookmarked and easily accessed. It is interesting to read opinions on whether cookbooks are going to disappear in the near future with the continuous popularity of the Internet and food blogging increasing every day. While some believe cookbooks will soon be extinct, it is interesting to see that a lot popular food bloggers, who are so in tune with the web, are publishing cookbooks in print. I am intrigued why food bloggers move from web to print, and on what means they do so.

It is debatable what qualities make a person a food blogger and who can be one. It seems as though anyone can create a blog, and publish recipes, but only those who are multi-talented writers and photographers will prosper, as they can be personable, while sharing content to keep readers interested. Things start to become blurry when determining if food “blogs” on Instagram, where a person uses visually attractive pictures of food to get followers, is considered a food blog in the same sense as a blog on the Internet, with recipes and opinions.

I want to focus my project on who is a food blogger, and what makes them different? What content is shared on food blogs (besides the obvious)? What makes a successful food blog? Why do many food bloggers switch to print publication? What do food bloggers get out of their blogs? I think these questions are debatable which is why they are interesting.

Summary word count: 291

 

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