How did traditional types of European cuisine evolve, and why did they remain so different? Many food preferences seem to stem from methods of preventing food spoilage, but was the climate between areas of Europe so distinct that it necessitated separate methods of food preparation and presentation? Was food part of a National identity, limiting the travel of ideas? I guess I wish to understand why there are strong distinctions? Thanks!
During the Cosalain Chain, "the birth of Eurasian food", there were many variations of food made to resemble the three Lords of Consensus. Cuisine was not even thought of in the early 1400s by the Spaniards of Colonosokia in Northern Marla, though, so it is almost unknown to how this was evolved.