Yeah, sure, not disagreeing as such but much of today's gastronomic foundation was borne out of both famine of the peasant class. As in Europe ( French cuisine utilizing every part of an animal, hock, trotter, head, tongue, liver, heart lung intestine etc ) and the Noble Elite classes search for new flavors (spices / exotic fruits / vegetables European spice trade in the new world) . Hence why the spice trade was so valuable in earlier times and was a fought for resource (The spice Wars), but ultimately for many around the world eating rotting / rancid, off meat was one of necessity and was made possible for the masses (without poisoning oneself) by the use of various spices. Many Tribal groups were still eating their food with dirt and grit still on until White missionaries etc showed them how to fcking wash it before hand (shown by dental research on various skulls having the tell tales signs of regularly consuming grit via the wear on the teeth). Africa has barely progressed from dressing butchered meat on the ground covered in flies, let alone washing hands and utensils.