Relevant bibliographies by topics / Food Journalism

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Food Journalism'

Author: Grafiati
Published: 4 June 2021
Last updated: 15 February 2022

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Journal articles on the topic "Food Journalism"

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Fattorini, Joseph. "Food Journalism: A Medium for Conflict." British Food Journal 96, no. 10 (November 1994): 24–28. http://dx.doi.org/10.1108/00070709410072481.

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Jamil, Sadia. "Journalism for sustainable development: The imperative of journalists’ rights to freedom of expression and access to information for promoting sustainable development in Pakistan." Journal of Applied Journalism & Media Studies 9, no. 3 (October 1, 2020): 271–91. http://dx.doi.org/10.1386/ajms_00016_1.

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Pakistan is currently facing severe challenges for sustainable development, including a lack of safety and governance, demographic issues, poverty, unemployment, food insecurity, gender violence and inequality, injustice, water shortage, energy crises, rapid increase in pollution and climate change. In addition, the country’s progress towards development and adaptation strategies is quite slow. This study recognizes that journalism has a very crucial role in many aspects of sustainable development in Pakistan, ranging from facilitation of good governance to social cohesion, peace, public participation, empowerment and inclusion. For this purpose, journalists need freedom of expression and require unrestrained access to information. However, Pakistani journalists often confront legal and other restrictions to practicing these two rights, resulting in a lack of their ability to report on critical issues especially relevant to sustainable development. Therefore, drawing on the development communication theory, this study identifies the areas of sustainable development that are reported most by Pakistani journalists. It strives to find out whether Pakistani journalists receive training for development journalism. It also analyses the extent and the ways journalists’ rights to freedom of expression and access to information are restrained when reporting on issues of sustainable development. The study uses thematic analysis to analyse the gathered data through a quantitative method of survey and a qualitative method of in-depth interviews.
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Hampl, Jeffrey S., Donna M. Winham, and Christopher M. Wharton. "High School Journalists Write About Nutrition and Physical Activity." ICAN: Infant, Child, & Adolescent Nutrition 4, no. 2 (January 23, 2012): 93–100. http://dx.doi.org/10.1177/1941406411435170.

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Many content analyses of mass media and health messages have been conducted, but little is known regarding the perceptions of high school students about health-related topics. The authors conducted a content analysis of 218 newspapers collected from 25 Arizona high schools published during the 2003-2004 academic year. Two independent evaluators read each entire newspaper, identified qualifying articles (n = 95), and categorized content by the 2005 Dietary Guidelines for Americans. Evaluators sorted each article’s content into one or more groups reflecting the MyPyramid food categories and tracked article themes related to harms or benefits of lifestyle choices. Articles were also scored regarding information accuracy. Categorizing by the 2005 Dietary Guidelines, the most frequently mentioned article topics were “carbohydrates” or “reduced sugars” in foods (55%), “weight management” (53%), and “physical activity” (45%). In all, 15% of articles included some incorrect information in their text. These data show that healthy eating and active lifestyles are important concerns for high school journalism students. Journalism and dietetics professionals should volunteer with high school journalism classes to encourage these interests and to promote greater coverage of nutrition and health issues as well as more accurate reporting.
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Denham, Bryan. "Magazine Journalism in the Golden Age of Muckraking: Patent-Medicine Exposures Before and After the Pure Food and Drug Act of 1906." Journalism & Communication Monographs 22, no. 2 (May 20, 2020): 100–159. http://dx.doi.org/10.1177/1522637920914979.

