New Book
- Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste.
Related Guides
About The Science of Food and Cooking
This guide provides selective course-specific resources for MET ML619: The Science of Food and Cooking
Featured: FlavorGraph
- Sony AI and Korea University: ingredient pairing with FlavorGraph FlavorGraph predicts the pairing fit of two ingredients by combining information on the molecules in a given ingredient with the way people have used that ingredient in the past: as such, FlavorGraph sits on the data of 1,561 flavor molecules and of a million recipes.
See related article:
- FlavorGraph: a large-scale food-chemical graph for generating food representations and recommending food pairings (Scientific Reports) We introduce FlavorGraph which is a large-scale food graph by relations extracted from million food recipes and information of 1,561 flavor molecules from food databases. We analyze the chemical and statistical relations of FlavorGraph and apply our graph embedding method to better represent foods in dense vectors.
