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Food in the Internet Age

  • Book
  • © 2013

Overview

Authors:
  1. William Aspray

    1. School of Information, University of Texas, Austin, USA

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  2. George Royer

    1. School of Information, University of Texas, Austin, USA

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    You can also search for this author in PubMed   Google Scholar

  3. Melissa G. Ocepek

    1. School of Information, University of Texas, Austin, USA

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    You can also search for this author in PubMed   Google Scholar

  • Tackles information science in terms of food on the internet
  • Covers business history and public trust
  • Discusses how the internet has affected certain food industries
  • Includes supplementary material: sn.pub/extras

Part of the book series: SpringerBriefs in Food, Health, and Nutrition (BRIEFSFOOD)

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Table of contents (4 chapters)

  1. Front Matter

    Pages i-xii
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  2. Food Online: An Introduction to a Complex Environment

    • William Aspray, George Royer, Melissa G. Ocepek
    Pages 1-23

  3. Anatomy of a Dot-Com Failure: The Case of Online Grocer Webvan

    • William Aspray, George Royer, Melissa G. Ocepek
    Pages 25-35

  4. The Dark Side of Online Food Businesses: Harms to Consumers and Main Street Businesses

    • William Aspray, George Royer, Melissa G. Ocepek
    Pages 37-60

  5. Trust Online: From E-Commerce to Recipe Sharing

    • William Aspray, George Royer, Melissa G. Ocepek
    Pages 61-80

  6. Back Matter

    Pages 81-83
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Keywords

About this book

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.​

Authors and Affiliations

  • School of Information, University of Texas, Austin, USA

    William Aspray, George Royer, Melissa G. Ocepek

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