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Numerous food recalls and outbreaks were associated with wheat flour in recent years. Few consumers are cognizant of food safety risks associated with raw flour. The purpose of this study is to evaluate the food safety information and flour-handling behaviors presented in popular food blog recipes and in YouTube videos using cookie, cookie dough and egg noodle recipes as examples.

Eighty-five blog recipes and 146 videos were evaluated. Blog author and video host food-handling experience was classified as professional or nonprofessional. Food safety information and food-handling behaviors were evaluated for adherence to government and scientific recommendations.

Blog authors and video hosts demonstrated higher awareness of food safety risks associated with raw eggs compared to raw flour, which only translated into better adherence with recommended food-handling behaviors during ingredient addition steps. Cross-contamination from adding raw flour to the product was observed in 25% of videos, whereas cross-contamination from hosts adding raw shell eggs was observed 3% of videos. Blog authors and video hosts did not recommend or demonstrate handwashing after handling raw shell eggs nor raw flour, and fewer than 5% provided recommendations for cleaning work surfaces. Heat treatment methods to convert raw flour into ready-to-eat products were mentioned by 24% of blog authors and 18% of video hosts; however, the recommendations were not scientifically validated.

This study demonstrates the need to develop educational interventions that increase blog authors' and video hosts' awareness of risks associated with raw flour and that translate this knowledge into practiced behaviors.

The purpose of this paper is to explore aspects of creating, seeking, sharing and management of information in food blogging as serious leisure.

Participants' conceptualisation of food blogging and the role of information in it is interpreted through in‐depth interviews and analysis of activity on the UK Food Bloggers Association web site.

Food blogging as a leisure pursuit resulted in the creation of new information sources, for which existing information is a source of inspiration. The content, and style of blogs, and so their nature as information sources, were influenced by the extent of involvement in a professional‐amateur‐public (PAP) system. Information about publics or audiences was of great concern and a focus of collegial information sharing. The management of content implies greater personal information management needs, but the data did not show great awareness of this, rather interviewees were concerned with access management. Pre‐professionals had an intensified concern with Intellectual Property Rights (IPR).

Food blogs may be better understood by placing them in the context of the PAP system.

Food bloggers are sophisticated users of information and ICTs, but have unrecognised access management and information management requirements that have potentially significant design implications.

This paper adds to the growing literature on information aspects of serious leisure by examining activity within Stebbins' professional‐amateur‐public system.

The present study investigates the impact of perceived enjoyment, blogger credibility and homophily on readers' engagement. Moreover, the study investigates the role exerted by blog engagement on intentions to follow blogger's recommendations. Despite the growing relevance of these issues, past studies have neglected the relevance of a joint analysis of such dimensions within the context of food blogs.

The empirical research builds on an online survey with a sample of 821 blog readers (353 Italian and 468 American). The proposed model was tested through structural equation modelling.

Results from a survey on Italian and American consumers show that perceived enjoyment and homophily have a significant effect on blog engagement, which, in turn, positively influences both intention to taste and visit. Moreover, blogger credibility does not show a significant influence on blog engagement for Italian and American followers.

The study contributes to a better understanding of the influence exerted by blog engagement on intention to follow blogger's recommendations. The study also examines perceived enjoyment, credibility and homophily as antecedents of engagement, which have not been extensively researched in the past with respect to food blogs.

Blogs have become a widespread means for the exchange of information, where topics regarding food and nutrition feature with increasing prominence. In the sphere of online risk communication, food bloggers are relevant actors because they pass on practical information about food preparation and crucial phases of food safety (preservation, handling and cooking of food). Moreover, they have the ability to reach user networks in a rapid and capillary manner. This paper focusses on the figure of the food blogger, the context in which he/she acts and his/her perceptions and type of communication of food safety issues.

Quantitative and qualitative data were collected using an online survey and an online training programme was implemented to actively engage food bloggers in the creation of food risk communication.

This study showed that a common reason for the creation of a food blog is the love for food and the practice of caring for themselves and others through food. Food bloggers feel responsible for taking care of their users by providing accurate information related to health and safety. Communication via blogs is based on the shared experiences of users, thereby representing a type of knowledge that is closer to direct practice. Interacting with these new actors in the field of food is important for institutions traditionally committed to promoting public health and food safety.

