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Kissing Cuisines: Exploring Worldwide Culinary Habits on the Web

Sajadmanesh, S; Jafarzadeh, S; Osia, SA; Rabiee, HR; Haddadi, H; Mejova, Y; Musolesi, M; ... Stringhini, G; + view all (2017) Kissing Cuisines: Exploring Worldwide Culinary Habits on the Web. In: Proceedings of the 26th International Conference on World Wide Web Companion. (pp. pp. 1013-1021). ACM publishing Green open access

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Food and nutrition occupy an increasingly prevalent space on the web, and dishes and recipes shared online provide an invaluable mirror into culinary cultures and attitudes around the world. More specifically, ingredients, flavors, and nutrition information become strong signals of the taste preferences of individuals and civilizations. However, there is little understanding of these palate varieties. In this paper, we present a large-scale study of recipes published on the web and their content, aiming to understand cuisines and culinary habits around the world. Using a database of more than 157K recipes from over 200 different cuisines, we analyze ingredients, flavors, and nutritional values which distinguish dishes from different regions, and use this knowledge to assess the predictability of recipes from different cuisines. We then use country health statistics to understand the relation between these factors and health indicators of different nations, such as obesity, diabetes, migration, and health expenditure. Our results confirm the strong effects of geographical and cultural similarities on recipes, health indicators, and culinary preferences across the globe.

Type: Proceedings paper
Title: Kissing Cuisines: Exploring Worldwide Culinary Habits on the Web
Event: WWW '17 Companion 26th International Conference on World Wide Web Companion
ISBN-13: 978-1-4503-4914-7
Open access status: An open access version is available from UCL Discovery
DOI: 10.1145/3041021.3055137
Publisher version: http://dx.doi.org/10.1145/3041021.3055137
Language: English
Additional information: Copyright © 2017 International World Wide Web Conference Committee (IW3C2), published under Creative Commons CC BY 4.0 License.
Keywords: cs.CY, cs.CY, cs.AI, cs.SI
URI: http://discovery.ucl.ac.uk/id/eprint/1527071
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