Food news encompasses all information about the food industry, including scientific research and local or global food policy changes. It also explores trends in restaurant culture and food security efforts. As food news continues to evolve and expand, it has become a subset of health journalism, political reporting, and business journalism, as well as an increasingly common feature on news sites.
In the 1940s, the first New York Times food editor Jane Nickerson began documenting war rationing, new restaurant openings, and recipe development in her women’s pages. These efforts pushed food coverage beyond its traditionally domestic roots, and expanded the potential for women’s writing to engage with larger social, political, and cultural issues.
By the end of the 20th century, food journalism had shifted into the digital realm, with people sharing their meals and recipes online for a larger audience. Bloggers and social media influencers created a new type of food journalism, with the genre expanding to include paid and unpaid reviews, recipes, “what I eat in a day” videos, and more.
TV shows such as Anthony Bourdain’s Parts Unknown became popular and paved the way for modern food-related content. His travel series featured him visiting different countries, introducing viewers to the cultures of the places he visited through their cuisine and culinary traditions. Meanwhile, Julia Child made French cuisine less intimidating and more accessible to the average American through her cookbooks, television show, and cooking school. These contributions reshaped the scope of food news, making it a more widely accepted form of journalism.