Mouritsen et al., "Data-driven methods for the study of food perception, preparation, consumption, and culture" (2017)
2026-08-14
Ole G. Mouritsen, Rachel Edwards-Stuart, Yong-Yeol Ahn, and Sebastian E. Ahnert, Frontiers in ICT 4, 15 (2017)
DOI | PDF
@article{mouritsen2017food,
author = {Ole G. Mouritsen and Rachel Edwards-Stuart and Yong-Yeol Ahn and Sebastian E. Ahnert},
title = {Data-driven methods for the study of food perception, preparation, consumption, and culture},
journal = {Frontiers in ICT},
volume = {4},
pages = {15},
doi = {10.3389/fict.2017.00015},
year = {2017},
}
A perspective on using large-scale Data science to study food perception and culinary practice, from umami and flavor compounds to online recipes and social media—an agenda for Computational gastronomy grounded in Food science.