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Journal articles on the topic 'Food for foodies of instagram'

Author: Grafiati

Published: 12 December 2022

Last updated: 31 July 2025

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1

Aprilia, Monika Pretty. "Pencarian Informasi oleh Foodie pada Foto Makanan di Instagram." Jurnal Komunikasi Nusantara 2, no. 1 (2020): 56–66. http://dx.doi.org/10.33366/jkn.v2i1.40.

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Information seeking reduces uncertainty. Information is needed by human for work needs and other daily activities. One of these activities is a hobby. Many people spend a lot of time and money when they seek information for a hobby rather than for work. Foodie is a person who loves food. Foodie is interested in learning and trying new food. When someone is called a foodie then they must be someone who loves to taste food. A foodie also needs information to be able to taste various food. Social media has become one of information sources used by foodie to get information that related to food. T

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Ramaputra, Muhammad Atha, and Subhan Afifi. "ANALISIS STRATEGI KREATIF KONTEN PROMOSI USAHA FOODIES MELALUI MEDIA SOSIAL INSTAGRAM." Jurnal Ilmiah Manajemen Informasi dan Komunikasi 5, no. 2 (2021): 16–35. http://dx.doi.org/10.56873/jimik.v5i2.145.

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Berkembangnya promosi industri kuliner di media sosial telah memunculkan banyak profesi kreatif baru yang sebelumnya tidak begitu dikenal, seperti Food Blogger, Food Vlogger, Food Stylist, Food Photographer dan Foodies. Foodies merupakan sebutan bagi orang yang aktif membuat ulasan tentang dunia kuliner dalam bentuk tulisan, foto, atau video dipublikasikan di media sosial. Penelitian ini bertujuan untuk menganalisis strategi kreatif konten promosi usaha Foodies di media sosial instagram. Kerangka konseptual yang digunakan diantaranya adalah konsep tentang strategi kreatif konten promosi, endor

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Kurniawan, Rahmad, Moh Ihsan, and Fitri Fitri. "Strategi dan Nilai-Nilai Ekonomi Islam dalam Promosi Foodies di Kota Palangka Raya." Journal of Industrial and Syariah Economics 2, no. 1 (2024): 52–63. https://doi.org/10.63321/jise.v2i1.50.

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The digital era has transformed many aspects, including the shift in promotional methods from print media to digital platforms. One of the social media platforms that has been widely utilized is Instagram. Over time, Instagram has also become a venue for promotion. Various types of businesses are promoted through Instagram, one of which is the promotion via foodies accounts that have attracted the interest of various culinary entrepreneurs. This research aims to understand the promotional strategies of foodies in Palangka Raya from the perspective of Islamic economics. This study is a field re

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Robin, Patricia, and Elisti Halimuci. "Hyperreality of Gacoan Noodles in the Foodstagramming Trend on Instagram Social Media." Open Access Indonesia Journal of Social Sciences 7, no. 2 (2024): 1437–44. http://dx.doi.org/10.37275/oaijss.v7i2.227.

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This research reveals the significant role of Instagram social media in creating the hyperreality of Mie Gacoan through the foodstagramming phenomenon. With the significant growth of Instagram users, especially in Indonesia, this platform has become the main platform for foodies to capture and share their culinary experiences. The foodstagramming trend, especially related to Mie Gacoan, shows how food photos uploaded on social media can create certain hopes and expectations for the restaurant. In the era of hyperreality, food prioritizes appearance over taste, creating a false reality conveyed

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Lestari, Fika ayu, and Gustina Masitoh. "ANALISIS PENGGUNAAN MEDIA SOSIAL DALAM PROMOSI BISNIS KULINER." Media Riset Bisnis & Manajemen 23, no. 2 (2025): 115–22. https://doi.org/10.25105/v23i2.20132.

