Food-bridging: a new network construction to unveil the principles of cooking
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)].
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Flavour Networks Shatter Food Pairing Hypothesis
Recipe networks give the lie to the idea that ingredients that share flavours taste better together -
Flavor Networks Reveal Universal Principle Behind Successful Recipes
Hidden chains of flavors between ingredients explain what makes some dishes taste better than others, say food scientists.
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