Young Researchers Network - Maastricht,
https://twitter.com/emollick/status/1681768731716857857
Sounds of Science,
Article
Molecular Creativity,
Article
MonJardin - gastrobotanica,
Article
At Home with Nutrition,
For anyone interested in which flavors pair well together... What's your flavor?
Eureka King,
"Flavor network: how many flavor compounds did different ingredients shared, and how different culture utilized it.". #Data #Data…
ChineseBrains,
Chinese and Asian habits, tastes
Eat Me,
This article is from a few years ago. Interesting to visualize flavors and combinations. http://www.nature.com/articles/srep0019…
Dr. Peter Borten,
Flavor science http://www.nature.com/articles/srep00196
Мережевий аналіз 101,
And again via @Maksim…
Anne Hart,
http://www.nature.com/srep/2011/111215/srep00196/full/srep00196.html nature.com
International SAKE.,
http://www.nature.com/srep/2011/111215/srep00196/full/srep00196.html
SAHI,
This is one interesting scientific article that explains the basis for our taste in our food, in particular those of eastern…
Herban Touch Juice Lab,
Some food science for your day, if you please. http://www.nature.com/srep/2011/111215/srep00196/full/srep00196.html nature.com
Quincy Farmers Market,
The Principles of Food Pairing http://www.nature.com/srep/2011/111215/srep00196/pdf/srep00196.pdf
Culinary Minds,
Has anyone actually applied the science of flavour pairing to menu/dish construction? Much of this method is innate to most…
Calin Ioaniciu,
"Keep happy and keep mixing!" - Kenji…
Bar Dome,
Makes sense, doesn't it? www.nature.com
Culinary Minds,
This is by far the most comprehensive source I can find for the science of 'flavour pairing'. This is perfect for the science…
Gus Bruges,
http://www.nature.com/srep/2011/111215/srep00196/full/srep00196.html www.nature.com
Steve Guven,
www.nature.com
Michael Manley,
For anyone who likes to cook and enjoys science, this article is pretty cool. Uncle Bill (Bill Hunter) I think this will be…
Elijah Melchor,
http://www.nature.com/srep/2011/111215/srep00196/full/srep00196.html really nerdy, but a good read www.nature.com
Oliver Hönigsberger,
http://www.nature.com/srep/2011/111215/srep00196/full/srep00196.html www.nature.com
Kelsang Khachö,
Cooking made complex :D http://www.nature.com/srep/2011/111215/srep00196/full/srep00196.html www.nature.com
RichardandJoanne Hebert,
one for Jordhan and Kathleen Wright www.nature.com
Rasheed Baker,
read this http://www.readcube.com/articles/10.1038%2Fsrep00196
Junzhu Su,
Haha, interesting....even for nutrition study
Seth Calkins,
Amanda Smith Doellman....you should check out the images if not read this entire article. http://www.nature.com/srep/2011/11121…
Michael Alsin,
For those scientific foodies out there. Be sure to click on the links as the other graphics are informative as well. Thanks…
Kathy Rooney,
Thought you might like JJ Gonson and Joanna Olsen for Thatcher. ;)
Robert T Beatie,
http://www.nature.com/srep/2011/111215/srep00196/fig_tab/srep00196_F2.html
Tim Davis,
for anyone who's into cooking, check this out: http://www.nature.com/srep/2011/111215/srep00196/fig_tab/srep00196_F4.html …
Alexander Dane Laracuente,
Flavor Networks http://www.nature.com/srep/2011/111215/srep00196/fig_tab/srep00196_F2.html
Miles Orrick,
thanks VSauce for this link ... a look at common elements in cuisine and flavor
Luca Hammer,
The types of flavors the human palette prefers, as well as which ones go best with each other. #dataviz
Jessica Sobczyk,
Striking data web showing the types of flavors the human palette prefers, as well as which ones go best with each other!
predictivepalate.com,
A fascinating look into the science of flavors and food pairing.
Dave Bridges,
Pretty interesting stuff. Perhaps the difference between North American and Asian cuisine is a cultural preference like…
Halimah Yasmeen,
Vincent Huijts,
Deze is voor de koks onder ons, Joost Cremers, Thierry de Zoeten, Vincent Nab mis ik er nog een paar?
Rahel Jhirad,
Network of flavors ...
Deb Quinlan,
Mmmmm...can't wait to get cooking again in our new place. Guess I'll have to wait til spring!