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Although studies in mass communication and investigative journalism have examined associations between newspaper reporting and policy formation, little research has focused on the policy influence of magazine coverage. In addition, given research questions that implicitly or explicitly conclude with policy implementation, studies have tended to analyze materials prior to the passage of legislation with little attention paid to subsequent reporting. This monograph examines magazine coverage of patent medicines before and after the Pure Food and Drug Act of 1906 became law. Patent medicines, which appeared in the form of cure-alls, headache remedies, and soothing syrups, emerged long before the federal government regulated substances such as morphine and cocaine, and nostrums often included these substances in addition to alcohol. Near the turn of the 20th century, magazine journalists began to draw attention to the hazards associated with patent medicines, building an agenda for policy reform. The Pure Food and Drug Act of 1906 required manufacturers to list habit-forming substances and the quantities of those substances on product labels, and sales showed an appreciable decline; however, companies continued to profit. An examination of magazine articles showed that, in addition to patent-medicine manufacturers, newspapers received significant criticism for advancing industry interests through advertising. As a partial result of outlandish claims made in advertisements, problems with patent medicines continued after implementation of the Pure Food and Drug Act. Government officials and the U.S. Supreme Court were among those who undermined the 1906 law. Implications for investigative journalism, history, and public policy are discussed.
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Egan Sjölander, Annika. "Agents of sustainable transition or place branding promotors?: Local journalism and climate change in Sweden." Nordic Journal of Media Studies 3, no. 1 (June 1, 2021): 20–39. http://dx.doi.org/10.2478/njms-2021-0002.

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Abstract The climate crisis concerns the whole fabric of society. Local journalism can play a key role when cities are handling the problems. In this article, I analyse local media discourses on climate change in four Swedish cities that aim to be role models in the transition towards carbon neutrality. A discourse analysis of news articles and op-eds about the climate, combined with semi-structured interviews with journalists working at four different local newspapers, shows that the climate crisis is covered in all newspapers – even if the amount and ambition varies – including the ability to fill key roles as watchdog and educator. The newsrooms’ climate focus also had to give way when the Covid-19 pandemic struck. Local decisions about transportation, food, and urban development are common topics and often debated in the local press. However, the prize-winning cities’ ambitious green plans to become climate neutral already by 2030 remain vague for the journalists and probably also their readers.
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Voss, Kimberly Wilmot. "A Food Journalism Pioneer: The Story behind the First New York Times Food Writer Jane Nickerson and Her Food Section, 1942-1957." Journalism History 46, no. 3 (June 25, 2020): 248–64. http://dx.doi.org/10.1080/00947679.2020.1757568.

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NICKEL, Bárbara, and Virginia Pradelina Da Silveira FONSECA. "O QUE É LENTO NO SLOW JOURNALISM? Uma análise da sua relação com o tempo." ÂNCORA - Revista Latino-americana de Jornalismo 7, no. 2 (September 16, 2020): 14–33. http://dx.doi.org/10.22478/ufpb.2359-375x.2020v7n2.48103.

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O objetivo deste texto é iniciar uma investigação sobre a temporalidade do slow journalism. Partimos de definições formuladas em âmbito acadêmico e analisamos produtos jornalísticos que são considerados parte do movimento. Recorremos à tipologia desenvolvida por Charron e Bonville, que descreve o jornalismo de transmissão, opinião, informação e comunicação, para observar, entre outros elementos, a relação de cada modelo com o tempo. Concluímos que, assim como no movimento slow food, as questões éticas se mostram mais relevantes ao slow journalism do que propriamente sua relação com o tempo.
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Wilkinson, Ian. "Gourmet Meals and Fast Food: a Vocal Approach to Dickens's Literature and Journalism." Literature Compass 1, no. 1 (January 2004): **. http://dx.doi.org/10.1111/j.1741-4113.2004.00032.x.

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Ako-Adjei, Naa Baako. "How Not to Write About Africa." Gastronomica 15, no. 1 (2015): 44–55. http://dx.doi.org/10.1525/gfc.2015.15.1.44.

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The American culinary canon has greatly expanded in the last few decades to include many “foreign” cuisines from around the world. Americans now regularly consume cuisines that were once seen as “strange” or “exotic” and have become well versed with once obscure ingredients such as galangal root or ghee. This expansion of the American culinary canon has not, however, been universally inclusive. Despite the broadening of the American palate, Americans have shown little interest in the cuisines of Sub-Saharan Africa. This article examines how this lack of interest in African cuisines may lie in the limited and often stereotyped representations of African cuisines by food journalists and restaurant reviewers in newspapers and gourmet food magazines, which still play highly influential roles in the shaping of the American palate. The article also explores how a shift in the narrative on African cuisines in “gastronomic journalism” can contribute to the further broadening of the American culinary canon.
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Ezeah, Gregory, and Verlumun Celestine Gever. "Literary Journalism in the Face of Global Food Crisis: Techniques on the way out." Skhid, no. 3(161) (June 30, 2019): 34–40. http://dx.doi.org/10.21847/1728-9343.2019.3(161).171934.

