政大機構典藏-National Chengchi University Institutional Repository(NCCUR):Item 140.119/136039
English  |  正體中文  |  简体中文  |  Post-Print筆數 : 27 |  Items with full text/Total items : 114420/145447 (79%)
Visitors : 53247821      Online Users : 490
RC Version 6.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Tips:
  • please add "double quotation mark" for query phrases to get precise results
  • please goto advance search for comprehansive author search
    •  Adv. Search
    Home ‧ Login ‧ Upload ‧ Help ‧ About ‧ Administer Goto mobile version


    Please use this identifier to cite or link to this item: https://nccur.lib.nccu.edu.tw/handle/140.119/136039


    Title: 落入社群媒體的Food Porn陷阱——以品牌社群貼文型態探討消費意向
    The Trend of Food Porn on Social Media: Exploring Consumer Responses to Brand Communication on Instagram
    Authors: 林駿
    Lin, Chun
    Contributors: 林芝璇
    Lin, Jhih-Syuan
    林駿
    Lin, Chun
    Keywords: Instagram
    社群媒體行銷
    餐飲品牌
    處理流暢度
    連結強度
    電子口碑
    態度
    購買意向
    Instagram
    Social media marketing
    Restaurant brands
    Processing fluency
    Tie strength
    Electronic word-of-mouth
    Attitude
    Purchase intention
    Date: 2021
    Issue Date: 2021-07-01 22:04:32 (UTC+8)
    Abstract: 隨著網際網路的發展，多元類型的社交媒體融入了大眾的生活，以及全世界逐年上升的社交圖像、影像創造量與分享量，顯示人們不斷演進的社群溝通方式。此外，由於消費者在用餐前多採用「手機先食」並上傳社群，以及食物攝影、食物擺盤的教學示範如雨後春筍般出現，不僅滿足了消費者的視覺滿足慾望，也彰顯了餐飲資訊在社群之中的潛力。然而，過往餐飲相關研究聚焦於文本類型的使用者產製內容，並探討如何對消費者產生影響，例如：餐廳的線上消費者評論、電子口碑，顯少以品牌產製內容的角度進行研究。因此，本研究聚焦餐飲品牌不同型態社群貼文的影響，以社交媒體作為傳播管道，結合電子口碑來源與數量，探討消費者的資訊處理流暢度、態度與購買意向。
    為此，本研究採用線上實驗法，選定社交媒體平台Instagram為研究情境，並以三因子實驗設計（社群貼文：餐點圖片與菜單文字圖片；電子口碑來源：連結強度強與弱；電子口碑數量：高與低）進行受試者間設計，總計招募457位Z世代受試者參與研究。結果顯示，當品牌於社群的貼文為餐點照片時，會比菜單文字產生較高的處理流暢度；然而，社群貼文型態與電子口碑來源、數量的交互作用，並未對處理流暢度產生顯著影響。連續中介分析進一步顯示，隨著不同型態社群貼文對處理流暢度產生的差異影響，當處理流暢度愈高，受試者會對該社群貼文產生愈正向的態度，並會產生較高的購買意向。總歸來說，本研究以餐飲品牌社群行銷傳播情境為基礎，並綜合不同領域研究，不僅提供餐飲品牌不同的社群貼文設計參考，也提出後續研究的相關建議，期望擴展品牌社群行銷領域之研究範疇與洞察。
    The rise of image-based social media has changed how consumers connect and interact with each other and with brands. Instagram, as an example, allows consumers to authenticate and diarize their experiences through creating and sharing visual content. As one of the most popular types of content on Instagram, food images have become a symbol of social sharing and social gaze, which provide the restaurant industry with the opportunities to capitalize on the impact of such phenomenon for branding purposes. While previous research has mainly focused on the influence of user-generated content (e.g., consumer reviews) in relation to gastronomic experience on consumer behavior, the current research integrates the literature in relevant fields to examine how restaurant brands may optimize the effectiveness of their brand communication on Instagram. Specifically, the current research investigates the effect of different food-related Instagram posts for restaurant brands on processing fluency, the impact of the source and amount of eWOM on such effect, and whether processing fluency may subsequently impact consumers’ attitude and purchase intention.
    The current research employed a 2 (types of food-related Instagram posts: food image vs. menu) X2 (the source of eWOM: strong tie vs. weak tie) X2 (the amount of eWOM: large vs. small) experimental between-subject design to test the proposed hypotheses. A total of 457 Taiwanese participants aged between 20 and 24 years old (i.e., Generation Z) took part in the online experiment. The findings showed that, while controlling for age, gender, and education level, participants’ processing fluency was higher in the food image condition than in the menu condition. However, the proposed two-way and three-way interaction effects on processing fluency were not significant, indicating that the source and amount of eWOM were not perceived as important cues when processing the posts. The findings further suggested that types of Instagram posts had a significant indirect effect on purchase intention through increased processing fluency and attitude toward the posts. Theoretical and managerial implications of the findings and directions for future research are discussed.
    Reference: 中文文獻
    Anny（民108年7月）。IG開始隱藏愛心數 是降低心理壓力還是讓網紅失去重心？。《INSIDE 硬塞的網路趨勢觀察》。上網日期：2021年3月31日，取自：https://www.inside.com.tw/article/16955-instagram-hiding-likes-test-teens-mental-health-addiction
    La Vie編輯部（民107）料理擺盤：超簡明技法圖解事典。頁18-21。臺北市：麥浩斯出版。
    MICHELIN Guide (2020)。關於《米其林指南》。《米其林指南》。上網日期：2020年10月16日，取自：https://guide.michelin.com/tw/zh_TW/about-the-michelin-guide-taipei
    OpView社群口碑資料庫（民108年12月）。《2019 Instagram熱門#Hashtag分析》。上網日期：2020年10月16日，取自：https://www.opview.com.tw/wp-content/file/OpView-Social-Watch-Vol.95.pdf
    田耐青、王健華、計惠卿、李鴻亮、鄧淑丰、王彥超、楊美雪、林佳蓉、李文瑞、蔡錫濤、張文山、梁朝雲、趙寧、羅綸新（譯）（民92）。視覺傳播（原作者： Paul Martin Lester）。臺北市：雙葉書廊。
    白滌清（審訂）、杜玉蓉（編譯）（民95）。消費者行為精簡版（原作者：Michael R. Solomon）。臺北市：臺灣培生教育。
    白滌清（編譯）（民96）。消費者行為（原作者：Roger D. Blackwell, Paul W. Miniard, James F. Engle）。臺北市：湯姆生。
    吳旻蓁,、謝薾鎂（譯）（民105）。擺盤設計解構全書：6大設計概念 x 94種基本構圖與活用實例（原作者：町山千保）。臺北市：麥浩斯出版。
    吳莉君（譯）（民99）。觀看的方式（原作者：John Berger）。臺北市：麥田，城邦文化出版。
    李政忠（民108）。〈行動上網對電腦上網與傳統媒體使用的影響之世代差異與跨時性趨勢描繪〉。《新聞學研究》，141：83-127。
    沈永正（著）（民101）。消費者行為。臺北市：三民。
    林秀雲（譯）（民105）。社會科學研究方法（原作者：Earl Babbie）。臺北市：新加坡商聖智學習。
