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Food Journalism: Building the Discourse on the Popularization of Gastronomy in the Twenty-First Century

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Food Journalism: Building the Discourse on the Popularization of Gastronomy in the Twenty-First Century Food Journalism: Building the discourse on the popularization of gastronomy in the twenty-first century 90) - 02 - Francesc Fusté Forné http://hdl.handle.net/10803/404567 Generalitat 472 (28 de Catalunya núm. ADVERTIMENT. L'accés als continguts d'aquesta tesi doctoral i la seva utilització ha de respectar els drets de la persona autora. Pot ser utilitzada per a consulta o estudi personal, així com en activitats o materials Rgtre. Fund. d'investigació i docència en els termes establerts a l'art. 32 del Text Refós de la Llei de Propietat Intel·lectual ió (RDL 1/1996). Per altres utilitzacions es requereix l'autorització prèvia i expressa de la persona autora. En qualsevol cas, en la utilització dels seus continguts caldrà indicar de forma clara el nom i cognoms de la undac persona autora i el títol de la tesi doctoral. No s'autoritza la seva reproducció o altres formes d'explotació F efectuades amb finalitats de lucre ni la seva comunicació pública des d'un lloc aliè al servei TDX. Tampoc s'autoritza la presentació del seu contingut en una finestra o marc aliè a TDX (framing). Aquesta reserva de drets afecta tant als continguts de la tesi com als seus resums i índexs. ADVERTENCIA. El acceso a los contenidos de esta tesis doctoral y su utilización debe respetar los derechos de la persona autora. Puede ser utilizada para consulta o estudio personal, así como en actividades o Universitat Ramon Llull Universitat Ramon materiales de investigación y docencia en los términos establecidos en el art. 32 del Texto Refundido de la Ley de Propiedad Intelectual (RDL 1/1996). Para otros usos se requiere la autorización previa y expresa de la persona autora. En cualquier caso, en la utilización de sus contenidos se deberá indicar de forma clara el nombre y apellidos de la persona autora y el título de la tesis doctoral. No se autoriza su reproducción u otras G: 59069740 G: formas de explotación efectuadas con fines lucrativos ni su comunicación pública desde un sitio ajeno al . servicio TDR. Tampoco se autoriza la presentación de su contenido en una ventana o marco ajeno a TDR C.I.F (framing). Esta reserva de derechos afecta tanto al contenido de la tesis como a sus resúmenes e índices. WARNING . The access to the contents of this doctoral thesis and its use must respect the rights of the author. It can be used for reference or private study, as well as research and learning activities or materials in the terms established by the 32nd article of the Spanish Consolidated Copyright Act (RDL 1/1996). Express and previous authorization of the author is required for any other uses. In any case, when using its content, full name of the author and title of the thesis must be clearly indicated. Reproduction or other forms of for profit use or public communication from outside TDX service is not allowed. Presentation of its content in a window or frame external to TDX (framing) is not authorized either. These rights affect both the content of the thesis and its abstracts and indexes. C. Claravall, 1-3 | 08022 Barcelona | Tel. 93 602 22 00 | Fax 93 602 22 49 | [email protected] | www.url.edu 90) - 02 - TESI DOCTORAL Títol Food Journalism: Building the discourse on the popularization of gastronomy in the twenty-first century gtre. Fund. Generalitat de Catalunya núm. 472 (28 472 núm. de Catalunya Generalitat Fund. gtre. Realitzada per Francesc Fusté Forné en el Centre Facultat de Comunicació i Relacions Internacionals Blanquerna, Universitat Ramon Llull i en el Departament Departament de Comunicació Dirigida per Doctor Pere Masip i Masip C.I.F. G: 59069740 Universitat Ramon Llull Fundació R Fundació Llull Ramon Universitat 59069740 G: C.I.F. C. Claravall, 1-3 | 08022 Barcelona | Tel. 93 602 22 00 | Fax 93 602 22 49 | [email protected] | www.url.edu PhD Thesis FOOD JOURNALISM: Building the discourse on the popularization of gastronomy in the twenty-first century Francesc Fusté Forné Supervisor: Dr Pere Masip i Masip Barcelona, April 2017 Abstract Food journalism is a special interest journalism that consists on the drawing of narratives with regards to gastronomy. This thesis aims at studying the importance of gastronomy in daily print media during the period 2005-2015 in Catalonia and Spain, with a comparative perspective for the case of the United States. Empirical work includes the analysis of five newspapers (El Mundo, El País, El Periódico, La Vanguardia and The New York Times) and is based on the study of 6,189 newspapers’ articles. Both a quantitative and qualitative analysis is carried out in order to determine the features regarding the gastronomy contents and how gastronomy news have discoursively evolved in the twenty-first century