The visuality of flavor: A review of research on the concept of foodstagramming
Abstract
The study was designed to systematically examine the phenomenon of “Foodstagramming” and its place in the global literature and to introduce it to the Turkish literature. As a result of the searches made with the keyword “foodstagramming” using SCOPUS and Web of Science (WOS) databases, nine studies were found in SCOPUS and 11 studies in WOS, totaling 20 studies. As a result of the examinations, it was determined that 10 articles were scanned in both databases and the articles that were repeated twice were excluded from the study. The remaining 11 articles were determined to be directly related to the subject as a result of the results they obtained, the concepts associated with them and the analysis applied, and were included in the scope of the study. According to the results of the analysis, although it is understood that the importance of the “Foodstagramming” phenomenon has increased in academic studies, it has been observed that there is a lack of definition in terms of its acquisition to the Turkish literature. Accordingly, a definition for the term “Foodstagramming” was developed in the conclusion section of the study. The findings obtained from the studies examined within the scope of the study reveal that the phenomenon of “Foodstagramming” can be handled with different dimensions and the variety of methods that can be used in this field. In this context, multidimensional study suggestions have been developed to fill the gaps in the literature and to contribute to the academic literature by addressing the “Foodstagramming” phenomenon in terms of different disciplines.
Keywords
Foodstagramming , Visual Aesthetics of Taste , Visual Culture , Social Media
Kaynakça
- Abell, A. & Biswas, D. (2023). Digital engagement on social media: how food image content influences social media and influencer marketing outcomes. Journal of Interactive Marketing, 58(1), 1–15.
- Barasch, A., Zauberman, G., Diehl, K., Johar, G. & Hamilton, R. (2018). How the intention to share can undermine enjoyment: photo-taking goals and evaluation of experiences. Journal of Consumer Research, 44(6), 1220–1237.
- Bekdemir, Ü., & Tağrikulu, P. (2018). The academic and social effects of using social media on university students. Bartın Üniversitesi Eğitim Fakültesi Dergisi, 7(1), 316–348.
- Chang, R. C. Y. (2022). Developing a taxonomy of motivations for foodstagramming through photo elicitation. International Journal of Hospitality Management, 107, 103347.
- Chen, Y. V., Wong, I. A., Leong, A. M. W. & Huang, G. I. (2024). Having fun in micro-celebrity restaurants: The role of social interaction, foodstagramming, and sharing satisfaction. International Journal of Hospitality Management, 120, 1-12.
- Del Moral, R. G. (2020). Gastronomic paradigms in contemporary Western cuisine: from French haute cuisine to mass media gastronomy. Frontiers in nutrition, 6, 192.
- Dinhopl, A. & Gretzel, U. (2016). Selfie-taking as touristic looking. Annals of Tourism Research, 57, 126-139. Ertopcu, İ. (2019). Restoran işletmelerinin sosyal medya kullanımı: Instagram örneği. Güncel Turizm Araştırmaları Dergisi, 3(1), 49-64.
- Gössling, S. (2020). Technology, ICT and tourism: from big data to the big picture. Journal of Sustainable Tourism, 29(5), 849-858.
- Halevi, G., Moed, H., & Bar-Ilan, J. (2017). Suitability of Google Scholar as a source of scientific information and as a source of data for scientific evaluation—Review of the literature. Journal of informetrics, 11(3), 823-834.
- Huang, G. I., Liu, J. A. & Wong, I. A. (2021). Micro-celebrity restaurant manifesto: The roles of innovation competency, foodstagramming, identity-signaling, and food personality traits. International Journal of Hospitality Management, 97, 1-11.