There’s plenty of room for flavor experimentation that crowd sourced wisdom hasn’t explored. For one there are simply too many combinations of ingredients, and

There’s plenty of room for flavor experimentation that crowd sourced wisdom hasn’t explored. For one there are simply too many combinations of ingredients, and preparation to make the assumption that everything has been tried. Secondly, with cheap air travel, refrigeration, and a more fully integrated global economy it’s possible get regional ingredients everywhere that were totally unheard of decades ago. Also cultural palates change: in the US fancy food was French and Italian until the late 90s. Period. Now days it’s not uncommon to see Asian dishes elevated to new levels. David Chang, et al have been enormously successful in melding Western flavors into Asian dishes. The US, at least knows very little about Latin American food (outside of a some well known Mexican imports, eg tacos), and African food is almost completely unheard of. Mark my words we’ll all be enjoying flavor combinations no one dreamed of in the coming decades.