Turnover Tradition: How chefs and content creators are shaping the future of food
From social media-driven reinventions of classic dishes to immersive dining experiences in the wilderness, food traditions are being rewritten before our eyes. Culinary heritage isn't being preserved in a museum: it's being brought to life in kitchens worldwide.
Rather than simply replicating age-old recipes, or repurposing cuisine between two different cultures, today's chefs are fusing their cultural roots with flavours, methods, and influences from around the world.
This is 'Turnover Tradition': the redefinition of heritage cooking as chefs and content creators blend ancestral techniques with global influences, personal narratives, and modern innovations.
Take Siberian-born chef and author Alissa Timoshkina, who has reimagined Eastern European staples for her cookbook Kapusta: Vegetable-Forward Recipes from Eastern Europe.
Focusing on humble ingredients like cabbage, beetroot, and mushrooms, Timoshkina elevates the humblest of components by applying modern cooking techniques and creative flair.
Her approach not only preserves traditional flavours but also aligns them with contemporary tastes and dietary preferences.
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Meanwhile, chefs in Spain's Basque Country are merging age-old fermentation methods with avant-garde culinary techniques to reinvent pintxos, the small flavourful bites traditionally enjoyed in the region's bars.
At the forefront is chef Josean Alija of Bilbao's Michelin-starred restaurant Nerua. His cooking emphasises seasonality and locality, collaborating closely with regional producers to craft dishes that honour Basque traditions while incorporating modernist elements.
Alija's philosophy centres on staying true to ingredients and identity, resulting in innovative interpretations of classic flavours.
One of the most striking examples of this movement is chef Davide Nanni, who has gained popularity by taking Italian cuisine back to its roots — quite literally.
As showcased on his Instagram profile, Nanni cooks in nature, using fire and primitive methods to highlight the rich culinary traditions of central Italy's Abruzzo region. Rather than relying on modern kitchen setups, he prepares dishes using only raw elements — earth, fire, and wood — bringing ancient cooking techniques back into the spotlight.
However, this isn't simply nostalgia; it's a carefully crafted reinvention.
His dishes, such as arrosticini (Abruzzese lamb skewers) slow-cooked over an open flame and handmade pasta prepared with age-old methods, are a tribute to Italy's rural history, but feel refreshingly new in their presentation and experience.
Nanni's work is part of a broader trend in Europe where chefs are leaving behind traditional restaurant settings to create immersive, nature-based dining experiences, blending sustainability with a return to heritage.
Another key feature of the Turnover Tradition is the rise of nomadic dining experiences, where chefs craft meals in wild landscapes to reconnect diners with nature.
Projects like Nomadic Dinners take guests deep into the woodlands for immersive, open-fire feasts inspired by ancient communal eating practices.
These experiences are less about fine dining and more about storytelling, where chefs highlight foraged ingredients, ancestral cooking techniques, and the shared human experience of eating outdoors.
Related
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Fungi foraging: 5 safe and edible wild mushrooms to look out for
With consumers seeking more meaningful, hands-on culinary experiences, we are tapping into a primal desire for food as an experience, not just a meal. And if chefs are the pioneers of this movement, social media creators are its amplifiers.
Platforms like TikTok, Instagram, and YouTube are making traditional recipes go viral, often with surprising twists. A study titled "The Utilisation of Social Media as Traditional Culinary Documentation in Strengthening Local Tourism" examines how platforms like Instagram serve as vital tools for preserving and promoting traditional cuisines.
The research, which focuses on the Banyumas region in Indonesia, details how millennials are actively engaging in creating and sharing content about local dishes, in the process fostering a renewed appreciation for their culinary heritage.
This digital engagement not only preserves traditional recipes, but also enhances local tourism by showcasing unique culinary practices to a broader audience.
Take Dylan Hollis, a popular social media creator recognised for his lively videos, where he resurrects quirky and forgotten vintage American recipes. Drawing from a collection of more than 340 historic cookbooks, he breathes new life into old dishes, sharing their origins and preparation with his audience.
His charismatic storytelling and humour make these culinary relics both engaging and accessible, sparking renewed interest in the rich and diverse food history of the United States.
Back in Italy, meanwhile, the self-styled Gluten Freelancer is talking about Abruzzese cooking with a twist. Calling her style 'traditionally gluten free', she adapts recipes from her mother's cookbook to allow coeliacs and people intolerant to gluten to access unique flavours part of central Italy's culinary heritage.
Her cooking is deeply rooted in tradition, but incorporates a storytelling element that resonates with a modern audience looking for authenticity.
