The contribution of network science to the study of food recipes. A review paper

Herrera, Juan C. S.

doi:10.1016/j.appet.2020.105048

Cited by 10 publications

(14 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Among the rather obvious applications are (online, physical, and even animal) social networks [379,380,381,382,383,384], networks in finance [385], retail [386], supply chains [387,388], transport infrastructure [389,390,391,392,393,394]. Conversely, examples of somewhat less expected applications include climate and Earth systems [395,396], medical and clinical investigations [397,398], nutrition [399,400], sports [401,402], and power grids [403,404,405]. Also ubiquitous are studies focusing on dynamics in networks, which includes general dynamical patterns [35], random walks [406,407], synchronisation [408,409,410], epidemiological dynamics [411,412,413], evolutionary dynamics of cooperation (see Section 5), social-balance dynamics [414,415,416], innovation dynamics [417], and many, many others.…”

Section: Network and Communitiesmentioning

confidence: 99%

Social physics

Jusup,

Holme,

Kanazawa

et al. 2021

Preprint

View full text Add to dashboard Cite

Recent decades have seen a rise in the use of physics-inspired or physicslike methods in attempts to resolve diverse societal problems. Such a rise is driven both by physicists venturing outside of their traditional domain of interest, but also by scientists from other domains who wish to mimic the enormous success of physics throughout the 19 th and 20 th century. Here, we dub the physics-inspired and physics-like work on societal problems "social physics", and pay our respect to intellectual mavericks who nurtured the field to its maturity. We do so by comprehensively (but not exhaustively) reviewing the current state of the art. Starting with a set of topics that pertain to the modern way of living and factors that enable humankind's prosperous existence, we discuss urban development and traffic, the functioning of financial markets, cooperation as a basis for civilised life, the structure of (social) networks, and the integration of intelligent machines in such networks. We then shift focus to a set of topics that explore potential threats to humanity. These include criminal behaviour, massive migrations, contagions, environmental problems, and finally climate change. The coverage of each topic is ended with ideas for future progress. Based on the number of ideas laid out, but also on the fact that the field is already too big for an exhaustive review despite our best efforts, we are forced to conclude that the future for social physics is bright. Physicists tackling societal problems are no longer a curiosity, but rather a force to be reckoned with, yet for reckoning to be truly productive, it is necessary to build dialog and mutual understanding with social scientists, environmental scientists, philosophers, and more.

show abstract

Section: Network and Communitiesmentioning

confidence: 99%

Social physics

Jusup,

Holme,

Kanazawa

et al. 2021

Preprint

View full text Add to dashboard Cite

show abstract

“…Several research challenges are at the crossroads of data engineering, intelligent food, and cooking recipes, as discussed at the recent IEEE DECOR@ICDE workshop series ( Andres et al, 2020 ). Furthermore, contemporary recipe analysis is underdeveloped in terms of links to sustainability—beyond publications by Reynolds and collaborators ( Reynolds, 2017 , Reynolds, 2019 ; Quadros et al, 2019 ; Reynolds et al, 2019 ), Andres and collaborators ( Andres et al, 2018 ; Fritzen et al, 2018 ; Andres et al, 2019 ; de Toledo et al, 2020 ; Toledo et al, 2020 ), Asano and Biermann (2019) , and Herrera (2020) .…”

Section: Introductionmentioning

confidence: 99%

“…A major challenge with recipe datasets is that no standard online collections exist yet due to restrictions in terms of use, language, etc. Previous research often uses proprietary materials through APIs including crawls from online recipe collections and databases such as epicurious.com , allrecipes.com , RecipeDB, CulinaryDB, Hawa World, TarlaDalal.com , and chefkoch.de ( Shidochi et al, 2009 ; Ahn et al, 2011 ; Teng et al, 2012 ; Ahnert, 2013 ; Jain et al, 2015 ; Kusmierczyk et al, 2015 ; Bogojeska et al, 2016 ; Tallab and Alrazgan, 2016 ; Kikuchi et al, 2017 ; Sajadmanesh et al, 2017 ; Bagler and Singh, 2018 ; Chang et al, 2018 ; Min et al, 2018 ; Asano and Biermann, 2019 ; Batra et al, 2019 ; Trattner and Elsweiler, 2019 ; Herrera, 2020 ; Sharma et al, 2020 ). To be useful in practical applications, these untapped sources require structuring, linking, and analysis via NLP techniques.…”