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Dissertations / Theses on the topic "Food Journalism"

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Fusté, Forné Francesc. "Food Journalism: Building the discourse on the popularization of gastronomy in the twenty-first century." Doctoral thesis, Universitat Ramon Llull, 2017. http://hdl.handle.net/10803/404567.

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El periodisme gastronòmic és una tipologia de periodisme especialitzat que consisteix en la narració de la gastronomia. Aquesta tesi té com a objectiu estudiar la importància de la gastronomia en la premsa diària durant el període 2005-2015 a Catalunya i Espanya, amb una perspectiva comparativa per al cas dels Estats Units. El treball empíric realitzat inclou l’anàlisis de cinc diaris (El Mundo, El País, El Periódico, La Vanguardia i The New York Times) i està basat en l’estudi de 6,189 articles periodístics. S’ha portat a terme una metodologia tant quantitativa com qualitativa amb l’objectiu de determinar quines són les principals característiques dels continguts gastronòmics i veure com el discurs al voltant de la gastronomia ha evolucionat en la premsa escrita del segle XXI.
El periodismo gastronómico es una tipología de periodismo especializado que consiste en la narración de la gastronomía. Esta tesis tiene como objetivo estudiar la importancia de la gastronomía en la prensa diaria durante el período 2005-2015 en Cataluña y España, con una perspectiva comparativa para el caso de los Estados Unidos. El trabajo empírico realizado incluye el análisis de cinco periódicos (El Mundo, El País, El Periódico, La Vanguardia y The New York Times) y está basado en el estudio de 6,189 artículos periodísticos. Se ha llevado a cabo una metodología tanto cuantitativa como cualitativa con el objetivo de determinar cuales son las principales características de los contenidos gastronómicos y ver como el discurso entorno la gastronomía ha evolucionado en la prensa escrita del siglo XXI.
Food journalism is a special interest journalism that consists on the drawing of narratives with regards to gastronomy. This thesis aims at studying the importance of gastronomy in daily print media during the period 2005-2015 in Catalonia and Spain, with a comparative perspective for the case of the United States. Empirical work includes the analysis of five newspapers (El Mundo, El País, El Periódico, La Vanguardia and The New York Times) and is based on the study of 6,189 newspapers’ articles. Both a quantitative and qualitative analysis is carried out in order to determine the features regarding the gastronomy contents and how gastronomy news have discoursively evolved in the twenty-first century printed media.
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Price, Joan E. "Eating News: The Social Construction of Food in U.S. News Magazines, 1995-2004." Ohio University / OhioLINK, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1216404152.

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Kim, Sookyong. "Content analysis of advergames in food and beverage brand websites aimed at children: immersive marketing practices in scoring systems of advergames." Thesis, Kansas State University, 2010. http://hdl.handle.net/2097/7028.

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Master of Science
Department of Journalism and Mass Communications
Soontae An
Since 2000s, advergames, a particular form of branded entertainment that features advertising messages, logos, and trade characters in a game format, have become popular. The impact of advergmaes on childhood obesity, however, has been concerned among consumer groups and parents. Advertisers may use advergame scoring systems to encourage children to consume junk foods, to persuade them to revisit the Websites to help them to become addicted to the games, to reinforce children’s bad eating habits in advergames with voices or rewards, and to attract children with animated spokes characters and avatars. The purpose of this study is to examine in-depth components of scoring systems of advergames, providing policy makers and researchers with insights about advergames. Brand integration in scoring systems of advergames appeared on food companies’ websites was explored with the descriptive characteristics of the roles of brands, such as gaming tools or equipment or main objects or in the backgrounds of games. A content analysis of 67 food companies’ websites aiming to children will be done to critically evaluate the practice of online food marketing and advergames targeting children. Results of this study indicates that the prevalence of junk food (e.g., snack foods, sweets, convenience entrees and meals and soft drinks, and artificially flavored beverages), different types of brand integration (e.g., secondary objects or primary objects) in advergames scoring systems, virtual food consumption and food brand exposures to children in advergames, and the behavior of animated characters used in scoring systems in advergames. Understanding the immersive marketing of scoring systems in food advergames can provide valuable insights into how to establish appropriate regulations for online food marketing to children.
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Wang, Xiaoduo. "Children's Prime-Time Food Commercials in China: A Content Analysis of National and Provincial TV Channels." Ohio University / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1289591158.

