Cooking can be fun. In fact, scientific studies suggest that breaking the repetitive nature of any activity alters our perception of that activity. If we follow that logic, we can be constantly motivated to cook only when we experiment with different recipes and combinations. The concept of fusion food is widely popular due to this exact logic. There is an unpredictability about it that makes it exciting.
At the same time, there is a part of human nature that resists change. When it comes to food, we are in split minds. We want to try something new to break the cycle of repetition, but at the same time we don’t want to mess up a recipe since our taste buds are programmed to perceive certain flavors and food combinations.
One way to deal with this is to alter a recipe one step at a time. For example, I am an ardent fan of basil and pesto pasta with feta cheese. When I experiment, I would change just one aspect of the recipe, say I add some cherry tomato pieces to the mix. This helps me to program my body to adopt changes one at a time. The next time, I can do another incremental alteration, and so on and so forth.
Another reason we experiment with food is to constantly change the nutrient composition of the food that we eat. It is well known that the human body is at its healthiest when it receives a diverse stream of nutrients. There are 7 macronutrient classes, with each consisting of its own group of micronutrients. It is unlikely that we consume all essential nutrients with a static diet.
And finally, there are millions and millions of spices and ingredients in the world. Why should we limit ourselves to consuming only a few dozen types? Life is enjoyable when we experiment with things. Food is no exception.