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Why are they loathe? Is the margin for error in pressure cooking low?

Is there the cost of making a mistake very high?

It's very deeply embedded into their psyche as “this is the only way to do it, anything else will kill you.” And I'm not talking just about older or more rural people either, I know young hip professionals from Belém (pop 1.5m) who will not touch maniçoba made in anything different from the traditional way.

That's probably a good way to avoid people poisoning themselves by "innovating" on a process that, though time-consuming, is very reliable.

That makes sense and I think the memory and message is optimal.

The cultural memory of, “It’s death to take shortcuts” saves lives compared to a less complete message. Or one that is more complete, but is longer and harder to understand.

Think of social media; or your average product manager.

The whys and hows are best left to science; but science is a fragile institution with membership requirements.

Whereas the culture will live on long after.

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