    徐達光（著）（民92）。消費者心理學：消費者行為的科學研究。臺北市：臺灣東華書局。
    財團法人台灣網路資訊中心（民108年）。《2019台灣網路報告》。上網日期：2020年10月16日，取自：https://report.twnic.tw/2019/assets/download/TWNIC_TaiwanInternetReport_2019_CH.pdf
    郜敏（民109年4月13日）。全國上網人數首度突破兩千萬人！臉書是最愛社群平台。《新頭殼 Newtalk》。上網日期：2021年1月14日，取自： https://newtalk.tw/news/view/2020-04-13/390508
    馬安奇（民103年8月）。臉書上一個讚值多少錢？社群行銷價值公式，看這裡！。《經理人》。上網日期：2020年11月20日，取自：https://www.managertoday.com.tw/articles/view/44244
    張庭瑋（民110年）。讓酒標動起來跟你講話！餐飲業搭上AR應用列車，創造全新用餐體驗。《未來商務》。上網日期：2021年5月10日，取自：https://fc.bnext.com.tw/articles/view/1232
    莊克仁（著）（民99）。視覺傳播概論。臺北市：五南出版。
    陳芳誼（譯）（民100）。視覺溝通的文法（原作者：Bo Bergström）。臺北市：圓點出版：大雁文化發行。
    陳品秀、吳莉君（譯）（民102）。觀看的實踐：給所有影像世代的視覺文化導論（全新彩色版）（原作者：Marita Sturken & Lisa Cartwright）。臺北市：城邦文化出版。
    陸維濃（譯）（民107）。美味的科學：從擺盤、食器到用餐情境的飲食新科學（原作者：Charles Spence）。臺北市：商周出版。
    喬喻（譯）（民104）擺盤設計：100+專業廚房核心技巧，讓日常餐點變身三星主廚料理。臺北市：積木文化。（原著出版年：2010）。
    資誠聯合會計師事務所（民108年3月）。《2019全球消費者洞察報告》。上網日期：2020年11月15日，取自：https://www.pwc.tw/zh/publications/global-insights/2019-consumer-insights.html
    廖淑伶（著）（民102）。消費者行為。新北市：普林斯頓國際。
    臺灣傳播調查資料庫（民109年7月8日）。第二期第三次（2019）：媒體使用的個人功效與影響 II。上網日期：2020年11月20日，取自： http://www.crctaiwan.nctu.edu.tw/AnnualSurvey.asp
    韓叢耀（著）（民94）。圖像傳播學。臺北市：威士曼文化。
    蘇芳基（著）（民101）。餐飲管理。新北市：揚智文化。
    蘇芳基（編著）（民100）。餐旅概論。新北市：揚智文化。
    蘇蘅（民106）。〈不同世代的網路新聞分享與訊息可信度的關聯分析〉，「中華傳播學會年會」，臺北。
     
    英文文獻
    Adaval, R., Isbell, L. M., & Wyer, R. S. (2007). The impact of pictures on narrative- and list-based impression formation: A process interference model. Journal of Experimental Social Psychology, 43(3), 352–364. https://doi.org/10.1016/j.jesp.2006.04.005
    Ajzen, I. (2015). Consumer attitudes and behavior: the theory of planned behavior applied to food consumption decisions. Italian Review of Agricultural Economics, 70(2), 121-138.
    Ajzen, I., & Fishbein, M. (1975). A Bayesian analysis of attribution processes. Psychological Bulletin, 82(2), 261–277. https://doi.org/10.1037/h0076477
    Ajzen, I., & Madden, T. J. (1986). Prediction of goal-directed behavior: Attitudes, intentions, and perceived behavioral control. Journal of Experimental Social Psychology, 22(5), 453–474. https://doi.org/10.1016/0022-1031(86)90045-4
    Alter, A. L., & Oppenheimer, D. M. (2009). Uniting the tribes of fluency to form a metacognitive nation. Personality and social psychology review, 13(3), 219-235.
    Amato, G., Bolettieri, P., Monteiro de Lira, V., Muntean, C. I., Perego, R., & Renso, C. (2017). Social media image recognition for food trend analysis. In Proceedings of the 40th International ACM SIGIR Conference on Research and Development in Information Retrieval, 1333–1336. https://doi.org/http://dx.doi.org/10.1145/3077136.3084142
    Apaolaza, V., Paredes, M. R., Hartmann, P., & D’Souza, C. (2021). How does restaurant’s symbolic design affect photo-posting on instagram? The moderating role of community commitment and coolness. Journal of Hospitality Marketing & Management, 30(1) 1-17.
    Atwal, G., Bryson, D., & Tavilla, V. (2019). Posting photos of luxury cuisine online: an exploratory study. British Food Journal, 121(2), 454–465. https://doi.org/10.1108/bfj-02-2018-0076
    Babolian Hendijani, R., & Boo, H. C. (2020). Profiling gastronomes from their food experience Journey. Journal of Hospitality & Tourism Research, 44(6), 931-950.
    Bahtar, A. Z., & Muda, M. (2016). The impact of user – generated content (UGC) on product reviews towards online purchasing – A conceptual framework. Procedia Economics and Finance, 37, 337–342. https://doi.org/10.1016/s2212-5671(16)30134-4
    Baker, A. M., Donthu, N., & Kumar, V. (2016). Investigating how word-of-mouth conversations about brands influence purchase and retransmission intentions. Journal of Marketing Research, 53(2), 225–239. https://doi.org/10.1509/jmr.14.0099
    Baker, W. E. (1999). When can affective conditioning and mere exposure directly influence brand choice?. Journal of Advertising, 28(4), 31-46.
    Bakshy, E., Karrer, B., & Adamic, L. A. (2009). Social influence and the diffusion of user-created content. Proceedings of the 10th ACM Conference on Electronic Commerce - EC ’09. https://doi.org/10.1145/1566374.1566421
    Bakshy, E., Rosenn, I., Marlow, C., & Adamic, L. (2012). The role of social networks in information diffusion. Proceedings of the Proceedings of the 21st international conference on World Wide Web. https://doi.org/10.1145/2187836.2187907
    Balakrishnan, J., & Foroudi, P. (2019). Does corporate reputation matter? role of social media in consumer intention to purchase innovative food product. Corporate Reputation Review. https://doi.org/10.1057/s41299-019-00078-w
    Berbel-Pineda, J. M., Palacios-Florencio, B., Ramírez-Hurtado, J. M., & Santos-Roldán, L. (2019). Gastronomic experience as a factor of motivation in the tourist movements. International Journal of Gastronomy and Food Science, 18, 100171.
    Bigne, E., Ruiz, C., Currás-Pérez, R., & Martí-Parreño, J. (2020, March). The Effects of eWOM in social media on tourism services. In International Conference on Tourism Research (pp. 1-VIII). Academic Conferences International Limited.
    Bone, P. F., & Ellen, P. S. (1992). The generation and consequences of communication-evoked imagery. Journal of Consumer Research, 19(1), 93-104.