The research stands out for its innovative purpose of using the network of food blogs as a communication tool that overcomes the traditional linear communication model (top-down) to experiment with a new participatory model and spread to Internet users good practices related to food management.

This study aims to identify the archetypes, moral foundations and plots associated with veganism through the stories told by vegan bloggers and the effect on mainstreaming of this ideology.

Narrative data was collected from 15 publicly available vegan blogs. Underlying archetypes, morals and story plots were identified and presented as a “story re-told,” highlighting the context and content of what was being said by the protagonists and associated meanings.

The analysis revealed three moral foundations on which vegan ideology is built: sanctity of life, enacting the authentic self and freedom. A universal hero archetype was also unearthed; however, the moral orientation of the storyteller (agency vs communal) dictated how these morals and archetypes were expressed.

Through the use of common story archetypes, master plots and moral foundations, a deeper understanding of vegans and the choices they make is facilitated, thus making vegan ideology appear less threatening. Storytelling plays an important role in establishing connections through commonality.

This study applies cultivation theory, storytelling analysis and archetype theory to reveal how vegan bloggers counteract mass media cultivation of vegan stereotypes through the stories they tell. We offer a more robust description of vegans, moving beyond stereotypes, and the morals driving behavior. Moreover, a unique mechanism of mainstreaming is exposed that shows vegans connect with people by tapping into universal archetypes and morals that anyone can relate to and relive.

This paper aims to empirically identify foodie features and examine their relevance in segmenting German consumers. Furthermore, this study explored potential differences between foodie segments in terms of food involvement and food knowledge.

Data were collected from 500 German respondents in October 2015 by means of two online surveys using a newly developed version of the foodie instrument based on existing literature. Confirmatory factor analysis, cluster analysis, analysis of variance and post hoc tests were applied to analyse the data.

Six distinct consumer segments were identified: passionate foodies (12.0%), interested foodies (21.5%); moderate foodies (21.7%), traditional foodies (17.1%), light foodies (18.2%) and non-foodies (9.5%). The nutritional knowledge questionnaire suggests that passionate foodies have only an average level of food literacy compared to other segments.

Behavioural traits and socio-demographic characteristics of foodies and other culinary consumer segments could be time-sensitive, thus future research should take a longitudinal approach so that subsequent decision-making is appropriately dynamic.

To the best of the authors' knowledge, this paper is a first step towards the development of a new foodie lifestyle scale which will be useful to identify, characterise and develop effective marketing strategies for targeting highly involved food consumers.

This research sheds light on behavioral change by demonstrating the transformative power of a brand on the process of eating behavioral change. The selected brand is Three Times a Day (a culinary blog whose mission is to encourage a healthier diet). This study aims to identify food-related behavioral changes as a result of consumers’ relationship with this brand and identify antecedents to such changes.

A netnography of the brand online community and 14 individual in-depth interviews were conducted.

Netnography results identify four categories of behavioral changes emerging from the relationship with the brand (e.g. choosing healthier/more varied foods, developing an interest in cooking and adopting a healthier lifestyle). Analysis of the individual interviews substantiate the role of brand attachment as a driver of positive change and identify three antecedents: brand-self connection (through past, actual and ideal self), brand exposure and satisfaction of individual needs (i.e. autonomy, competence and relatedness).

Results enrich the literature on behavioral change and highlight the positive role of a brand in the context of improving eating habits. Findings extend the understanding of the consequences of attachment beyond its influence at the attitudinal level by focusing on concrete consumer behavior.

It is recognized that despite good intentions, individuals keep making poor food choices. This important issue is associated with several diseases and increasing social costs. This research explores how to influence consumers in adopting better eating habits.

This study is one of the first to examine the power of a food-related brand to enhance positive eating practices and improve diet.

This study aims to analyze the current practices of food and beverage (F&B) photography and styling through the eyes of professionals involved in the food business.

