Geography and similarity of regional cuisines in China

PLoS ONE

Volumn 8, Issue 11, 2013, Pages

  Zhu, Yu Xiao ^a,b,c   Huang, Junming ^d   Zhang, Zi Ke ^e   Zhang, Qian Ming ^a,c   Zhou, Tao ^a,c   Ahn, Yong Yeol ^b  

^a UNIVERSITY OF ELECTRONIC SCIENCE AND TECHNOLOGY OF CHINA   (China)

^b INDIANA UNIVERSITY   (United States)

^c BEIJING COMPUTATIONAL SCIENCE RESEARCH CENTER   (China)

^d INSTITUTE OF COMPUTING TECHNOLOGY   (China)

^e HANGZHOU NORMAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

CHINA; CLIMATE; COOKING; DATABASES, FACTUAL; HUMANS;

EID: 84894210429     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0079161     Document Type: Article

References (28)

1. Counihan C, Esterik PV (1997) Food and culture: a reader. Routledge, London.
2. Richards AI (1939) Hunger and work in a savage tribe. Routledge, London.
3. Firth R (1934) The sociological study of native diet. Journal of the international institute of african languages and cultures VII: 401-414.
4. Moyers S (1996) Garlic in health, history, and world cuisine. Suncoast Press.
5. Tregear A (2003) From Stilton to Vimto: Using Food History to Re-think Typical Products in Rural Development. Wiley-Blackwell.
6. Civitello L (2011) Cuisine and Culture: A History of Food and People. Wiley; 3th edition.
7. Diamond JM (1999) Guns, Germs, and Steel: The Fates of Human Societies. W. W. Norton and Company.
8. Mennell SJ, Murcott A, Otterloo AHv (1993) The Sociology of Food: Eating, Diet and Culture. Sage Publications; 2nd edition.
9. Beardsworth A, Keil T (1997) Sociology on the Menu: An Invitation to the Study of Food and Society. Routledge.
10. Germov J, Williams L (2004) A Sociology of Food and Nutrition: The Social Appetite. Oxford University Press.
11. Allhoff F, Monroe D (2007) Food and Philosophy: Eat, Think, and Be Merry. Wiley-Blackwell; 1st edition.
12. Curtin DW, Heldke LM (1992) Cooking, Eating, Thinking: Transformative Philosophies of Food. Indiana University Press; 1st Edition edition.
13. Skubal SM (2002) Word of Mouth: Food and Fiction After Freud. Routledge.
14. Sherman PW, Billing J (1999) Darwinian gastronomy: Why we use spices. Bioscience 49: 453-463.
15. Ahn YY, Ahnert SE, Bagrow JP, Barabási AL (2011) Flavor network and the principles of food pairing. Scientific Reports 1: srep00196.
16. Kinouchi O, Diez-Garcia RW, Holanda AJ, Zambianchi P, Roque AC (2008) The non-equilibrium nature of culinary evolution. New Journal of Physics 10: 073020.
17. Ahn YY, Ahnert SE (2013) The avor network. Leonardo 46: 272-273.
18. Barabási AL, Albert R (1999) Emergence of scaling in random networks. Science 286: 509-512.
19. Clauset A, Shalizi CR, Newman M (2009) Power-law distributions in empirical data. SIAM Review 51: 661-703.
20. Adamic LA (2000) Zipf, power-law, and pareto - a ranking tutorial.
21. Lü L, Zhang ZK, Zhou T (2010) Zipf's law leads to heaps' law: Analyzing their relation in finite-size systems. PLoS ONE 5: e14139.
22. Salton G, McGill MJ (1986) Introduction to Modern Information Retrieval. McGraw-Hill Book Company, New York.
23. Rodgers JL, Nicewander AW (1988) Thirteen ways to look at the correlation coefficient. The American Statistician 42: 59-66.
24. Tan PN, Steinbach M, Kumar V (2005) Introduction to Data Mining. Addison-Wesley.
25. Jolliffe IT (2008) Principal Component Analysis. Springer, New York.
26. http://mathworld.wolfram.com/SphericalDistance.html.[Online; accessed 12-June-2013].
27. Cramér H (1999) Mathematical Methods of Statistics. Princeton University Press.
28. Freedman DA (2009) Statistical Models: Theory and Practice. Cambridge University Press.