Flavor network and the principles of food pairing- suhas chaudhari

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Here is the map describing the network of flavors in relation with some famous cuisines prepared by the authors of different field Yong-Yeol Ahn, Sebastian E. AhnertJames P. Bagrow & Albert-László Barabási. The cultural diversity of culinary practice, as illustrated by the variety of regional cuisines, raises the question of whether there are any general patterns that determine the ingredient combinations used in food today or principles that transcend individual tastes and recipes. They introduce a flavor network that captures the flavor compounds shared by culinary ingredients. Western cuisines show a tendency to use ingredient pairs that share many flavor compounds, supporting the so-called food pairing hypothesis. By contrast, East Asian cuisines tend to avoid compound sharing ingredients. Given the increasing availability of information on food preparation, our data-driven investigation opens new avenues towards a systematic understanding of culinary practice.

 

Reference:  http://www.nature.com/articles/srep00196

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This website is a compilation of work done by students of INDUS University, Ahmedabad. The course was a two week long module where they engaged with mapping and unfloding the many layers of small public spaces in Ahmedabad city. This course was taught by Mansi Shah

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