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Naulin, Sidonie. "Le journalisme gastronomique. Sociologie d'un dispositif de médiation marchande." Thesis, Paris 4, 2012. http://www.theses.fr/2012PA040229.

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La gastronomie peut être considérée comme une attention portée à la dimension esthétique de l’alimentation. Les biens gastronomiques sont donc des biens symboliques dont l’échange sur le marché passe par l’existence de dispositifs de valorisation particuliers. En tant qu’il contribue à orienter les consommateurs sur un marché opaque et à leur indiquer le « bon » produit ou la « bonne » manière de cuisiner, le journalisme gastronomique constitue un dispositif de médiation marchande. À partir notamment d’entretiens, d’observations, d’une enquête quantitative et de statistiques textuelles, cette thèse s’attache à rendre compte de la manière dont se construit un tel dispositif. Dans une perspective diachronique, les premiers chapitres sont consacrés à l’émergence du dispositif au XIXe siècle et à sa construction à l’articulation de différents espaces sociaux (gastronomique, amateur et journalistique). Il apparaît qu’à la fin du XXe siècle, un marché de la presse gastronomique se met en place qui rend le point de vue des titres dépendant de leur positionnement dans la concurrence et de leur modèle économique. Ce sont ensuite les acteurs individuels de la fabrication de l’information journalistique qui sont étudiés. L’analyse des parcours et des compétences des journalistes ainsi que de leurs concurrents potentiels que sont les blogueurs culinaires met en évidence différentes formes d’écriture gastronomique et les types de confiance qui en découlent. Enfin, l’étude du travail concret des journalistes permet de rendre compte de la similitude des contenus médiatiques et l’analyse du parcours de journalistes renommés autorise à saisir leurs modes de différenciation professionnelle
Gastronomy can be regarded as a particular attention paid to the aesthetic dimension of food. Gastronomic goods are thus symbolic goods and their market exchange needs the existence of specific valuation devices. As a tool that directs consumers in an opaque market and that indicates the “right” product, or the “right” way to cook, food journalism can be considered as a market device. This thesis is based upon a fieldwork including in-depth interviews, observations, statistics and text analysis. It focuses on the way such a device is built. In a diachronic approach, the first chapters deal with the emergence of this device during the 19th century and with its construction at the crossroads of different social spaces (food world, connoisseurs’ world and journalistic world). It appears that at the end of the 20th century, with the setting up of a food magazines’ market, the vision carried by magazines becomes dependent on their position in competition and on their business model. Then, the individual actors and the making of news are studied. The analysis of the trajectories and the skills of journalists and food bloggers who may compete with them put the light on different forms of food writing and different kinds of trust associated with them. Finally, the study of the actual work of food journalists allows to account for the similarity of media content. The analysis of the career paths of renowned food journalists helps to understand the way they manage to differentiate themselves from the others
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Freeman, Carrie Packwood. "Struggling for Ideological Integrity in the Social Movement Framing Process: How U.S. Animal Rights Organizations Frame Values and Ethical Ideology in Food Advocacy Communication." Thesis, Connect to title online (Scholars' Bank) Connect to title online (ProQuest), 2008. http://hdl.handle.net/1794/8281.

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Thesis (Ph. D.)--University of Oregon, 2008.
Typescript. Includes vita and abstract. Includes bibliographical references (leaves 384-398). Also available online in Scholars' Bank; and in ProQuest, free to University of Oregon users.
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Maróstica, Luciana Teixeira. "Comida reconfortante: a tríade de elementos da sua construção - memória, comunicação e cultura." Pontifícia Universidade Católica de São Paulo, 2014. https://tede2.pucsp.br/handle/handle/4634.

