相关论文: Culinary evolution models for Indian cuisines

Innovations in fluid mechanics are leading to better food since ancient history, while creativity in cooking inspires applied and fundamental science. Here, we review how recent advances in hydrodynamics are changing food science, and we…

Poor diet and nutrition in the United States has immense financial and health costs, and development of new tools for diet planning could help families better balance their financial and temporal constraints with the quality of their diet…

Ecology and evolution are inseparable. Motivated by some recent experiments, we have developed models of evolutionary ecology from the perspective of dynamic networks. In these models, in addition to the intra-node dynamics, which…

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…

The recommendation of food items is important for many reasons. Attaining cooking inspiration via digital sources is becoming evermore popular; as are systems, which recommend other types of food, such as meals in restaurants or products in…

With the exponential growth in the usage of social media to share live updates about life, taking pictures has become an unavoidable phenomenon. Individuals unknowingly create a unique knowledge base with these images. The food images, in…

Everyone eats. However, people do not always know what to eat. They need a little help and inspiration. Consequently, a number of apps, services, and programs have developed recommenders around food. These cover food, meal, recipe, and…

We propose a novel system which can transform a recipe into any selected regional style (e.g., Japanese, Mediterranean, or Italian). This system has two characteristics. First the system can identify the degree of regional cuisine style…

The central role of food in our individual and social life, combined with recent technological advances, has motivated a growing interest in applications that help to better monitor dietary habits as well as the exploration and retrieval of…

We review theoretical approaches to the understanding of food webs. After an overview of the available food web data, we discuss three different classes of models. The first class comprise static models, which assign links between species…

This paper presents an integrating decision support system to model food security in the UK. In ever-larger dynamic systems, such as the food system, it is increasingly difficult for decision-makers to effectively account for all the…

We explore the challenges and opportunities of transitioning towards sustainable food systems through the lens of democratic food governance fostering inclusive and systemic transformation. Drawing on concepts of wicked problems and systems…

Global food systems must deliver nutritious, sustainable foods while sharply reducing environmental impact. Yet, food innovation remains slow, empirical, and fragmented. Artificial intelligence (AI) offers a transformative path to link…

Understanding the mechanisms of interactions within cells, tissues, and organisms is crucial to driving developments across biology and medicine. Mathematical modeling is an essential tool for simulating biological systems and revealing…

An important part of cooking with computers is using statistical methods to create new, flavorful ingredient combinations. The flavor pairing hypothesis states that culinary ingredients with common chemical flavor components combine well to…

Multi-language recipe personalisation and recommendation is an under-explored field of information retrieval in academic and production systems. The existing gaps in our current understanding are numerous, even on fundamental questions such…

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,…

We analyze the properties of seven community food webs from a variety of environments--including freshwater, marine-freshwater interfaces and terrestrial environments. We uncover quantitative unifying patterns that describe the properties…

The global food system faces various endogeneous and exogeneous, biotic and abiotic risk factors, including a rising human population, higher population densities, price volatility and climate change. Quantitative models play an important…

This paper intends to address the challenge of personalized recipe recommendation in the realm of diverse culinary preferences. The problem domain involves recipe recommendations, utilizing techniques such as association analysis and…