    Bonisteel, S. (2016, October 18). 11 ways to take a better food photo on instagram. The New York Times. Retrieved from https://www.nytimes.com/interactive/2016/10/18/dining/instagram-food-photography-tips.html?mtrref=www.nytimes.com&assetType=REGIWALL
    Bourdieu, P. (1985). The forms of social capital. In J. G. Richardson (Ed.), Handbook of theory and research for the sociology of education (pp. 241-258). Westport, CT: Greenwood.
    Boyd, D. M., & Ellison, N. B. (2007). Social network sites: Definition, history, and scholarship. Journal of Computer-Mediated Communication, 13(1), 210-230.
    Bragg, M. A., Pageot, Y. K., Amico, A., Miller, A. N., Gasbarre, A., Rummo, P. E., & Elbel, B. (2020). Fast food, beverage, and snack brands on social media in the United States: An examination of marketing techniques utilized in 2000 brand posts. Pediatric Obesity, 15(5). https://doi.org/10.1111/ijpo.12606
    Brown, J. J., & Reingen, P. H. (1987). Social Ties and Word-of-Mouth Referral Behavior. Journal of Consumer Research, 14(3), 350. https://doi.org/10.1086/209118
    Brubaker, P. J., & Wilson, C. (2018). Let’s give them something to talk about: Global brands’ use of visual content to drive engagement and build relationships. Public Relations Review, 44(3), 342-352. https://doi.org/10.1016/j.pubrev.2018.04.010
    Brzozowska-Woś, M., & Schivinski, B. (2019). The Effect of Online Reviews on Consumer-Based Brand Equity: Case-Study of the Polish Restaurant Sector. Central European Management Journal, 27(3), 2–27. https://doi.org/10.7206/cemj.2658-0845.1
    Bu, Y., Parkinson, J., & Thaichon, P. (2020). Digital content marketing as a catalyst for e-WOM in food tourism. Australasian Marketing Journal (AMJ). https://doi.org/10.1016/j.ausmj.2020.01.001
    Bue, A. C. C. (2020). The looking glass selfie: Instagram use frequency predicts visual attention to high-anxiety body regions in young women. Computers in Human Behavior, 108, 106329.
    Capcan, P. (2018, October 20). 6 gestalt principles in UX design. Retrieved from UX Hints website: https://uxhints.com/visual-ui-design/gestalt-principles/
    Carr, C. T., & Hayes, R. A. (2015). Social Media: Defining, Developing, and Divining. Atlantic Journal of Communication, 23(1), 46–65. https://doi.org/10.1080/15456870.2015.972282
    Cavazza, N., Graziani, A. R., & Guidetti, M. (2020). Impression formation via# foodporn: Effects of posting gender-stereotyped food pictures on instagram profiles. Appetite, 147, 104565.
    Chang, C. (2013). Imagery fluency and narrative advertising effects. Journal of Advertising, 42(1), 54-68.
    Chang, Q., Peng, Y., & Berger, P. (2018). The impact of social-media performance on sales of retail-food brands. International Journal of Research-Granthaalayah, 6(2), 1-12.
    Chatterjee P. (2001). Online reviews: do consumers use them?. In NA - Advances in Consumer Research, p.p.129-134, eds. Mary C. Gilly and Joan Meyers-Levy, Valdosta, GA: Association for Consumer Research.
    Chen, M. F., & Tung, P. J. (2014). Developing an extended theory of planned behavior model to predict consumers’ intention to visit green hotels. International Journal of Hospitality Management, 36, 221-230.
    Chen, S., & Chaiken, S. (1999). The heuristic-systematic model in its broader context. In S. Chaiken & Y. Trope (Eds.), Dual-process theories in social psychology (pp. 73–96). New York: Guilford Press.
    Cheong, H. J., & Morrison, M. A. (2008). Consumers’ reliance on product information and recommendations found in UGC. Journal of Interactive Advertising, 8(2), 38–49. https://doi.org/10.1080/15252019.2008.10722141
    Chetioui, Y., Benlafqih, H., & Lebdaoui, H. (2020). How fashion influencers contribute to consumers’ purchase intention. Journal of Fashion Marketing and Management, 24(3), 361-380. https://doi.org/10.1108/jfmm-08-2019-0157
    Chevalier, J. A., & Mayzlin, D. (2006). The effect of word of mouth on sales: Online book reviews. Journal of marketing research, 43(3), 345-354.
    Choe, J. Y. J., & Kim, S. S. (2018). Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention. International Journal of Hospitality Management, 71, 1-10.
    Chu, S. C., & Kim, J. (2018). The current state of knowledge on electronic word-of-mouth in advertising research. International Journal of Advertising, 37(1), 1-13.
    Chua, T. H. H., & Chang, L. (2016). Follow me and like my beautiful selfies: Singapore teenage girls’ engagement in self-presentation and peer comparison on social media. Computers in Human Behavior, 55, 190-197.
    Chung, H. C., Lee, H., Koo, C., & Chung, N. (2017). Which Is More Important in Online Review Usefulness, Heuristic or Systematic Cue?. In Information and Communication Technologies in Tourism 2017 (pp. 581-594). Springer, Cham.
    Clement J. (2020a, February 14). Most popular social networks worldwide as of January 2020, ranked by number of active users. Retrieved from https://www.statista.com/statistics/272014/global-social-networks-ranked-by-number-of-users/
    Clement J. (2020b, May 14). Instagram - statistics & facts. Retrieved from https://www.statista.com/topics/1882/instagram/
    Clement J. (2020c, Nov 24). Number of monthly active instagram users from January 2013 to June 2018. Retrieved from https://www.statista.com/statistics/253577/number-of-monthly-active-instagram-users/
    Clement, J. (2020d, December 8). Instagram: most-followed food influencers worldwide 2020. Retrieved January 1, 2021, from Statista website: https://www.statista.com/statistics/785904/most-followers-instagram-food-world/
    Craig, C. S., Greene, W. H., & Versaci, A. (2015). E-word of mouth: Early predictor of audience engagement: How pre-release “e-WOM” drives box-office outcomes of movies. Journal of Advertising Research, 55(1), 62-72.
    Dann, S. (2010). Redefining social marketing with contemporary commercial marketing definitions. Journal of Business research, 63(2), 147-153.
    Deng, X., Li, M., & Suh, A. (2020). Recommendation or Advertisement? The Influence of Advertising-Disclosure Language with Pictorial Types on Influencer Credibility and Consumers’ Brand Attitudes. In International Conference on Human-Computer Interaction (pp. 234-248). Springer, Cham.
    Dey, B. L., Yen, D., & Samuel, L. (2019). Digital consumer culture and digital acculturation. International Journal of Information Management, 51, 102057. https://doi.org/10.1016/j.ijinfomgt.2019.102057
    Dodds, W. B., Monroe, K. B., & Grewal, D. (1991). Effects of Price, Brand, and Store Information on Buyers’ Product Evaluations. Journal of Marketing Research, 28(3), 307–319. https://doi.org/10.1177/002224379102800305
    Donath, J., & Boyd, D. (2004). Public Displays of Connection. BT Technology Journal, 22(4), 71–82. https://doi.org/10.1023/b:bttj.0000047585.06264.cc
    Dzhafarova, E., & Trofimenko, O. (2019). ‘Instafamous’–credibility and self-presentation of micro-celebrities on social media. Information Communication and Society, 22(10), 1432-1446.
