Tracing multisensory food experiences on Twitter

How a food, or a dish, is named and how its components and attributes are described can all influence the perception and the enjoyment of the food. Therefore, tracing patterns in food descriptions and determining their role can be of value. The aims of this study were the following: (1) to describe...

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Autores principales:	Maija Kāle, Jurģis Šķilters, Matīss Rikters
Formato:	article
Lenguaje:	EN
Publicado:	Intellect 2021
Materias:	Visual arts N1-9211 Hospitality industry. Hotels, clubs, restaurants, etc. Food service TX901-946.5
Acceso en línea:	https://doaj.org/article/346f9debe3b04dba87102e30f7010b7c
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spelling	oai:doaj.org-article:346f9debe3b04dba87102e30f7010b7c2021-11-26T14:18:20ZTracing multisensory food experiences on Twitter2056-65222056-653010.1386/ijfd_00030_1https://doaj.org/article/346f9debe3b04dba87102e30f7010b7c2021-10-01T00:00:00Zhttps://www.ingentaconnect.com/content/10.1386/ijfd_00030_1https://doaj.org/toc/2056-6522https://doaj.org/toc/2056-6530 How a food, or a dish, is named and how its components and attributes are described can all influence the perception and the enjoyment of the food. Therefore, tracing patterns in food descriptions and determining their role can be of value. The aims of this study were the following: (1) to describe the multisensory food experience as represented in microblog entries concerning food and drink on Twitter, (2) to provide an overview of the changes in the above-mentioned food representations during the period 2011–20, and (3) to contribute to a broader understanding of the human–food relationship as reflected on social media – in this case Twitter – and outline its potential utility for the research field of gastrophysics. The combinations of various multisensory attributes co-occurring in a tweet (which we term ‘collocations’) found in the Twitter corpus were examined through the categories of texture, colour, taste, smell/odour, shape and sound. We mapped the collocations of the 20–25 most frequently mentioned food items and their multisensory experience pairings over time. Such time-based knowledge led to a better understanding of the multisensory experience triggers as reflected on Twitter. By analysing the multisensory experience’s frequency of occurrence, we could conclude that the category of colour is the dominant one, while textural, olfactory and auditory collocations with food are rare. In most of the cases, food tweets appear to render a food experience ‘tasty’, ‘good’ and ‘interesting’.Maija KāleJurģis ŠķiltersMatīss RiktersIntellect articleVisual artsN1-9211Hospitality industry. Hotels, clubs, restaurants, etc. Food serviceTX901-946.5ENInternational Journal of Food Design , Vol 6, Iss 2, Pp 181-212 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Visual arts N1-9211 Hospitality industry. Hotels, clubs, restaurants, etc. Food service TX901-946.5
spellingShingle	Visual arts N1-9211 Hospitality industry. Hotels, clubs, restaurants, etc. Food service TX901-946.5 Maija Kāle Jurģis Šķilters Matīss Rikters Tracing multisensory food experiences on Twitter
description	How a food, or a dish, is named and how its components and attributes are described can all influence the perception and the enjoyment of the food. Therefore, tracing patterns in food descriptions and determining their role can be of value. The aims of this study were the following: (1) to describe the multisensory food experience as represented in microblog entries concerning food and drink on Twitter, (2) to provide an overview of the changes in the above-mentioned food representations during the period 2011–20, and (3) to contribute to a broader understanding of the human–food relationship as reflected on social media – in this case Twitter – and outline its potential utility for the research field of gastrophysics. The combinations of various multisensory attributes co-occurring in a tweet (which we term ‘collocations’) found in the Twitter corpus were examined through the categories of texture, colour, taste, smell/odour, shape and sound. We mapped the collocations of the 20–25 most frequently mentioned food items and their multisensory experience pairings over time. Such time-based knowledge led to a better understanding of the multisensory experience triggers as reflected on Twitter. By analysing the multisensory experience’s frequency of occurrence, we could conclude that the category of colour is the dominant one, while textural, olfactory and auditory collocations with food are rare. In most of the cases, food tweets appear to render a food experience ‘tasty’, ‘good’ and ‘interesting’.
format	article
author	Maija Kāle Jurģis Šķilters Matīss Rikters
author_facet	Maija Kāle Jurģis Šķilters Matīss Rikters
author_sort	Maija Kāle
title	Tracing multisensory food experiences on Twitter
title_short	Tracing multisensory food experiences on Twitter
title_full	Tracing multisensory food experiences on Twitter
title_fullStr	Tracing multisensory food experiences on Twitter
title_full_unstemmed	Tracing multisensory food experiences on Twitter
title_sort	tracing multisensory food experiences on twitter
publisher	Intellect
publishDate	2021
url	https://doaj.org/article/346f9debe3b04dba87102e30f7010b7c
work_keys_str_mv	AT maijakale tracingmultisensoryfoodexperiencesontwitter AT jurgisskilters tracingmultisensoryfoodexperiencesontwitter AT matissrikters tracingmultisensoryfoodexperiencesontwitter
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Tracing multisensory food experiences on Twitter

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