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Traditional
One way of defining 'traditional' in relation to foods and food processes is to say it is the opposite of 'new' or 'modern' (cf. the FAC's use of 'traditional' with the intention to exclude novel foods, see 'natural', above). It can also be applied to a particular characteristic of a food; for example 'traditional flavour', 'made in the traditional way'. This leaves unresolved, however, the question "at what point does yesterday's 'new' or 'modern become today's 'traditional'?". One suspects that for each generation, 'traditional' means anything up to and including the foods and methods of one's early youth! For some, 'traditional' appears to mean rule-of-thumb craft-based rather than based on science/technology.
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