The gastronomic globalization is inevitable and as everything in life has a Yin and Yang.
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The Yin
From the moment that the Spaniards stepped on America to this day, gastronomy as it is known has had nothing but exponential growth, but as always, the biggest fish eats the smallest.
Among the many advantages it must be said that the methods and techniques used to prepare the food were mainly increased, for example a potato could be cooked in Thailand in the same way as in Peru.
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That same potato now has the cutting techniques of vegetables brought from the French kitchen, it will have a better taste and presentation, so when using these techniques the cooking will be uniform, the time of the preparation will be optimized.
Increase the options of ingredients that were known, spices, grains (one of the best gifts that America gave the world was cocoa), animal proteins (And the best gift that Europe gave us was the pig, if someday humanity needs to demonstrate to another intelligent race in space that we are beings of peace, with bacon we will achieve it).
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These new possibilities create what is called the fusion cuisine, where we have Venezuelan chefs on one side who prepare pork ribs with BBQ ginger sauce and mandocas or cooks in Korea with roasted corn in Chipotle sauce and Parmesan cheese. America with Asia and Asia with America and Europe.
Flavors expand to the rest of the world, you get Asian food restaurants in Alaska and Venezuelan food in Prague. You no longer have to live in Napoles to eat a Napolitan pizza or be in Spain to enjoy a Paella .
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The Yang.
Not everything is nice and pretty. Whether for time, money or convenience, many of the dishes offered by the globalized menu that we have gobble up culture-specific dishes. Tex-Mex food being mistaken for Mexican food. The American Sushi Roll (with cream cheese or avocado ) selling as Japanese Sushi.
This also has as a consequence that the diversity in the gastronomic menu is affected. A negative example that can be seen in Venezuelan food, in a food fair of any mall the place that offers Venezuelan food usually has cachapas and arepas, with a thousand variables, but they are still only 2 preparations. Limit all gastronomy to only 2 courses, having the Andes, the coast, Los Llanos, European and indigenous influences, can not be well.
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