Well, my bias is a bias - I like regular cooking, the whole complexity of activity. I admit to being retrograde.
Funny, I think the whole "complexity" thing is very modern, for people with too much time or staff or something.
Pots on the backs of stoves for days, that's the old-school approach. Pots in coals for days, old-school. Chunks of ingredients cooking for a long, slow time, old-school. Mincing, dicing, complexity of textures and flavours - very modern.
I see both as having their places, but if I want to cook the way my great-great-grandmothers would have cooked - long, very slow braises are the way.