Actually, I wouldn't worry too much about differing tastes. I think that there is some sort of semi-objectivity to food. A good recipe is a good recipe.

Accounting for tastes could be taken care of reasonably well in well named recipes: 'country style ratatouille' Thai style ratatouille, a new twist on an old favorite.'

But anyway, I think there's more to it then just recipes. I want to make pate. Could be trout, could be pork, could be goose. Where do I start. What kind of pate do i want. A really good solution would let you find new foods.