Download pdf
The Influence of the Popularity of Food Short Videos
- 1 Hubei University of Science and Technology, Yong’an Street, Xianning, Hubei, China
* Author to whom correspondence should be addressed.
Abstract
In 2016, short video began to rise in China. After two years, it was well known by the public, which gave birth to many UGC(User Generated Content). People's entertainment is no longer limited to professional television production (PGC). The food category short video has become the first track chosen by novice bloggers due to its low decision-making cost. China, as a country where "food is the most important thing for the people", has a natural audience. This paper explores the impact of short food videos and finds out that in the social aspect, short food videos have the functions of relieving hunger and accompanying. In the economic aspect, the short video of delicious food promotes the recovery of the catering industry, drives the development of the third service industry in the city and helps to shape the brand image. In terms of culture, short videos of delicious food are helpful to spread the Chinese food culture.
Keywords
post-epidemic era, Li Ziqi”, food short video, short video
[1]. Hope for Eastern Weekly.(2017).Short video on food:What does deus ex depend on
[2]. Zero Campus.(2020).The failure rate of catering industry is as high as 50%-60%in 2020.Starting the catering industry at this time is both an opportunity and a risk!
[3]. Sina VR.(2021).Insight into the Trend of Food Short Video and Live Marketing in 2021:Average monthly growth rate of food commodities reached 5.16%
[4]. Vita Briliana,Wasisto Ruswidiono,Tita Deitiana.(2020).Do Millennials Believe in Food Vlogger Reviews?A Study of Food Vlogs as a Source of Information
[5]. Shoufeng Cao,Marcus Foth,Warwick Powell and Jock McQueenie.(2021).What Are the Effects of Short Video Storytelling in Delivering Blockchain-Credentialed Australian Beef Products to China?
[6]. Yi Li,Xiuxiu Xu,Bo Song,Hong Hede.(2020).Impact of Short Food Videos on the Toursit Destination Image——Take Chengdu as an Example
[7]. Laurensia Anjani,Terrance Mok,Tony Tang,Lora Oehlberg and Wooi Boon Goh.(2020).Why do people watch others eat?An empirical study on the motivations and practices of mukbang viewers
[8]. Zhang Hao,Ran Linghua.(2021).Feasibility Study on Shaping the Image of Ice and Snow in Cities through Food Short Videos:A Case Study of Harbin
[9]. Ganlu Ying.(2021).On the Innovation of Food Short Videos from the Narrative of Stories——Taking"Sheep Cuisine"as an Example
[10]. Luo Ying.(2021).Out of the plight of cross-cultural communication-take"Li Ziqi"as an example
[11]. Cai 39568,Liu Hongwei.(2004).Re-exploration of the Theory of Use and Satisfaction in Communication
[12]. Wu Jiali.(2020).Impact of COVID-19 Epidemic on Catering Industry and Change of Marketing Strategy
[13]. Zhang Xinyu.(2021).Research on the Content Marketing Strategy of Food Short Videos from the Perspective of Consumer Culture——Taking"Li Ziqi"as an Example
[14]. Zhao Xiaofang,Yuan Yuhui.(2021).Ethics Anomie and Governance in Eating and Sowing
Cite this article
Wei,Y. (2023). The Influence of the Popularity of Food Short Videos. Lecture Notes in Education Psychology and Public Media,3,871-877.
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).