Then there's Frankie Gaw, a Taiwanese-American food influencer whose series "Turning American Classics Asian" has captivated audiences. Dishes like mochi-infused Twinkies and miso mac and cheese have become internet sensations, demonstrating how fusion cuisine can be both playful and deeply personal.
So, where is this all heading? The future of food is being shaped by three key trends.
Firstly, hyper-personalised fusion cuisine. The days of rigidly defined national cuisines are fading, replaced by a more fluid, individualised approach to cooking. Expect to see more chefs and home cooks blending their personal backgrounds with global flavours. Traditional dishes won't be lost; they'll simply be reinterpreted through new perspectives.
Secondly, a counterbalance to AI-generated food content. With AI now capable of generating recipes, meal plans, and even food photography, the human touch in cooking is more valuable than ever. In-person dining experiences and hands-on cooking will become more prized as a reaction against digitalised food culture.
People won't just want to see recipes. They'll want to experience food with all their senses.
Thirdly, a new wave of food tourism. More travellers are seeking authentic, immersive food experiences — not just eating in a restaurant, but learning to cook with locals, visiting markets, and understanding the cultural significance of what's on their plate. Culinary schools and travel agencies are already shifting toward offering experience-based gastronomy rather than just food recommendations.
The New Culinary Renaissance Turnover Tradition isn't just a passing trend; it's a cultural shift. This year, we've seen several examples of the blending of tradition and innovation is defining the way we eat, cook, and experience food.
Whether it's a chef reviving an ancient Armenian dish, a TikTok creator rescuing forgotten recipes, or a nomadic dining experience in the woods, one thing is certain: heritage cuisine is no longer just about the past: it's about the future, too.
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Yahoo
4 hours ago
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Turnover Tradition: How chefs and content creators are shaping the future of food
From social media-driven reinventions of classic dishes to immersive dining experiences in the wilderness, food traditions are being rewritten before our eyes. Culinary heritage isn't being preserved in a museum: it's being brought to life in kitchens worldwide. Rather than simply replicating age-old recipes, or repurposing cuisine between two different cultures, today's chefs are fusing their cultural roots with flavours, methods, and influences from around the world. This is 'Turnover Tradition': the redefinition of heritage cooking as chefs and content creators blend ancestral techniques with global influences, personal narratives, and modern innovations. Take Siberian-born chef and author Alissa Timoshkina, who has reimagined Eastern European staples for her cookbook Kapusta: Vegetable-Forward Recipes from Eastern Europe. Focusing on humble ingredients like cabbage, beetroot, and mushrooms, Timoshkina elevates the humblest of components by applying modern cooking techniques and creative flair. Her approach not only preserves traditional flavours but also aligns them with contemporary tastes and dietary preferences. Related Isabella Nefar on combining cooking with acting for 'My English Persian Kitchen' High noon for French haute gastronomy: France seeks foreign help to inspire its young chefs Meanwhile, chefs in Spain's Basque Country are merging age-old fermentation methods with avant-garde culinary techniques to reinvent pintxos, the small flavourful bites traditionally enjoyed in the region's bars. At the forefront is chef Josean Alija of Bilbao's Michelin-starred restaurant Nerua. His cooking emphasises seasonality and locality, collaborating closely with regional producers to craft dishes that honour Basque traditions while incorporating modernist elements. Alija's philosophy centres on staying true to ingredients and identity, resulting in innovative interpretations of classic flavours. One of the most striking examples of this movement is chef Davide Nanni, who has gained popularity by taking Italian cuisine back to its roots — quite literally. As showcased on his Instagram profile, Nanni cooks in nature, using fire and primitive methods to highlight the rich culinary traditions of central Italy's Abruzzo region. Rather than relying on modern kitchen setups, he prepares dishes using only raw elements — earth, fire, and wood — bringing ancient cooking techniques back into the spotlight. However, this isn't simply nostalgia; it's a carefully crafted reinvention. His dishes, such as arrosticini (Abruzzese lamb skewers) slow-cooked over an open flame and handmade pasta prepared with age-old methods, are a tribute to Italy's rural