Yes, but gradually. E.g. the change from fine dining to more casual fine dining (even the officially non-casual fine dining became more casual and less stuffy).

Yes, but gradually. E.g. the change from fine dining to more casual fine dining (even the officially non-casual fine dining became more casual and less stuffy). Since the 80s, complexity and affinity to exotics also went down, local and sustainable became trends. Insects and hay are extreme indicators of that. Around 20 years ago, vegetarian dining also became a (still rare) option. 10 years ago there was a short hype around molecular cuisine. I think the big changes happen in terms of generations of chefs and guests, so around a 30year timeline. Caveat: everything is just my observation, no statistics or anything to prove it.