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Munculnya kegiatan promosi kuliner di jejaring sosial telah memunculkan pengakuan terhadap beberapa profesi kreatif yang selama ini kurang dikenal, antara lain Food Blogger, Food Vlogger, Food Stylist, Food Photographer, dan Foodies. Foodies adalah individu yang terlibat dalam proses mengkritisi dunia kuliner dengan menyampaikan pendapatnya melalui konten tertulis, foto, atau video di platform media sosial. Tujuan dari penelitian ini adalah untuk mengkaji pendekatan perusahaan Foodies dalam mengembangkan materi iklan di platform Instagram. Di era digital, teknologi menciptakan banyak cara dan

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Saqufa, Ammamilha Rosyaqotut, Bambang Dwi Prasetyo, and Zulkarnain. "Traditional Food Orem-Orem Photo Elements Effect on Malang Foodies Instagram Towards Teenage Purchase Intention." International Journal of Science and Society 4, no. 1 (2022): 126–39. http://dx.doi.org/10.54783/ijsoc.v4i1.423.

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Food photography is growing increasingly intense in a specific area of research today on the basis of the fast movement of information in micro media such as Instagram. Culinary activities, like drink or eat, are now not completely a physical need. Further, since the Instagram era, it becomes a self-representation canals to promotional activities. Refers to that acceleration, big oases just facing the almost-forgotten Malang traditional food like, orem-orem, so people, especially the youth one, can hear, reach, and spread the taste. This study aims to find out how the effect of orem-orem photo

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Feldman, Zeena. "‘Good food’ in an Instagram age: Rethinking hierarchies of culture, criticism and taste." European Journal of Cultural Studies 24, no. 6 (2021): 1340–59. http://dx.doi.org/10.1177/13675494211055733.

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Through historical, economic and technological contextualisation and empirical data analysis, this article explores the cultural purchase the image-sharing app Instagram and the printed Michelin Guide have on contemporary food criticism. Both platforms contribute to popular understandings of ‘good food’. Yet, there are important functional and discursive distinctions in how culinary criticism is done in Instagram vis-à-vis Michelin. To that end, this article focuses on London’s restaurant scene and proposes the concept of the Instagram gaze as a means of understanding the representational repe

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Nurannisa, Nada Arsyifa, and Gilang S.Sn. M.Ds Lalita. "The Design of an Illustration Book 'Serba-Serbi Rasa Jawa Tengah' For Teenagers as an Introduction of Central Java's Traditional Food." International Journal of Arts and Social Science 05, no. 12 (2023): 50–56. https://doi.org/10.5281/zenodo.7758739.

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Indonesia is a country that has a vast territory and creates the characteristics of each area. Having many regions with different cultures gives a variousflavors of food typical of each region. However, due to the times, some of these traditional foods have become extinct. In this design it aims to create an educational medium for teenagers about traditional Central Javanese food in the form of an illustration book. The research method used in this design is descriptive qualitative which has the characteristics of being a direct data source, descriptive in nature, more concerned with processes

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de Almeida, Cláudia Ribeiro. "Foodies and Food Tourism." Tourism Culture & Communication 19, no. 3 (2019): 225–26. http://dx.doi.org/10.3727/194341419x15554157596155.

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10

O'Halloran, Robert M. "Foodies & food tourism." Journal of Tourism and Cultural Change 16, no. 3 (2015): 328–30. http://dx.doi.org/10.1080/14766825.2015.1110226.

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11

Cleave, Paul. "Foodies and Food Tourism." Tourism Management 52 (February 2016): 533–34. http://dx.doi.org/10.1016/j.tourman.2015.08.007.

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12

Getz, Donald, and Richard N. S. Robinson. "Foodies and Food Events." Scandinavian Journal of Hospitality and Tourism 14, no. 3 (2014): 315–30. http://dx.doi.org/10.1080/15022250.2014.946227.

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13

Wilkinson, Paul F. "Foodies and food tourism." Annals of Leisure Research 19, no. 1 (2015): 139–41. http://dx.doi.org/10.1080/11745398.2015.1072729.

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14

Jolliffe, Lee. "Foodies & Food Tourism." Annals of Tourism Research 57 (March 2016): 288–89. http://dx.doi.org/10.1016/j.annals.2015.12.009.

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N.S. Robinson, Richard, and Donald Getz. "Profiling potential food tourists: an Australian study." British Food Journal 116, no. 4 (2014): 690–706. http://dx.doi.org/10.1108/bfj-02-2012-0030.

