This study explores how traditional craft produces novelty, which appears to be at odds with its emphasis on continuation. While prior research has explored how tradition is rediscovered and revived from the past, traditional craft can produce intrinsic novelty potentially through its own repetitive acts. This study examines a Japanese cuisine Kaiseki, which is traditional but simultaneously innovative. The analysis of a well-known chef's design processes reveals that the chef designs novel dishes by responding to what has been done before, making something better and differently and thereby going beyond the limit of the tradition; Kaiseki tradition is re-enacted through such practices. A process philosophy of Gills Deleuze is engaged to explain our concept of “tradition as capacity” as well as “tradition as object.”

中文翻译：

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传统、创业与创新：日本美食的工艺


这项研究探讨了传统工艺如何产生新颖性，这似乎与其对延续性的强调不一致。虽然之前的研究已经探索了如何重新发现和复兴传统，但传统工艺可以通过其自身的重复行为潜在地产生内在的新颖性。这项研究考察了日本料理怀石料理，它既传统又创新。通过对一位知名厨师的设计流程的分析，我们可以发现，厨师设计新颖的菜品是对前人的做法做出回应，做得更好、与众不同，从而超越了传统的限制；怀石料理的传统通过这样的实践得以重现。吉尔斯·德勒兹的过程哲学致力于解释我们的“作为能力的传统”和“作为对象的传统”的概念。