Posts tagged cuisine

Cryptoforestry: Food pairing as gastronomy with a telescope

food, food pairing, flavour-pairing, cuisine, data, ingredients, recipes, culture

The theory of food pairing inspires little faith but when moving away from culinary applications perhaps it can be used to differentiate cuisines and cooking styles. How Chinese is Jamie Oliver? How similar are Mexican and Indian cuisines? How do French and Indian cooking differ? How unique is Rene Redzepi? The aim is to find a way to reveal the inner structure and logic of a cuisine, if such a thing exists, by comparing the way a cuisine or a cook combines ingredients with other cuisines and cooks.


food, online, elBulli, cuisine, creativity, design

The ini­tial idea of Bul­li­pedia was to cre­ate a the­matic ency­clo­pe­dia from elBulli by using all the infor­ma­tion that we had in our Gen­eral Cat­a­logue. In fact, in a press release in Jan­u­ary 2010 where we announced the trans­for­ma­tion of elBulli, we already talked about cre­at­ing an ency­clo­pe­dia of tech­noe­mo­tional cuisine. In order to turn this project into a real­ity we started doing the­matic works for the dif­fer­ent fam­i­lies of the evo­lu­tion­ary analy­sis. How­ever, already in Feb­ru­ary 2012, we real­ized that in order to do a cor­rect evo­lu­tion­ary analy­sis, we needed infor­ma­tion ear­lier than elBulli itself. At that moment we decided that Bul­li­pedia was not going to be just about elBulli. In fact we decided to extend the project to include all the west­ern culi­nary art.–2

Chinese Cuisine Patterns Revealed By Food Network Analysis

food, cuisine, regionality, locality, flavour, open sauces

Regional cuisines often differ substantially in their cooking methods, their food preparation and above all their ingredients. But they can also be closely related. So here’s an interesting question: what factors determine the links between regional cuisines?

Geography and similarity of regional cuisines in China

food, china, cuisine, food network, data analysis

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.

Flavor network and the principles of food pairing

network analysis, food pairing, flavour pairing, food, cuisine, open sauces, research

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. We 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.