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Purpose – This paper aims to share the findings of a study of self-declared “foodies”. In particular this paper provides a demographic and socio-economic profile of the sample and their behavioural and travel preferences. Design/methodology/approach – An online survey was designed, incorporating existing literature. It was administered to a population of foodies in Australia. Data is analysed using SPSS®. Findings – Key results suggest food tourists are mostly female, well-educated and generally affluent. They seek diverse, regional and authentic yet tactile rather than passive experiences, an

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Oleschuk, Merin. "Foodies of Color: Authenticity and Exoticism in Omnivorous Food Culture." Cultural Sociology 11, no. 2 (2016): 217–33. http://dx.doi.org/10.1177/1749975516668709.

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Omnivorous cultural theory highlights the persistence of inequalities within gourmet food culture despite its increasing democratization, arguing that foods remain symbols of distinction through their framing as ‘authentic’ and ‘exotic’. Where these two frames have been shown to encompass problematic racial connotations, questions arise over how racial inequalities manifest in foodie discourse. Drawing from interviews with foodies of color living in Toronto, Canada, this article examines how these inequalities are reproduced, adjusted and resisted by people of color. It asks: how do foodies of

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17

Yadav, Aashutosh. "Foodies: A Web-Based Food Delivery Application." International Journal of Science, Engineering and Technology 13, no. 2 (2025): 1–3. https://doi.org/10.61463/ijset.vol.13.issue2.242.

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18

Jang, Jin A., EunJung Lee, and Hyosun Jung. "Why Are Foodies Active on Social Network Services? An Exploratory Study on Foodies’ Influence on Social Media." Foods 13, no. 21 (2024): 3476. http://dx.doi.org/10.3390/foods13213476.

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As social media continues to gain traction in the food industry, this study explored how cooking and dining-out behaviors and social media use differ depending on the foodie tendencies of consumers, particularly Korean Millennial and Gen Z consumers. Additionally, this study considered the effect of foodie tendencies on active social media usage. Based on the Foodie Index, two groups were identified: high and low. The high group scored higher than the low group on foodie knowledge and spending, food interest, and time commitment. Comparison of the food, cooking, and dining-out behaviors of bot

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Hasan, Lily Dianafitry, Muhammad Anas, and Muh Zainuddin. "Foodie's Point of View on Consuming Popular-Commercial Food." Journal of Business and Management Studies 3, no. 2 (2021): 213–17. http://dx.doi.org/10.32996/jbms.2021.3.2.22.

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This study aims to describe how foodies consume popular-commercial foods. In this study, the method used is qualitative. The informant determination technique used is purposive (deliberate). The data collection used is by observation, in-depth interviews with informants, and confirmed by various literature studies that are relevant to the research topic. The results show that the concept of eating itself is still relatively different for each foodie. However, the similarities are related to the limits, such as eating which is limited by the availability of rice or not in a dish, snacking as a

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Hasan, Lily Dianafitri, Faisal Akbar Zaenal, and Intan Fauziah Amaliah. "Foodie's Behavior and Assessment of Popular-Commercial Foods." International Journal Papier Public Review 2, no. 4 (2021): 106–13. http://dx.doi.org/10.47667/ijppr.v2i4.119.

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This study aims to describe foodies assessing popular-commercial foods. In this study, the method used is a qualitative method. The informant determination technique used is purposive (deliberate). The data collection used is by observation, in-depth interviews with informants, and confirmed by various literature studies that are relevant to the research topic. The results showed that from the taste, feeling related to service, and the condition of the place to eat, nothing could stand alone as the most dominant in determining a foodie's assessment of food. One of these factors can invalidate

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Yanti, Ni Nyoman Suli Asmara. "PENGEMBANGAN STRATEGI PEMASARAN PRODUK OLAHAN SUSU “KOMIKU” PADA MERRY FOODIES LOMBOK TIMUR." Waisya : Jurnal Ekonomi Hindu 1, no. 2 (2022): 127–47. http://dx.doi.org/10.53977/jw.v1i2.709.

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Milk is a food that is rich in benefits and nutrients. There are many benefits obtained from the content of milk, making milk produced by many producers. One of the home industries that produces dairy products is Merry Foodies, which is located in Selong, East Lombok Regency, West Nusa Tenggara Province. The business idea of making Komiku dairy products originated from the phenomenon of public interest, especially the Indonesian people who are interested in things that are related to the South Korean state, including processed food products that are often shown on South Korean television sho

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22

Santos, José António C., Margarida Custódio Santos, Luis Nobre Pereira, Greg Richards, and Luis Caiado. "Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach." International Journal of Contemporary Hospitality Management 32, no. 11 (2020): 3501–21. http://dx.doi.org/10.1108/ijchm-04-2020-0302.