printed media. Resum El periodisme gastronòmic és una tipologia de periodisme especialitzat que consisteix en la narració de la gastronomia. Aquesta tesi té com a objectiu estudiar la importància de la gastronomia en la premsa diària durant el període 2005-2015 a Catalunya i Espanya, amb una perspectiva comparativa per al cas dels Estats Units. El treball empíric realitzat inclou l’anàlisis de cinc diaris (El Mundo, El País, El Periódico, La Vanguardia i The New York Times) i està basat en l’estudi de 6,189 articles periodístics. S’ha portat a terme una metodologia tant quantitativa com qualitativa amb l’objectiu de determinar quines són les principals característiques dels continguts gastronòmics i veure com el discurs al voltant de la gastronomia ha evolucionat en la premsa escrita del segle XXI. Resumen El periodismo gastronómico es una tipología de periodismo especializado que consiste en la narración de la gastronomía. Esta tesis tiene como objetivo estudiar la importancia de la gastronomía en la prensa diaria durante el período 2005-2015 en Cataluña y España, con una perspectiva comparativa para el caso de los Estados Unidos. El trabajo empírico realizado incluye el análisis de cinco periódicos (El Mundo, El País, El Periódico, La Vanguardia y The New York Times) y está basado en el estudio de 6,189 artículos periodísticos. Se ha llevado a cabo una metodología tanto cuantitativa como cualitativa con el objetivo de determinar cuales son las principales características de los contenidos gastronómicos y ver como el discurso entorno la gastronomía ha evolucionado en la prensa escrita del siglo XXI. Foods we encounter throughout our lives leave embodied memories that frame our past, influence our present, and shape our future (Abarca and Colby, 2016, p.7). Food shapes and reflects all levels of the human experience. It demarcates cultures, borders, nations, and generations, while its significance cuts across all of these categories. Food’s smells and tastes account for some of our most sensuous, intimate, and salient memories. On a larger scale, its production brings both order and disorder to local, regional, and national landscapes and controls economies throughout the world. A lack of access to food can cause death, destruction, migration, disease, and even war, reminding us how ecological realities and power relations complicate any simplistic narrative of warm and cherished memories that many of us from relatively privileged societies and backgrounds might associate with the rituals and pleasures of eating. Food shapes families, establishes civilizations, creates relationships, and binds the peoples of the world to one another through trade. Could anything be more important than food? (Chester III and Mink, 2009, p.309). Contents Contents Abstract ............................................................................................................................ V Resum ............................................................................................................................... V Resumen ........................................................................................................................... V Contents .......................................................................................................................... IX Figures ........................................................................................................................... XIII Tables .............................................................................................................................. XV Acknowledgements .......................................................................................................... 1 INTRODUCTION ................................................................................................................ 3 1. Introduction and Objectives ......................................................................................... 5 1.1. Research objectives ............................................................................................... 7 1.2. Research structure................................................................................................. 8 I. THEORETICAL AND METHODOLOGICAL BACKGROUND .............................................. 11 2. Specialist Journalism: Gastronomy and Mass Media ................................................. 13 2.1. Notes on the development of Specialist Journalism ........................................... 13 2.2. A history of gastronomic information ................................................................. 22 2.3. The boom of gastronomy: a social and communicative phenomena ................. 31 3. Methodology .............................................................................................................. 41 3.1. Research design and sample size build-up .........................................................
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