相关论文: Flavor Pairing in Medieval European Cuisine: A Stu…

In the early 2000s, renowned chef Heston Blumenthal formulated his "food pairing" hypothesis, positing that if foods share many flavor compounds, then they tend to taste good when eaten together. In 2011, Ahn et al. conducted a study using…

Cultures around the world have acquired unique culinary practices reflected in traditional recipe compositions. Data-driven analysis has the potential to provide interesting insights into the structure of recipes and organizational…

Molecular gastronomy is a distinct sub-discipline of food science that takes an active role in examining chemical and physical properties of ingredients and as such lends itself to more scientific approaches to finding novel ingredient…

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…

Investigating how different ingredients are combined in popular dishes is crucial to uncover the principles behind food preferences. Here, we use data from public food repositories and network analysis to characterize and compare worldwide…

Computational gastronomy increasingly relies on diverse, high-quality recipe datasets to capture regional culinary traditions. Although there are large-scale collections for major languages, Macedonian recipes remain under-represented in…

People enjoy food photography because they appreciate food. Behind each meal there is a story described in a complex recipe and, unfortunately, by simply looking at a food image we do not have access to its preparation process. Therefore,…

Diet plays a crucial role in managing chronic conditions and overall well-being. As people become more selective about their food choices, finding recipes that meet dietary needs is important. Ingredient substitution is key to adapting…

As a vast number of ingredients exist in the culinary world, there are countless food ingredient pairings, but only a small number of pairings have been adopted by chefs and studied by food researchers. In this work, we propose KitcheNette…

Food and nutrition occupy an increasingly prevalent space on the web, and dishes and recipes shared online provide an invaluable mirror into culinary cultures and attitudes around the world. More specifically, ingredients, flavors, and…

Culinary practices are influenced by climate, culture, history and geography. Molecular composition of recipes in a cuisine reveals patterns in food preferences. Indian cuisine encompasses a number of diverse sub-cuisines separated by…

The pharmacopeia used by physicians and lay people in medieval Europe has largely been dismissed as placebo or superstition. While we now recognise that some of the materia medica used by medieval physicians could have had useful biological…

Cooking is a unique endeavor that forms the core of our cultural identity. Culinary systems across the world have evolved over a period of time in the backdrop of complex interplay of diverse sociocultural factors including geographic,…

This research focuses on developing advanced methods for assessing similarity between recipes by combining different sources of information and analytical approaches. We explore the semantic, lexical, and domain similarity of food recipes,…

Food is essential for human survival, and people always try to taste different types of delicious recipes. Frequently, people choose food ingredients without even knowing their names or pick up some food ingredients that are not obvious to…

The recording and sharing of cooking recipes, a human activity dating back thousands of years, naturally became an early and prominent social use of the web. The resulting online recipe collections are repositories of ingredient…

In this paper, we study the novel problem of not only predicting ingredients from a food image, but also predicting the relative amounts of the detected ingredients. We propose two prediction-based models using deep learning that output…

Although recipe data are very easy to come by nowadays, it is really hard to find a complete recipe dataset - with a list of ingredients, nutrient values per ingredient, and per recipe, allergens, etc. Recipe datasets are usually collected…

Recent progresses in data-driven analysis methods, including network-based approaches, are revolutionizing many classical disciplines. These techniques can also be applied to food and nutrition, which must be studied to design healthy…

In many areas of science multiple sets of data are collected pertaining to the same system. Examples are food products which are characterized by different sets of variables, bio-processes which are on-line sampled with different…