Seeking Help: How does food writing affect society?

The Guild has been contacted by Esme Curtis, a recent graduate in Chinese Studies, who is looking to do graduate research into the impact of food writing on society, and would appreciate input from Guild members.
‘I am interested in how food writing affects and reflects which cultural traditions fall into fashion, and what causes others to be left behind. Why have fermented foods like kimchi gone from being stinky to cool? Why is Japanese food perceived as healthier than Chinese food? Why can we now buy kefir in Tesco but not viili?

‘I would love to hear from any members of the Guild of Food Writers who have worked on this topic. Particularly in an academic setting, or in relation to perceptions of Chinese or Japanese cuisine.’

If you think you can help Esme please contact her at