history, but feel refreshingly new in their presentation and experience. Nanni's work is part of a broader trend in Europe where chefs are leaving behind traditional restaurant settings to create immersive, nature-based dining experiences, blending sustainability with a return to heritage. Another key feature of the Turnover Tradition is the rise of nomadic dining experiences, where chefs craft meals in wild landscapes to reconnect diners with nature. Projects like Nomadic Dinners take guests deep into the woodlands for immersive, open-fire feasts inspired by ancient communal eating practices. These experiences are less about fine dining and more about storytelling, where chefs highlight foraged ingredients, ancestral cooking techniques, and the shared human experience of eating outdoors. Related Foraging chef's forest finds fill restaurant plates on Isle of Man UNESCO biosphere Fungi foraging: 5 safe and edible wild mushrooms to look out for With consumers seeking more meaningful, hands-on culinary experiences, we are tapping into a primal desire for food as an experience, not just a meal. And if chefs are the pioneers of this movement, social media creators are its amplifiers. Platforms like TikTok, Instagram, and YouTube are making traditional recipes go viral, often with surprising twists. A study titled "The Utilisation of Social Media as Traditional Culinary Documentation in Strengthening Local Tourism" examines how platforms like Instagram serve as vital tools for preserving and promoting traditional cuisines. The research, which focuses on the Banyumas region in Indonesia, details how millennials are actively engaging in creating and sharing content about local dishes, in the process fostering a renewed appreciation for their culinary heritage. This digital engagement not only preserves traditional recipes, but also enhances local tourism by showcasing unique culinary practices to a broader audience. Take Dylan Hollis, a popular social media creator recognised for his lively videos, where he resurrects quirky and forgotten vintage American recipes. Drawing from a collection of more than 340 historic cookbooks, he breathes new life into old dishes, sharing their origins and preparation with his audience. His charismatic storytelling and humour make these culinary relics both engaging and accessible, sparking renewed interest in the rich and diverse food history of the United States. Back in Italy, meanwhile, the self-styled Gluten Freelancer is talking about Abruzzese cooking with a twist. Calling her style 'traditionally gluten free', she adapts recipes from her mother's cookbook to allow coeliacs and people intolerant to gluten to access unique flavours part of central Italy's culinary heritage. Her cooking is deeply rooted in tradition, but incorporates a storytelling element that resonates with a modern audience looking for authenticity. Then there's Frankie Gaw, a Taiwanese-American food influencer whose series "Turning American Classics Asian" has captivated audiences. Dishes like mochi-infused Twinkies and miso mac and cheese have become internet sensations, demonstrating how fusion cuisine can be both playful and deeply personal. So, where is this all heading? The future of food is being shaped by three key trends. Firstly, hyper-personalised fusion cuisine. The days of rigidly defined national cuisines are fading, replaced by a more fluid, individualised approach to cooking. Expect to see more chefs and home cooks blending their personal backgrounds with global flavours. Traditional dishes won't be lost; they'll simply be reinterpreted through new perspectives. Secondly, a counterbalance to AI-generated food content. With AI now capable of generating recipes, meal plans, and even food photography, the human touch in cooking is more valuable than ever. In-person dining experiences and hands-on cooking will become more prized as a reaction against digitalised food culture. People won't just want to see recipes. They'll want to experience food with all their senses. Thirdly, a new wave of food tourism. More travellers are seeking authentic, immersive food experiences — not just eating in a restaurant, but learning to cook with locals, visiting markets, and understanding the cultural significance of what's on their plate. Culinary schools and travel agencies are already shifting toward offering experience-based gastronomy rather than just food recommendations. The New Culinary Renaissance Turnover Tradition isn't just a passing trend; it's a cultural shift. This year, we've seen several examples of the blending of tradition and innovation is defining the way we eat, cook, and experience food. Whether it's a chef reviving an ancient Armenian dish, a TikTok creator rescuing forgotten recipes, or a nomadic dining experience in the woods, one thing is certain: heritage cuisine is no longer just about the past: it's about the future, too.