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This study aims at investigating and analyzing a gastronomic trend called comfort food. Known by researchers as the food that brings comfort, it is a trend that started in the US after the Second World War, but became popular in Brazil after 2006 and counter balances fast food and the rationality of functional food with its health benefits. This research tries to identify the range of possibilities for studies that consider food and the social relations related to the act of eating as a mixture of subjects, cultures and cooking. The evidence that cooking can be a way of communication for harmonious social interaction of men, having the act of eating as a pillar for it, is the main objective of this study, in addition to the analysis of intangible aspects of cooking such as culture and aesthetics, and today`s challenge of rescuing and recreating memories related to food and eating together. Such observations are approached under the crossbreding theory, developed by Pinheiro and Freyre, with an anthropological bias developed by Lévi-Strauss, Malinowski, Douglas, Harris and by the beginning of a new possibility of explanation towards the sensorial perception and the sensing, a way pointed out by Dória, Serres and Ferreira, and justified through studies by Maffesoli and Brillat-Savarin. The interlink of all these approaches allows the comprehension of a set of questions which are behind this environment of transformation, of the interplay of the natural and the cultural worlds, and which contains a lot of information, plenty of stimulus and different points of view
O presente estudo tem como objeto de investigação e análise a tendência gastronômica chamada comfort food. Conhecida por estudiosos de alimentação como comida reconfortante, esta tendência surgiu nos Estados Unidos depois da Segunda Guerra Mundial, mas se popularizou no Brasil a partir de 2006 e é um contraponto ao fast food (comida rápida) e à racionalidade dos alimentos funcionais, dos quais os benefícios à saúde são chamariz. A pesquisa busca identificar o campo de possibilidades para estudos que pensem a comida e as relações sociais ligadas ao ato de se alimentar como uma forma de fusão entre sujeitos, culturas e cozinhas. A evidência de que a cozinha possa ser um modo de comunicação para a convivência social saudável e harmoniosa entre os homens e que tenha o comer como eixo, é o principal objetivo deste estudo, além da análise dos aspectos intangíveis do cozinhar como cultura e estética, e do desafio atual de recriar e resgatar posturas e lembranças em relação à comida e ao comer junto. Tais observações são abordadas pela teoria de mestiçagem trabalhada por Pinheiro e Freyre, pelo viés antropológico desenvolvido por Lévi-Strauss, Malinowski, Douglas e Harris e pela abertura de uma explanação em direção à percepção sensorial e ao sensível, num caminho apontado por Dória, Serres e Ferreira e justificado através dos estudos de Maffesoli e Brillat-Savarin. O entrelaçamento de todos estes pontos possibilita a compreensão de um emaranhado de questões que estão por trás deste ambiente de transformações, de articulação do mundo natural e cultural e que contém muitas informações, muitos estímulos e diferentes pontos de vista
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Leite, Fabiane de Almeida. "A notícia e o discurso: o caso da regulamentação da publicidade de alimentos infantis ultraprocessados no Brasil." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/6/6136/tde-16122013-142605/.

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Introdução - A obesidade é um problema de Saúde Pública no Brasil, onde segundo a Pesquisa de Orçamentos Familiares (POF) 2008-2009 uma em cada três crianças de 5 a 9 anos está acima do peso. No ano de 2010 a Agência Nacional de Vigilância Sanitária (ANVISA) regulamentou a propaganda de alimentos e criou regras contra abusos nos anúncios para crianças, processo iniciado em 2004 que gerou grande interesse da mídia nacional, especialmente dos jornais impressos. A resolução da ANVISA, no entanto, não está em vigor em razão de ordens judiciais obtidas pelo setor atingido pela regulamentação. Objetivo - Verificar se a regulamentação da propaganda de alimentos ultraprocessados para crianças influenciou os discursos sobre o risco de obesidade infantil veiculados na mídia brasileira, especificamente nos jornais diários. Métodos - Estudo de natureza qualitativa, descritiva e analítica, realizado sob a perspectiva da construção social do risco e por meio de levantamento da cobertura jornalística sobre a regulamentação realizada pelo jornal Folha de S. Paulo, entre os anos de 2004 e 2012. Uma amostra do material coletado foi descrita para análise do enquadramento do tema na mídia e em seguida submetemos à Análise do Discurso Crítica textos publicados anteriormente e posteriormente à regulamentação. Resultados - Foram localizados 184 textos em 143 edições, média de 23 textos por ano, e em 17 editorias. Dos textos, 28% foram publicados como opinião e 55% indicavam posição contrária à regulamentação pelo Estado. O maior número de textos sobre a regulamentação ocorreu após sua publicação e 40% das fontes ouvidas pelo jornal em reportagens tinham ligação com o mercado atingido pela regulamentação estatal e contrário a sua efetivação. Quanto mais perto o País parecia estar de uma regulamentação estatal, mais o enquadramento distanciava-se do olhar da saúde pública e aproximava-se do olhar do mercado. Houve deslocamento dos discursos sobre obesidade infantil do campo de saúde pública para o campo da liberdade de expressão. Conclusão - A regulamentação da propaganda de alimentos infantis ultraprocessados pelo governo brasileiro influenciou os discursos sobre obesidade infantil veiculados na mídia. Houve deslocamento dos discursos sobre obesidade infantil para o campo de discussões sobre a liberdade de expressão na publicidade.
Obesity is a Public Health problem in Brazil, where one in three children are fat according to a national survey. In 2010 the National Agency of Sanitary Security released a regulation on the advertisement of food and created rules to protect children. The whole process started in 2004 with great attention from the press. Nowadays the regulation is not valid because of a decision from the brazilian Justice. We aim to evaluate the construction of the obesity risk in the childhood and changes in the discourse about obesity after this regulation using the framing theory and the Analysis of Critical Discourse in texts about the regulation published in the Folha de S. Paulo newspaper. In 184 texts about the regulations checked, 28% where opinions and 55% of this were against the regulation. The most of the texts were published after 2010 and 40% of the surveys were person from the market who was the regulation\'s target. When the regulation was about to be released the news framing was more favorable to the market. The discourse on child obesity was moved from the Public Health area to the Market area, which main issue is the freedom in the communications of the market.
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AMARAL, Renata Maria do. "Virada gastronômica: como a culinária dá lugar à gastronomia no jornalismo brasileiro." Universidade Federal de Pernambuco, 2015. https://repositorio.ufpe.br/handle/123456789/18756.

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Esta pesquisa tem como objetivo apresentar a virada gastronômica, momento de transição em que a culinária é substituída pela gastronomia no jornalismo brasileiro. Essa passagem acarreta mudanças de editoria (de feminina para cultura e lazer), gênero (de receita para crítica e reportagem), enfoque (da prática ao discurso), espaço (da casa ao restaurante), protagonista (da cozinheira ao chef) e abordagem (de cotidiana a cultural). Analisamos, pelo viés do discurso, dois marcos dessa virada: a coluna À mesa como convém (1975-1997), no Jornal do Brasil, e a primeira fase do suplemento Comida (1988-1992), na Folha de S.Paulo. O percurso teórico conta com duas balizas: Michel Foucault, para abordar a virada como acontecimento discursivo, e Pierre Bourdieu, para explorar a constituição do jornalismo gastronômico como subcampo do jornalismo. Foi necessário coletar textos anteriores à virada para comparação, o que nos levou a recolher conteúdos publicados nos dois jornais desde 1960. Os resultados apontam que são três os principais temas recorrentes na virada: os critérios da crítica, o início da valorização dos chefs de cozinha e a pedagogia do consumo. Como gênero que busca indicar ou rechaçar restaurantes, a crítica busca orientar o leitor nos momentos de lazer. Os chefs começam a ser valorizados após a chegada dos profissionais franceses ao Brasil. A pedagogia do consumo é o caminho encontrado para buscar ampliar o conhecimento do leitor em uma área ainda nova para ele.
This study aims to present the gastronomical turning point, a transition period in which cooking is replaced by gastronomy in Brazilian journalism. This transformation leads to changes in section (from female to culture and leisure), genre (from recipe to review and report), focus (from practice to discourse), space (from home to restaurant), protagonist (from home cook to chef) and approach (from ordinary to cultural). We analyzed, through a discoursive approach, two landmarks of this moment: the column À mesa como convém (1975-1997), at Jornal do Brasil, and the first version of Comida section (1988-1992), at Folha de S.Paulo. The frame of reference relies on two main authors: Michel Foucault, to explain the turning point as a discursive event, and Pierre Bourdieu, to explore the establishment of food journalism as a journalism subfield. It was necessary to collect texts published before the turning point to compare them, what led us to collect content published in both newspapers since 1960. Results show that there are three main recurring themes in the turning point: the review criteria, the beginning of the acknowledgment of the role of chefs and the pedagogy of consumption. As a genre that intends to guide to restaurants or reject them, reviews try to lead the reader at leisure time. Chefs begin to be known after the arrival of French professionals at Brazil. Pedagogy of consumption is the path found to broaden the reader’s knowledge in a still unknown zone.
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Harris, Zoë. "Mad cows and journalists : how media production practices influence risk communication in news reports of food scares." Thesis, University of Nottingham, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.397640.

