ArticleFoods (Basel, Switzerland)2026
From Cookbooks to Networks: A Framework for Comparing Multiethnic Ingredient Systems in Transylvania.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Cookbooks serve as structured records of both ingredient repertoires and the underlying processing logics that define a culture's culinary identity. By modeling five Transylvanian ethnic traditions-Hungarian, Romanian, Transylvanian Saxon, Jewish, and Armenian-as weighted, undirected co-occurrence networks, we found that interethnic connectivity is driven primarily by technological processes rather than simple ingredient presence. Using purposive sampling, we compiled a harmonized corpus of 1409 recipes and applied explicit ingredient normalization (retention, aggregation, and deconstruction) and a 14-class functional taxonomy. We computed density, clustering, modularity, and centrality measures and compared cuisines with a binary Jaccard index, both at the category level and within four course types. Category networks reveal an exceptionally tight Hungarian-Romanian-Armenian triangle (
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