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Purpose Little is known about how tourists’ eating habits change between everyday life and holidays. This study aims to identify market segments based on changes in food consumption and experiences of a sun-and-sea destination’s local food. The authors evaluate to what extent tourists consume local food and assess the contribution of local food experiences to the tourists’ overall experience. Design/methodology/approach The target population was all tourists visiting the Algarve in the Summer 2018 and included both domestic and international sun-and-sea tourists. A sample of 378 valid question

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Rachmadina Nabila Nelson, Siti Chodidjah, Deasy Indayanti, Santi Widianti, and Iwan Setiadi. "Pembuatan User Interface Aplikasi Berbasis Website K-Foodies." Jurnal Sistem Informasi dan Ilmu Komputer 1, no. 4 (2023): 153–66. http://dx.doi.org/10.59581/jusiik-widyakarya.v1i4.1793.

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The User Interface (UI) of the website-based application 'K-Foodies' was created to provide information on Korean street food recipes with an attractive appearance and is easy to use. In the context of the popularity of Korean street food in Jakarta and people's interest in cooking themselves, the difficulty in finding scattered recipe information is an obstacle. Creating the UI involved using Figma software, with a focus on UI design and user experience. The UI design includes descriptions of Korean street food, recipes, and cooking steps. Usability tests using the completion rate method will

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Huddart Kennedy, Emily, Shyon Baumann, and Josée Johnston. "Eating for Taste and Eating for Change: Ethical Consumption as a High-Status Practice." Social Forces 98, no. 1 (2018): 381–402. http://dx.doi.org/10.1093/sf/soy113.

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AbstractUnder what conditions is ethical consumption a high-status practice? Using unique food consumption survey data on aesthetic and ethical preferences, we investigate how these orientations to food are related. Existing research on high-status food consumption points to the “foodie,” who defines good taste through aesthetic standards. And emergent evidence suggests the “ethical consumer,” whose consumption is driven by moral principles, may also be a high-status food identity. However, ethical consumption can be practiced in inexpensive and subcultural ways that do not conform to dominant

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Richards, Greg. "Evolving Gastronomic Experiences: From Food to Foodies to Foodscapes." Journal of Gastronomy and Tourism 1, no. 1 (2015): 5–17. http://dx.doi.org/10.3727/216929715x14298190828796.

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Benedetto, Graziella, and Maria Bonaventura Forleo. "Foodies' movement fostering stakeholders' networks: A regional case study." Economia agro-alimentare, no. 3 (January 2021): 1–31. http://dx.doi.org/10.3280/ecag3-2020oa11044.

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The central theme of this work revolves around the foodies' movement under three perspectives: firstly, from a conceptual point of view to give account of its relevance in terms of consumer demand; secondly, to verify how, from the supply side, this movement can to some extent encourage and/or strengthen the creation of networks of local actors indispensable to encourage the meeting between the needs of the demand and supply of typical food products; thirdly, based on a case study to demonstrate that the movement of foodies can be exploited within a political action aimed at reorienting local

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Anderson, Susan E., and H. Lynn Stallworth. "Sweetness and Spice: Tax Issues for Foodies." Issues in Accounting Education 31, no. 1 (2015): 111–17. http://dx.doi.org/10.2308/iace-51201.

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ABSTRACT A food blog and a catering business provide an issue-rich context in which students examine tax issues involving individuals, a partnership, and a single owner LLC. The case illustrates how advances in technology and social media occur without the issuance of directly applicable tax guidance, thus introducing students to uncertainty in interpreting the tax law and providing professional advice. The goals of the case are to increase students' (1) abilities to identify tax issues for individuals and small home-based businesses, (2) tax research proficiency, (3) written communication ski

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Desmarais, Annette Aurélie, and Hannah Wittman. "Farmers, foodies and First Nations: getting to food sovereignty in Canada." Journal of Peasant Studies 41, no. 6 (2014): 1153–73. http://dx.doi.org/10.1080/03066150.2013.876623.

