Posts tagged food pairing

BBQ Locusts: To offset the punchy flavors of barbecue, one of the more popular ways to prepare locusts, you need a wine with a hint of sweetness, say experts at Laithwaite’s. A light bubbly pink like the Hacienda de Lluna Moscatel would work well, they suggest.

Asian Forest Scorpion: To offset the strong, bitter flavor of this venomous critter, in Asia scorpions are often prepared with a sweet chili sauce. Try a rosé that’s bold enough to cut through sweet and sour flavors, like a Paris Street Rose, made with Pinot Noir.

Crickets: One of the most common flavorings for crickets is a simple garlic and salt rub. A Spanish Albarino is the perfect match, experts say, as the full-bodied white brings out the nuttiness of crickets while its terroir, the seaside of Galicia, is also evocative of the salty sea air.

http://www.wort.lu/en/panorama/add-buzz-to-your-dinner-party-british-wine-experts-create-wine-and-insect-pairing-guide-5481b81b0c88b46a8ce444e9

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.

http://cryptoforest.blogspot.nl/2014/07/food-pairing-gastronomy-with-telescope.html

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.

http://cryptoforest.blogspot.nl/2014/05/food-pairing-gastronomy-with-telescope.html

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.

http://arxiv.org/abs/1111.6074