Mining molecular gastronomy
Mining #MolecularGastronomy
http://www.Nature.com/news/mining-molecular-gastronomy-1.9658 “Suggestion that the reason some #foods go well together is because they contain the same flavour molecules… networks to link flavour compounds w. ingredients found in 1 Korean & 2 American…recipe DBs”
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“Ahnert, himself an amateur molecular gastronomist, was intrigued by the anecdotal suggestion that the reason some foods go well together is because they contain the same flavour molecules. He and his team therefore developed networks to link flavour compounds with the ingredients found in one Korean and two American online recipe databases, grouping recipes into North American, Western European, Latin American, Southern European or East Asian cuisine.”
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