Science of recipes

Anyone ever wondered why people from different parts of the world like to eat different things? Or why some ingredients go better together in a recipe?

A new article in Nature suggests that there is a network between culinary ingredients based on how many  flavor compounds they have in common. It also concludes that the western cuisine tends to use ingredients with many flavor compounds in common while the asian cuisine does the opposite!

As the science nerd I am, I couldn’t help myself from sneaking a gorgeous figure of the flavor network from the article into the blog: 


Credits to Yong-Yeol Ahn, Sebastian E. Ahnert, James P. Bagrow & Albert-László Barabási


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