17,529 research outputs found

    Food-bridging: a new network construction to unveil the principles of cooking

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    In this manuscript we propose, analyse, and discuss a possible new principle behind traditional cuisine: the Food-bridging hypothesis and its comparison with the food-pairing hypothesis using the same dataset and graphical models employed in the food-pairing study by Ahn et al. [Scientific Reports, 1:196 (2011)]. The Food-bridging hypothesis assumes that if two ingredients do not share a strong molecular or empirical affinity, they may become affine through a chain of pairwise affinities. That is, in a graphical model as employed by Ahn et al., a chain represents a path that joints the two ingredients, the shortest path represents the strongest pairwise chain of affinities between the two ingredients. Food-pairing and Food-bridging are different hypotheses that may describe possible mechanisms behind the recipes of traditional cuisines. Food-pairing intensifies flavour by mixing ingredients in a recipe with similar chemical compounds, and food-bridging smoothes contrast between ingredients. Both food-pairing and food-bridging are observed in traditional cuisines, as shown in this work. We observed four classes of cuisines according to food-pairing and food-bridging: (1) East Asian cuisines, at one extreme, tend to avoid food-pairing as well as food-bridging; and (4) Latin American cuisines, at the other extreme, follow both principles. For the two middle classes: (2) Southeastern Asian cuisines, avoid food-pairing and follow food-bridging; and (3) Western cuisines, follow food-pairing and avoid food-bridging

    Geography and similarity of regional cuisines in China

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    Food occupies a central position in every culture and it is therefore of great interest to understand the evolution of food culture. The advent of the World Wide Web and online recipe repositories has begun to provide unprecedented opportunities for data-driven, quantitative study of food culture. Here we harness an online database documenting recipes from various Chinese regional cuisines and investigate the similarity of regional cuisines in terms of geography and climate. We found that the geographical proximity, rather than climate proximity is a crucial factor that determines the similarity of regional cuisines. We develop a model of regional cuisine evolution that provides helpful clues to understand the evolution of cuisines and cultures.Comment: 13 pages, 11 figures and 2 table

    Around the Table of the Golden Triangle: Food Connections and Community Networking from Burma to Taiwan

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    AbstractThis paper examines how exotic cuisines become the mechanism glue different ethnic groups together and enhanced the quality of community life in the so-called Golden Triangle in the Longgang area of Taoyuan, Taiwan. The Golden Triangle Longgang has been famous for its cultural diversities, especially the numbers of the exotic restaurants, including Burma cuisines, Hakka cuisines, Taiwanese cuisines, Chinese Mainlanders’ cuisines, Islamic cuisines and so on. In this paper, the research particularly investigates the relationships between the Burma cuisines and the quality of community life within the Burma-Chinese ethnic groups

    Ethnic food preferences in the Spanish market

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    A labelled choice experiment is conducted in order to investigate preferences of Spanish consumers towards ethnic cuisines. In particular, the three best known cuisines, Mexican, Arab and Asian, are considered, across three consumption situations: restaurant, take-away and at home. Wald statistics are applied in order to assess the differential marginal utilities of ethnic food in alternative consumption situations, and the appropriateness of considering a linear effect in price.choice experiment, ethnic food, consumers, Food Consumption/Nutrition/Food Safety,

    UNH Culinary Students Serve Up Weekly Dinners from Regional Cuisines

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