Were influenced by the Agricultural revolutions, the industrial revolution, and the global market. 

That is, modern farming increased food supplies, industry provided new ways to preserve foods for urban populations, and people began to eat products which originated in distant lands. 
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The cuisine of early modern Europe (c. 1500–1800) was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the modern era. Though there was a great influx of new ideas, an increase in foreign trade and a scientific revolution, preservation of foods remained traditional: preserved by drying, salting and smoking or pickling in vinegar. Fare was naturally dependent on the season: a cookbook by Domenico Romoli called "Panunto" made a virtue of necessity by including a recipe for each day of the year.