A new UK-based study has found that regularly consuming non-native cuisines isn't just a matter of taste—it might also help reduce prejudice.
Research from the University of Birmingham and the University of Munich (Germany), based on a nationally representative survey of more than 1,000 White British adults, shows that everyday experiences like eating Indian curry, Caribbean jerk chicken, or Spanish Tapas can foster more tolerant attitudes in today’s increasingly diverse society.
The study is the first to explore the role of ethnically diverse food as a potential prejudice reduction mechanism. It has been published in SAGE Open.
Dr Rodolfo Leyva, lead author of the study, said: “We wanted to explore how intergroup relations are shaped in daily life, and our study examined whether food from different cultures could act as a subtle but substantial catalyst for social cohesion. Simply put, can food serve as a bridge between people from different backgrounds? And the answer seems to be a very likely yes.”
The researchers employed Intergroup Contact Theory and statistical mediation analyses to hypothesise and examine the connection between anti-immigrant attitudes and eating culturally diverse foods.
Unlike museums or concerts, which may require prior knowledge or interest in another culture, everyone eats, and food is one of the most accessible and enjoyable ways to experience cultural diversity.
They found that frequently enjoying a greater number of different cuisines – such as Indian, Chinese, Thai, Turkish, Caribbean, and Spanish – cuts perceiving immigrants as cultural or economic threats by a tenth, which is comparable to the effect of having an immigrant friend.
Participants who reported a higher enjoyment and frequency of eating ethnically diverse dishes were also less likely to vote for political parties and candidates promoting restrictive immigration policies.
These tolerant attitudes were largely explained by increased positive contact with individuals from different cultures—often occurring within or around food establishments. In other words, eating an ethnically diverse range of foods may serve as a low-barrier entry point to positive intergroup engagement.
Dr Leyva explained: “Restaurants or food stalls tend to offer welcoming environments that facilitate natural, friendly interactions with people from immigrant communities. Unlike museums or concerts, which may require prior knowledge or interest in another culture, everyone eats, and food is one of the most accessible and enjoyable ways to experience cultural diversity.”
The research accounted for a range of factors, including political orientation, region, newspaper consumption preferences, and existing friendships with minorities, meaning the effect of diverse food held even among participants who lean politically conservative or live in less diverse areas.
Of course, increasing access to and visibility of diverse food alone can’t solve structural inequality or eradicate racism. But it may open the door to dialogue, empathy, and mutual recognition.
However, the researchers say that as this is the first study to explore this connection, findings need to be reaffirmed with further research. But they note that the data is very consistent with the existing theoretical and empirical scholarship on how intergroup contact reduces prejudice.
The researchers suggest several potential ways non-native food could be used to celebrate diversity and serve as practical pathways to more inclusive communities, such as:
Dr Leyva concluded: “Of course, increasing access to and visibility of diverse food alone can’t solve structural inequality or eradicate racism. But it may open the door to dialogue, empathy, and mutual recognition. In a political climate marked by rising nativism and xenophobia, those small moments of connection matter.”
For media inquiries please contact Ellie Hail, Communications Officer, University of Birmingham on +44 (0)7966 311 409. Out-of-hours, please call +44 (0) 121 414 2772.
Lecturer Quantitative Methods
Dr Rodolfo Leyva is a Lecturer Quantitative Methods in the Department of Social Policy, Sociology and Criminology, School of Social Policy at the University of Birmingham.
