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’?

Summer 2015 saw Zaap open in Leeds with an eye-catching interior that had diners thinking they’d been teleported to a street market in Bangkok. The restaurant fits into a growing ‘genuine phoney’ theme in the food industry, but has it made Zaap a successful business, or a laughable, one-off novelty?

Taiwanese cuisine is fast becoming more palatable and recognisable in the UK, thanks in no small part to street food stalls and London restaurant BAO. Are people more adventurous in what they’re willing to eat? And how will the rise in street food change restaurants for good?

In the US, the fast food industry is under an unprecedented amount of pressure from fast casual chains and increasingly health-conscious consumption. How has Burger King’s Mac n’ Cheetos – a Frankenfood snack of fried cheese sticks dusted in Cheetos flavouring – gained success in this tough market?