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.
The World's 50 Best Restaurants is produced by Restaurant Magazine based on a poll of international chefs, restaurateurs, gourmands and restaurant critics The Diners Club® World’s 50 Best Restaurants Academy is the mechanism used to create The World’s 50 Best Restaurants list. The Academy is comprised of over 900 members, each selected for their expert opinion of the international restaurant scene.
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