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Casini, Leonardo, Fabio Boncinelli, Caterina Contini, Francesca Gerini, Gabriele Scozzafava, and Frode Alfnes. "Heterogeneous preferences with respect to food preparation time: Foodies and quickies." Food Quality and Preference 71 (January 2019): 233–41. http://dx.doi.org/10.1016/j.foodqual.2018.07.010.

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Halawa, Mateusz, and Fabio Parasecoli. "Designing the Future of Polish Food." Gastronomica 22, no. 3 (2022): 8–18. http://dx.doi.org/10.1525/gfc.2022.22.3.8.

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This article explores the cultural work behind the newly emerging interest in Polish cuisine, culinary traditions, and local ingredients among urban, educated, upwardly mobile middle-class foodies who a decade earlier would distinguish themselves by conspicuously consuming foreign fare. Cultural intermediaries, or tastemakers, have been central to this process of creating new forms of value and meaning in Polish food. Given their reflexivity, the iterative and collaborative character of their modus operandi, and their focus on the future, we frame their practices in the analytic language of de

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Omar, Rosmini, Obed Rashdi Syed, Binyao Ning, Stefanos Vagenas, and Faizan Ali. "Eat, work, love: alternative tourists’ connection with ethnic food." British Food Journal 122, no. 6 (2019): 1999–2019. http://dx.doi.org/10.1108/bfj-10-2018-0699.

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Purpose Ethnic food is a pivotal polysemic artifact, yet commonly studied based on experience. This leaves an eclipse in understanding its overall significance and implications. The purpose of this paper is to explore the interactions of experience, intimacy and embodiment from the lens of alternative tourism and Asia as a destination image. Design/methodology/approach The authors conducted four focus group that include Asians who take experiential learning trips and spiritual journeys across Asia-Pacific. Findings Alternative tourists promote the growth of ethnic foodies who value impact whic

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Pawar, Swaraj. "Foodies Full Stack Web Application: Connecting You to Your College Canteens." International Journal for Research in Applied Science and Engineering Technology 12, no. 10 (2024): 709–14. http://dx.doi.org/10.22214/ijraset.2024.64674.

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The "Foodies Full Stack Web Application" is designed to revolutionize the way college students interact with their campus canteen services by providing real-time access to menus, nutritional information, and personalized food recommendations. This project aims to bridge the gap between canteen owners and students, offering seamless communication and better decision-making for daily meals. By leveraging the power of the Spoonacular API, the platform can not only display available menu items but also offer detailed nutritional data, which is crucial for students with dietary preferences or restr

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Naqvi, Masood Ansar. "The future of food tourism: foodies, experiences, exclusivity, vision and political capital." Tourism Recreation Research 41, no. 1 (2016): 104–5. http://dx.doi.org/10.1080/02508281.2016.1138737.

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Beer, Sean. "The Future of Food Tourism. Foodies, Experiences, Exclusivity, Visions and Political Capital." Anatolia 27, no. 4 (2016): 557–58. http://dx.doi.org/10.1080/13032917.2016.1154656.

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Schultz, Jeremy. "The future of food tourism: foodies, experiences, exclusivity, visions, and political capital." Annals of Leisure Research 20, no. 4 (2016): 510–12. http://dx.doi.org/10.1080/11745398.2016.1238309.

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Asraf Mohd-Any, Amrul, Nurul Shahnaz Mahdzan, and Chua Siang Cher. "Food choice motives of different ethnics and the foodies segment in Kuala Lumpur." British Food Journal 116, no. 12 (2014): 1879–96. http://dx.doi.org/10.1108/bfj-07-2013-0170.

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Bragg, Marie, Samina Lutfeali, Tenay Greene, Jessica Osterman, and Madeline Dalton. "How Food Marketing on Instagram Shapes Adolescents’ Food Preferences: Online Randomized Trial." Journal of Medical Internet Research 23, no. 10 (2021): e28689. http://dx.doi.org/10.2196/28689.

