Shelflife and transportability are intriguing factors in shaping culinary tastes. Salt cod in Spain, Portugal and the Caribbean (there's a fascinating book about Cod by Mark Kurlansky which I heartily recommend to all and sundry: https://www.markkurlansky.com/books/cod-a-biography-of-the-fish-that-changed-the-world/), the hoppiness of IPA beer to keep it from spoiling on the journey from the UK to India (the 'I' in 'IPA', which many people seem not to realise these days now it's just a hipster microbrewery label detail)...

There's a whole article for Rooted in there somewhere.

Which I might write, once the earnings mess has been sorted...