For a long time, food media made a choice: to highlight certain cuisines while quietly ignoring others. New York Times columnist and cookbook author Eric Kim says that gatekeeping is exactly why so many Americans grew up disconnected from global flavors — and why that’s finally starting to change.
In this clip from a larger conversation with The Food Institute, Eric Kim breaks down:
- Why consumers are increasingly drawn to global cuisines and diverse cooking
- How food media’s lack of accessibility shaped (and limited) American palates for generations
- What it means for the food industry now that those barriers are coming down Whether you’re a food brand, retailer, or industry professional, understanding why consumers eat what they eat — and what’s shifting their preferences — is essential intelligence for 2026 and beyond.
