
City Culture Promotion through Short Food Videos
- 1 University of Shanghai for Science and Technology, No.516 jungong Road, Yangpu District, Shanghai, China
* Author to whom correspondence should be addressed.
Abstract
In recent years, mobile short videos have emerged as a new force, attracting a large number of netizens with its low production threshold and strong user interaction. Short videos that explore food shops have become one of the most popular short video types due to its content close to life and wide audience. WuLaLa is one of the bloggers in TikTok whose short food videos are practical in content and user-friendly in style, winning many netizens' love and interest in tasting food in different cities. This research discussed the intimate contact between food and local city culture through analyzing the cut-in points of the content and the presentation of the food in Wulala’s short food videos. The research explored how people feel the culture and customs of the city through food. Besides, the study also shown that the short food videos could play a positive role in the publicity of urban culture.
Keywords
TikTok, short videos, city culture, food
[1]. Joan Catherine Henderson. (2014) Food and culture: in search of a Singapore cuisine[J]. British Food Journal, 116(6):
[2]. Roberta Garibaldi,Andrea Pozzi. (2018) Creating tourism experiences combining food and culture: an analysis among Italian producers[J]. Tourism Review, 73(2):
[3]. Mohamed E. Mohamed,Mahmoud Hewedi,Xinran Lehto,Magdy Maayouf. (2019) Marketing local food and cuisine culture online: a case study of DMO’s websites in Egypt[J]. International Journal of Tourism Cities, 6(4):
[4]. Zhou Rui. (2016) Research on the image communication strategy of food culture tourism in the new media era – Taking Chengdu as an example [J]. Journal of food research, 33(04):26-31.
[5]. Shu Z Y, XU D. (2020) Research on content production and development strategy of tandian type food short video: A case study of Douyin "Eating in Changchun" [J]. Journal of jilin normal university of engineering technology, 36(08):36-40.
[6]. Huang Lili. (2019) Symbolic Meaning construction of short food videos in the context of consumer culture: A Case study of "Plum seven" [J]. New media research, 5(07):117-119.
Cite this article
Tao,Y. (2023). City Culture Promotion through Short Food Videos. Lecture Notes in Education Psychology and Public Media,3,686-691.
Data availability
The datasets used and/or analyzed during the current study will be available from the authors upon reasonable request.
Disclaimer/Publisher's Note
The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of EWA Publishing and/or the editor(s). EWA Publishing and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.
About volume
Volume title: Proceedings of the 3rd International Conference on Educational Innovation and Philosophical Inquiries (ICEIPI 2022), Part II
© 2024 by the author(s). Licensee EWA Publishing, Oxford, UK. This article is an open access article distributed under the terms and
conditions of the Creative Commons Attribution (CC BY) license. Authors who
publish this series agree to the following terms:
1. Authors retain copyright and grant the series right of first publication with the work simultaneously licensed under a Creative Commons
Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this
series.
2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the series's published
version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial
publication in this series.
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 (See
Open access policy for details).