Since the confinements linked to the health crisis, the enthusiasm on social networks for content related to the world of “food” reached new heights. On mobiles, tablets and computers, the popularity of industry players – experienced or amateur chefs – and food critics is measured by the number of views, likes and subscriptions.
Through these accounts (Instagram, TikTok and Facebook) and certain Youtube channels, a new way of consuming, virtually, everything that seems beautiful and good to eat is emerging.
What are these videos that explain to us how to make our favorite dishes really worth? Can we trust the recipes and addresses offered as good tips? What are the limits of the phenomenon and how do some live with it, to the point of having left their former job?
To address these issues, Nathalie Helal invited Emmanuelle Jaryauthor of It’s better when it’s goodpublished from his show of the same name broadcast on Youtube, Hugo Thannberger (@Whoogys), Florian de Roany (@auborddelplate) and Chloe Vandermoortele (@Parisinsiderfood).