[ { "key": "RSC6SAPZ", "version": 15, "library": { "type": "group", "id": 169663, "name": "Open Sauces", "links": { "alternate": { "href": "https://www.zotero.org/groups/open_sauces", "type": "text/html" } } }, "links": { "self": { "href": "https://api.zotero.org/groups/169663/items/RSC6SAPZ", "type": "application/json" }, "alternate": { "href": "https://www.zotero.org/groups/open_sauces/items/RSC6SAPZ", "type": "text/html" } }, "meta": { "createdByUser": { "id": 1361085, "username": "zzkt", "name": "nik gaffney", "links": { "alternate": { "href": "https://www.zotero.org/zzkt", "type": "text/html" } } }, "creatorSummary": "Zhu et al.", "parsedDate": "2013-07-11", "numChildren": 1 }, "data": { "key": "RSC6SAPZ", "version": 15, "itemType": "report", "title": "Geography and similarity of regional cuisines in China", "creators": [ { "creatorType": "author", "firstName": "Yu-Xiao", "lastName": "Zhu" }, { "creatorType": "author", "firstName": "Junming", "lastName": "Huang" }, { "creatorType": "author", "firstName": "Zi-Ke", "lastName": "Zhang" }, { "creatorType": "author", "firstName": "Qian-Ming", "lastName": "Zhang" }, { "creatorType": "author", "firstName": "Tao", "lastName": "Zhou" }, { "creatorType": "author", "firstName": "Yong-Yeol", "lastName": "Ahn" } ], "abstractNote": "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 has 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 found that the 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 to understand the evolution of cuisines and cultures.", "reportNumber": "1307.3185", "reportType": "arXiv e-print", "institution": "", "place": "", "date": "2013-07-11", "seriesTitle": "", "seriesNumber": "", "pages": "", "DOI": "", "ISBN": "", "citationKey": "Zhu_2013-1", "url": "http://arxiv.org/abs/1307.3185", "accessDate": "2013-07-29T10:50:44Z", "ISSN": "", "archive": "", "archiveLocation": "", "shortTitle": "", "language": "", "libraryCatalog": "arXiv.org", "callNumber": "", "rights": "", "extra": "", "tags": [ { "tag": "#nosource" }, { "tag": "Computer Science - Social and Information Networks", "type": 1 }, { "tag": "Physics - Data Analysis, Statistics and Probability", "type": 1 }, { "tag": "Physics - Physics and Society", "type": 1 } ], "collections": [], "relations": {}, "dateAdded": "2013-07-29T17:08:04Z", "dateModified": "2021-08-14T11:26:37Z" } }, { "key": "A2XZ44TF", "version": 15, "library": { "type": "group", "id": 169663, "name": "Open Sauces", "links": { "alternate": { "href": "https://www.zotero.org/groups/open_sauces", "type": "text/html" } } }, "links": { "self": { "href": "https://api.zotero.org/groups/169663/items/A2XZ44TF", "type": "application/json" }, "alternate": { "href": "https://www.zotero.org/groups/open_sauces/items/A2XZ44TF", "type": "text/html" } }, "meta": { "createdByUser": { "id": 1361085, "username": "zzkt", "name": "nik gaffney", "links": { "alternate": { "href": "https://www.zotero.org/zzkt", "type": "text/html" } } }, "creatorSummary": "Ahn et al.", "parsedDate": "2011-11-25", "numChildren": 1 }, "data": { "key": "A2XZ44TF", "version": 15, "itemType": "report", "title": "Flavor network and the principles of food pairing", "creators": [ { "creatorType": "author", "firstName": "Yong-Yeol", "lastName": "Ahn" }, { "creatorType": "author", "firstName": "Sebastian E.", "lastName": "Ahnert" }, { "creatorType": "author", "firstName": "James P.", "lastName": "Bagrow" }, { "creatorType": "author", "firstName": "Albert-László", "lastName": "Barabási" } ], "abstractNote": "The cultural diversity of culinary