Digital Food Cultures

Stephanie Baker, Michael Walsh

Research output: A Conference proceeding or a Chapter in BookChapterpeer-review


Digital technologies have altered the way that many people consume food. Whereas food was traditionally consumed in co-present situations, digital technologies function as ‘disembedding mechanisms’ that ‘lift out’ social relations from local contexts of interaction so they can be experienced across indefinite spans of time-space (Giddens, 1992, pp. 21–22). The result is a profoundly different understanding of food and its relationship to physical space. While the internet allows information to be communicated at an unprecedented rate, social media facilitate social interaction among online communities. Social media sites, such as Instagram, alter how we treat public space. Free from the confines of co-presence, hashtags can be used on these platforms to access like-minded communities at any time and from any space (Baker & Walsh, 2018).
Original languageEnglish
Title of host publicationDigital Food Cultures
EditorsDeborah Lupton, Zeena Feldman
Place of PublicationAbingdon & New York
Number of pages15
ISBN (Electronic)9780429402135
ISBN (Print)9781138392540, 9781138392595
Publication statusPublished - Mar 2020

Publication series

NameCritical Food Studies


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