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672373.pdf (2.43 MB)

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Versió publicada

Data de publicació

2017-06-02

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cc-by (c) Simas, T. et al., 2017
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/119627

Food-Bridging: A New Network Construction to Unveil the Principles of Cooking

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Recurs relacionat

https://doi.org/10.3389/fict.2017.00014

Resum

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.

Matèries

Xarxes complexes (Física), Alimentació

Matèries (anglès)

Complex networks (Physics), Diet

Citació

Col·leccions

Articles publicats en revistes (Física de la Matèria Condensada)
Articles publicats en revistes (Institut de Recerca en Sistemes Complexos (UBICS))

Citació

SIMAS, Tiago, et al. Food-Bridging: A New Network Construction to Unveil the Principles of Cooking. Frontiers in ICT. 2017. Vol. 4, num. 14. ISSN 2297-198X. [consulted: 19 of August of 2026]. Available at: https://hdl.handle.net/2445/119627

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