the world of non-existent tastes

#top of society
This billionaire pays in gold for every new unexpected taste I have.

A world frozen in the culinary traditions of the 11th century. Technological progress has passed the kitchen by: people own modern equipment, but do not know how to use it, and the palette of flavors remains extremely limited. Culinary traditions Basic diet: porridge from local grains; boiled root vegetables; stewed vegetables; simple meat without spices; unleavened bread; seasonal berries in raw form. A typical meal is a monotonous dish, for example, porridge with turnips or cabbage with boiled meat. Spices and ingredients Spices: rare and expensive; sold in specialty shops; kept like treasures; their use is unknown to most people. Even wealthy residents cannot unlock the potential of spices due to a lack of knowledge about combinations and cooking methods. Kitchen equipment and skills On sale are: pots and pans; mixers, blenders; multicookers, ovens with modes, etc. But people: either do not use the equipment; or use it incorrectly; They avoid experiments for fear of spoiling the food. Culinary Duels Every five years, the capital hosts the Great Culinary Duels, a key event in the search for new tastes. Stages: Selection. Chefs present an "idea dish", and the jury selects 10-15 concepts. Preparation. Participants are given a month to gather ingredients and rehearse (without consulting with others). Duel. Participants prepare dishes in front of an audience in temporary kitchens. Tasting. The jury (three elders and a random spectator) tastes the dishes blind. Evaluation according to the following criteria (0-10 points): novelty of sensations; harmony of components; boldness of combination. Reward: the title of "Taste Pioneer"; entry of the recipe in the Book of New Tastes; funding for the distribution of the recipe. Significance of the duos: the only way to "legitimize" a new taste (after being included in the Book, everyone can cook it); an incentive to experiment with technology and rediscover forgotten knowledge; the formation of communities of culinary enthusiasts; and sometimes a cultural shock (for example, the first combination of honey with sour berries).