the science of indian cuisine
TRANSCRIPT
‘Catching Fire—How cooking made us human’ by Richard Wrangham
Why do we eat what we eat?
Why do we combine ingredients
in our recipes the way we do?
Food Pairing Hypothesis
Ingredients that taste similar tend to be used togetherin traditional recipes
Ahn et. al, “Flavor network and the principles of food pairing”, Scientific Reports (2011).A Jain, NK Rakhi, G Bagler*, “Spices form the basis of food pairing in Indian cuisine”, arXiv:1502.03815 (2015).
Recipes & Ingredients2543 Traditional Indian Recipes (TarlaDalal)
Regional cuisines: Bengali, Gujarati, Jain, Maharashtrian, Mughlai, Punjabi, Rajasthani, South Indian.
fla•vor = smell + taste
Olfactory
Gustatory
Fenaroli’s Handbook
𝑅𝑎𝑛𝑑𝑜𝑚 𝐶𝑢𝑖𝑠𝑖𝑛𝑒
Western Cuisines
Ahn et. al, Sci.Rep. (2011)
Uniform Food Pairing
Indian Cuisine
Jain et. al, PLoS ONE (2015)
Contrasting Food Pairing
SpiceThe Taste of India
A Jain, NK Rakhi and G Bagler*, arXiv (2015); A Jain, NK Rakhi and G Bagler*, PLoS ONE (2015).
Best of 2015MIT Technology Review
Molecular Essence
Novel Recipe Generation
Food Formulations
Food-Beverage
pairing
Hypothesis Testing
Nutri-Genomics
Food-Disease
Association
𝑓 × = 𝑧
Food—Body—Health
*
* under development
The discovery of a new dish confers
more happiness on humanity, than the
discovery of a new star.
Jean Anthelme Brillat-Savarin
“”
as seen in the canteen of Inter-University Centre for Astronomy and Astrophysics (IUCAA), Pune, circa 1998
The Science of Indian Cuisine
Ganesh BaglerCenter for Computational Biology, IIIT-Delhi, New Delhi.