Geography and similarity of regional cuisines in China
Food occupies a central position in every culture and it is therefore of great interest to understand the evolution of food culture. The advent of the World Wide Web and online recipe repositories have begun to provide unprecedented opportunities for data-driven, quantitative study of food culture....
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| Veröffentlicht in: | PloS one 2013-11, Vol.8 (11), p.e79161-e79161 |
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| creator | Zhu, Yu-Xiao Huang, Junming Zhang, Zi-Ke Zhang, Qian-Ming Zhou, Tao Ahn, Yong-Yeol |
| description | Food occupies a central position in every culture and it is therefore of great interest to understand the evolution of food culture. The advent of the World Wide Web and online recipe repositories have begun to provide unprecedented opportunities for data-driven, quantitative study of food culture. Here we harness an online database documenting recipes from various Chinese regional cuisines and investigate the similarity of regional cuisines in terms of geography and climate. We find that geographical proximity, rather than climate proximity, is a crucial factor that determines the similarity of regional cuisines. We develop a model of regional cuisine evolution that provides helpful clues for understanding the evolution of cuisines and cultures. |
| doi_str_mv | 10.1371/journal.pone.0079161 |
| format | Article |
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The advent of the World Wide Web and online recipe repositories have begun to provide unprecedented opportunities for data-driven, quantitative study of food culture. Here we harness an online database documenting recipes from various Chinese regional cuisines and investigate the similarity of regional cuisines in terms of geography and climate. We find that geographical proximity, rather than climate proximity, is a crucial factor that determines the similarity of regional cuisines. We develop a model of regional cuisine evolution that provides helpful clues for understanding the evolution of cuisines and cultures.</description><identifier>ISSN: 1932-6203</identifier><identifier>EISSN: 1932-6203</identifier><identifier>DOI: 10.1371/journal.pone.0079161</identifier><identifier>PMID: 24260166</identifier><language>eng</language><publisher>United States: Public Library of Science</publisher><subject>Analysis ; China ; Climate ; Computer science ; Computers ; Cooking ; Cultural change ; Culture ; Databases, Factual ; Datasets ; Evolution ; Evolution (Biology) ; Food ; Frequency distribution ; Geography ; Humans ; Informatics ; Ingredients ; Internet ; Nutrition research ; Online databases ; Principal components analysis ; Recipes ; Regional development ; Regions ; Repositories ; Similarity ; Sociology ; Spices ; World Wide Web ; Zipf's Law</subject><ispartof>PloS one, 2013-11, Vol.8 (11), p.e79161-e79161</ispartof><rights>COPYRIGHT 2013 Public Library of Science</rights><rights>2013 Zhu et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License: https://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2013 Zhu et al 2013 Zhu et al</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c692t-e219f43ea5bd46548b6ef021da8daadcd679ffde0457da27d47b6b8e45310c173</citedby><cites>FETCH-LOGICAL-c692t-e219f43ea5bd46548b6ef021da8daadcd679ffde0457da27d47b6b8e45310c173</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3832477/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3832477/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,860,881,2096,2915,23845,27321,27901,27902,33751,53766,53768,79342,79343</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24260166$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhu, Yu-Xiao</creatorcontrib><creatorcontrib>Huang, Junming</creatorcontrib><creatorcontrib>Zhang, Zi-Ke</creatorcontrib><creatorcontrib>Zhang, Qian-Ming</creatorcontrib><creatorcontrib>Zhou, Tao</creatorcontrib><creatorcontrib>Ahn, Yong-Yeol</creatorcontrib><title>Geography and similarity of regional cuisines in China</title><title>PloS one</title><addtitle>PLoS One</addtitle><description>Food occupies a central position in every culture and it is therefore of great interest to understand the evolution of food culture. The advent of the World Wide Web and online recipe repositories have begun to provide unprecedented opportunities for data-driven, quantitative study of food culture. Here we harness an online database documenting recipes from various Chinese regional cuisines and investigate the similarity of regional cuisines in terms of geography and climate. We find that geographical proximity, rather than climate proximity, is a crucial factor that determines the similarity of regional cuisines. We develop a model of regional cuisine evolution that provides helpful clues for understanding the evolution of cuisines and cultures.</description><subject>Analysis</subject><subject>China</subject><subject>Climate</subject><subject>Computer science</subject><subject>Computers</subject><subject>Cooking</subject><subject>Cultural change</subject><subject>Culture</subject><subject>Databases, Factual</subject><subject>Datasets</subject><subject>Evolution</subject><subject>Evolution (Biology)</subject><subject>Food</subject><subject>Frequency distribution</subject><subject>Geography</subject><subject>Humans</subject><subject>Informatics</subject><subject>Ingredients</subject><subject>Internet</subject><subject>Nutrition research</subject><subject>Online databases</subject><subject>Principal components analysis</subject><subject>Recipes</subject><subject>Regional 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| subjects | Analysis China Climate Computer science Computers Cooking Cultural change Culture Databases, Factual Datasets Evolution Evolution (Biology) Food Frequency distribution Geography Humans Informatics Ingredients Internet Nutrition research Online databases Principal components analysis Recipes Regional development Regions Repositories Similarity Sociology Spices World Wide Web Zipf's Law |
| title | Geography and similarity of regional cuisines in China |
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