Communications in Humanities Research
- The Open Access Proceedings Series for Conferences
Communications in Humanities Research
Vol. 20, 07 December 2023
Open
Access | Article
The Research on the Influence of Food Videos on Xiaohongshu on Chinese High School Students’ Food Consumption Motivation
* Author to whom correspondence should be addressed.
Abstract
With the development of Internet technology and the accelerated pace of life, many of people’s activities have gradually moved online, and bloggers of various types have flocked to the site. Among them, food bloggers have attracted everyone’s love and attention. Xiaohongshu is also a media that collects multiple types of recommendations. In recent years, one of its important vertical contents, food short videos, has also entered public life relying on its unique content style and communication method. This article studies the influence of food bloggers on Xiaohongshu on the platform, fans and various businesses. This study shows that the operation of Xiaohongshu bloggers has both advantages and disadvantages for the public and daily life. It can not only promote the public’s participation in Reasonable consumption of food, but at the same time, it also faces the problem that the live broadcast of goods is sometimes unreasonable and irregular, which requires strict requirements and control by relevant departments and platforms. There are various types of food bloggers on Xiaohongshu: food tutorials, food broadcasts and shop explorations, scene presentations. However, there are too many bloggers of the same type, they are not very innovative, the content on the same channel is similar, the user experience gap is large, and they are overly entertaining. To address these problems, we can encourage innovation and optimize content production; collaborate with multiple parties to improve user experience; strictly control and standardize content dissemination; strengthen social networking and improve communication effects.
Keywords
Xiaohongshu, good bloggers, influence on multiple parties, pros and cons, facing lack of innovation
References
1. Zhang, M.(2020)Research on the Viewing Motivation and Behavior of Vlog Audiences. Jinan University.
2. Li, J.Y. (2022) An analysis of the style types and symbolic expressions of Tik Tok food short videos, Journal of News Research. Vol.13 No.03.
3. Liu, Z.X. (2020) Research on the spread of short food videos on Tik Tok. Hunan University.
4. Liu, Y.N. (2021) Research on Tik Tok Food Short Video Content Production. Shenyang Sports Institute.
5. Jing, Z.Y (2022) User interaction and Tik Tok IP value based on value co-creation--ake food blogger IP as an example. FRIENDS OF ACCOUNTING.
6. Zhang, X. W. (2022) Chaos and governance in the construction of food short video scene models. Shandong Normal University.
7. Li, J.J. (2022) A preliminary study on the communication form of Xiaohongshu food information from the perspective of scene theory. MEDIA OBSERVER.
8. Wang, X. (2022) Research on the communication strategy of food short videos - taking “Western Yunnan Brother” as an example. Yunnan University of Finance and Economics.
9. Fang, Y. (2022) Food blogger “Xiao Bei is Hungry”: she was questioned about false advertising of the products he carried, Social Sciences Series I; Economics and Management Sciences.
10. Fang, F. (2020) A brief analysis of the communication influence of online opinion leaders——Take food blogger Li Ziqi as an example, Technology Communication.
Data Availability
The datasets used and/or analyzed during the current study will be available from the authors upon reasonable request.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. Authors who publish this series agree to the following terms:
1. Authors retain copyright and grant the series right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this series.
2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the series's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this series.
3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See Open Access Instruction).
- Volume Title
- Proceedings of the 2nd International Conference on Interdisciplinary Humanities and Communication Studies
- ISBN (Print)
- 978-1-83558-183-4
- ISBN (Online)
- 978-1-83558-184-1
- Published Date
- 07 December 2023
- Series
- Communications in Humanities Research
- ISSN (Print)
- 2753-7064
- ISSN (Online)
- 2753-7072
- DOI
- 10.54254/2753-7064/20/20231303
- Copyright
- 07 December 2023
- Open Access
- This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited