3 research outputs found

    Social Media and Gender Violence: Communication Strategies for a “New Education”

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    This study investigates the role of social media in cultural awarenessraising and engagement in the struggle against gender violence. The study was conducted using a quantitative/qualitative analysis approach of around 20 Italian social websites-platforms-pages dealing with the phenomenon of femicide. The analysis considers three main indicators: presence of Web spaces for awarenessraising (e.g. advertising campaigns, contest); the existence of Web channels and participatory tools targeting the achievement of shared objectives and projects (e.g. signatures, online petitions); activation of online educational courses (e.g. information-based pages on the themes and terms of gender-based violence, creation of “pedagogical” and comparative spaces). The study sought to detect the extent to which the opportunities offered by new technologies in terms of social channel use, the viral spread of messages, and even the capacity to create new spaces for shared reflection, actually have an educational/pedagogical purpose rather than a merely awareness-raising or mobilization function

    Restaurants on TV: the image of \u201cthe restaurant\u201d in Italian television broadcasts

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    Broadcasts about food and restaurants are occupying increasingly important slots in the TV listings, not only in Italy but also in other countries worldwide (Creeber, 2015). There are various types: cooking shows, talent and game shows. The objective of the research was to analyse the types of broadcasts, to provide an initial categorization of catering models "represented" on TV and assess the extent to which these models impact on what people cook and eat. 15 broadcasts were analysed, preferably set in restaurants and touching on most aspects of food. The results, while showing the tendency of these broadcasts to present a variety of culinary suggestions with roots in local traditional cuisine, suggest a progressive specialization and segmentation in restaurant supply
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