    Eagly, A. H., & Chaiken, S. (1993). The psychology of attitudes. Harcourt Brace Jovanovich College Publishers.
    Eftekhar, A., Fullwood, C., & Morris, N. (2014). Capturing personality from Facebook photos and photo-related activities: How much exposure do you need?. Computers in Human Behavior, 37, 162-170.
    Elghannam, A., Mesias, F. J., Escribano, M., Fouad, L., Horrillo, A., & Escribano, A. J. (2019). Consumers’ perspectives on alternative short food supply chains based on social media: A focus group study in Spain. Foods, 9(1), 22. https://doi.org/10.3390/foods9010022
    Ellison, N. B., & Boyd, D. (2013). Sociality through social network sites. The Oxford Handbook of Internet Studies, 151-172.
    Ellison, N. B., Steinfield, C., & Lampe, C. (2007). The benefits of Facebook “friends:” Social capital and college students’ use of online social network sites. Journal of Computer-Mediated Communication, 12(4), 1143-1168.
    Ellison, N., & Vitak, J. (2015). Social media affordances and their relationship to social capital processes. In S. Sundar (Ed.), The handbook of psychology of communication technology (pp. 205-227). Boston, MA: Wiley-Blackwell.
    Facebook. (2020). Like and react to posts | facebook help center | Facebook. Retrieved October 16, 2020, from www.facebook.com website: https://www.facebook.com/help/1624177224568554/?helpref=hc_fnav
    Facebook. (2021, January 6). Introducing the new pages experience. Retrieved March 31, 2021, from About Facebook website: https://about.fb.com/news/2021/01/introducing-the-new-page-experience/
    Fishbein, M. & I. Ajzen. (1975). Belief, attitude, intention and behavior: an introduction to theory and research. Boston, Massachusetts: Addison-Wesley, MA.
    Fleming-Milici, F., & Harris, J. L. (2020). Adolescents’ engagement with unhealthy food and beverage brands on social media. Appetite, 146, 104501. https://doi.org/10.1016/j.appet.2019.104501
    Gazit, T., Aharony, N., & Amichai-Hamburger, Y. (2019). Tell me who you are and I will tell you which SNS you use: SNSs participation. Online Information Review, 44(1), 139–161. https://doi.org/10.1108/oir-03-2019-0076
    George, K. (2019, December 9). The 25 most popular unisex baby names 2020 (From A-Z). Retrieved October 25, 2020, from Childhood website: https://www.childhood.com/baby/the-25-most-popular-unisex-baby-names-2020-from-a-z/
    GlobalWebIndex (2019a). Social media trends in 2019. Retrieved from https://www.globalwebindex.com/reports/social-2019
    GlobalWebIndex (2019b). Understanding social media around the world. Retrieved from https://www.globalwebindex.com/reports/global-social-media
    GlobalWebIndex (2020a). Food trends in 2020. Retrieved from https://www.globalwebindex.com/reports/future-of-food
    GlobalWebIndex (2020b). The latest social media trends to know. Retrieved from https://www.globalwebindex.com/reports/social
    GlobalWebIndex (2020c). Social media marketing trends in 2020. Retrieved from https://www.globalwebindex.com/reports/social
    Goh, D. H. L., Ang, R. P., Chua, A. Y., & Lee, C. S. (2009). Why we share: A study of motivations for mobile media sharing. In International Conference on Active Media Technology (pp. 195-206). Springer, Berlin, Heidelberg.
    Graf, L. K., Mayer, S., & Landwehr, J. R. (2018). Measuring processing fluency: One versus five items. Journal of Consumer Psychology, 28(3), 393-411.
    Granovetter, M. S. (1973). The strength of weak ties. American Journal of Sociology, 78(6), 1360–1380. https://doi.org/10.1086/225469
    Gu, W., Hu, R., & Song, Y. (2020, January 7). How to meet the diverse needs of consumers: Big data mining based on online review. https://doi.org/10.24251/HICSS.2020.349
    Guttmann A. (2018, Jul 19). Social media marketing - Statistics & Facts. Retrieved from https://www.statista.com/topics/1538/social-media-marketing/
    Guttmann A. (2020, Jul 15). Social media marketing - Statistics & Facts. Retrieved from https://www.statista.com/statistics/259379/social-media-platforms-used-by-marketers-worldwide/
    Han, H., Hsu, L. T. J., & Sheu, C. (2010). Application of the theory of planned behavior to green hotel choice: Testing the effect of environmental friendly activities. Tourism Management, 31(3), 325-334.
    Hanif, M. I., & Nawaz, S. (2020). Brand advertisement through social media impact on purchase intention. Pakistan Journal of Social Sciences, 40(1), 171-182.
    Harrar, V., & Spence, C. (2013). The taste of cutlery: how the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it. Flavour, 2(1), 21. https://doi.org/10.1186/2044-7248-2-21
    Harrar, V., Piqueras-Fiszman, B., & Spence, C. (2011). There’s more to taste in a coloured bowl. Perception, 40(7), 880–882. https://doi.org/10.1068/p7040
    Hausman, A. V., & Siekpe, J. S. (2009). The effect of web interface features on consumer online purchase intentions. Journal of Business Research, 62(1), 5-13.
    Hayes, A. F. (2017). Introduction to Mediation, Moderation, and Conditional Process Analysis: A Regression-Based Approach. (2nd ed.). New York: Guilford Publications.
    Hofreiter, R., & Bahna, M. (2020). Looking for a job and borrowing money: Uncertainty and the reliance on strong ties. International Journal of Sociology, 50(2), 103-121.
    Hootsuite. (2020). Social trends 2021 report. Retrieved from https://hootsuite.com/resources/social-trends-2021-report
    Hsiao, K., Chuan‐Chuan Lin, J., Wang, X., Lu, H., & Yu, H. (2010). Antecedents and consequences of trust in online product recommendations. Online Information Review, 34(6), 935–953. https://doi.org/10.1108/14684521011099414
    Ibrahim, Y. (2015). Food porn and the invitation to gaze: Ephemeral consumption and the digital spectacle. International Journal of E-Politics, 6(3), 1-12.
    Imram, N. (1999). The role of visual cues in consumer perception and acceptance of a food product. Nutrition & Food Science, 99(5), 224–230. https://doi.org/10.1108/00346659910277650
    Instagram (2020). Features. Retrieved from: https://about.instagram.com/features
    Jaud, D. A., & Melnyk, V. (2020). The effect of text-only versus text-and-image wine labels on liking, taste and purchase intentions. The mediating role of affective fluency. Journal of Retailing and Consumer Services, 53, Article 101964. https://doi.org/10.1016/j.jretconser.2019.101964
    Jones, M. A., Reynolds, K. E., Arnold, M. J., Gabler, C. B., Gillison, S. T., & Landers, V. M. (2015). Exploring consumers’ attitude towards relationship marketing. Journal of Services Marketing, 29(3), 188–199. https://doi.org/10.1108/jsm-04-2014-0134
    Jung, S., Crowe-White, K., Shin, Y., & Severt, K. (2019). Intention to purchase functional sugar-free gum infused with antioxidants from spices for vascular health using the value attitude behavior model. Journal of the Academy of Nutrition and Dietetics, 119(9), A50.
