中国地域与菜系的相似性。

Geography and similarity of regional cuisines in China.

机构信息

Web Sciences Center, School of Computer Science and Engineering, University of Electronic Science and Technology of China, Chengdu, People's Republic of China ; School of Informatics and Computing, Indiana University, Bloomington, United States of America ; Beijing Computational Science Research Center, Beijing, People's Republic of China.

出版信息

PLoS One. 2013 Nov 18;8(11):e79161. doi: 10.1371/journal.pone.0079161. eCollection 2013.

DOI:10.1371/journal.pone.0079161

PMID:24260166

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC3832477/

Abstract

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.

摘要

食物在每一种文化中都占据着核心地位，因此，了解食物文化的演变过程是非常有趣的。万维网和在线食谱库的出现，为以数据为驱动、对食物文化进行定量研究提供了前所未有的机会。在这里，我们利用一个在线数据库来记录各种中国地方菜系的食谱，并研究了地方菜系在地理和气候方面的相似性。我们发现，决定地方菜系相似性的关键因素是地理位置的接近程度，而不是气候的接近程度。我们开发了一种地方菜系演变的模型，为理解菜系和文化的演变提供了有价值的线索。