practice, as illustrated by the variety of regional cuisines, raises the question of whether there are any general patterns that determine the ingredient combinations used in food today or principles that transcend individual tastes and recipes. We introduce a flavor network that captures the flavor compounds shared by culinary ingredients. Western cuisines show a tendency to use ingredient pairs that share many flavor compounds, supporting the so-called food pairing hypothesis. By contrast, East Asian cuisines tend to avoid compound sharing ingredients. Given the increasing availability of information on food preparation, our data-driven investigation opens new avenues towards a systematic understanding of culinary practice.", "reportNumber": "1111.6074", "reportType": "arXiv e-print", "institution": "", "place": "", "date": "2011-11-25", "seriesTitle": "", "seriesNumber": "", "pages": "", "DOI": "", "ISBN": "", "citationKey": "Ahn_2011-1", "url": "http://arxiv.org/abs/1111.6074", "accessDate": "2013-07-29T10:51:39Z", "ISSN": "", "archive": "", "archiveLocation": "", "shortTitle": "", "language": "", "libraryCatalog": "arXiv.org", "callNumber": "", "rights": "", "extra": "", "tags": [ { "tag": "#nosource" }, { "tag": "Computer Science - Social and Information Networks", "type": 1 }, { "tag": "H.2.8", "type": 1 }, { "tag": "Physics - Physics and Society", "type": 1 } ], "collections": [], "relations": {}, "dateAdded": "2013-07-29T17:08:04Z", "dateModified": "2021-08-14T11:26:37Z" } }, { "key": "C6XNG25U", "version": 15, "library": { "type": "group", "id": 169663, "name": "Open Sauces", "links": { "alternate": { "href": "https://www.zotero.org/groups/open_sauces", "type": "text/html" } } }, "links": { "self": { "href": "https://api.zotero.org/groups/169663/items/C6XNG25U", "type": "application/json" }, "alternate": { "href": "https://www.zotero.org/groups/open_sauces/items/C6XNG25U", "type": "text/html" } }, "meta": { "createdByUser": { "id": 1361085, "username": "zzkt", "name": "nik gaffney", "links": { "alternate": { "href": "https://www.zotero.org/zzkt", "type": "text/html" } } }, "creatorSummary": "Pollan", "numChildren": 1 }, "data": { "key": "C6XNG25U", "version": 15, "itemType": "book", "title": "Cooked: a natural history of transformation", "creators": [ { "creatorType": "author", "firstName": "Michael", "lastName": "Pollan" } ], "abstractNote": "", "series": "", "seriesNumber": "", "volume": "", "numberOfVolumes": "", "edition": "", "date": "", "publisher": "", "place": "", "originalDate": "", "originalPublisher": "", "originalPlace": "", "format": "", "numPages": "468", "ISBN": "978-1-59420-421-0", "DOI": "", "citationKey": "Pollan", "url": "", "accessDate": "", "ISSN": "", "archive": "", "archiveLocation": "", "shortTitle": "Cooked", "language": "", "libraryCatalog": "Library of Congress ISBN", "callNumber": "TX652 .P646 2013", "rights": "", "extra": "", "tags": [ { "tag": "#nosource" }, { "tag": "Cooking", "type": 1 }, { "tag": "Cooks", "type": 1 }, { "tag": "SOCIAL SCIENCE / Agriculture & Food", "type": 1 } ], "collections": [], "relations": {}, "dateAdded": "2013-07-29T17:08:04Z", "dateModified": "2021-08-14T11:26:37Z" } }, { "key": "9QBUHQ54", "version": 15, "library": { "type": "group", "id": 169663, "name": "Open Sauces", "links": { "alternate": { "href": "https://www.zotero.org/groups/open_sauces", "type": "text/html" } } }, "links": { "self": { "href": "https://api.zotero.org/groups/169663/items/9QBUHQ54", "type": "application/json" }, "alternate": { "href": 