A lot of cuisine options open up with international shipping and with international immigration. It's not a surprise when a climate that can only reliably grow

A lot of cuisine options open up with international shipping and with international immigration. It's not a surprise when a climate that can only reliably grow rye, barley, oats, potatoes, beets, and cabbage produces cooks and traditional dishes that don't even recognize the existence of certain flavors. But once the ships make it there and back again, those same cooks are forced to experiment to figure out what to do with new (to them) foods, and sometimes come up with results and combinations that the cooks for whom those foods are native have never even thought to try. But that has a dark side as well. International food markets also make it possible to replace the cocoa butter in "chocolate" with oil-palm-based oils without being immediately struck down by Ek Chuaj for that blasphemy against cacao.