American Perceptions of Mediterranean Cuisine: Internet-based Research

By Philippos Papadopoulos, Rodica Arpasanu and Aleksandra Pavlovska.

Published by Food Studies: An Interdisciplinary Journal

Format Price
Article: Print $US10.00
Published online: March 28, 2014 $US5.00

This study maps the terrain of public narratives related to the Mediterranean diet and cuisine through the investigation of electronic social media in the United States of America. The theoretical part of this paper emphasizes the role of food in today’s society and the overarching food narratives. Mediterranean food, in its various manifestations, embodies numerous narratives that extend well beyond the understanding of food as a nutritious source exclusively. The research is conducted in two parts: Google trends and blog analysis. The findings are in general agreement with the theoretical background that the health attributes of the Mediterranean diet are a possible solution to the unhealthy food practices of the American society. It is important to note that this is perceived as an emerging hybrid diet, despite being composed of many national cuisines. In addition, the popularity of this cuisine is evident through the dominant social practice of dining out and through seeking advice or instructions online. This paper is of interest to marketers and food sociologists.

Keywords: Mediterranean Cuisine, Mediterranean Diet, Food Narratives, Social Media

Food Studies: An Interdisciplinary Journal, Volume 3, Issue 1, March 2014, pp.27-46. Article: Print (Spiral Bound). Published online: March 28, 2014 (Article: Electronic (PDF File; 1.098MB)).

Dr. Philippos Papadopoulos

Acting Academic Dean, Perrotis College and American Farm School, Thessaloniki, Greece

Dr. Popadopoulos is the acting academic dean at Perrotis College and American Farm School in Thessaloniki, Greece. He earned his PhD in 1989 from the London School of Economics. His research interests include: entrepreneurship and innovation, organizational and national culture, product development, and consumer behaviour in the food sector. He has been active as a trainer and organizational consultant in the private sector for a number of years and is currently a consultant at the University of Macedonia for quality assurance in the tertiary education.

Rodica Arpasanu

Assistant Lecturer, Perrotis College and American Farm School, Thessaloniki, Greece

Rodica is an assistant lecturer at Perrotis College and American Farm School in Thessaloniki, Greece. She earned a first-class honours degree in 2012 from Cardiff Metropolitan University in international agribusiness management, and she currently reads for the MA in Applied Cultural Analysis at Lund University, Sweden. Her research interests include: sociology, cultural and food narratives, and consumer behaviour in the food sector.

Aleksandra Pavlovska

Assistant Researcher, Perrotis College and American Farm School, Thessaloniki, Greece

Aleksandra is an assistant researcher at Perrotis College and American Farm School in Thessaloniki, Greece. She earned a first-class honours degree in 2013 from Cardiff Metropolitan University in international agribusiness management.