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Bringing together 30 of the best food blogs from around the world, this colorful cookbook is filled with delicious recipes and the stories behind the blogs.

University students are a unique population subgroup, who experience a life transition into adulthood, often marked by the establishment of unhealthy eating behaviours(1) which are associated with chronic disease risk factors, poor mental health and lower academic achievement(2). Data regarding the food skills/behaviours of university students is limited, but low cooking self- efficacy and food skills are potential barriers to healthy meal preparation(1). Nourished@Deakin is an online cooking program, co-designed by Deakin University students, that aims to inspire students to cook and eat healthier. It commenced in November 2021 and includes a series of blogs, recipes, and cooking videos, available to all Deakin students via a Deakin University blog site. To determine if accessing Nourished@Deakin improves food skill confidence, food intake, and nutrition knowledge, participants completed a short online survey before accessing Nourished@Deakin materials and then again four weeks after their first engagement. The survey included 31 questions regarding confidence related to a variety of food skills (eg. recipe following, reading food labels, meal planning); 2 questions regarding fruit/vegetable intake; 11 knowledge questions regarding the Australian Dietary Guidelines (ADGs); and 16 demographic questions. Pre/post surveys were compared using paired t tests (knowledge scores, fruit/veg serves) or McNemar extact test (proportions). A total of 108 students completed the pre-survey and 41 (mean (SD) age 27.0 (8.4) years; 63% female) also completed the post-survey. Of the 41 participants who completed both surveys, 42% were studying within the Faculty of Health and 16 (39%) were living in the family home with parents. Most (68%) were studying full time and 59% were employed part-time/casually. Three-quarters were domestic students, and 59% were undergraduate students. Following completion of Nourished@Deakin, there was a significant increase in the proportion of participants feeling confident in two of the 31 food skills (namely ‘meal planning’: 44% pre vs 63% post, P<0.05; and ‘growing fruit and/or vegetables at home’: 22% pre vs 44% post, P<0.05). Fruit intake increased from 1.6 serves/day pre-program to 1.9 serves/day post-program (P<0.05), but vegetable intake remained stable (2.5 serves/day pre and 2.6 serves/day post, P = 0.287). Before participating in Nourished@Deakin, 56% of participants correctly reported the recommended daily serves of fruit and 66% correctly reported it for vegetables. The mean ADG knowledge score was 8.2/9 and 49% of participants got all nine questions correct. There were no significant changes in any of the knowledge markers post-program. Over a relatively short period, Nourished@Deakin produced modest improvements in the self-reported confidence in some food skills and self-reported fruit intake. A revised program (incorporating a greater variety of recipes, additional blogs, and new videos) may encourage greater engagement and result in increased confidence and knowledge in other targeted areas.

PurposeNumerous food recalls and outbreaks were associated with wheat flour in recent years. Few consumers are cognizant of food safety risks associated with raw flour. The purpose of this study is to evaluate the food safety information and flour-handling behaviors presented in popular food blog recipes and in YouTube videos using cookie, cookie dough and egg noodle recipes as examples.Design/methodology/approachEighty-five blog recipes and 146 videos were evaluated. Blog author and video host food-handling experience was classified as professional or nonprofessional. Food safety information and food-handling behaviors were evaluated for adherence to government and scientific recommendations.FindingsBlog authors and video hosts demonstrated higher awareness of food safety risks associated with raw eggs compared to raw flour, which only translated into better adherence with recommended food-handling behaviors during ingredient addition steps. Cross-contamination from adding raw flour to the product was observed in 25% of videos, whereas cross-contamination from hosts adding raw shell eggs was observed 3% of videos. Blog authors and video hosts did not recommend or demonstrate handwashing after handling raw shell eggs nor raw flour, and fewer than 5% provided recommendations for cleaning work surfaces. Heat treatment methods to convert raw flour into ready-to-eat products were mentioned by 24% of blog authors and 18% of video hosts; however, the recommendations were not scientifically validated.Originality/valueThis study demonstrates the need to develop educational interventions that increase blog authors' and video hosts' awareness of risks associated with raw flour and that translate this knowledge into practiced behaviors.

PurposeBlogs have become a widespread means for the exchange of information, where topics regarding food and nutrition feature with increasing prominence. In the sphere of online risk communication, food bloggers are relevant actors because they pass on practical information about food preparation and crucial phases of food safety (preservation, handling and cooking of food). Moreover, they have the ability to reach user networks in a rapid and capillary manner. This paper focusses on the figure of the food blogger, the context in which he/she acts and his/her perceptions and type of communication of food safety issues.Design/methodology/approachQuantitative and qualitative data were collected using an online survey and an online training programme was implemented to actively engage food bloggers in the creation of food risk communication.FindingsThis study showed that a common reason for the creation of a food blog is the love for food and the practice of caring for themselves and others through food. Food bloggers feel responsible for taking care of their users by providing accurate information related to health and safety. Communication via blogs is based on the shared experiences of users, thereby representing a type of knowledge that is closer to direct practice. Interacting with these new actors in the field of food is important for institutions traditionally committed to promoting public health and food safety.Originality/valueThe research stands out for its innovative purpose of using the network of food blogs as a communication tool that overcomes the traditional linear communication model (top-down) to experiment with a new participatory model and spread to Internet users good practices related to food management.