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Books on the topic "Food Journalism"

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Pageau, Danielle. Les famines et leurs représentations: Le cas l'Ethiopie. Québec, Canada: Centre Sahel, Université Laval, 1991.

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Atmakusumah and Maskun Iskandar. Melacak jurnalisme media siaran dan internet: Panduan media siaran dan online. Jakarta: RMBooks, 2011.

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The sweet life of Stella Madison. New York: Delacorte Press, 2009.

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Zeises, Lara M. The Sweet Life of Stella Madison. New York: Random House Children's Books, 2009.

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Jay, Sandlin, ed. Fear of food: Environmentalist scams, media mendacity, and the law of disparagement. Bellevue, Wash: Free Enterprise Press, 1990.

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Fisher, M. F. K. From the journals of M.F.K. Fisher. New York: Pantheon Books, 1999.

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Anderson, Jon, and Jamie Lewis. Reflexive Video Journals: Relations to Food and Sustainability. 1 Oliver's Yard, 55 City Road, London EC1Y 1SP United Kingdom: SAGE Publications, Ltd., 2015. http://dx.doi.org/10.4135/9781473947474.

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James, Hamilton. FACS/FORD study of economic and business journalism for the Ford Foundation by the Foundation for American Communications: Report to the Foundation for American Communications and the Ford Foundation. Los Angeles, CA: FACS, Foundation for American Communications, 1987.

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Library, National Food Centre. List of journals held in the National Food Centre Library. Dublin: Teagasc. National Food Centre, 1995.

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Rahman, Kawser, and Reaz Ahmad. State of agriculture in Bangladesh: Secured food, secured future : journalists' view. Dhaka, Bangladesh: Palok Publishers, 2009.

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Book chapters on the topic "Food Journalism"

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Fusté-Forné, Francesc, and Pere Masip. "Food and journalism." In Lifestyle Journalism, 129–40. London ; New York : Routledge, 2019.: Routledge, 2019. http://dx.doi.org/10.4324/9781351123389-11.

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Naulin, Sidonie. "Are food bloggers a new kind of influencer?" In Lifestyle Journalism, 102–13. London ; New York : Routledge, 2019.: Routledge, 2019. http://dx.doi.org/10.4324/9781351123389-9.

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Rogers, Stephen. "Ford’s journalism." In The Routledge Research Companion to Ford Madox Ford, 302–15. New York, NY : Routledge, 2018.: Routledge, 2018. http://dx.doi.org/10.4324/9781315612980-18.

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Raugel, Pierre Jean. "Important Journals Used In This Survey." In Rapid Food Analysis and Hygiene Monitoring, 684–85. Berlin, Heidelberg: Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-642-58362-9_47.

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Gerina, Federica, Barbara Pes, Diego Reforgiato Recupero, and Daniele Riboni. "Toward Supporting Food Journaling Using Air Quality Data Mining and a Social Robot." In Lecture Notes in Computer Science, 318–23. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-34255-5_22.

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"Food journalism." In Specialist Journalism, 108–18. Routledge, 2013. http://dx.doi.org/10.4324/9780203146644-15.

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"Bread and Circuses: Food meets politics in the Singapore media." In Lifestyle Journalism, 72–87. Routledge, 2014. http://dx.doi.org/10.4324/9781315829470-11.

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Godulla, Alexander, and Cornelia Wolf. "Future of Food." In Exploring Transmedia Journalism in the Digital Age, 162–82. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-3781-6.ch010.

