New Delhi: There is a strange connection between the past and the present. Rituals and traditions that are often forgotten and erased from our lives find a way to knock on the doors of the present time. Every now and then, old customs resurface and become part of a newer way of life. Food in particular has a way of coming back. Whether it’s kimchi, falafel, or old stinky cheese, they’re all back in trend, and people are raving about them as heavenly culinary morsels without even realizing their history. Here’s a list of staples and cuisines that are making a modern revival that hides old traditions.
Urban Revival of Offal
Offal, also known as assorted meats, refers to the lean parts of beef, veal, sheep, lamb and pork and has been a part of human existence since the time humans learned to cook. These dishes have been preserved in many cultures such as Parsi cuisine. Offal and other animal organ dishes, once a staple of Parsi home kitchens, now appear on urban restaurant menus. They made a comeback as a kind of exquisite delicacy, high in protein and flavor.
Others who miss the Parsi community and their old cuisine can now find Michelin star chefs like Bhicoo Manekshaw, Deenbai Pestonji Dubash, Goolbai Sanga, Jeroo Mehta and Katy Dalal preserving this traditional dish.
Levantine Mezze: Tradition and Innovation
Mezze is the practice of serving a variety of small dishes, often as an appetizer, central to the Levantine culinary tradition. The act of sharing mezze represents a welcoming and friendly gesture, inviting others to share a comfortable and enjoyable meal together. It embodies the idea of companionship and the shared dining experience. A part of many other cultures throughout the ages, Mezze puts an elegant spin on all kinds of luxury food. The plate has become so popular that many cuisines have adopted dishes like hummus and pita from it as part of their cooking routine.
Peruvian Cuisine and Ceviche
Ceviche, a dish of raw fish marinated in a tangy broth of lemon juice, chilies, and salt, is a big part of Peru’s little-known cuisine. This substance has been lost for a long time and was even considered wrong for a very long time due to the inclusion of raw seafood. But now Çeviçe has gone to the streets of London. The dish has a huge Instagram following and has variations in Korean and British cuisine, for example, with raw crab and raw scallops.
Rekindling the love for French cuisine
After the rise of fast food and street cart cultures, French cuisine took a back seat for years. For the longest time, this cuisine has featured premium extravagant dishes designed to be enjoyed in a sit-down meal. Whether it’s chicken soup, French onion soup, bulbaisse or croque monsieur, French cuisine is all about fine dining. Since fine dining is making a comeback and French food is getting a bit of a modern twist, it’s likely that we’ll see French food everywhere from 2017. The James Beard Foundation even noted “Everything is French again” in its 2017 food trend predictions. You can see croissants, soups and all kinds of French sweets trending all over the world.
Interested in Korean food
Kimchi, Ramen, Mochi, Rice Cakes, Onigiri and all other popular Korean foods have become household items as K-Drama, BTS and K-Pop have taken their place in the lives of teenagers and young adults. Korean delicacies, which have become a variety today, actually have very ancient roots and were once served only to the royal family. Koreans recognize that food serves a purpose beyond nutrition, involving mental and emotional well-being. Nutritious Korean cuisine is viewed as both a cure for disease and a preventive measure, contributing to the current trend as a source of both mental satisfaction and physical well-being.
Eating insects from Japanese culture
Japan has valued insects as a food source throughout its history. Regions with limited access to meat and fish traditionally ate insects such as grasshoppers, silkworms and bees. As Michiko Miura, manager of Take-Noko, explains, this culinary tradition became popular after World War II due to food shortages.
In the past few years, entomophagy, or insect consumption, has been on the rise globally. Japan, for example, is increasingly embracing this practice as a sustainable and protein-rich dietary option. As people warm to the idea of insects in their food, creative chefs and businesses are creating unique and engaging gastronomic adventures. At the same time, advances in technology and research are making insect farming more feasible, offering a promising answer to Japan’s looming food security issues.
Lithuanian cuisine reflects its cold and humid climate, emphasizing local ingredients such as barley, potatoes, rye, beets, herbs, berries and mushrooms, with a special focus on dairy products. Food preservation during the winter months involved various pickling methods. Soups hold a special place in the hearts of Lithuanians and are closely related to their sense of well-being. As it shares similar agricultural practices and climate with northern European countries, Lithuanian cuisine shares similarities with its Baltic neighbors and other northern nations.
Today, Lithuania has embraced modern culinary trends, including fusion cuisine, new Nordic influences, craft beer and artisanal food.