PSY’s famous ‘Gangnam Style’ took the world on its feet with the ‘galloping horse dance’ in 2012. The song transcended language barriers and the whole world resonated with the spirited beats. Indians, too, grooved along with the rest of the world and little is known about the official Indian version of the Gangnam style launched by Jackky Bhagnani in 2013 (DNAIndia). Almost a decade later and after a global Pandemic in 2020, there has been a burgeoning interest to acknowledge and celebrate the Korean popular culture that is raging within the global consumption sanctuary. The surge was also noticeable in the consumption of Korean food. In a report published online by The Ministry of Commerce and Industry in India, there has been an unprecedented rise in the consumption of Korean noodles in India. It is also reported that a rise in the viewership of K-dramas and Kpop on the popular streaming site Netflix is proportional to the sale of Korean noodles in India. Based on a year-over-year (YoY) analysis, there has been a 370% jump in viewership in 2020, and the import of Korean noodles shot up by 162% in 2020 (The Times of India). It can be, thus, rightly inferred that there has been a development of fandom of K-dramas in the Indian urbanscape, which has created significant ripples in consumer practices.

[...]scholar Margot Mifflin argues that \"hating Ed Hardy became a national pastime. While diners are held up as archetypal American food establishments, restaurants and diners have been significant historical sites of resistance and transformation.39 Historian Andrew Hurley argues that diners were a space where working-class Americans \"rearticulated their aspirations and frustrations in the language of consumption,\" particularly as dining out grew into an even more potent ritual demonstrating American class standing.40 Through menu offerings, physical spaces, price points, and service norms, diners continue to symbolically communicate these \"American\" values and these class-based tensions surrounding dining access and food-based aspiration. Fieri frames Creole classics in Los Angeles; Hapa ramen in Lahaina, Hawaii; and vegan meats and cheeses in Minneapolis as just as American as the grilled cheese sandwiches, hot dogs, and burgers he promotes on other episodes.66 The More Diners, Drive-Ins and Dives cookbook also includes stereotypical American dream narratives, like the Tune-Up Café in Santa Fe, New Mexico-where El Salvadorian owner Jesus Rivera serves up beef pupusa and banana leaf tacos alongside \"comfort food, like stuffed French toast, and Southwestern favorites like chiles rellenos\"- which Fieri describes as \"the American dream. For critiques of Guy Fieri and his food as lowbrow and unhealthy, see, for example, Farsh Askari, \"How One Man Destroyed the Food Network: Guy Fieri Has Made Culinary TV into a Viewer's Hell,\" Salon, http://www.salon.com/2014/08/08/how_one_man_destroyed_the_ food_network_guy_fieri_has_made_culinary_tv_into_a_viewers_hell, accessed July 31, 2016; Chris Crowley, \"Maybe It's Not Time to Reconsider Guy Fieri After All,\" Grub Street, September 13, 2016, http://www.grubstreet.com/2016/09/maybe-its-not-time-to-reconsider-guy-fieri-after-afi. html; Whitney Filloon, \"Another Food Start-Up, Chef'd, Enters Meal Delivery Service,\" Eater, September 24, 2015, http://www.eater.com/2015/9/24/9393779/chefd-home-meal-delivery-service-dominique-crenn; Joshua David Stein, \"The Crispy Crimes of Guy Fieri: Junk Food T.V. Star Takes Times Square,\" Observer (blog), October 2, 2012, http://observer.com/2012/10/the-crispycrimes-of-guy-fieri; and Ashlie Stevens, \"Here's a Frosted Tip for You, Food Network: Stop Trying to Find the Next Guy Fieri,\" Slate, July 4, 2015, http://www.slate.com/blogs/browbeat/2015/07/04/ guy_fieri_imitators_are_not_what_food_network_needs_opinion.html. 45.

This purpose of this study was to compare the nutritional content of vegetarian recipes published in food blogs written by registered dietitians (RDs) and by non-registered dietitians (non-RDs). Twelve food blogs written by RDs and 12 written by non-RDs were selected using a systematic approach. For each food blog, 2 vegetarian entrée recipes per season were selected (n = 192 recipes). Descriptive analyses were performed using Fisher’s exact test. Median nutritional values per serving between RDs’ and non-RDs’ recipes were compared using Wilcoxon–Mann–Whitney tests. RDs’ recipes were significantly lower in energy, non-heme iron, vitamin C, and sodium, contained significantly more vitamin D and had a higher protein proportion than non-RDs’ recipes. Disparities were also observed across type of entrée and vegetarian dietary pattern. In conclusion, this study showed that RD and non-RD food bloggers provided vegetarian recipes with few nutritional differences. Whether expanding the comparative analysis between RDs and non-RDs’ blogs targeting different nutrition-related topics would yield different results remains to be investigated.