Latest news with #Nanni
Euronews
7 hours ago
- Entertainment
- Euronews
Eat up: How chefs and content creators are cooking future foods
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. 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. Bringing the past outdoors 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. A tribal way of eating 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. 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. The future of 'Turnover Tradition' 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.
Yahoo
28-05-2025
- Business
- Yahoo
As calls for Star Wars Battlefront 3 grow stronger, an ex-Pandemic dev explains why the original games never got a third entry: "We started working on it and then negotiations just didn't take off"
When you buy through links on our articles, Future and its syndication partners may earn a commission. Star Wars Battlefront 2 is having a resurgence in popularity at the moment, with calls for a sequel to the 2017 DICE-developed title to come out being so strong that even former devs are getting in on it. But it wouldn't be the first Star Wars Battlefront 2 to not get a sequel, as the mid-2000s version of the series also never made it past the number 2 (and no, I'm not counting the squadron games on handhelds). A Pandemic Studios follow-up never surfaced, and Free Radical Design's take on it never came out despite being allegedly very close to completion. Battlefront 2 designer Dan Nanni claims that Pandemic did in fact start working on a third game, but a breakdown in communication with LucasArts is what caused it to never happen. "We started working on it and then negotiations just didn't take off," Nanni told VideoGamer, adding that the one-year development time of the previous two games wouldn't fly a third time due to the transition to Xbox 360 and PlayStation 3. "When you're moving to a new console it's not as easy as saying, 'let me just make a game for it like we did for the old console'. New consoles have new hardware and new hardware comes with new limitations and you don't know exactly what you're working with until you've got it." Nanni added, "I think, negotiations stalled out because I think we wanted more time to work on it. But obviously, Lucas was also trying to align it with their own marketing beats." One of the big elements found in the leaked Battlefront 3 from Free Radical was the inclusion of missions that took place in both flight and ground sections. Nanni told Videogamer that this was actually in the cards for Pandemic's version too, "We had some tech on it that was pretty fun. And was working really well," adding "in Battlefront II we had space missions and we were like, 'well, what's the evolution of that' and everyone was like 'well, it's ground to space'. A big battlefield that is Star Wars all the time." Nanni said that if the team had been "given the time, we'd have made something really special." Pandemic would move on from Star Wars, with the closest thing to a sequel from the studio being The Lord of the Rings: Conquest, which adapted the gameplay of Battlefront into a better property. After that, it was the underrated WW2 game The Saboteur before EA threw the studio into its big landfill of shuttered studios. "We cough up a chunk of our soul": 32 game devs, from Doom's John Romero to Helldivers 2 and Palworld leads, explain what people get wrong about games.
Yahoo
06-04-2025
- Business
- Yahoo
This Bronze-Age Tablet Is The Oldest Customer Complaint on Record
Almost 4,000 years ago, a Mesopotamian man named Nanni was so disappointed with the copper he bought from a trader named Ea-nāṣir, that he decided to write a formal complaint. Today, this Bronze Age clay tablet is the oldest customer complaint we know of – and it's a doozy. Writing and trade have an inseparable history. Some of the oldest surviving examples of written language are stocktakes and ledgers recorded in the ancient Mesopotamian cuneiform script. Since copper is a key ingredient in the very bronze the age was named for, it's no surprise that business surrounding this resource sometimes got heated. But letting a business know you weren't satisfied with your order was not so easy in those days. Without a customer help line or an unblinking AI bot to rant at, the outraged customer Nanni had to etch his gripes in earth, and then send it to Ea-nāṣir via messenger (as in, a person who physically carries messages between people, not an app that sends them across the Internet). Wasting no inch of his clay, Nanni's complaints cover both front and back of a small tablet measuring 11.6 by 5 centimeters (that's 4.6 by 2 inches). It was translated from its original Akkadian language by assyriologist Adolf Leo Oppenheim, and published in his 1967 book Letters from Mesopotamia. "You put ingots [of copper] which were not good before my messenger and said, 'If you want to take them, take them, if you do not want to take them, go away!'" Nanni writes. Presumably, he had already given Ea-nāṣir the money for an agreed amount of copper, which, as he seems to have discovered soon after, may not have been a wise move. In spite of being, by all accounts, a terrible copper merchant, it seems that Ea-nāṣir was a meticulous record-keeper. During 20th century excavations of the city of Ur (in modern-day Iraq), this clay tablet was found alongside multiple others addressed to the same hapless businessman, in what was presumably his own dwelling. Nanni's was not the only complaint among these records – Ea-nāṣir seems to have ticked off more than just a handful of his clients – but it's the oldest, and most scathing. "I have sent messengers, gentlemen like ourselves, to collect the bag with my money (deposited with you) but you have treated me with contempt by sending them back to me empty-handed several times," Nanni continues. "Is there anyone among the merchants who trade with [Tilmun] who has treated me in this way? You alone treat my messenger with contempt!" 'Tilmun' traders are thought to have brought several hundred kilograms of copper to Southern Mesopotamia during the 3rd millennium BCE, which includes Ur. It's unclear whether Tilmun describes the copper's origin, or a renowned trading post for the metal, but Tilmun copper was so dominant that transactions in Ur were conducted using the 'Tilmun standard' of weight. Yet, by the time Nanni wrote his complaint in 1750 BCE, Tilmun copper had been on a long and steady decline, overtaken by Magan competitors. If Ea-nāṣir was indeed a crooked businessman, it may have been because of his supplier's dwindling stocks. "It is now up to you to restore (my money) to me in full," Nanni concludes. "Take cognizance that (from now on) I will not accept here any copper from you that is not of fine quality. I shall (from now on) select and take the ingots individually in my own yard." We will never know if Nanni got his money back, but he certainly had the last word. 23andMe Is Bankrupt. Here's What That Means For Your Genetic Data. Once Lush Sahara Was Home to a Surprisingly Unique Group of Humans 3,600-Year-Old Tomb of Mystery Warrior King Found Beneath Egypt's Sands
Yahoo
25-02-2025
- Sport
- Yahoo
Udinese clarify Lucca transfer stance after ‘unpleasant' penalty incident
Udinese director Gianluca Nani insists that the recent penalty incident involving their striker Lorenzo Lucca was 'unpleasant' but claims the club don't want to sell the Italian striker in the summer. Lucca argued with his teammates on the pitch on Friday, pushing to take a penalty kick, which he later converted, for a 1-0 win at the Stadio Via del Mare against Lecce. However, his persistence in taking the penalty cost him a yellow card and forced coach Kosta Runjaić to replace the Italian forward a few minutes later. 'It was an unpleasant and unsportsmanlike incident, but it was then handled perfectly, primarily by the coach, who showed his integrity by making the substitution,' Udinese director Nanni told Il Messaggero Veneto via TMW. 'I also appreciated Bijol's reaction after the match. He apologized to all the fans, including those of Lecce, without blaming Lucca, emphasizing that he was part of the group.' Reports in Italy suggested Udinese would put Lucca on the market in the summer, but Nanni insisted this was not the case. 'We don't want to sell him, even though we know that certain offers can change the players' perspective, making it difficult to keep them,' he said. 'Lucca made a mistake, and I'm not encouraging him to repeat it, but he also showed character by insisting on taking the penalty at all costs. A player like that, I'd have him play in a Champions League final.' Lucca has scored 10 goals in 25 Serie A appearances this season, providing one assist as well. Lautaro Martinez has scored the same number of league goals this term, and only Mateo Retegui, Moise Kean, Marcus Thuram, and Ademola Lookman have more.
