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摘要翻译：
烹饪习惯受到气候、文化、历史和地理的影响。菜肴中食谱的分子组成揭示了食物偏好的模式。印度菜包含了许多不同的亚菜系，它们因地理、气候和文化而分开。它的烹饪系统有着悠久的以健康为中心的饮食实践历史，侧重于预防疾病和促进健康。我们研究了印度菜谱中的食物配对，以表明，与一些西方菜谱中报道的积极食物配对相比，印度菜谱具有强烈的消极食物配对特征；任何两种成分之间的风味共享程度越大，它们的共现程度就越小。这一特性与配方大小无关，不能单独用基于成分类别的配方构成来解释。配料频率成为决定菜肴特色风味分享模式的主导因素。香料，单独和作为一个类别，构成了印度菜配料组成的基础。我们还提出了一个烹饪进化模型，该模型再现了配料使用分布以及菜系的负食物配对。我们的研究为设计新的签名食谱、健康食谱修改和食谱推荐系统提供了基础。
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英文标题：
《Spices form the basis of food pairing in Indian cuisine》
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作者：
Anupam Jain (1), Rakhi N K (2) and Ganesh Bagler (2) ((1) Centre for
System Science, Indian Institute of Technology Jodhpur, India, (2) Centre for
Biologically Inspired System Science, Indian Institute of Technology Jodhpur,
India)
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最新提交年份：
2015
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分类信息：
一级分类：Physics 物理学
二级分类：Physics and Society 物理学与社会
分类描述：Structure, dynamics and collective behavior of societies and groups (human or otherwise). Quantitative analysis of social networks and other complex networks. Physics and engineering of infrastructure and systems of broad societal impact (e.g., energy grids, transportation networks).
社会和团体（人类或其他）的结构、动态和集体行为。社会网络和其他复杂网络的定量分析。具有广泛社会影响的基础设施和系统（如能源网、运输网络）的物理和工程。
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一级分类：Quantitative Biology 数量生物学
二级分类：Other Quantitative Biology 其他定量生物学
分类描述：Work in quantitative biology that does not fit into the other q-bio classifications
不适合其他q-bio分类的定量生物学工作
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英文摘要：
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 geographies, climates and cultures. Its culinary system has a long history of health-centric dietary practices focused on disease prevention and promotion of health. We study food pairing in recipes of Indian cuisine to show that, in contrast to positive food pairing reported in some Western cuisines, Indian cuisine has a strong signature of negative food pairing; more the extent of flavor sharing between any two ingredients, lesser their co-occurrence. This feature is independent of recipe size and is not explained by ingredient category-based recipe constitution alone. Ingredient frequency emerged as the dominant factor specifying the characteristic flavor sharing pattern of the cuisine. Spices, individually and as a category, form the basis of ingredient composition in Indian cuisine. We also present a culinary evolution model which reproduces ingredient use distribution as well as negative food pairing of the cuisine. Our study provides a basis for designing novel signature recipes, healthy recipe alterations and recipe recommender systems.
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PDF链接：
https://arxiv.org/pdf/1502.03815
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