Mallorcan gastronomy history did not simply survive tourism — it was disrupted by it. Part II of “The Edible Archives” series follows the island from the explosive arrival of mass tourism through industrial kitchens, globalization, and the breaking of the old chain of culinary transmission. But the story does not end with homogenization. Today, chefs, artisans, producers, and communities are deliberately reclaiming ingredients, recipes, seasons, and traditions — raising an intriguing question: when a culinary culture is revived, what exactly are we recovering?