Abstract
Food and gastronomy are significant ingredients of everyday leisure and lifestyle practices. Food is part of culture and culture is part of the media. The current research analyzes the mediatization of food in legacy media. Drawing from a quantitative approach, the paper reviews food-based contents in New York City’s newspapers. In particular, AM New York, El Diario, Metro, The New York Times and The Wall Street Journal are studied over a period of 50 days. As a result, a total of 287 articles are analyzed. This research highlights the features of food and gastronomy contents and describes the differences and similarities between traditional newspapers and free dailies. Furthermore, the referent role of The New York Times in communicating food is confirmed.
Highlights
Results show the characteristics of food-based contents in newspapers drawing on a range of issues such as page placement, journalism genres and topics developed by legacy media in their narratives of food and gastronomy
City’s newspapers (AM, El Diario, Metro, The New York Times and The Wall Street Journal) during the period running from the 14 November 2016 to 2 January 2017
The current paper has approached the importance of food journalism in legacy media from a quantitative perspective
Summary
Both food and gastronomy are a vital part of cultural and leisure daily practices. Food is gathering a growing interest as part of the current media landscape which is manifested in a special interest form of journalism: food journalism. In this context, this paper aims to analyze media representations of food. New York is a cosmopolitan city where people can taste a different food culture every day (Goossens et al 2013), which awards the city a paramount role in gastronomy. The research analyzes food-based contents of five of New York City’s based newspapers (AM New York, El Diario, Metro, The New York Times and The Wall Street Journal) over a period of 50 days. Results show the characteristics of food-based contents in newspapers drawing on a range of issues such as page placement, journalism genres and topics developed by legacy media in their narratives of food and gastronomy
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