    Kane, G. C., Alavi, M., Labianca, G. (Joe), & Borgatti, S. P. (2014). What’s different about social media networks? A framework and research agenda. MIS Quarterly, 38(1), 274–304. https://doi.org/10.25300/misq/2014/38.1.13
    Kang, X., Chen, W., & Kang, J. (2019). Art in the age of social media: Interaction behavior analysis of instagram art accounts. Informatics, 6(4), 52. https://doi.org/10.3390/informatics6040052
    Katz, E., & Lazarsfeld, P. F. (1955). Personal influence: The part played by people in the flow of mass communications. New York: The Free Press.
    Kautonen, T., Zolin, R., Kuckertz, A., & Viljamaa, A. (2010). Ties that blind? How strong ties affect small business owner-managers’ perceived trustworthiness of their advisors. Entrepreneurship and Regional Development, 22(2), 189-209.
    Kazakova, S., Cauberghe, V., Hudders, L., & Labyt, C. (2016). The impact of media multitasking on the cognitive and attitudinal responses to television commercials: The moderating role of type of advertising appeal. Journal of Advertising, 45(4), 403-416.
    Kim, D., & Jang, S. S. (2019). Ethnic food advertising formats and consumers’ responses: Picture-dominant or text-dominant? International Journal of Hospitality Management, 82.
    Kim, J., & Gambino, A. (2016). Do we trust the crowd or information system? Effects of personalization and bandwagon cues on users` attitudes and behavioral intentions toward a restaurant recommendation website. Computers in Human Behavior, 65, 369-379.
    Knobloch-Westerwick, S., Sharma, N., Hansen, D. L., & Alter, S. (2005). Impact of popularity indications on readers` selective exposure to online news. Journal of broadcasting & electronic media, 49(3), 296-313.
    Kosior, K. (2019). Social Media Analytics in Food Innovation and Production: a Review. Proceedings in Systerm Dynamics and Innovation in Food Networks 2019, 205–219. https://doi.org/http://dx.doi.org/10.18461/pfsd.2019.1921
    Kostyk, A., Leonhardt, J. M., & Niculescu, M. (2017). Simpler online ratings formats increase consumer trust. Journal of Research in Interactive Marketing, 11(2), 131–141. https://doi.org/10.1108/jrim-06-2016-0062
    Kouchesfahani, M. M., Jalili, M., & Noraei, M. (2019). Effect of inbound marketing factors on marketing performance: The case of restaurant and catering industry in rasht with an emphasis on restaurants with gilaki mames. International Journal of Agricultural Management and Development (IJAMAD), 9(1047-2020–386), 363–378.
    Koufie, M. G. E., & Kesa, H. (2020). Millennials motivation for sharing restaurant dining experiences on social media. African Journal of Hospitality, Tourism and Leisure, 9(1).
    Kumabam, R. S., Meitei, C. I., Singh, S. S., & Singh, T. P. (2017). Expanding the horizon of marketing: contemplating the synergy of both traditional world of mouth and e-world of mouth. International Journal of Management (IJM), 8(3).
    Kwon, J. H., Kim, S., Lee, Y. K., & Ryu, K. (2021). Characteristics of social media content and their effects on restaurant patrons. Sustainability, 13(2), 907.
    Le cordon bleu international B.V. (n.d.). How your instagram posts could become your career. Retrieved from: https://www.cordonbleu.edu/news/how-your-instagram-posts-could-become-your-career/en
    Lee, J. Y., & Sundar, S. S. (2013). To tweet or to retweet? That is the question for health professionals on twitter. Health Communication, 28(5), 509-524.
    Lee, K., Lee, B., & Oh, W. (2015). Thumbs up, sales up? The contingent effect of facebook likes on sales performance in social commerce. Journal of Management Information Systems, 32(4), 109–143. https://doi.org/10.1080/07421222.2015.1138372
    Lee, W. K., & Wu, C. J. (2017). Eye movements in integrating geometric text and figure: scanpaths and given-new effects. International Journal of Science and Mathematics Education, 16(4), 699–714. https://doi.org/10.1007/s10763-016-9790-2
    Lepkowska-White, E., & Parsons, A. (2019). Strategies for monitoring social media for small restaurants. Journal of Foodservice Business Research, 22(4), 351-374.
    Leung, X. Y., & Baloglu, S. (2015). Hotel Facebook marketing: an integrated model. Worldwide Hospitality and Tourism Themes, 7(3), 266–282. https://doi.org/10.1108/whatt-03-2015-0011
    Leung, X. Y., Bai, B., & Stahura, K. A. (2015). The marketing effectiveness of social media in the hotel industry: A comparison of Facebook and Twitter. Journal of Hospitality & Tourism Research, 39(2), 147-169.
    Li, J. (Justin), Kim, W. G., & Choi, H. M. (2019). Effectiveness of social media marketing on enhancing performance: Evidence from a casual-dining restaurant setting. Tourism Economics, 135481661986780. https://doi.org/10.1177/1354816619867807
    Liberman, A., & Eagly, A. H. (1989). Heuristic and systematic information processing within and beyond the persuasion context. Unintended thought, 212-252.
    Lim, Y. S., & Van Der Heide, B. (2015). Evaluating the wisdom of strangers: The perceived credibility of online consumer reviews on Yelp. Journal of Computer-Mediated Communication, 20(1), 67-82.
    Litvin, S. W., Goldsmith, R. E., & Pan, B. (2018). A retrospective view of electronic word-of-mouth in hospitality and tourism management. International Journal of Contemporary Hospitality Management, 30(1), 313–325. https://doi.org/10.1108/ijchm-08-2016-0461
    Liu, I., Norman, W. C., & Pennington-Gray, L. (2013). A flash of culinary tourism: Understanding the influences of online food photography on people’s travel planning process on flickr. Tourism Culture & Communication, 13(1), 5–18. https://doi.org/10.3727/109830413x13769180530567
    Liu, Z., & Park, S. (2015). What makes a useful online review? Implication for travel product websites. Tourism management, 47, 140-151.
    Lyman, B. (2012). A psychology of food: More than a matter of taste. New York: Van Nostrand Reinhold Co.
