Internet users' perception of the most accessed recipes in digital media
DOI:
https://doi.org/10.33448/rsd-v10i12.20461Keywords:
Cooking; Diet; Nutrition sciences; Internet.Abstract
The aim of this study is to analyze the perception of internet users about the most accessed recipes in gastronomic media from the perspective of food and nutrition. Quantitative and qualitative study of a clipping of digital media content related to gastronomy and published on the internet, on the YouTube® page. The Panelinha® channel was selected, dedicated to the dissemination of recipes and culinary videos related to food. The comments of two videos with the highest number of views by internet users were transcribed, categorized and interpreted by content analysis. The most viewed posts were “How to make the perfect omelet - creamy, fluffy... hmmm!”, with 1 million hits and “In one pot: Risotto by Rita Lobo with 453 thousand views. The categories raised were: positive feedback, praise to the recipe, praise to the presenter/channel, negative feedback, doubts, suggestions, criticisms. In the video “How to make the perfect omelet” 235 posts were analyzed, 38% made by women and 55% by men and 7% without gender identification. Video with shorter duration, fewer ingredients and greater simplicity in applied techniques, associated with a healthy appeal, reached a greater number of Internet users. The longest video, “In a pot: Rita Lobo's risotto”, with 91 comments, 71% made by women, 26% by men and 3% without gender identification. Video with a recipe with more ingredients and preparations, aroused greater interest in the female audience, however, raised more doubts. These videos were able to distribute the most positive opinions of users, who acted as encouraging agents for the practice of healthy eating shown.
References
Bardin, L. (2011). Análise de conteúdo. Edições 70.
Brasil. (2008). Guia alimentar para a população brasileira: promovendo a alimentação saudável, Ministério da Saúde. 2008. http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2008.pdf.
Brasil. (2014). Guia alimentar para a população brasileira: promovendo a alimentação saudável, (2a ed.), Ministério da Saúde. http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf.
Cechinel, E.; & Santos, A. R. (2018). Comi, gostei e postei: Tripadvisor e experiências marcantes em restaurantes. Rosa dos Ventos: Turismo e Hospitalidade, 10(3), 538-557. http://dx.doi.org/10.18226/21789061.v10i3p538.
Cordeiro, E. P., Fonseca, L. R. & Ribeiro, R. C. (2020). Evolução dos livros de culinária brasileiros e sua relação com o cozinhar na contemporaneidade. Demetra, 15, e47370. https://doi.org/demetra.2020.47370.
Demozzi, S. F., & Gruner, C. (2013). A cozinha ornamental: a construção do gosto por meio das representações midiáticas. Dito Efeito: revista de comunicação da UTFPR, 4 (5), 1-15. https://periodicos.utfpr.edu.br/de/article/viewFile/2143/2004.
Demozzi, S. F. (2014). A cozinha em pauta: história, comunicação e sentimento nas práticas da cozinha do cotidiano e na cozinha como lazer (Dissertação de Mestrado). Universidade Federal do Paraná, Pós-Graduação em História, Setor de Ciências Humanas, Letras e Artes, Curitiba, https://acervodigital.ufpr.br/bitstream/handle/1884/35680/R%20-%20D%20-%20SABRINA%20FERNANDA%20DEMOZZI.pdf?sequence=1
Jacob, H. M. A. (2013). Gastronomia, culinária e média, Estudo dos ambientes midiáticos e das linguagens da comida e da cozinha. Tese Doutorado em Comunicação e Semiótica. Pontifícia Universidade Católica de São Paulo. https://sapientia.pucsp.br/bitstream/handle/449 7/1/Helena%20Maria%20Afonso%20Jacob.pdf
Jenkis, H. (2009) Cultura da Convergência. Aleph.
Linares, N. L., & Trindade, E. (2011). Processos de movimentos e significados simbólicos no consumo alimentar. Pensamento & Realidade, 26 (2), 46-64. https://revistas.pucsp.br/index.php/pensamentorealidade/article/view/7866/5752.
Oliveira, C. C. (2016). Das concepções e representações do gosto pela mídia: reflexões acerca da imagem estetizada da comida na divulgação de receitas culinárias. Cultura Midiática: Revista do Programa de Pós-Graduação em Comunicação da Universidade Federal da Paraíba, 9 (1), 136-150. http://www.periodicos.ufpb.br/index.php/cm/article/viewFile/29367/15681.
Panelinha®. (2010). Como fazer a omelete perfeita (cremosa, fofinha... hmmm!). https://www.youtube.com/watch?v=VsMrISDNW_8.
Panelinha®. (2014). Em uma panela só: risoto da Rita Lobo. https://www.youtube.com/watch?v=EjjkSF-0kJ0.
Ribeiro, R. C., Marques, R. C.; & Filho, E. G. J. F. (2016). A criatividade dos chefs de cozinha e o consumo moderno da gastronomia. Demetra: Alimentação, Nutrição & Saúde, 11 (2), 265-274. https://doi.org/10.12957/demetra.2016.15443.
Seager, F. F., Chisleni, T. S, & Botoluzzi, V. I. (2021). Educação a distância, mídia e indivíduo na sociedade pós-moderna: reflexões sobre educação e cultura mediatizada pelo consumo. Research, Society and Development, 10(1), e35110110165. http://dx.doi.org/10.33448/rsd-v10i1.10165
Wright, J.; & Treuille, E. (1997). Todas as técnicas culinárias: Le Cordon Bleu. (2a ed.), E. Bottmann & V. Caputo (Trad.). Marco Zero.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Ana Carolina Silva da Costa; Maria Marta Amancio Amorim
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
