dc.contributor |
Universitat de Barcelona |
dc.contributor.author |
Simas, T. |
dc.contributor.author |
Ficek, M. |
dc.contributor.author |
Díaz Guilera, Albert |
dc.contributor.author |
Obrador, P. |
dc.contributor.author |
Rodriguez, P. R. |
dc.date |
2018-02-06T14:59:51Z |
dc.date |
2018-02-06T14:59:51Z |
dc.date |
2017-06-02 |
dc.date |
2018-02-06T14:59:51Z |
dc.identifier.citation |
2297-198X |
dc.identifier.citation |
672373 |
dc.identifier.uri |
http://hdl.handle.net/2445/119627 |
dc.format |
9 p. |
dc.format |
application/pdf |
dc.language.iso |
eng |
dc.publisher |
Frontiers Media |
dc.relation |
Reproducció del document publicat a: https://doi.org/10.3389/fict.2017.00014 |
dc.relation |
Frontiers in ICT, 2017, vol. 4, num. 14 |
dc.relation |
https://doi.org/10.3389/fict.2017.00014 |
dc.rights |
cc-by (c) Simas, T. et al., 2017 |
dc.rights |
info:eu-repo/semantics/openAccess |
dc.rights |
http://creativecommons.org/licenses/by/3.0/es |
dc.subject |
Xarxes complexes (Física) |
dc.subject |
Alimentació |
dc.subject |
Complex networks (Physics) |
dc.subject |
Diet |
dc.title |
Food-Bridging: A New Network Construction to Unveil the Principles of Cooking |
dc.type |
info:eu-repo/semantics/article |
dc.type |
info:eu-repo/semantics/publishedVersion |
dc.description.abstract |
In this manuscript we propose, analyse, and discuss a possible new principle behind traditional cuisine: the Food-bridging hypothesis and its comparison with the food-pairing hypothesis using the same dataset and graphical models employed in the food-pairing study by Ahn et al. [Scientific Reports,1:196,2011]. The Food-bridging hypothesis assumes that if two ingredients do not share a strong molecular or empirical affinity, they may become affine through a chain of pairwise affinities. That is, in a graphical model as employed by Ahn et al., a chain represents a path that joints the two ingredients, the shortest path represents the strongest pairwise chain of affinities between the two ingredients. Food-pairing and Food-bridging are different hypotheses that may describe possible mechanisms behind the recipes of traditional cuisines. Food-pairing intensifies flavour by mixing ingredients in a recipe with similar chemical compounds, and food-bridging smoothes contrast between ingredients. Both food-pairing and food-bridging are observed in traditional cuisines, as shown in this work. We observed four classes of cuisines according to food-pairing and food-bridging: (1) East Asian cuisines, at one extreme, tend to avoid food-pairing as well as food-bridging; and (4) Latin American cuisines, at the other extreme, follow both principles. For the two middle classes: (2) Southeastern Asian cuisines, avoid food-pairing and follow food-bridging; and (3) Western cuisines, follow food-pairing and avoid food-bridging. |