食物桥接：揭示烹饪原理的新网络构建
Food-bridging: a new network construction to unveil the principles of cooking
摘要：
在这篇手稿中，我们提出，分析和讨论传统美食背后可能的新原则：食物桥接假说及其与食物配对假说的比较，使用Ahn等人在食物配对研究中使用的相同数据集和图形模型[Scientific Reports，1：196（2011）]。食物桥接假说假设，如果两种成分不具有很强的分子或经验亲和力，它们可能通过成对亲和力链而变得亲和。也就是说，在Ahn等人采用的图形模型中，链表示连接两种成分的路径，最短路径表示两种成分之间的最强成对亲和力链。食物配对和食物桥接是不同的假设，可以描述传统烹饪食谱背后的可能机制。食物搭配通过将配方中的成分与相似的化学化合物混合来增强风味，食物桥接则平滑了成分之间的对比。正如这项工作所示，食物配对和食物桥接在传统美食中都可以观察到。根据食物搭配和食物桥接，我们观察到四类菜肴：（1）东亚菜肴，在一个极端，倾向于避免食物搭配和食物桥接;（4）拉丁美洲菜肴，在另一个极端，遵循这两个原则。两个中产阶级：（2）东南亚菜，避免食物配对，遵循食物桥接;以及（3）西餐，遵循食物配对，避免食物桥接。
英文摘要：
In this manuscript we propose, analyse, and discuss a possible new principle behind traditional cuisine: the Food-bridging hypothesis and its comparison with the food-pairing hypothesis using the same dataset and graphical models employed in the food-pairing study by Ahn et al. [Scientific Reports, 1:196 (2011)]. The Food-bridging hypothesis assumes that if two ingredients do not share a strong molecular or empirical affinity, they may become affine through a chain of pairwise affinities. That is, in a graphical model as employed by Ahn et al., a chain represents a path that joints the two ingredients, the shortest path represents the strongest pairwise chain of affinities between the two ingredients. Food-pairing and Food-bridging are different hypotheses that may describe possible mechanisms behind the recipes of traditional cuisines. Food-pairing intensifies flavour by mixing ingredients in a recipe with similar chemical compounds, and food-bridging smoothes contrast between ingredients. Both food-pairing and food-bridging are observed in traditional cuisines, as shown in this work. We observed four classes of cuisines according to food-pairing and food-bridging: (1) East Asian cuisines, at one extreme, tend to avoid food-pairing as well as food-bridging; and (4) Latin American cuisines, at the other extreme, follow both principles. For the two middle classes: (2) Southeastern Asian cuisines, avoid food-pairing and follow food-bridging; and (3) Western cuisines, follow food-pairing and avoid food-bridging.
机构、总结、中文摘要均由AI分析而来，可能存在错误，请以论文正文为准。
