Anna Rita Irimiás and Serena Volo
The aim of the study is threefold: understanding the interconnections amongst visual and verbal multimodal communication strategies used in food discourse; identifying the themes…
Abstract
Purpose
The aim of the study is threefold: understanding the interconnections amongst visual and verbal multimodal communication strategies used in food discourse; identifying the themes of celebrity chef's food discourse with respect to pro-environmental behaviour; and providing a methodological framework to visually analyse food-themed videos.
Design/methodology/approach
This study uses mise-en-scène and critical discourse and multimodal analyses to gain insights on food discourse from 20 videos shared by a Michelin starred chef on social media platforms.
Findings
Results show that a pro-environmental cooking philosophy challenges the normative discourse on food and educates general audiences and foodies alike. Mise-en-scène and discourse analyses of Instagram visual content reveal that leftovers are central to the ethical message and are intertwined – through the aesthetic of the videos-with concepts of inclusivity, diversity and nourishment.
Practical implications
Chefs, and restaurants, are encouraged to recognise their responsibility as role models, thus able to influence the societal production of food discourse.
Originality/value
The findings provide new insights into the role of a celebrity chef in promoting sustainable food preparation and consumption.
Details
Keywords
This study aims to quantify the underlying feelings of online reviews and discover the role of seasonality in customer dining experiences.
Abstract
Purpose
This study aims to quantify the underlying feelings of online reviews and discover the role of seasonality in customer dining experiences.
Design/methodology/approach
This study applied sentiment analysis to determine the polarity of a given comment. Furthermore, content analysis was conducted based on the core attributes of the customer dining experiences.
Findings
Positive feelings towards the food and the service do not show a linear relationship, while the overall dining experiences increase in line with the positive feelings on food quality. Moreover, feelings towards the atmosphere of the restaurants are the most positive in peak season.
Practical implications
This study provides guidelines for restaurateurs regarding the aspects that need more attention in different seasons.
Originality/value
The paper contributes to the knowledge of customer feelings in local restaurants/gastronomy and the role seasonality plays in fostering such feelings. In addition, the novel methodological procedures provide insights for tourism research in discovering new dimensions in theories based on big data.
研究目的
本论文旨在量化在线评论中的情感导向以及发掘季节性对消费者用餐体验的作用。
研究设计/方法/途径
本论文采用情感分析法对既定评论做出情感判断。此外, 本文还依据消费者用餐体验中的核心价值采用了内容分析法。
研究结果
研究发现消费者对食物和服务的正向情感并不是线性关系。然而, 整体用餐体验与对食物质量的正向情感是线性正向的关系。此外, 消费者对饭店氛围的情感在旺季的时节是最为突出的。
研究实际意义
本论文对饭店从业者在不同季节的关注点上起到了指导作用。
研究原创性/价值
本论文对地方饭店/美食的消费者情感认知做出了贡献, 此外, 本论文还对季节性如何促进消费情感的作用做出了研究。本论文还采用了新型的研究方法, 这对于旅游研究来说, 做出了基于大数据的新理论研究方向。