    Maru/Matchbox. (2019). The future of food: Are you ready for the millennials?. Retrieved from https://marumatchbox.com/resources/lp-the-future-of-food-are-you-ready-for-the-millennials/
    McBride, A. E. (2010). Food porn. Gastronomica, 10(1), 38-46. https://doi.org/10.1525/gfc.2010.10.1.38
    Meeker Mary. (2019, June 11). Internet trends 2019. Retrieved from https://www.bondcap.com/report/itr19/#view/title
    Mendini, M., Pizzetti, M., & Peter, P. C. (2019). Social food pleasure. Qualitative Market Research: An International Journal, 22(4), 544–556. https://doi.org/10.1108/qmr-06-2018-0067
    Meneguel, C. R. de A., Mundet, L., & Aulet, S. (2019). The role of a high-quality restaurant in stimulating the creation and development of gastronomy tourism. International Journal of Hospitality Management, 83, 220–228. https://doi.org/10.1016/j.ijhm.2018.10.018
    Michel, C., Velasco, C., & Spence, C. (2015). Cutlery matters: heavy cutlery enhances diners’ enjoyment of the food served in a realistic dining environment. Flavour, 4(1). https://doi.org/10.1186/s13411-015-0036-y
    Michel, C., Velasco, C., Fraemohs, P., & Spence, C. (2015). Studying the impact of plating on ratings of the food served in a naturalistic dining context. Appetite, 90, 45–50. https://doi.org/10.1016/j.appet.2015.02.030
    Michel, C., Woods, A. T., Neuhäuser, M., Landgraf, A., & Spence, C. (2015). Rotating plates: Online study demonstrates the importance of orientation in the plating of food. Food Quality and Preference, 44, 194–202. https://doi.org/10.1016/j.foodqual.2015.04.015
    Mielby, L. H., Kildegaard, H., Gabrielsen, G., Edelenbos, M., & Thybo, A. K. (2012). Adolescent and adult visual preferences for pictures of fruit and vegetable mixes – Effect of complexity. Food Quality and Preference, 26(2), 188–195. https://doi.org/10.1016/j.foodqual.2012.04.014
    Milgram, S. (1967). The small world problem. Psychology today, 2(1), 60-67.
    Misra, S., & Stokols, D. (2012). Psychological and health outcomes of perceived information overload. Environment and behavior, 44(6), 737-759.
    Mosteller, J., Donthu, N., & Eroglu, S. (2014). The fluent online shopping experience. Journal of Business Research, 67(11), 2486-2493.
    Mujiyanti, S. A., Malindha, D., Lestari, E. A., & Yulisetiarini, D. (2019). Marketing mix strategy and consumer satisfaction in the digital age. International Journal Of Creative and Innovative Research In All Studies, 2(7), 1–4.
    Muñoz, F., Hernández, J., & Gómez, D. (2019). Measuring advertising effectiveness in Travel 2.0 websites through eye-tracking technology. Physiology & behavior.200, 83-95.
    Murphy, G., Corcoran, C., Tatlow-Golden, M., Boyland, E., & Rooney, B. (2020). See, like, share, remember: Adolescents’ responses to unhealthy-, healthy- and non-food advertising in social media. International Journal of Environmental Research and Public Health, 17(7), 2181. https://doi.org/10.3390/ijerph17072181
    Nardi, V. A. M., Jardim, W. C., Ladeira, W., & Santini, F. (2019). Predicting food choice: a meta-analysis based on the theory of planned behavior. British Food Journal, 121(10), 2250–2264. https://doi.org/10.1108/bfj-08-2018-0504
    Nica, E. (2020). Buying organic food as sustainable consumer decision-making behavior: Cognitive and affective attitudes as drivers of purchase intentions toward environmentally friendly products. SHS Web of Conferences, 74. https://doi.org/10.1051/shsconf/20207404018
    Nicolau, J. L., Guix, M., Hernandez-Maskivker, G., & Molenkamp, N. (2020). Millennials’ willingness to pay for green restaurants. International Journal of Hospitality Management, 90, 102601.
    Nimri, R., Patiar, A., Kensbock, S., & Jin, X. (2020). Consumers’ intention to stay in green hotels in Australia: theorization and implications. Journal of Hospitality & Tourism Research, 44(1), 109634801986260. https://doi.org/10.1177/1096348019862602
    Ninan, N., Roy, J. C., & Cheriyan, N. K. (2020). Influence of social media marketing on the purchase intention of Gen Z. International Journal of Advanced Science and Technology, 29(1), 1692–1702.
    Oppenheimer, D. M. (2006). Consequences of erudite vernacular utilized irrespective of necessity: problems with using long words needlessly. Applied Cognitive Psychology, 20(2), 139–156. https://doi.org/10.1002/acp.1178
    Orús, C., Gurrea, R., & Flavián, C. (2017). Facilitating imaginations through online product presentation videos: effects on imagery fluency, product attitude and purchase intention. Electronic Commerce Research, 17(4), 661-700.
    Page, C., & Luding, Y. (2003). Bank managers’ direct marketing dilemmas–customers’ attitudes and purchase intention. International Journal of Bank Marketing, 21(3), 147–163. https://doi.org/10.1108/02652320310469520
    Park, D. H., Lee, J., & Han, I. (2007). The effect of on-line consumer reviews on consumer purchasing intention: The moderating role of involvement. International journal of electronic commerce, 11(4), 125-148.
    Park, S., & Nicolau, J. L. (2015). Asymmetric effects of online consumer reviews. Annals of Tourism Research, 50, 67-83.
    Patterson A., Kozinets R., & Ashman R. (2019). Hungry eyes. In Batat, W. (Ed.), Food and experiential marketing: pleasure, wellbeing and consumption. (pp. 229-241). London, U.K.: Routledge.
    Piqueras-Fiszman, B., Alcaide, J., Roura, E., & Spence, C. (2012). Is it the plate or is it the food? assessing the influence of the color (black or white) and shape of the plate on the perception of the food placed on it. Food Quality and Preference, 24(1), 205–208. https://doi.org/10.1016/j.foodqual.2011.08.011
    Piqueras-Fiszman, B., Giboreau, A., & Spence, C. (2013). Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting. Flavour, 2(1), 24. https://doi.org/10.1186/2044-7248-2-24
    Poolthawee, R., & Mohanan, S. A. (2019). The moderation effect on the relationship between the TPB-based predictor variables and intention for healthy eating among Thai university students in Bangkok. Scholar: Human Sciences, 11(2), 272.
    Pradhan, D., Duraipandian, I., & Sethi, D. (2016). Celebrity endorsement: How celebrity–brand–user personality congruence affects brand attitude and purchase intention. Journal of Marketing Communications, 22(5), 456-473.
    Putnam, R. D. (2000). Bowling alone. New York: Simon & Schuster.