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"accessDate": "", "ISSN": "", "archive": "", "archiveLocation": "", "shortTitle": "", "language": "", "libraryCatalog": "", "callNumber": "", "rights": "", "extra": "", "tags": [ { "tag": "#nosource" } ], "collections": [], "relations": {}, "dateAdded": "2013-05-21T14:31:02Z", "dateModified": "2021-08-14T11:23:23Z" } }, { "key": "QBNKKAK5", "version": 15, "library": { "type": "group", "id": 169663, "name": "Open Sauces", "links": { "alternate": { "href": "https://www.zotero.org/groups/open_sauces", "type": "text/html" } } }, "links": { "self": { "href": "https://api.zotero.org/groups/169663/items/QBNKKAK5", "type": "application/json" }, "alternate": { "href": "https://www.zotero.org/groups/open_sauces/items/QBNKKAK5", "type": "text/html" } }, "meta": { "createdByUser": { "id": 1361085, "username": "zzkt", "name": "nik gaffney", "links": { "alternate": { "href": "https://www.zotero.org/zzkt", "type": "text/html" } } }, "creatorSummary": "Harold McGee ; illustrations by Patricia Dorfmann, Justin Greene, and Ann McGee.", "parsedDate": "2004", "numChildren": 0 }, "data": { "key": "QBNKKAK5", "version": 15, "itemType": "book", "title": "McGee on food & cooking : an encyclopedia of kitchen science, history and culture", "creators": [ { "creatorType": "author", "name": "Harold McGee ; illustrations by Patricia Dorfmann, Justin Greene, and Ann McGee." } ], "abstractNote": "", "series": "", "seriesNumber": "", "volume": "", "numberOfVolumes": "", "edition": "[Rev. and expanded, 2nd ed.].", "date": "2004", "publisher": "Hodder & Stoughton", "place": "London", "originalDate": "", "originalPublisher": "", "originalPlace": "", "format": "", "numPages": "", "ISBN": "978-0-340-83149-6", "DOI": "", "citationKey": "HaroldMcGee;illustrationsbyPatriciaDorfmannJustinGreeneandAnnMcGee._2004", "url": "", "accessDate": "", "ISSN": "", "archive": "", "archiveLocation": "", "shortTitle": "", "language": "eng", "libraryCatalog": "", "callNumber": "", "rights": "", "extra": "", "tags": [ { "tag": "#nosource" } ], "collections": [], "relations": {}, "dateAdded": "2013-05-21T14:30:13Z", "dateModified": "2021-08-14T11:22:54Z" } }, { "key": "7JEEQ2H2", "version": 15, "library": { "type": "group", "id": 169663, "name": "Open Sauces", "links": { "alternate": { "href": "https://www.zotero.org/groups/open_sauces", "type": "text/html" } } }, "links": { "self": { "href": "https://api.zotero.org/groups/169663/items/7JEEQ2H2", "type": "application/json" }, "alternate": { "href": "https://www.zotero.org/groups/open_sauces/items/7JEEQ2H2", "type": "text/html" } }, "meta": { "createdByUser": { "id": 1361085, "username": "zzkt", "name": "nik gaffney", "links": { "alternate": { "href": "https://www.zotero.org/zzkt", "type": "text/html" } } }, "creatorSummary": "Kuzmanovic et al.", "parsedDate": "2009", "numChildren": 0 }, "data": { "key": "7JEEQ2H2", "version": 15, "itemType": "book", "title": "Open Sauces", "creators": [ { "creatorType": "editor", "firstName": "Maja", 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\"Fire, water, air, earth--our most trusted food expert recounts the story of his culinary education In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook. Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius \"fermentos\" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life. \"-- \"In Cooked, Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook\"--

", "tags": [], "relations": {}, "dateAdded": "2013-07-29T17:08:04Z", "dateModified": "2013-07-29T17:08:04Z" } } ]