Critics argue social media made 'foodie' culture increasingly superficial

'Foodie' culture arose in the early 2000s

Food writer Jaya Saxena attributes the mainstreaming of the term to early-aughts TV shows, including “Top Chef” and “No Reservations,” as well as the dawn of social apps like Yelp, which turned everyday diners into critics.

Some call Beard the original 'foodie'

James Beard came of age when home cooking revolved around canned and frozen ingredients. Likewise, West Coast cuisine wasn’t on anyone’s radar. Beard’s appreciation of fresh, seasonal ingredients and regional influences provided a foundation for today’s movement toward local, farm-to-table cooking and the foodies who seek it out.

Why diners and chefs are ditching the Michelin Guide

The Michelin Guide's influence appears to be waning, indicating a shift in the perception of fine dining in contemporary culture. Trends show that diners today prefer getting recommendations from more informal networks, especially after lackluster experiences at Michelin-rated restaurants. Some chefs claim the star ratings don’t significantly influence their business, and others reject the pressure of obtaining a Michelin star altogether. Read more about the shift in this article.

The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

Social psychologist Jonathan Haidt, author of 'The Anxious Generation,' contends that children are losing the ability to pay attention as they spend half their lives perusing social media content designed to hook them.

Health food broke into the mainstream by the 1980s

A 1984 New York Times story noted that Americans were eating less red meat than a decade prior, and that, in general, the country was “talking, thinking and worrying about what they eat to a degree unique in the nation's history.” The feature then details foods that were then considered bizarre: whole-grain muffins, hummus, and a variety of vegetarian dishes. (Some readers may experience a paywall.)

Craig Claiborne invented the modern food critic

The New York Times critic began his column "Directory to Dining" in 1962. While there had been restaurant reviews before then, Claiborne's ethical standards and appreciation for a variety of cuisines established a new kind of food critic and, in the process, a new kind of eater. (Some readers may experience a paywall.)

Why some writers believe there's a new romanticism

Journalist and novelist Ross Barkan argues that a crushing political system and alienating technology have led people to become more interested in the offline, analog world and the beauty of nature and emotion. In this essay, he defines this as "the new romanticism," and predicts it will come to define the culture of the 2020s.

Chefs face intense pressure to maintain Michelin stars

Explore the pressure pursuing a star puts on chefs—sometimes at the expense of their mental health, and social media's impact on the culinary landscape. A conversation with Nick Kokonas, co-owner of the three-starred Alinea in Chicago, gets into the ways Michelin's rankings affect business.

One journalist argued New Journalism writers prioritized ego over public service

Michael J. Arlen wrote a critique of the then-fashionable and popular form for The Atlantic in 1972, warning about the risk of emphasizing a writer’s perspective over facts. While Arlen applauded the innovation of the style, he believed focusing on voice and perspective could be irresponsible.

Why processed foods can be so addictive

In recent years, many critics have voiced their concerns about the food industry and how ultra-processed foods affect our health. Despite our awareness of these issues, processed foods are still incredibly hard to remove from our diet. In this podcast by The Guardian, Dr. Chris van Tulleken explains how “junk food” is created to get us hooked, how it negatively affects us, and what we can do to improve our eating habits.

Delivery apps have realigned the restaurant industry

As delivery apps like Grubhub and DoorDash became popularity, traditional dine-in restaurants have adapted to become more accommodating. In this thinkpiece for the Atlantic, Ellen Cushing argues that it's both changed the kind of food being made and realigned our very notion of a restaurant. (Some readers may experience a paywall.)

‘The Substance’ is a great food film

"The Substance" has received numerous accolades, including five Academy Award nominations, for its satirical horror story about celebrity. This writer argues that it's also one of the best food movies in recent memory.

Social media can reinforce echo chambers that amplify pre-existing sentiments

A 2023 Nature study showed that exposure to diverse content left participants with unchanged core beliefs, suggesting social media alone cannot create hateful viewpoints. However, such platforms allow rhetoric to spread widely, potentially exacerbating geopolitical tensions.

Critic Neil Postman argued modern technology is dystopian

Cultural critic Neil Postman argued in 1985's "Amusing Ourselves to Death" that mass media had made the dystopia of Huxley's "Brave New World" a reality. In 1992, he published "Technopoly," a wider critique of the utopian visions of technology or, as Postman calls it, "all of the machinery that takes people out of public arenas and keeps them fixed in their homes."

The James Beard Awards are sometimes called the Oscars of food because they spotlight the best of the industry.

How TikTok ate the internet

TikTok is now deeply integrated into American culture, thanks to the app’s powerful algorithm and focus on entertainment which have influenced popular trends and social media content consumption in the US. This immersive piece highlights TikTok’s role in helping shape everything from music to fashion and even politics in the US—while its connection to China has also drawn scrutiny and raised national security concerns.