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The National Geographic Society (NGS) has always sought to incorporate new ways of media production into its working routine, thus defining standards of journalism both in technical and narrative terms. As a logical result, the NGS also relies on cross media strategies, focusing on transmedia storytelling in order to connect its audience. The “Future of Food” project is one of the largest transmedia projects in journalism. The chapter first outlines the concept of transmedia storytelling and discusses 10 qualities in the context of journalism. Secondly, the authors systematically discuss the case study “Future of Food” by applying the transmedia qualities to the project. This provides insights into the modes and combinations of story elements and allows to draw attention to challenges and opportunities for researchers, producers, and users.
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Howarth, Anita. "Genetically Modified Organisms and European Journalism." In Genetically Modified Organisms in Food, 257–65. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-802259-7.00022-1.

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Probyn, Elspeth. "Eating into Ethics: Passion, Food and Journalism." In Remote Control, 107–23. Cambridge University Press, 2003. http://dx.doi.org/10.1017/cbo9780511481550.009.

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Conference papers on the topic "Food Journalism"

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Thomaz, Edison. "Practical food journaling." In UbiComp '13: The 2013 ACM International Joint Conference on Pervasive and Ubiquitous Computing. New York, NY, USA: ACM, 2013. http://dx.doi.org/10.1145/2494091.2501089.

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Oh, Hyungik, Jonathan Nguyen, Soundarya Soundararajan, and Ramesh Jain. "Multimodal Food Journaling." In MM '18: ACM Multimedia Conference. New York, NY, USA: ACM, 2018. http://dx.doi.org/10.1145/3264996.3265000.

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M. Silva, Lucas, and Daniel A. Epstein. "Investigating Preferred Food Description Practices in Digital Food Journaling." In DIS '21: Designing Interactive Systems Conference 2021. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3461778.3462145.

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Zhang, Yixuan, and Andrea G. Parker. "Eat4Thought: A Design of Food Journaling." In CHI '20: CHI Conference on Human Factors in Computing Systems. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3334480.3383044.

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Griffin, Meghan. "Visual rhetoric in electronic food journaling communications." In 2012 IEEE International Professional Communication Conference (IPCC 2012). IEEE, 2012. http://dx.doi.org/10.1109/ipcc.2012.6408608.

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Ye, Xu, Guanling Chen, Yang Gao, Honghao Wang, and Yu Cao. "Assisting Food Journaling with Automatic Eating Detection." In CHI'16: CHI Conference on Human Factors in Computing Systems. New York, NY, USA: ACM, 2016. http://dx.doi.org/10.1145/2851581.2892426.

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Luo, Yuhan, Young-Ho Kim, Bongshin Lee, Naeemul Hassan, and Eun Kyoung Choe. "FoodScrap: Promoting Rich Data Capture and Reflective Food Journaling Through Speech Input." In DIS '21: Designing Interactive Systems Conference 2021. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3461778.3462074.

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Lu, Xi, Yunan Chen, and Daniel A. Epstein. "How Cultural Norms Influence Persuasive Design: A Study on Chinese Food Journaling Apps." In DIS '21: Designing Interactive Systems Conference 2021. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3461778.3462142.

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Schroeder, Jessica, Jane Hoffswell, Chia-Fang Chung, James Fogarty, Sean Munson, and Jasmine Zia. "Supporting Patient-Provider Collaboration to Identify Individual Triggers using Food and Symptom Journals." In CSCW '17: Computer Supported Cooperative Work and Social Computing. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/2998181.2998276.

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Han, Shengnan, and Shahrokh Nikou. "Artificial Intelligence Value Alignment Principles: The State of Art Review from Information Systems Research." In Digital Support from Crisis to Progressive Change. University of Maribor Press, 2021. http://dx.doi.org/10.18690/978-961-286-485-9.47.

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t Information and communication technologies (ICTs) must be designed and used for humane ends. The rapid adoption of Artificial Intelligence (AI) has raised the critical question of whether we can ensure AI's alignment with human values to guide its design and use. We perform a selective literature review with the specific search terms of the papers published in the top information systems (basket of 8 journals and 5 AIjournals in IS) from 2000-2020 to answer this question. The findings indicate that IS research has contributed insufficiently to a deeper understanding of human values and AI value alignment principles. Moreover, the mainstream IS research on AI is mostly dominated from its technical and managerial aspects. Thus, the future research agendas are proposed accordingly. The paper provides some food for thoughts in studying human values and AI alignment within the context of IS research.
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