Growing up in the frozen north gives a nice impression of this.
As half the year makes it impossible to farm, the winter months consisted traditionally of anything that could be salted, dried, and/or pickled.
But these days we can pick up fresh strawberries in the store year round.
Re:Who the Hell Uses Onion Juice?
by scott_karana on Thursday January 18, 2018 @11:01PM
(#16184062)
In Copenhagen, there's a similar style restaurant that only uses old world ingredients for similar reasons.
Two Michelin starred, too! https://en.m.wikipedia.org/wiki/Noma_(restaurant)
In Minneapolis, there's a chef who calls himself the "Sioux Chef", who is dedicated to preserving pre-colonial Native American foods. A big part of this is the ingredients... no flour, no cooking oil, no refined sugar, no beef or pork, etc. The "frybread" that we think of as "Indian food" today is totally a product of conquest... when the only ingredients available were flour, cooking oil, and cheap ground beef.
I hate to even imagine what's happening to the Kentucky bbq tradition I grew up on.