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Reading about Gastronomy—An approach to Food Contents in New York City’s Newspapers

1
Blanquerna School of Communication and International Relations, Ramon Llull University, 08001 Barcelona, Catalonia, Spain
2
Department of Business, University of Girona, 17004 Girona, Catalonia, Spain
Journal. Media. 2020, 1(1), 18-25; https://doi.org/10.3390/journalmedia1010002
Received: 24 August 2020 / Revised: 9 September 2020 / Accepted: 9 September 2020 / Published: 11 September 2020
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. View Full-Text
Keywords: food journalism; gastronomy; legacy media; United States food journalism; gastronomy; legacy media; United States
MDPI and ACS Style

Fusté-Forné, F. Reading about Gastronomy—An approach to Food Contents in New York City’s Newspapers. Journal. Media. 2020, 1, 18-25. https://doi.org/10.3390/journalmedia1010002

AMA Style

Fusté-Forné F. Reading about Gastronomy—An approach to Food Contents in New York City’s Newspapers. Journalism and Media. 2020; 1(1):18-25. https://doi.org/10.3390/journalmedia1010002

Chicago/Turabian Style

Fusté-Forné, Francesc. 2020. "Reading about Gastronomy—An approach to Food Contents in New York City’s Newspapers" Journalism and Media 1, no. 1: 18-25. https://doi.org/10.3390/journalmedia1010002

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