Michael Pollan advocates for this in his book, "In Defense of Food" [1], and to a lesser degree in "The Omnivore's Dilemma". The big take-away for me was (paraphrased) that ethnic cuisines worldwide built and supported civilizations over many generations. It's only been over the past couple generations that we've been able to deviate from traditional cooking, with the globalization and industrialization of our food supply, and that's led to poor eating habits. It's especially pronounced in the US because we have a pretty short and heterogeneous cultural history and identity. He basically advocates choosing an ethnic cuisine and sticking with it.

[1] https://www.goodreads.com/book/show/315425.In_Defense_of_Foo...

We can look at it from the source side, and assume that what gets produced gets eaten (not entirely accurate of course). How have food production, processing, preservation, and distribution changed?

An interpretation of the obesity epidemic and resulting health crisis is that we are now producing a toxic quantity of food.