A phenomenological research approach was used and empirical data were collected via a series of semi-structured interviews with professional food photographers. Purposive and snowballing sampling methods were used and the participants of this study consisted of 26 F&B photographers and stylists who were actively and professionally working in this field. Content analysis was applied to the empirical data.

The research findings reveal several key themes in F&B photography and styling: emotional appeal, key trends, career opportunities, required skills and abilities and interventions and ethical considerations. Three specific roles were identified in F&B photography and styling: food and beverage photographer, food and beverage stylist and prop stylist.

This study offers discussions on the pros and cons of F&B photography beginners and professionals and the food business.

This is one of the first studies to offer empirical findings and discussions on the concept of F&B photography and styling.

论当前餐饮业中食物和酒水照相和摆盘的措施

本论文探索分析当前餐饮业中F&B通过专业摄像来对食物照相和摆盘的措施。

本论文采用现象学研究方法, 对专业食物摄像师进行半结构化访谈, 采集数据。通过目的性和滚雪球式采样方法, 共26位F&B专业摄影师和摆盘师接受了访谈。本论文采用文本分析法对数据进行分析。

研究结果展示了多个F&B摄像和摆盘中的关键主题:（1）情感吸引（2）热门趋势（3）就业机会（4）所需技巧和能力（5）介入和道德考量。F&B摄像和摆盘的三个具体职位:（1）餐饮摄影师（2）餐饮摆盘师（3）料理造型师。

本论文对F&B摄像业余和专业摄像师和餐饮企业的优劣势进行探讨。

本论文是首篇对F&B摄像和造型的概念进行深入探讨并且提供实证调研的文章。

This paper aims to share the findings of a study of self-declared “foodies”. In particular this paper provides a demographic and socio-economic profile of the sample and their behavioural and travel preferences.

An online survey was designed, incorporating existing literature. It was administered to a population of foodies in Australia. Data is analysed using SPSS®.

Key results suggest food tourists are mostly female, well-educated and generally affluent. They seek diverse, regional and authentic yet tactile rather than passive experiences, and are willing to travel for food (and drink) complemented by cultural and sightseeing activities.

The geographic scope of this study is limited and the volume of data yielded from the study inhibits efforts to report all findings in a compact paper; the implication being future analysis and research is required.

This study provides valuable insights to destination marketers seeking to niche food tourists.

This study demographically and socio-behaviourally profiles foodies and provides insights into the domestic travel behaviours.

The purpose of this paper is to examine the role of task and user’s topic familiarity in the evaluation of information patch (websites).

An experimental study was conducted in a computer laboratory to examine users’ information seeking and foraging behaviour. In total, 160 university students participated in the research. Two types of task instructions, specifically defined and non-specifically defined (general) task types were administered. Mixed methods approach involving both quantitative and qualitative thematic coding were adopted, from the data of the questionnaire surveys and post-experiment interviews.

In the context of task attributes, users who conducted information seeking task with specifically defined instructions, as compared to the non-specifically defined instructions, demonstrated stricter credibility evaluations. Evidence demonstrated the link between topical knowledge and credibility perception. Users with topical knowledge applied critical credibility assessments than users without topical knowledge. Furthermore, the evidential results supported that the level of difficulty and knowledge of the topic or subject matter associated with users’ credibility evaluations. Users who have lesser or no subject knowledge and who experienced difficulty in the information search tended to be less diagnostic in their appraisal of the information patch (website or webpages). Users equipped with topical knowledge and who encountered less difficulty in the search, exhibited higher expectation and evaluative criteria of the information patch.

The constraints of time in the lab experiment, carried out in the presence of and under the observation of the researcher, may affect users’ information seeking behaviour. It would be beneficial to consider users’ information search gratifications and motivations in studying information evaluations and foraging patterns. There is scope to investigate users’ proficiency such as expert or novice, and individual learning styles in assessing information credibility.

Past studies on information evaluation, specifically credibility is often associated with users’ characteristics, source, or contents. This study sheds light on the context of task type, task difficulty and topical knowledge in affecting users’ information judgement.

One of the scarce studies in relating task orientation, task difficulty and topical knowledge to information evaluations.