ArticlePloS one2015
Analysis of Food Pairing in Regional Cuisines of India.
Article in PloS one, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed.
- The networks of ingredient combinations as culinary fingerprints of world cuisines.NPJ science of food · 2025Article
- The recipe similarity network: a new algorithm to extract relevant information from cookbooks.Scientific reports · 2025Article
- From phytochemicals to recipes: health indications and culinary uses of herbs and spices.NPJ science of food · 2025Article
- Computational gastronomy: capturing culinary creativity by making food computable.NPJ systems biology and applications · 2024Review
- Computational gastronomy: A data science approach to food.Journal of biosciences · 2022Article
- Flavour network-based analysis of food pairing: Application to the recipes of the sub-cuisines from Northeast India.Current research in food science · 2022Article
- What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception?Foods (Basel, Switzerland) · 2021Review
- There is little evidence that spicy food in hot countries is an adaptation to reducing infection risk.Nature human behaviour · 2021Article
- FlavorGraph: a large-scale food-chemical graph for generating food representations and recommending food pairings.Scientific reports · 2021Article
- Article
- RecipeDB: a resource for exploring recipes.Database : the journal of biological databases and curation · 2020Article
- Construction, comparison and evolution of networks in life sciences and other disciplines.Journal of the Royal Society, Interface · 2020Article
- Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing Within and Between the Senses.Foods (Basel, Switzerland) · 2020Review
- Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food.Frontiers in artificial intelligence · 2020Article
- Use of big data in drug development for precision medicine: an update.Expert review of precision medicine and drug development · 2019Article
- Social success of perfumes.PloS one · 2019Article
- A study on food-medicine continuum among the non-institutionally trained siddha practitioners of Tiruvallur district, Tamil Nadu, India.Journal of ethnobiology and ethnomedicine · 2018Article
- Modelling the sensory space of varietal wines: Mining of large, unstructured text data and visualisation of style patterns.Scientific reports · 2018Article
- FlavorDB: a database of flavor molecules.Nucleic acids research · 2018Article
- Data-driven analysis of biomedical literature suggests broad-spectrum benefits of culinary herbs and spices.PloS one · 2018Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Any national cuisine is a sum total of its variety of regional cuisines, which are the cultural and historical identifiers of their respective regions. India is home to a number of regional cuisines that showcase its culinary diversity. Here, we study recipes from eight different regional cuisines of India spanning various geographies and climates. We investigate the phenomenon of food pairing which examines compatibility of two ingredients in a recipe in terms of their shared flavor compounds. Food pairing was enumerated at the level of cuisine, recipes as well as ingredient pairs by quantifying flavor sharing between pairs of ingredients. Our results indicate that each regional cuisine follows negative food pairing pattern; more the extent of flavor sharing between two ingredients, lesser their co-occurrence in that cuisine. We find that frequency of ingredient usage is central in rendering the characteristic food pairing in each of these cuisines. Spice and dairy emerged as the most significant ingredient classes responsible for the biased pattern of food pairing. Interestingly while individual spices contribute to negative food pairing, dairy products on the other hand tend to deviate food pairing towards positive side. Our data analytical study highlighting statistical properties of the regional cuisines, brings out their culinary fingerprints that could be used to design algorithms for generating novel recipes and recipe recommender systems. It forms a basis for exploring possible causal connection between diet and health as well as prospection of therapeutic molecules from food ingredients. Our study also provides insights as to how big data can change the way we look at food.
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