Connectivity of ingredients in the global food network

Authors

Gilian Uy National Institute of Physics, University of the Philippines Diliman
May Lim National Institute of Physics, University of the Philippines Diliman

Abstract

We analyzed the food network of the world through the connectivity of the ingredients in a global recipe database. We found the network of common ingredients in recipes had an average clustering coefficient of 0.852, an average degree of 61, and a maximum clique of twelve nodes. We found that the usage frequency of different ingredients satisfies a power law with α = 2. Finally, we discuss the issues surrounding the use of recipes as proxies for the cuisine network.

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Issue

2011: Proceedings of the 29th Samahang Pisika ng Pilipinas National Physics Congress

Article ID

SPP2011-PB-11

Section

Poster Session PB

Published

2011-10-24

How to Cite

[1]

G Uy and M Lim, Connectivity of ingredients in the global food network, Proceedings of the Samahang Pisika ng Pilipinas 29, SPP2011-PB-11 (2011). URL: https://proceedings.spp-online.org/article/view/SPP2011-PB-11.