

I would agree but will remind you that we once used paints with lead and arsenic mixed in. Van Gogh used those paints, but we do not longer use them, because they kill you. It’s incredibly silly to keep using 19th century tecniques that we now know cause cancer, because we think using them makes us a better painter (it does not).

My experience with taste, as a sommelier, is that the regular customer is not really good at discerning tastes. They are good at rehashing what thinks ought to be, though.
For instance the pasta carbonara is a wild ride from a reasonably flexible original idea with parsley and pancetta, to ideologues who say only five ingredients make a carbonara.
Even though the pasta carbonara is really recent in history, people make it up to be the biggest deal in culinary history.
Most carbonara recipe are great, most people wouldn’t take the difference. But most people do somehow cling to weird standards