{"title":"反思:Airbnb与食物相关的“在线体验”:连接和逃离的秘诀","authors":"Irene Cenni, Camilla Vásquez","doi":"10.1080/07409710.2020.1862547","DOIUrl":null,"url":null,"abstract":"Abstract During the global COVID pandemic, cooking and baking have reemerged as popular at-home pastimes. In this essay, we focus on digital cooking classes offered by Airbnb. Responding to restrictions on physical mobility, as well as to the sudden demand for leisure activities which could be experienced from one’s home, in early April 2020, Airbnb launched a new service called “Online Experiences” (OEs). While the types of OEs offered on the platform are varied, approximately 30% center around digitally mediated food-preparation. Through our thematic analysis of consumer reviews of OEs, we explore how participants perceive and conceptualize these new digital food-related experiences. Our close analysis of review texts finds that many OE participants discuss these online food activities in terms of digital commensality, highlighting the social connectedness promoted by the act of cooking or baking when performed as a joint action online. In this innovative context, online food-related experiences appear to also stimulate a sense of ‘virtual travel.’","PeriodicalId":1,"journal":{"name":"Accounts of Chemical Research","volume":null,"pages":null},"PeriodicalIF":16.4000,"publicationDate":"2020-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/07409710.2020.1862547","citationCount":"12","resultStr":"{\"title\":\"Reflection: Airbnb's food-related “online experiences”: a recipe for connection and escape\",\"authors\":\"Irene Cenni, Camilla Vásquez\",\"doi\":\"10.1080/07409710.2020.1862547\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Abstract During the global COVID pandemic, cooking and baking have reemerged as popular at-home pastimes. In this essay, we focus on digital cooking classes offered by Airbnb. Responding to restrictions on physical mobility, as well as to the sudden demand for leisure activities which could be experienced from one’s home, in early April 2020, Airbnb launched a new service called “Online Experiences” (OEs). While the types of OEs offered on the platform are varied, approximately 30% center around digitally mediated food-preparation. Through our thematic analysis of consumer reviews of OEs, we explore how participants perceive and conceptualize these new digital food-related experiences. Our close analysis of review texts finds that many OE participants discuss these online food activities in terms of digital commensality, highlighting the social connectedness promoted by the act of cooking or baking when performed as a joint action online. In this innovative context, online food-related experiences appear to also stimulate a sense of ‘virtual travel.’\",\"PeriodicalId\":1,\"journal\":{\"name\":\"Accounts of Chemical Research\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":16.4000,\"publicationDate\":\"2020-12-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1080/07409710.2020.1862547\",\"citationCount\":\"12\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Accounts of Chemical Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1080/07409710.2020.1862547\",\"RegionNum\":1,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, MULTIDISCIPLINARY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Accounts of Chemical Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/07409710.2020.1862547","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, MULTIDISCIPLINARY","Score":null,"Total":0}
Reflection: Airbnb's food-related “online experiences”: a recipe for connection and escape
Abstract During the global COVID pandemic, cooking and baking have reemerged as popular at-home pastimes. In this essay, we focus on digital cooking classes offered by Airbnb. Responding to restrictions on physical mobility, as well as to the sudden demand for leisure activities which could be experienced from one’s home, in early April 2020, Airbnb launched a new service called “Online Experiences” (OEs). While the types of OEs offered on the platform are varied, approximately 30% center around digitally mediated food-preparation. Through our thematic analysis of consumer reviews of OEs, we explore how participants perceive and conceptualize these new digital food-related experiences. Our close analysis of review texts finds that many OE participants discuss these online food activities in terms of digital commensality, highlighting the social connectedness promoted by the act of cooking or baking when performed as a joint action online. In this innovative context, online food-related experiences appear to also stimulate a sense of ‘virtual travel.’
期刊介绍：
Accounts of Chemical Research presents short, concise and critical articles offering easy-to-read overviews of basic research and applications in all areas of chemistry and biochemistry. These short reviews focus on research from the author’s own laboratory and are designed to teach the reader about a research project. In addition, Accounts of Chemical Research publishes commentaries that give an informed opinion on a current research problem. Special Issues online are devoted to a single topic of unusual activity and significance.
Accounts of Chemical Research replaces the traditional article abstract with an article "Conspectus." These entries synopsize the research affording the reader a closer look at the content and significance of an article. Through this provision of a more detailed description of the article contents, the Conspectus enhances the article's discoverability by search engines and the exposure for the research.
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