Best of 2015: Data Mining Indian Recipes Reveals New Food Pairing Phenomenon
The food pairing hypothesis is the idea that ingredients that share the same flavors ought to combine well in recipes. For example, the English chef Heston Blumenthal discovered that white chocolate and caviar share many flavors and turn out to be a good combination. Other unusual combinations that seem to confirm the hypothesis include strawberries and peas, asparagus and butter, and chocolate and blue cheese.

But in recent years researchers have begun to question how well this hypothesis holds in different cuisines. For example, food pairing seems to be common in North American and Western European cuisines but absent in cuisines from southern Europe and East Asia.
Today, Anupam Jain and pals at the Indian Institute of Technology Jodhpur say the opposite effect occurs in Indian cuisine. In this part of the world, foods with common flavors are less likely to appear together in the same recipe. And the presence of certain spices make the negative food pairing effect even stronger.
Deep Dive
Uncategorized

It will soon be easy for self-driving cars to hide in plain sight. We shouldn’t let them.
If they ever hit our roads for real, other drivers need to know exactly what they are.

Maximize business value with data-driven strategies
Every organization is now collecting data, but few are truly data driven. Here are five ways data can transform your business.

Cryptocurrency fuels new business opportunities
As adoption of digital assets accelerates, companies are investing in innovative products and services.

Where to get abortion pills and how to use them
New US restrictions could turn abortion into do-it-yourself medicine, but there might be legal risks.
Stay connected

Get the latest updates from
MIT Technology Review
Discover special offers, top stories, upcoming events, and more.