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The Vision Behind the Game: How One Artist Redefines Visual Storytelling
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Yamada Serves Elegant Kaiseki At A Hidden Chinatown Chef's Counter
Donabe, one of the final courses on Yamada's kaiseki tasting menu in Chinatown, New York An esteemed Japanese chef just opened an intimate tasting counter in a discreet Chinatown alley. Yamada, named for chef Isao Yamada, transports guests to a serene Japanese gastronomic adventure at a 10-seat restaurant in the newly renovated Canal Arcade (16 Elizabeth St.). Through ten courses, served at two nightly seatings, guests will taste their way through hyper seasonal ingredients showcasing various Japanese cooking techniques. Similar to omakase, kaiseki is a traditional Japanese meal that allows the chef to lead the experience, building a sense of trust between the diner and the kitchen, plus an element of surprise as each artful course is created in front of guests. Chawanmushi at Yamada in New York City 'I'm excited about is the growing presence of kaiseki cuisine in New York,' Yamada says. 'While the city has long embraced sushi, it's encouraging to see more chefs exploring the depth and nuance that define kaiseki. I hope this signals the beginning of a new wave in Japanese dining that allows guests to engage more with Japan's cultural and culinary heritage, and opens the door for more expressions of Japanese cuisine beyond what most are familiar with.' What is Kaiseki? 'Kaiseki is often described as the pinnacle of Japanese cuisine, not just for its technique, but for the philosophy it carries,' says Yamada. 'Traditionally, kaiseki chefs worked behind closed doors while guests dined in private rooms. This structure was meant to create an atmosphere of privacy and tranquility, as many diners were high ranking lords or members of the imperial court. The idea of watching a chef prepare food in front of you would have disrupted the quiet elegance of the experience.' At Yamada, the chef reinterprets tradition for a modern audience: At the intimate 10 seat chef's counter, diners can watch each course come to life. Spring Hassun, an assortment of seasonal delicacies, at Yamada 'The mindfulness and calmness that defines kaiseki are still very much present, but at my restaurant, they're joined by openness, intention, and a direct connection between myself and the guest,' Yamada says. 'We also honor tradition by following the classical structure of kaiseki – the progression of dishes and the range of traditional techniques like simmering, grilling, steaming, and frying.' Yamada's Kaiseki Experience 'Yamada is a New York City restaurant, and I've allowed it to be shaped by my time here,' Yamada says. His cooking balances the delicate, restrained flavors of traditional kaiseki with the richer, more robust flavors he's explored in Western kitchens. As is traditional in kaiseki, seasonality is the foundation for each dish on the menu. 'My goal is to connect each guest to a specific moment in time capturing the spirit of the season through ingredients at their peak,' Yamada says. Though the ten-course menu officially changes quarterly, small tweaks respond to peak freshness, rare, and hyperseasonal Japanese ingredients like karashi mustard leaf, morels, barred knifejaw, and beyond. Each dish is artistically plated on custom serving pieces from Japan. Chef Isao Yamada plating at his eponymous restaurant The spring menu opens with sakizuke, a bite of Hokkaido monkfish liver simmered in sweet soy, paired with Mediterranean red shrimp dressed with spring clams and served with kinome ponzu. Chawanmushi, the second course on the tasting menu, is a tribute to chef David Bouley (a friend and longtime collaborator of Yamada). 'He was one of the first to introduce truffle into dashi, a technique that left a lasting impression on me and now serves as the foundation of this dish,' Yamada says. 'Our version is delicate and expressive with a silky, savory custard infused with fragrant truffle dashi and layered with seasonal ingredients from the sea.' Next, tsukuri, showcases a selection of sashimi that has been aged, lightly smoked, marinated, or prepared using expert techniques to enhance its flavors. Next, Hassun (seasonal delicacies), Mebaru (a cooked fish course), and grilled wagyu featuring sakura leaf-aged organic A5 Wagyu. Grilling wagyu at Yamada The final savory course is a showstopping donabe, a traditional Japanese clay pot dish that offers a moment of warmth, generosity, and shared experience as Yamada presents it to the tasting counter and then serves it communally. Made with Alaskan King crab, ikura, uni and ramps, the rice-based dish is served with miso soup and nukazuke (Japanese pickle) fermented in a 400 year old starter. The experience concludes with dessert and a traditional tea ceremony, offering space to reflect, to restore, and to carry a sense of calm back out into the world. To drink throughout the meal, diners can also opt for beverages beyond traditional sake pairings, with wine and shochu poured to compliment each course. 'At Yamada, my goal is to offer the chance to slow down, breathe, and reconnect with the present,' Yamada says. 'Our design is minimalist, yet warm and inviting with joyful pops of pastel color. Everything was carefully selected to evoke a sense of quiet tranquility. Our intimate chef's counter allows for focus and connection. Here, guests are invited to witness each course take shape in front of them, to follow the rhythm of the meal, and to feel a sense of presence with the story unfolding on the plate.' The tasting counter at Yamada in Downtown Manhattan In a world that's so heavy on digital experience, the meal emphasizes all five senses: the touch of the smooth Hinoki wood counter; the gentle sounds of slicing, stirring, pouring, and grilling; the faint scent of burnt cedar that signals the meal's end, the warmth of matcha cupped between your hands, and the vibrant colors and flavors of nature on each plate. 'My hope is that guests leave feeling nourished not only by the food, but by the experience as a whole,' Yamada says. Yamada is open Tuesday through Saturday with seatings at 5:30 p.m. and 8:30 p.m. Reservations are required and can be booked all up to 14 days in advance via Resy or by emailing reserve@
