The number of foodpairs a recipe generates increases exponentially with the number of ingredients. A typical cookbook (and the ones we use here are all modest one) yields anywhere between 700 and 2500 pairs, the number of connections when comparing three books is large and a really meaningful way to visualize a foodpair comparison we have not yet found. Instead we have turned to using the Jaccard Index, a simple formula for comparing similarity in datasets. If two book are absolutely similar (a book compared with itself) the index is 1, if the books are completely dissimilar the index is 0. So how higher the number how greater the similarity.
Posts tagged open sauces
opensauces cookbook ingedient similarity (via socialfiction)
This week, Bon Appetit and IBM are releasing the beta version of a new app called Chef Watson with Bon Appetit that will help home chefs think up new and inspiring ways to use ingredients. Think of Watson as an algorithmically inclined sous chef that gently suggests hundreds of flavor combinations that you’d probably never come up with on your own. To do this, Watson crawled a database of 9,000 Bon Appetit recipes looking for insights and patterns about how ingredients pair together, what style of food it is and how each food is prepared in an actual dish. When the computer combines this information with its already robust understanding of food chemistry and hedonic psychophysics (the psychology of what people find pleasant and unpleasant), you get a very smart kitchen assistant.
Inspired by the open-source software movement, the Open Source Seed Initiative has quietly spent the last two years developing a cache of seeds that they released to the world at a launch event at the University of Wisconsin-Madison in May. With names like “Sovereign” (a carrot variety) and “Midnight Lightning” (a zucchini), they packaged together 37 varieties of 14 crops attached to a pledge: Open-source seeds must stay freely available for use by all–no intellectual property rights can be claimed to the seeds or derivatives bred from them.
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?
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.
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