In her 2016 bookFirst Bite, food writer Bee Wilson drew on research from food psychologists and neuroscientists to reveal how people’s food habits are shaped. Speaking with Canvas8, she explains the influence of family, memory, gender and love on the things we eat as children and adults.

KFC is tapping into Gen Y’s taste for unique experiences with a limited-time offering of ‘hot chicken’ – a hyper-local dish that’s native to Nashville. While some may question the legitimacy of a chain adopting a regional favourite, how might KFC’s success impact the future of the fast food sector?

Having been in business since 1972, there’s a whole generation that’s grown up eating freshly-prepared sandwiches from Wisconsin-based chain Cousins Subs. It’s now redesigning stores in an attempt to appeal to Gen Yers, but how is it managing to retain the loyalty of its core of Boomer consumers?

People’s culinary horizons are wider than ever, with international travel broadening palates and ethnically diverse communities helping new cuisines find a foothold in foreign lands. But should it matter if an American chef sets up a Vietnamese eatery? Would the food be any less ‘authentic’?