This is a culinary hot-take but my position is that the most well-developed cuisines (I think the term “advanced” carries way too much baggage here due to obvious reasons) are ones that can readily incorporate unfamiliar ingredients and make them into the central part of a dish.

Indian and Chinese cuisine are two examples where you could throw nearly any ingredient at them and they’d be able to make a dish out of it, at least in my opinion.

Of course, but the purity virtue signaling only happens with mayos on reddit