    Qutteina, Y., De Backer, C., & Smits, T. (2019). Media food marketing and eating outcomes among pre‐adolescents and adolescents: A systematic review and meta‐analysis. Obesity Reviews, 20(12), 1708–1719. https://doi.org/10.1111/obr.12929
    Qutteina, Y., Hallez, L., Mennes, N., De Backer, C., & Smits, T. (2019). What do adolescents see on social media? a diary study of food marketing images on social media. Frontiers in Psychology, 10. https://doi.org/10.3389/fpsyg.2019.02637
    Raji, R. A., Rashid, S., & Ishak, S. (2019). The mediating effect of brand image on the relationships between social media advertising content, sales promotion content and behaviuoral intention. Journal of Research in Interactive Marketing, 13(3), 302–330. https://doi.org/10.1108/jrim-01-2018-0004
    Reisfelt, H. H., Gabrielsen, G., Aaslyng, M. D., Bjerre, M. S., & Møller, P. (2009). Consumer preferences for visually presented meals. Journal of Sensory Studies, 24(2), 182-203. https://doi.org/10.1111/j.1745-459x.2008.00202.x
    Rizaldi, A., & Fauziah, Y. R. (2019). The analysis of a culinary business marketing strategy through online media. Proceedings of the 1st International Conference on Informatics, Engineering, Science and Technology. https://doi.org/10.4108/eai.18-7-2019.2287792
    Roque, J., Guastavino, C., Lafraire, J., & Fernandez, P. (2018). Plating influences diner perception of culinary creativity. International Journal of Gastronomy and Food Science, 11, 55–62. https://doi.org/10.1016/j.ijgfs.2017.11.006
    Rowley, J., & Spence, C. (2018). Does the visual composition of a dish influence the perception of portion size and hedonic preference? Appetite, 128, 79–86. https://doi.org/10.1016/j.appet.2018.06.005
    Schmidt-Weigand, F., Kohnert, A., & Glowalla, U. (2010). A closer look at split visual attention in system- and self-paced instruction in multimedia learning. Learning and Instruction, 20(2), 100–110. https://doi.org/10.1016/j.learninstruc.2009.02.011
    Schneider, S., & Huber, F. (2020). The diffusion of price-related word-of-mouth: A study exploring the role of market mavens and social ties. Journal of Relationship Marketing, 1–31. https://doi.org/10.1080/15332667.2020.1855070
    Shen, C., Kasra, M., Pan, W., Bassett, G. A., Malloch, Y., & O’Brien, J. F. (2019). Fake images: The effects of source, intermediary, and digital media literacy on contextual assessment of image credibility online. New Media & Society, 21(2), 438-463.
    Shin, Y. H., Jung, S. E., Im, J., & Severt, K. (2020). Applying an extended theory of planned behavior to examine state-branded food product purchase behavior: The moderating effect of gender. Journal of Foodservice Business Research, 1-18.
    Sierra, J. J., Heiser, R. S., & Torres, I. M. (2012). Text message copy in print ads: A shrewd communicative strategy?. Journal of Promotion Management, 18(1), 119-143.
    Soorani, F., & Ahmadvand, M. (2019). Determinants of consumers’ food management behavior: Applying and extending the theory of planned behavior. Waste Management, 98, 151–159. https://doi.org/10.1016/j.wasman.2019.08.025
    Spence, C., Okajima, K., Cheok, A. D., Petit, O., & Michel, C. (2016). Eating with our eyes: From visual hunger to digital satiation. Brain and Cognition, 110, 53–63. https://doi.org/10.1016/j.bandc.2015.08.006
    Spence, C., Piqueras-Fiszman, B., Michel, C., & Deroy, O. (2014). Plating manifesto (II): the art and science of plating. Flavour, 3(1). https://doi.org/10.1186/2044-7248-3-4
    Spence, C., Youssef, J., Michel, C., & Woods, A. (2019). Assessing the aesthetic oblique effect in painting and plating. International Journal of Gastronomy and Food Science, 17, 100168. https://doi.org/10.1016/j.ijgfs.2019.100168
    Stabiner, K. (2017, October 2). Lights! camera! culinary school will teach instagram skills. The New York Times. Retrieved from https://www.nytimes.com/2017/10/02/dining/food-photography-culinary-schools-instagram.html
    Steffes, E. M., & Burgee, L. E. (2009). Social ties and online word of mouth. Internet Research, 19(1), 42–59. https://doi.org/10.1108/10662240910927812
    Stewart, P. C., & Goss, E. (2013). Plate shape and colour interact to influence taste and quality judgments. Flavour, 2(1). https://doi.org/10.1186/2044-7248-2-27
    Sundar, S. S. (2008). The MAIN model: A heuristic approach to understanding technology effects on credibility. In M. Metzger & A. Flanagin (Eds.), Digital media, youth, and credibility (pp. 73–100). Cambridge, MA: The MIT Press. https://doi.org/10.1162/dmal.9780262562324.073
    Sutherland, K. (2021a) Creating compelling images, graphics, memes and infographics. In: Strategic social media management. Singapore: Palgrave Macmillan. https://doi.org/10.1007/978-981-15-4658-7_15
    Sutherland, K. (2021b) Writing for social media. In: Strategic social media management. Singapore: Palgrave Macmillan. https://doi.org/10.1007/978-981-15-4658-7_14
    Swani, K., Milne, G. R., & Miller, E. G. (2019). Social media services branding: The use of corporate brand names. Journal of Business Research. https://doi.org/10.1016/j.jbusres.2019.04.033
    Thömmes, K., & Hübner, R. (2018). Instagram likes for architectural photos can be predicted by quantitative balance measures and curvature. Frontiers in Psychology, 9, Article 1050. https://doi.org/10.3389/fpsyg.2018.01050
    Top-Hashtags. (2020). Top 100 hashtags on instagram. Retrieved from https://top-hashtags.com/instagram/
    Underwood, R. L., & Klein, N. M. (2002). Packaging as brand communication: effects of product pictures on consumer responses to the package and brand. Journal of Marketing Theory and Practice, 10(4), 58-68.
    Urdapilleta, I., Dany, L., Boussoco, J., Schwartz, C., & Giboreau, A. (2016). Culinary choices: A sociopsychological perspective based on the concept of Distance to the Object. Food Quality and Preference, 48, 50–58. https://doi.org/10.1016/j.foodqual.2015.08.007
    Valenzuela, S., Correa, T., & Gil de Zúñiga, H. (2018). Ties, likes, and tweets: using strong and weak ties to explain differences in protest participation across facebook and twitter use. Political Communication, 35(1), 117–134. https://doi.org/10.1080/10584609.2017.1334726
    van Kleef, E., Shimizu, M., & Wansink, B. (2012). Serving Bowl Selection Biases the Amount of Food Served. Journal of Nutrition Education and Behavior, 44(1), 66–70. https://doi.org/10.1016/j.jneb.2011.03.001
    Velasco, C., Michel, C., Woods, A. T., & Spence, C. (2016). On the importance of balance to aesthetic plating. International Journal of Gastronomy and Food Science, 5–6, 10–16. https://doi.org/10.1016/j.ijgfs.2016.08.001
    Wang, C. J., & Zhu, J. J. (2019). Jumping onto the bandwagon of collective gatekeepers: Testing the bandwagon effect of information diffusion on social news website. Telematics and Informatics, 41, 34-45.
    Wang, K.-Y., Chih, W.-H., & Hsu, L.-C. (2020). Building brand community relationships on Facebook fan pages: the role of perceived interactivity. International Journal of Electronic Commerce, 24(2), 211–231. https://doi.org/10.1080/10864415.2020.1715532
    Wang, Y., Tariq, S., & Alvi, T. H. (2021). How primary and supplementary reviews affect consumer decision making? roles of psychological and managerial mechanisms. Electronic Commerce Research and Applications, 46, 101032.
