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Food-Bridging: A New Network Construction to Unveil the Principles of Cooking Simas, Tiago Ficek, M. Díaz Guilera, Albert Obrador, P. Rodriguez, P. R. Xarxes complexes (Física) Alimentació Complex networks (Physics) Diet 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. 2018-02-06T14:59:51Z 2018-02-06T14:59:51Z 2017-06-02 2018-02-06T14:59:51Z info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Reproducció del document publicat a: https://doi.org/10.3389/fict.2017.00014 Frontiers in ICT, 2017, vol. 4, num. 14 https://doi.org/10.3389/fict.2017.00014 cc-by (c) Simas, T. et al., 2017 http://creativecommons.org/licenses/by/3.0/es info:eu-repo/semantics/openAccess Frontiers Media Articles publicats en revistes (Física de la Matèria Condensada)