Post #4407872

@patcharcana@furry.engineer yes! This is also the invisible reason that generations past would work within a single cuisine. The obvious reason everybody knows is that lots of ingredients had regional availability, which is still kinda true, but less so than ever. What still holds is this: you know how Indian food has all those spices and complex mixes, and nearly everything ends up involving naan? That seems exhausting, but way less so when your diet is all just remixes of the same base stuff that you batch cook infrequently. Every cuisine is about common ground between its individual dishes. In my house we're centralizing on Mexican/New Mexican (not quite the same, but high overlap), Italian, and Japanese. These work well for our dietary needs, and it's stuff we can make cheaply and easily where we live in the American Southwest.