This chapter examines storytelling as a fundamental tool for communication, emotional engagement, and social media content creation. It traces the evolution of storytelling from spoken language and cave paintings to written communication and contemporary digital media, showing how stories have always been used to transfer knowledge, create meaning, and connect people. The chapter explores how effective storytelling engages different learning methods — auditory, visual, and kinesthetic — and explains why social media narratives should combine sound, images, movement, and text to reach a wider audience. It then introduces the narrative arc as a practical structure for building compelling stories, from exposition and inciting incident to climax, falling action, and resolution. Through examples from fairy tales, cinema, and food-related social media content, the chapter demonstrates how narrative structure can be applied to both complex and everyday stories. Finally, it discusses the science of storytelling, focusing on how dopamine, endorphins, and oxytocin can be triggered through anticipation, humor, and empathy. Overall, the chapter presents storytelling as both a creative and strategic process, helping creators develop authentic narratives that resonate emotionally with their audience.
Titolo del capitolo
Storytelling
Autori
Lingua
Inglese
DOI
10.36253/979-12-215-1069-0.10
Opera sottoposta a peer review
Anno di pubblicazione
2026
Copyright
© 2026 Author(s)
Licenza d'uso
Licenza dei metadati
Titolo del libro
Social Media, Social Food
Sottotitolo del libro
Introduction to Social Media Strategies for the Food Industry
Autori
Marco Delapierre, Alessandro Galatoli
Opera sottoposta a peer review
Numero di pagine
208
Anno di pubblicazione
2026
Copyright
© 2026 Author(s)
Licenza d'uso
Licenza dei metadati
Editore
Firenze University Press
DOI
10.36253/979-12-215-1069-0
ISBN Print
979-12-215-1068-3
eISBN (pdf)
979-12-215-1069-0
eISBN (xml)
979-12-215-1070-6
Collana
Strumenti per la didattica e la ricerca
ISSN della collana
2704-6249
e-ISSN della collana
2704-5870