Othering and low prestige framing of immigrant cuisines in US restaurant reviews and large language models
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Identifying and understanding implicit attitudes toward food can help efforts to mitigate social prejudice due to food's pervasive role as a marker of cultural and ethnic identity. Stereotypes about food are a form of microaggression that contribute to harmful public discourse that may in turn perpetuate prejudice toward ethnic groups and negatively impact economic outcomes for restaurants. Through careful linguistic analyses, we evaluate social theories about attitudes toward immigrant cuisine in a large-scale study of framing differences in 2.1M English language Yelp reviews of restaurants in 14 US states. Controlling for factors such as restaurant price and neighborhood racial diversity, we find that immigrant cuisines are more likely to be framed in objectifying and othering terms of authenticity (e.g., authentic, traditional), exoticism (e.g., exotic, different), and prototypicality (e.g., typical, usual), but that non-Western immigrant cuisines (e.g., Indian, Mexican) receive more othering than European cuisines (e.g., French, Italian). We further find that non-Western immigrant cuisines are framed less positively and as lower status, being evaluated in terms of affordability and hygiene. Finally, we show that reviews generated by large language models (LLMs) reproduce many of the same framing tendencies. Our results empirically corroborate social theories of taste and gastronomic stereotyping, and reveal linguistic processes by which such attitudes are reified.
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