Connectivity of ingredients in the global food network

Authors

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