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Background Worldwide obesity rates have prompted 16 countries to enact policies to reduce children’s exposure to unhealthy food marketing, but few policies address online advertising practices or protect adolescents from being targeted. Given adolescents spend so much time online, it is critical to understand how persuasive Instagram food advertisements (ads) are compared with traditional food ads. To strengthen online food marketing policies, more evidence is needed on whether social media ads are more persuasive than other types of ads in shaping adolescents’ preferences. Objective This stud

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Moura, Andreia Antunes, Maria do Rosário Mira, and Ana Rita Teixeira. "The Tourist Gastronomic Experience: Ties Between Young Foodies’ Motivation and Destination Development in Portugal." Tourism and Hospitality 6, no. 1 (2025): 7. https://doi.org/10.3390/tourhosp6010007.

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Gastronomic tourism has become a dynamic segment within the tourism sector, serving as a vital tool for the economic, cultural, and environmental growth of regions that emphasize culinary experiences. This study examines the motivations of young food-motivated tourists (“foodies”) and their impact on travel choices and destination development. Using a quantitative methodology, data were collected from 170 respondents (131 valid answers) in Portugal. The data were collected through the PTFoodies survey, a tool specifically designed by the authors to analyze tourist motivations and their connect

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Calvo-Porral, Cristina, and Jean-Pierre Lévy-Mangin. "From “foodies” to “cherry-pickers”: A clustered-based segmentation of specialty food retail customers." Journal of Retailing and Consumer Services 43 (July 2018): 278–84. http://dx.doi.org/10.1016/j.jretconser.2018.04.010.

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Su, Diep Ngoc, Lester W. Johnson, and Barry O’Mahony. "Will foodies travel for food? Incorporating food travel motivation and destination foodscape into the theory of planned behavior." Asia Pacific Journal of Tourism Research 25, no. 9 (2020): 1012–28. http://dx.doi.org/10.1080/10941665.2020.1805475.

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Pawar, Swaraj, Shreyash Patil, Aditya Modak, Ayush Phapale, and Dr Navnath Bagal. "Foodies Full Stack Web Application: Connecting You to Your College Canteens." International Journal of All Research Education and Scientific Methods 13, no. 05 (2025): 169–74. https://doi.org/10.56025/ijaresm.2025.130525169.

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The "Foodies Full Stack Web Application" is designed to revolutionize the way college students interact with their campus canteen services by providing real-time access to menus, nutritional information, and personalized food recommendations. This project aims to bridge the gap between canteen owners and students, offering seamless communication and better decision-making for daily meals. By leveraging the power of the Spoonacular API and USDA FoodData Central API, the platform can not only display available menu items but also offer detailed nutritional data, which is crucial for students wit

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Dubost, Thierry. "A Fallen-Soufflé Crisis in Dinner with Friends." Journal of Contemporary Drama in English 8, no. 2 (2020): 270–81. http://dx.doi.org/10.1515/jcde-2020-0022.

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AbstractIn Dinner with Friends (1999), which received the Pulitzer Prize for drama in 2000, Donald Margulies stages two couples – one of them impacted by the other’s divorce – and he uses food to evaluate the characters’ response to a marital breakup. Sociologically, food and eating rituals help characterize communities and identities, and in Dinner with Friends, the characters’ culinary choices become revelatory features of their bourgeois community. In the midst of a friendship crisis, Margulies uses culinary talks to examine East Coast intelligentsia. Beyond their specific approach to ethni

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Tam, Andrew. "Singapore Hawker Centers: Origins, Identity, Authenticity, and Distinction." Gastronomica 17, no. 1 (2017): 44–55. http://dx.doi.org/10.1525/gfc.2017.17.1.44.

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Foodways in Singapore embody the anxieties of the island-state—namely heritage, race, identity, and authenticity. Hawking in Singapore was initially seen as a nuisance that had to be tolerated and later regulated by both the colonial administration and newly independent government. The relocation of hawkers to centralized food centers marked the imposition of order and hygiene onto a squalid industry. Street peddlers, once an administrative problem, were refashioned into a potent symbol of Singapore's heritage. Hawker food has also been used as a trope of multiculturalism to unite a racially d

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Godinez, Danica, and Jedess Miladel Salomon. "Health or thinness? A content analysis of dietary behaviors promoted by Filipino food blogs." Science and Humanities Journal 13, no. 1 (2019): 71–82. http://dx.doi.org/10.47773/shj.1998.121.6.