Critics of New Journalism believe the form shares unreliable information

After Gay Talese’s 2016 book on Gerald Foos was found to lack factual accuracy, criticism of New Journalism returned to the limelight. Some believe the narrative focus requires abandoning the facts and leaves too much room for writers to make up material rather than present what actually happened.

Influencers have changed what music festivals look like

One major criticism of Coachella is that it's a playground for ultrarich people, with celebrities and influencers posing for selfies at a polo club. This article dissects the legitimacy of that stereotype and argues that the backlash to it has altered the festival's cultural standing.

The 21st-century novel is increasingly autofictional

Although autofiction, a literary genre blending autobiography and fiction, has been around for millennia, it has become a popular mode in the 21st century. This extensive study of the genre—which analyzes works by Megan Boyle, Tao Lin, and others—argues that the form has become more prevalent because it mirrors the defining technology of the times: social media.

The case that willfully being 'cringe' can be antisocial

While noting the prevalence of "cringe" in recent media discourse, the author argues that willfully engaging in cringe behaviors—an overzealous earnestness or awkward rupture of social norms, in many cases—is selfish and forces others to experience discomfort. The essay offers an interesting meditation on how artists often explore cringe as a concept to critique social norms, while others who encourage people to "embrace cringe" are promoting individual freedom over relational harmony.

Learn about the neuroscience and psychology of why we crave comfort foods

The term was coined in 1966, when psychologist Joyce Brothers suggested humans turn to food associated with the feelings of comfort from their childhoods when experiencing emotional distress. Since then, studies have shown that the familiarity, reliability, and convenience of certain foods from one's upbringing can become tied to feelings of nostalgia.

Hippies explored the possibilities of organic food

The 1960s counterculture sought to buck traditions, including culinary ones. Hippies believed that healthier food was integral to dismantling the status quo and, in turn, started health food stores, espoused vegetarian diets, and cultivated organic food, which they found to be a welcome alternative to the over-commercialized farming industry. In the decades since the movement’s decline, many of its practices have been absorbed by the mainstream.

Facebook launched its 'like' button and Twitter its 'retweet' button in 2009, innovations psychologist Jonathan Haidt argues rewired social media to reward outrage over accuracy.

How the Great Depression still shapes the way Americans eat

From fortified foods to nutrition labels, the legacy of an early financial crisis lives on in kitchens across the United States. Ethnic foods with their (supposedly) hunger-triggering spices were vilified and considered “stimulants” along the lines of caffeine and so, in their stead came prune puddings, canned-meat stews, and dairy-heavy vegetable casseroles featuring America’s first fortified foods. Read more here.

Music writer Paul Morley believes opera is an antidote to social media consumption

Music writer Paul Morley weighs in on the debate about the relevance of opera. While acknowledging criticisms that opera is snobbish and outdated, Morley argues the lengthy, emotive, and literary art form presents an important intellectual opposition to today’s world of fast-paced online consumption. Opera endures because it provides hope.

The James Beard Awards invited controversy by evaluating character

When the foundation initially asked judges to start considering chefs’ personal conduct in 2018, there was little pushback. By the time the 2023 awards rolled around, that was no longer the case. A chef’s nomination was pulled due to allegations of bullying, causing several previous winners to renounce their awards.

Pop art explored the concepts of mass production and consumerism

Consumerism emerged from industrial capitalism, promoting the idea that consuming goods was linked to personal success and happiness. Artists, especially pop artists, approached this cultural phenomenon through various perspectives, some supportive of consumerism and others against. Figures like Andy Warhol embraced mass media imagery and mimicked its style, while many artists rejected the “commodification” of things by creating art that couldn’t be sold or focusing on experiences rather than objects.

Beard and his eponymous awards help define 'American cuisine'

Beard sought to fuse classic American dishes, like casseroles, with international flavors and locally-sourced ingredients. The James Beard Awards often reflect the eclecticism, honoring American chefs inspired by Filipino, Nigerian, French, and other traditions.

The Oscars of food

Every year, the James Beard Awards spotlight the best in food, media, and hospitality—often called the “Oscars of the food world.” But behind the prestige is the story of James Beard himself: a failed actor turned culinary icon.

Globalization is increasing the demand for cheese

The increased popularity of Western cuisine has affected the cheese market in historically cheese-averse regions like East Asia. Japan has gotten particularly excited about exploring what cheese has to offer, with festivals and creative fusion dishes featuring the versatile ingredient.

How art helps us process our feelings

The internet is chock full of hacks and apps that supposedly help you optimize yourself into a more productive person. But Aparna Chivukula argues that spending so much mental energy on "wellness" misses a larger philosophical issue, one that can only be explored through art.

