Traditional food tourism is dead. Something fascinating is emerging

In Lima, chifa (Chinese Peruvian) and Nikkei (Japanese Peruvian) dishes are redefining Peruvian cuisine to reflect a 150-year history of Asian immigration.

Three million Turks (both immigrants and members of the diaspora) who have been developing their own food identity there since the 1960s.

While tourists flock to the latest New Nordic hot spots in Copenhagen, there's an emerging African diaspora cuisine in Stockholm, where restaurants like Jebena serve injera. These immigrant-owned establishments are quietly reshaping Nordic cuisine in ways that could make Noma—the revolutionary restaurant in Denmark that put foraging and fermentation at the heart of fine dining—seem traditional.