    Wansink, B., Van Ittersum, K., & Painter, J. E. (2006). Ice cream illusions: bowls, spoons, and self-served portion sizes. American Journal of Preventive Medicine, 31(3), 240-243. https://doi.org/10.1016/j.amepre.2006.04.003
    Waterloo, S. F., Baumgartner, S. E., Peter, J., & Valkenburg, P. M. (2017). Norms of online expressions of emotion: Comparing facebook, twitter, instagram, and whatsApp. New Media & Society, 20(5), 1813–1831. https://doi.org/10.1177/1461444817707349
    WGSN. (n.d). Creative with food. Retrieved from https://www.wgsn.com/en/industries/food-drink/
    WGSN. (n.d). Food: The new visual language. Retrieved from https://www.wgsn.com/en/industries/food-drink/
    WGSN. (n.d). Instagram trends: Food. Retrieved from https://www.wgsn.com/en/industries/food-drink/
    Wibowo, L. A., Dirgantari, P. D., Hurriyati, R., Widjajanta, B., & Hijrianti, R. A.(2020). E-WOM in creating purchasing decisions on online hotel reservation. Journal of Tourism, Hospitality & Culinary Arts, 12(1), 248–259.
    Williams, D. (2006). On and Off the ’Net: scales for social capital in an online era. Journal of Computer-Mediated Communication, 11(2), 593–628. https://doi.org/10.1111/j.1083-6101.2006.00029.x
    Won, J., Hon, L., & Lee, A. R. (2018). Predicting public interest issue campaign participation on social media. The Journal of Public Interest Communications, 2(1), 129-155.
    Xie, K., & Lee, Y.-J. (2015). Social media and brand purchase: quantifying the effects of exposures to earned and owned social media activities in a two-stage decision making model. Journal of Management Information Systems, 32(2), 204–238. https://doi.org/10.1080/07421222.2015.1063297
    Xu, X., & Fu, W. W. (2014). Aggregate bandwagon effects of popularity information on audiences` movie selections. Journal of Media Economics, 27(4), 215-233.
    Yan, J., & Corino, G. (2019). Digital foraging: How social media is changing our relationship with food and nutrition? DigitCult-Scientific Journal on Digital Cultures, 4(3), 39–46. https://doi.org/10.4399/97888255301555
    Yang, B., & Mattila, A. S. (2019). “Chef recommended” or “most popular”? cultural differences in customer preference for recommendation labels. International Journal of Hospitality Management, 86, 102390. https://doi.org/10.1016/j.ijhm.2019.102390
    Yang, S. B., Hlee, S., Lee, J., & Koo, C. (2017). An empirical examination of online restaurant reviews on Yelp. com. International Journal of Contemporary Hospitality Management, 29(2), 817-839.
    Yeon, J., Park, I., & Lee, D. (2019). What creates trust and who gets loyalty in social commerce? Journal of Retailing and Consumer Services, 50, 138–144. https://doi.org/10.1016/j.jretconser.2019.05.009
    Youssef, J., Juravle, G., Youssef, L., Woods, A., & Spence, C. (2015). Aesthetic plating: a preference for oblique lines ascending to the right. Flavour, 4(1), 27. https://doi.org/10.1186/s13411-015-0037-x
    Zampollo, F., Wansink, B., Kniffin, K. M., Shimizu, M., & Omori, A. (2011). Looks good enough to eat. Cross-Cultural Research, 46(1), 31–49. https://doi.org/10.1177/1069397111418428
    Zarifah Dhabitah Mahat, N., & Hafiz Hanafiah, M. (2020). Help me tripAdvisor! examining the relationship between tripAdvisor e-WOM attributes, trusts towards online reviews and travellers behavioural intentions. Journal of Information and Organizational Sciences, 44(1), 83-112.
    Zellner, D. A.(2015). Effect of visual cues on sensory and hedonic evaluation of food. In Hirsch, A. R. (Ed.), Nutrition and sensation (pp. 159-174). Boca Raton, FL: CRC Press.
    Zellner, D. A., Lankford, M., Ambrose, L., & Locher, P. (2010). Art on the plate: Effect of balance and color on attractiveness of, willingness to try and liking for food. Food Quality and Preference, 21(5), 575–578. https://doi.org/10.1016/j.foodqual.2010.02.007
    Zellner, D. A., Loss, C. R., Zearfoss, J., & Remolina, S. (2014). It tastes as good as it looks! The effect of food presentation on liking for the flavor of food☆. Appetite, 77, 31–35. https://doi.org/10.1016/j.appet.2014.02.009
    Zellner, D. A., Siemers, E., Teran, V., Conroy, R., Lankford, M., Agrafiotis, A., … Locher, P. (2011). Neatness counts. How plating affects liking for the taste of food. Appetite, 57(3), 642–648. https://doi.org/10.1016/j.appet.2011.08.004
    Zhang, B., & Seo, H.-S. (2015). Visual attention toward food-item images can vary as a function of background saliency and culture: An eye-tracking study. Food Quality and Preference, 41, 172–179. https://doi.org/10.1016/j.foodqual.2014.12.004
    Zhang, K. Z., Zhao, S. J., Cheung, C. M., & Lee, M. K. (2014). Examining the influence of online reviews on consumers` decision-making: A heuristic–systematic model. Decision Support Systems, 67, 78-89.
    Zhu, J., Jiang, L., Dou, W., & Liang, L. (2019). Post, eat, change: the effects of posting food photos on consumers` dining experiences and brand evaluation. Journal of Interactive Marketing, 46, 101-112.
    Zukin, S., Lindeman, S., & Hurson, L. (2015). The omnivore’s neighborhood? Online restaurant reviews, race, and gentrification. Journal of Consumer Culture, 17(3), 459–479. https://doi.org/10.1177/1469540515611203
    Description: 碩士
    國立政治大學
    傳播學院傳播碩士學位學程
    107464013
    Source URI: http://thesis.lib.nccu.edu.tw/record/#G0107464013
    Data Type: thesis
    DOI: 10.6814/NCCU202100596
    Appears in Collections:[Master`s Program in Communication] Theses

    Files in This Item:

    File Description SizeFormat
    401301.pdf9588KbAdobe PDF20View/Open


    All items in 政大典藏 are protected by copyright, with all rights reserved.


    社群 sharing

    著作權政策宣告 Copyright Announcement
    1.本網站之數位內容為國立政治大學所收錄之機構典藏，無償提供學術研究與公眾教育等公益性使用，惟仍請適度，合理使用本網站之內容，以尊重著作權人之權益。商業上之利用，則請先取得著作權人之授權。
    The digital content of this website is part of National Chengchi University Institutional Repository. It provides free access to academic research and public education for non-commercial use. Please utilize it in a proper and reasonable manner and respect the rights of copyright owners. For commercial use, please obtain authorization from the copyright owner in advance.

    2.本網站之製作，已盡力防止侵害著作權人之權益，如仍發現本網站之數位內容有侵害著作權人權益情事者，請權利人通知本網站維護人員(nccur@nccu.edu.tw)，維護人員將立即採取移除該數位著作等補救措施。
    NCCU Institutional Repository is made to protect the interests of copyright owners. If you believe that any material on the website infringes copyright, please contact our staff(nccur@nccu.edu.tw). We will remove the work from the repository and investigate your claim.
    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback