The non-equilibrium nature of culinary evolution

Kinouchi, Osame; Diez‐Garcia, Rosa Wanda; Holanda, Adriano J.; Zambianchi, Pedro; Roque, Antônio C.

doi:10.1088/1367-2630/10/7/073020

Cited by 42 publications

(47 citation statements)

References 22 publications

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“…We build an evolution model of Chinese cuisines based on the simple notion that geographical proximity breeds more communication and migration. Our model uses the copy-and-mutate model of recipe evolution [16]. We tested two models that use topological distance and physical distance respectively, and found that the model using topological distance produces better results.…”

Section: Model and Validationmentioning

confidence: 99%

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Geography and Similarity of Regional Cuisines in China

et al. 2013

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Food occupies a central position in every culture and it is therefore of great interest to understand the evolution of food culture. The advent of the World Wide Web and online recipe repositories have begun to provide unprecedented opportunities for data-driven, quantitative study of food culture. Here we harness an online database documenting recipes from various Chinese regional cuisines and investigate the similarity of regional cuisines in terms of geography and climate. We find that geographical proximity, rather than climate proximity, is a crucial factor that determines the similarity of regional cuisines. We develop a model of regional cuisine evolution that provides helpful clues for understanding the evolution of cuisines and cultures.

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Section: Model and Validationmentioning

confidence: 99%

“…Each ingredient i has a fitness value f i , randomly drawn from a uniformly distribution in [0, 1]. This fitness represents intrinsic properties such as nutritional value, flavor, cost, and availability [16]. All the symbols used in our model are listed in Table 2.…”

Section: Model and Validationmentioning

confidence: 99%

Geography and Similarity of Regional Cuisines in China

et al. 2013

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“…[66][67][68][69][70][71][72][73][74][75][76]) is premised, at least in part, on the notion that one can make recommendations for novel, but purportedly successful, flavour pairings based on the identification of common flavour compounds (see Fig. 4).…”

Section: The Computational Gastronomy Approach To Pairing Flavoursmentioning

confidence: 99%

Pairing flavours and the temporal order of tasting

Spence

Wang

Youssef³

2017

Flavour

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There can be little doubt that plating food beautifully is becoming ever more important in the world of high-end cuisine. However, there is a very real danger that all the attention to how a dish looks (or photographs) can end up obscuring the importance of temporal order to flavour perception. That is, there is an increasing tendency to prioritize plating elements in a dish so that they please the eyes of the beholder, rather than necessarily because they deliver the optimum balance of sensations to the palate. Relevant here is the fact that certain combinations of ingredients taste better when sampled simultaneously, or in a particular sequence, than when sampled in a different order. In this review, we examine the importance of sequencing and pairing taste/flavour sensations, both in the design of the meal itself, and when attempting to combine (or match) food and drink. We address the chemical, psychological, and computational strategies that have been suggested by those wishing to combine flavours for maximal impact. We evaluate three general principles of flavour matching: similarity-matching components based on common flavour compounds (or similar flavour profiles); contrast-combinations that are purposely chosen because they differ from each other (a strategy that is more common in the cuisine of some countries than others); and synergy (or emergence) -those combinations that together deliver new flavour experiences or else harmonize with one another. We argue that the psychological account (informed by an awareness of cultural differences), and to a lesser extent the chemical account, provides meaningful suggestions as far as effectively combining flavours is concerned.

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“…With the rapid economic expansion and migration from rural to urban areas, many individuals have adopted Western lifestyle habits (Ford & Mokdad, 2008). The rescue of regional culinary value and its adaptation to the contemporaneous reality make it possible to increase the demand of accessible and known products to the population and, with the appropriate dietary modifications, provide a healthier daily cuisine (Coitinho, Monteiro, & Popkin, 2002;Kinouchi, Diez-Garcia, Holanda, Zambianchi, & Roque, 2008). 232 V. C. Ginani et al Considering these facts, it is necessary to study techniques and procedures for the production/preparation of meals that fulfill the healthful requirements established by the World Health Organization/Food and Agriculture Organization (WHO/FAO, 2003) concerning the ingestion of fat without ignoring the sensorial satisfaction of the consumer (Jones, 2005).…”

Section: Introductionmentioning

confidence: 99%

Reducing Fat Content of Brazilian Traditional Preparations Does Not Alter Food Acceptance: Development of a Model for Fat Reduction That Conciliates Health and Culture

Ginani

Botelho

et al. 2010

Journal of Culinary Science & Technology

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Typical treatment for obesity and/or other chronic degenerative diseases should always include a dietetic approach. Diet success depends on several individual aspects, such as patient's personal motivation and attitudes; unfortunately, dietary planning does not always take into account the patient's cultural habits, which minimizes the impact of the nutritional intervention. The objective of the present study was to analyze and reduce the fat content of 10 representative recipes from Brazilian regional gastronomy, maintaining their acceptability and developing a standard protocol that could be used for improving nutritional content of any type of fat-rich traditional preparation. The recipes selected were tapioca flan (pudim de tapioca) and banana pie (torta de banana) from the northern region; hominy porridge (mungunzá) and corn cake (bolo de milho verde) from the northeast region; goianian pie (empadão goiano) and cassava cake (mané pelado) from the central west region; tropeiro beans (feijão tropeiro) and spiced chicken with rice (galinhada) from the southeast region; and carreteiro rice (arroz carreteiro) and ground corn with pork ribs 229 230 V. C. Ginani et al. (quirera lapiana) from the southern region. The preparations were submitted to a chemical composition analysis for humidity, protein, ashes, and total lipid content according to official methods of the Association of Analytical Chemists (AOAC, 1998) in duplicate. After the average nutrient content was determined, sensorial analysis was performed in order to investigate the acceptance rate of each preparation. The results were analyzed according to the hedonic scale of 7 points considering good acceptance those rates higher than 70%. Additionally, for statistical analysis the test F was applied, determining whether the samples were accepted significantly different to a level of 95% confidence. Some recipes had main ingredients with characteristically high lipid content, thus, in order to keep the regional characteristics of the preparation, those ingredients were not changed. Also, according to sensorial analysis, although there were some differences between the standard and modified samples, the recipes obtained similar acceptance rates (p > 0.05), except for carreteiro rice and banana pie recipes. In the case of the carreteiro rice, the acceptance of the modified recipe was greater than the standard and for the banana pie the inverse occurred, although the final acceptance of the modified recipe was greater than 70%. The results show that it is possible to conciliate healthy food and alimentary culture, once the adequate preparation technique is used, in particular those concerning the nutritional composition of the main ingredients (respecting the recipe characterization) and healthier methods of cooking. Moreover, those techniques can be applied for any regional/typical recipes in order to facilitate the patient's adherence to the prescribed diet plans or even for major actions concerning public health matters.

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The non-equilibrium nature of culinary evolution

Cited by 42 publications

References 22 publications

Geography and Similarity of Regional Cuisines in China

Geography and Similarity of Regional Cuisines in China

Pairing flavours and the temporal order of tasting

Reducing Fat Content of Brazilian Traditional Preparations Does Not Alter Food Acceptance: Development of a Model for Fat Reduction That Conciliates Health and Culture

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