Section: Introductionmentioning

confidence: 99%

“… Asano and Biermann (2019) used NLP-driven recipe analysis to examine dietary transitions toward sustainable diets but did not link this to environmental impacts, examining instead the number and composition of vegetarian and vegan recipes submitted. Finally, Herrera (2020) used a recommender system to minimize food waste and recommend recipes using (organic) locally grown food. Interestingly, this provides a link between recipes, supply chain, and modes of production.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food

Erp¹,

Reynolds²,

Maynard³

et al. 2021

Front. Artif. Intell.

View full text Add to dashboard Cite

In this paper, we discuss the use of natural language processing and artificial intelligence to analyze nutritional and sustainability aspects of recipes and food. We present the state-of-the-art and some use cases, followed by a discussion of challenges. Our perspective on addressing these is that while they typically have a technical nature, they nevertheless require an interdisciplinary approach combining natural language processing and artificial intelligence with expert domain knowledge to create practical tools and comprehensive analysis for the food domain.

show abstract

“…It is important to highlight that past theories focus on aromatic compounds shared, and therefore, other product attributes are not taken into consideration, especially the nonvolatile compounds (e.g., fat types and basic tastes) (Herrera, 2021). In addition to the non-volatile compounds, Spence et al (2017) have also highlighted that not all ingredients are incorporated into a recipe solely for the flavor they impart, but sometimes they might be added to enhance the color or change the final product's texture.…”

Section: Food Pairingmentioning

confidence: 99%

Food and beverage pairing from a sensory and cultural perspective = Maridaje de alimentos y bebidas desde una perspectiva sensorial y cultural

Covarrubias

View full text Add to dashboard Cite

MÉXICO 2021Este proyecto es principalmente gracias a ustedes.Al Dr. Héctor, por su guía, por la dirección de este trabajo y por todas las enseñanzas personales y académicas que me brindó a lo largo del mismo.A Paula, porque a pesar de la distancia, siempre tuvo momentos para brindarme su ayuda. Gracias por todas las sugerencias y apoyo para mejorar este proyecto.A Carlos, gracias por tus consejos, sugerencias, por haber tenido tu apoyo desde el comienzo de este proyecto y por estar siempre al pendiente en cada uno de los pasos del mismo.Finalmente, gracias a mis compañeros de laboratorio, amigos, los cuales hicieron mucho más divertida esta etapa. 4 SUMMARYThis thesis focuses on the study of food and beverage pairing perception, with the objective of increasing our understanding of the cultural and sensory phenomena underlying the act of pairing. Over the last few years, food pairing has received increasing attention among scientists, chefs, and gastronomists who want to find successful food combinations and identify a pattern of how consumers pair certain foods. In consequence, food and beverage pairing has been studied by diverse disciplines like gastronomy, sensory science, consumer research, and history. Most of the available research has stated that, besides the intrinsic characteristics of products, such as their chemical and physical properties, several factors influence the way consumers pair food, with culture being a key factor. Despite the popularity of food pairing, there is still a lack of agreement about which methods are more appropriate for its research in sensory and consumer science fields. Therefore, the main scope of this thesis is the use of non-traditional and innovative methods that enable the study of food and beverage pairing through the eyes of consumers in different cultures. Social media investigation and projective mapping with consumers were explored as alternatives to traditional methods. In addition, the influence of culture on the perception of food and beverage pairing was investigated. Resultsshowed that social media could be a suitable methodology to research the relationship between foods and beer pairing across countries. In particular, image-based platforms could provide detailed information regarding food-beverage pairing and its context of consumption. In the case of projective mapping, the method proved to be a valuable tool for exploring consumers' food-beverage pairing and made it easy to understand the similarities and differences across participants from different cultures. To sum up, the results of this thesis showed that non-traditional methodologies could be used to better understand consumers perception regarding food and beverage pairings, as well as to explore the influence of culture.

show abstract

The contribution of network science to the study of food recipes. A review paper

Cited by 10 publications

References 43 publications

Social physics

Social physics

Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food

Food and beverage pairing from a sensory and cultural perspective = Maridaje de alimentos y bebidas desde una perspectiva sensorial y cultural

Contact Info

Product

Resources

About