'Instagram traps' are changing art museums

In the creator economy era, it feels like anyone has the potential to become an influencer—if they can just capture the right content. Naturally, some places are better suited for an Instagram photo than others. Museums-turned-photo-backdrops (think: the Museum of Ice Cream) are the best of the best.

'Deinfluencing' explained

You’ve probably heard of influencers, but have you heard of “de-influencers?” Basically, the de-influencing trend started when creators began making videos about products you shouldn’t buy, rather than sponsored content promoting things you should purchase. Comedian Taylor Tomlinson recently cracked some jokes about the trend, and its companion “under consumption-core.”

Cookout and barbecue culture boomed in post-war 1950s America

Magazines like "Life" fueled the outdoor cooking craze, and by 1955, barbecue had grown into a $100 million industry. American Studies scholar Kristin L. Matthews explains that the trend fit neatly with Cold War-era consumerism and the emphasis on home ownership.

Activity trackers promise to improve health by forcing us to examine the facts

Explore how modern fitness culture, rooted in capitalist ideals of productivity and control, shapes our perception of health and self-worth. The author blends cultural criticism with personal insight to examine the contradictions of the wellness industry, the rise of wearable tech, and what it means to "optimize" a body.

Pop art brought 'low culture' to the fine art world

Pop art’s embrace of kitsch American pop culture furthered a centuries-long tradition of the visual arts during the second half of the 20th century. Its most famous exemplars, including Andy Warhol, were heirs to a vast tradition they sought to transcend and upend.

Social media algorithms are shaping real-life language through memes

The evolution of the internet in the early 2000s supercharged the creation and spread of memetic content. Now, highly tuned algorithms on platforms like TikTok and YouTube influence the language, phrasing, and content of creators, which shapes how we use language in the real world.

Investigation finds 'influencer' dietitians paid to promote sugar, supplements on social media

A joint investigation by The Examiner and The Washington Post found that food, beverage, and supplement corporations and groups have paid registered dietitians on social media to promote content that goes against decades of scientific evidence on...

The James Beard Awards consider character as well as cuisine

In 2018, the foundation announced several changes to the nomination and judging process. One of them was the directive to consider nominees’ behavior, which came after several prominent previous winners were accused of sexual harassment.

The criticism of 'selling out' has waned in the 21st century

Although patronage was a regular part of artists’ income throughout the 19th century, the insult “sell out” gained prominence in the 1950s. The jazz and folk communities, in particular, levied the term at artists they believed had sacrificed their integrity for financial gain.

Some influencers are facing the dark side of being a public persona

From burnout to stalkers, a content creator’s life can quickly become complicated as their following grows. Women’s Health recently spoke with some creators about what they wish they’d known before they started their careers on social media.

Social media platforms benefit not just from ensuring they have satisfied users, but also from the personal data they scoop up and can then sell to online advertisers.

The James Beard Foundation rebranded in 2025

Design firm Siberia emphasized the foundation's mission: "good food for good." This case study from Print isn't just a fascinating look at one campaign—it’s a primer on understanding how design works.

Learn the history of food science breakthroughs from the 20th century

Long after humans developed the means to produce sufficient food to feed civilizations, scientific research focused on a wide variety of objectives, such as developing methods to preserve food quality (accomplished via frozen food), speeding up cooking (leading to the microwave), and lowering the cost of sweetening food, which high fructose corn syrup provides.

Some researchers have pushed for 'food deserts' to be rebranded as 'healthy food priority areas.'

What did the Vikings eat?

Examining a culture's culinary practices gives insight into its social structure, skills, and ideology. This article follows culinary archaeologist Daniel Serra as he explores the food habits and choices of Vikings. His findings have effectively ended "the myth of Vikings gnawing off the meat of the bones of wild animals," with evidence providing a clearer picture of Viking society as filled with farmers who didn't have time to hunt.

In 2008, one writer demonstrated the fickle nature of wine reviews

Robin Goldstein submitted a fake restaurant to the well-respected Wine Spectator for a competition. He created a website for the fake Milan-based business, complete with a menu of wines the magazine itself had disparaged. That didn't stop Wine Spectator from naming Goldstein's ruse among that year's winners.

TikTok is obsessed with weird cottage cheese recipes

Cottage cheese “cookie dough.” Pizza cottage cheese bowl. Cottage cheese queso dip. TikTok influencers are suddenly posting nonstop cottage cheese recipes. It might be echoes of the 1990s weight-loss obsession, when diet culture encouraged the consumption of questionably tasty low-fat foods and not much else. Now, cottage cheese’s high protein content has made it an intriguing prospect for online fitness gurus who say that it’s the key to building muscle.

Ultra-processed foods are made to maximize cravings and encourage overeating

Often disguised as healthy options like granola bars and low-fat yogurt, these foods silently fuel chronic diseases, despite dominating diets. Reviewing labels for ingredients like stabilizers and emulsifiers can serve as indicators to help identify these products.