From major food incidents to policy changes, 2024 saw memorable developments in the world of gastronomy. Gen Z and millennials are finely attuned to both the changes that affect what they cook at home, as well as larger shifts in restaurant culture, food security, and sustainability initiatives.
The emergence of food journalism began with the introduction of the women’s pages in newspapers in the 1880s, where they reported on topics such as fashion, family, furnishings and food. These were considered ‘soft news’, distinct from hard news such as sports or editorials, and women’s sections became a vehicle for advertising, as well as a platform for female writers.
Journalists like Jane Nickerson pioneered the industry, reporting on war-rationing, new product developments and recipes. The work of these early food journalists activated the potential for food discourse to engage with societal issues and empower readers.
In recent years, media platforms have reshaped the accessibility and form of food journalism. From paid and unpaid reviews, to recipes and “what I eat in a day” videos, there is now a wide variety of ways that people can interact with food news on a daily basis.
The television show Anthony Bourdain: Parts Unknown is a popular representation of the field, showing him travelling to countries around the globe and immersing himself in their cuisine and cultural traditions. This type of media has broadened the audience for food news, and given rise to a new generation of culinary artists and tastemakers.