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Food blogging communities, which have been steadily increasing over the years, are significant sources of dietary behaviors. However, studies revealed that some food blogs do not promote healthy dietary behaviors. This study generally aimed to determine the textual and visual content of the top five Filipino food blogs. Overall findings of the study imply that the bloggers delivered information that was associated with greater internalization of the thin ideal, appearance comparison, weight dissatisfaction, and drive for thinness among readers. The content also has negative/guilt inducing mess

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Irawaty, Sandra, and Sri Diana Amelianda. "Fenomena Akun Instagram Food Photography (Studi Fenomenologi Akun Instagram @Rizkianisanti)." Buana Komunikasi (Jurnal Penelitian dan Studi Ilmu Komunikasi) 2, no. 1 (2021): 42. http://dx.doi.org/10.32897/buanakomunikasi.2021.2.1.714.

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Tujuan penelitian ini adalah untuk mengetahui mengenai konsep diri, motif dan pengalaman yang dimiliki oleh akun instagram @rizkianisanti yang bertujuan untuk mengungkap fenomena aku instagram food photography. Penelitian ini menggunakan pendekatan kualitatif dengan menggunakan studi metode fenomenologi. Teknik pengumpulan data dilaksanakan dengan cara observasi, wawancara mendalam, dan dokumentasi. Teknik penentuan informan menggunakan purposive sampling. Teknik analisisdata dilakukan dengan cara pengumpulan data, reduksi data, penyajian data, dan penarikan kesimpulan. Teknik keabsahan data m

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Jin, Seunga Venus. "Interactive Effects of Instagram Foodies' Hashtagged #Foodporn and Peer Users' Eating Disorder on Eating Intention, Envy, Parasocial Interaction, and Online Friendship." Cyberpsychology, Behavior, and Social Networking 21, no. 3 (2018): 157–67. http://dx.doi.org/10.1089/cyber.2017.0476.

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Salsabila, Natasya Putri, and Jony Oktavian Haryanto. "INFLUENCE OF INSTAGRAM CONTENTS TOWARDS BUYING FOOD PRODUCT INTEREST ON INSTAGRAM (A CASE STUDY OF BUYING INTEREST THROUGH PROFESSIONAL CHEF'S INSTAGRAM POST ON PRESIDENT UNIVERSITY STUDENTS)." Research In Management and Accounting 4, no. 1 (2021): 11–23. http://dx.doi.org/10.33508/rima.v4i1.3085.

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Using Instagram for business activities became a specific activity among young people, especially students. One of the online businesses run by young people today was a food and beverage business, the other business was in the clothing and apparel field. The need for food products was increasing on Instagram users who preferred to make online purchases through Instagram. The content of a professional chef's Instagram account was one that influenced individuals to buy food or beverage products through Instagram social media. Professional chef was an interesting profession known by the public an

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S. Gayathry. "Spicing up with changing times: A study with special reference to Dindigul Thalapakatti Restaurant." GSC Advanced Research and Reviews 7, no. 1 (2021): 087–60. http://dx.doi.org/10.30574/gscarr.2021.7.1.0074.

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Food provides the required nutrients for every human being. Good and healthy food provides the essential energy for proper growth and development of the human body. It will also help to maintain a proper immune system. Tasty food will treat the taste buds and good food is considered to be a joy forever. Biriyani is supposed to be the most delicious non vegetarian food item. It is the most sought after dish among the foodies. Though, the dish has its origin from the Mughals, it has been prepared and served across the world under different flavours. Although there are many restaurants serving Bi

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S., Gayathry. "Spicing up with changing times: A study with special reference to Dindigul Thalapakatti Restaurant." GSC Advanced Research and Reviews 7, no. 1 (2021): 087–90. https://doi.org/10.5281/zenodo.4727283.

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Food provides the required nutrients for every human being. Good and healthy food provides the essential energy for proper growth and development of the human body. It will also help to maintain a proper immune system. Tasty food will treat the taste buds and good food is considered to be a joy forever. Biriyani is supposed to be the most delicious non vegetarian food item. It is the most sought after dish among the foodies. Though, the dish has its origin from the Mughals, it has been prepared and served across the world under different flavours. Although there are many restaurants serving Bi

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Clark, Sierra B. "Foodies: Democracy and Distinction in the Gourmet Foodscape: By Josée Johnston and Shyon Baumann." Food, Culture & Society 14, no. 3 (2011): 433–36. http://dx.doi.org/10.2752/175174411x12961586033681.

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