Food-bridging: a new network construction to unveil the principles of cooking Tiago Simas∗1,2 , Michal Ficek1 , Albert Diaz-Guilera3,4 , Pere Obrador1 , and Pablo R. Rodriguez1 1 Telefonica Research, Edificio Telefonica, Barcelona, Spain 2 Department of...
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Food-bridging: a new network construction to unveil the principles of cooking Tiago Simas∗1,2 , Michal Ficek1 , Albert Diaz-Guilera3,4 , Pere Obrador1 , and Pablo R. Rodriguez1 1 Telefonica Research, Edificio Telefonica, Barcelona, Spain 2 Department of Psychiatry, University of Cambridge, Cambridge, UK 3 Departament de Fisica de la Materia Condensada, Marti i Franques 1, Universitat de Barcelona, 08028 Barcelona, Spain 4 Universitat de Barcelona Institute of Complex Systems (UBICS), Universitat de Barcelona, Barcelona, Spain April 17, 2017 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. [1]. 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 pa
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