What is that thing that makes locally prepared dishes more delicious?

Many dishes when prepared, served or sourced for locally are more palatable than the genetically processed or modernized one.

Take for instance; moi moi prepared with leaves is sweeter and tastier than moi moi prepared with nylon or aluminum cups. Same goes for agidi.

What about palm wine? Palm wine served in calabash cup is sweeter and fresher than palm wine served in glass cup.

Similarly, local fowl or bush meat when prepared is sweeter than the domesticated species.

Also, local rice (ofada) is sweeter and tastier than the polished rice.

Likewise, stew prepared in which the tomato source is ground with the grinding stone is sweeter and tastier than stew cooked in which the tomato source is blended with a blender.

Then, pounded yam prepared with mortar and piston is more palatable than pounded yam prepared through any other means.    

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