02606oam 2200517 450 991073943240332120190911112725.03-319-01598-210.1007/978-3-319-01598-9(OCoLC)858870667(MiFhGG)GVRL6WEA(EXLCZ)99371000000001910320130716d2013 uy 0engurun|---uuuuatxtccrFood in the internet age /William Aspray, George Royer, Melissa G. Ocepek1st ed. 2013.New York :Springer,2013.1 online resource (xii, 83 pages) illustrationsSpringerBriefs in Food, Health, and Nutrition,2197-571XDescription based upon print version of record.3-319-01597-4 Includes bibliographical references and index.Food Online: An Introduction to a Complex Environment -- Anatomy of a Dot-Com Failure: The Case of Online Grocer Webvan -- The Dark Side of Online Food Businesses: Harms to Consumers and Main-Street Businesses -- Trust Online: From Amazon to Recipe Sharing.This book examines food in the United States in the age of the Internet. One major theme running through the book is business opportunities and failures, as well as the harms to consumers and traditional brick-and-mortar companies that occurred as entrepreneurs tried to take advantage of the Internet to create online companies related to food. The other major theme is the concept of trust online and different models used by different companies to make their web presence seem trustworthy. The book describes a number of major food companies, including AllRecipes, Betty Crocker, Cook's Illustrated, Epicurious, Groupon, OpenTable, and Yelp. The book draws on business history, food studies, and information studies for its approach.SpringerBriefs in food, health, and nutrition.Food industry and tradeUnited StatesFood writingUnited StatesInternetEconomic aspectsFood industry and tradeFood writingInternetEconomic aspects.005.7658.11Aspray Williamauthttp://id.loc.gov/vocabulary/relators/aut25460Royer GeorgeOcepek Melissa G.MiFhGGMiFhGGBOOK9910739432403321Food in the Internet Age3553825UNINA