One of the best things I have ever heard about food came from a local celebrity chef who stopped by a garage sale I was holding.
He explained to me how different cultures take different approaches to creating complexity in cuisine. France, for example, draw on lots of complex base ingredients- things like stocks and wine. These naturally create complexity even with some recipes.
Vietnamese cuisine (his speciality) uses simple ingredients that hit all of the basic flavors- sweet, sour, salty and savory. So you may have sugar, vinegar and fish sauce in one dish. The trick is to get all of the notes.
Americans are big on texture, and we will sacrifice taste to get it. China appreciates texture even more, but they have a wider appreciation for chewy and slippery textures. Indian food, on the other hand, privileges taste above texture.
Anyway, something like this would require some research, but is a fascinating way to look at things.
Another option, if you have time, is to try an experiment. Try fasting, or drinking Soylent, or eating like a pre-schooler, or eating all of your meals in reverse order. Whatever. Then report put your results, interweaving some of the history of whatever subject you are talking about in to your narrative.