GastroChef : Grain/Gluten/sugar-free living! (SCD legal),
For those of you who have been enjoying the science behind food on GastroChef.org here is Nature Article (peer-reviewed) on the…
Crystal Chan,
For science geeks who also love to eat (like myself) - here is your next journal club paper. You are welcome. :) [P.S. Gee…
Daryl Del Rosario,
"...while North American and Western European dishes tend to combine ingredients that share flavor compounds, East Asian…
Ninety Nine Catering Limited.,
For those of you that are feeling brave...... here is is the full article.
Thomas Madrecki,
Cool flavor pairing research beyond the usual
William Larry Wood,
http://www.nature.com/srep/2011/111215/srep00196/fig_tab/srep00196_F2.html for my friend Ray Daniels (he probably invented this…
Democratic Nutrition,
Cucina e scienza: come nascono le ricette? Anche la creatività non sfugge del tutto a modelli matematici, come spiega questo…
Lukas Vermeer,
"Figure 3D indicates that North American and Western European cuisines exhibit a statistically significant tendency towards…
Yang Jerng Hwa,
Flavor network and the principles of food…
NetDB,
NetDBers who are interested in the MasterChief project can read this paper: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3240947/
Danika Atkins,
Not new, but still a good read. Slightly embarrassing for us North Americans.
Ronan Sayburn,
Complicated but interesting
Decante This,
So you think pairing wine and food is easy- OMG have a look at what a process and monster this can really be, sure got me…
Provin,
Uite ca Nature se ocupa si de chestii serioase in afara de plagiate! Asta s-o studia si la cursurile de somelieri de pe la noi? …
Ivo Mednis,
es vienmēr biju domājis, ka tas viss ir uz sajūtu, bet izrādās esot…
Oreet Herbst,
Science is cool. Graphs are cool. Science behind food pairings is cool. So much cool!! http://www.nature.com/srep/2011/111215…
Darren Halm,
"Western cuisines show a tendency to use ingredient pairs that share many flavor compounds, supporting the so-called food…
Mario I. Caicedo,
Algunas cosas que he estado aprendiendo (1) .... http://www.nature.com/srep/2011/111215/srep00196/full/srep00196.html
Jim Reesman,
Food flavor pairing for geeks.
Adam Villani,
This is a pretty fascinating study that looks at the prevalence of similar flavor compounds among ingredients in different…
Sher Meekings,
interesting in a geeky sort of way.
Studio 37 Supper Club,
Science, meet food. Love it. http://www.nature.com/srep/2011/111215/srep00196/full/srep00196.html
Kensler Kotelett,
Oh My Foodie God
Tommy Khoo,
My new research focus: Graph-Theoretic / Computational Gastronomy! http://www.nature.com/srep/2011/111215/srep00196/full/srep001…
High Road Craft Ice Cream,
R
Magdeline Lum,
We've heard of Molecular Gastronomy but what about Gastrophysics? Gastrophysics is based on analysing the network of how we…
CommunityKitchensNW,
Cool!
Vinatrium,
Wie passt Wein zur Schokolade, oder doch besser zu Knoblauch? Sehr interessanter Artikel zum sogenannten "Food Pairing" ganz…
Yannick Delbecque,
Danny Müller,
S.I-S.Y Labor Update @ All Mixologists And Frends Of Taste ...
Nick Archontis,
Nice article... A flavour network of ingredients that are most used in recipes.
LERU Bright Conference 2012,
We are very curious to see your assignments! We hope to see a nice diversity in approaches: networks in many 'flavours'.
Kenzen,
Jos tykkää pohtia kulinarismia ja makujen yhteensopivuutta, kannattaa katsoa linkin julkaisu. http://www.nature.com/srep/2011/111…
LifeSource Natural Foods,
Here's a cool - though a bit "science-y" - article about pairing foods: http://www.nature.com/srep/2011/111215/srep00196/full/sre…
The Kitchen Chemistry Sessions,
Flavor pairing network analysis (published Nov2011) http://www.nature.com/srep/2011/111215/srep00196/full/srep00196.html
Reach for the Stars,
Network science meets food science! The article has some wonderful graphics and applications of statistics, physics, and…
iCodes,
오늘따라 눈에 띄는 논문들의 제1저자가 한국분이네요. 두리뭉실 생각하던 영양유전체 접근법을 실체화 시킨분들이 있네요.
Dr. Sally Raskoff,
The cultural diversity of culinary practice, as illustrated by the variety of regional cuisines, raises the question of whether…