for school

1. Robyn Ondrejka FA102B Professor Klinkowstein
• Recipe Networks and
Combinatorial Cuisine
• http://www.iftf.org/future-now/article-detail/recipe-networks-and-
combinatorial-cuisine/

2. Quora Question + Answers
Q: With networks currently mapping the kinds of
combinations of ingredients we eat, what types of new
food cultures might be created and redefined?
A: The closest to a revolution this would bring is to
make "personalized recipes/dishes" easier. Input the
person's favorite foods and spice and preferences,
and churn the information to return the ideal item to
make/order/buy to suit this person at the present
time/location/culture.
Robyn Ondrejka FA102B Professor Klinkowstein

3. Related Quora Questions &
Answers
Q: What foods lose the most nutritional value through
cooking, and which ones gain the most?
A1: A lot of raw foods use mechanical break down food to replace the chemical break down of
cooking. When it comes to food, you just have to decide what’s important to you and how you
want to spend your time and energy.
A2: Most vegies lose vitamins when cooked but cooking tomatoes actives phytonutrients.
A3: Some vegetables Gain some certain Nutrition value, e.g. carrots , potatoes . that is why it is
recommended for sick to have vegetable soup, because all the veggies are cooked in it.
Q: In what cases does food X really taste that much better
from location Y?
A1: I think it depends on these factors :
• The quality of the ingredients ( fresh seafood, vegetables, fruits ... )
• The quality of the chef 's skill ( familiar with the ingredients, method of cooking )
• The quality of the recipe ( stick to the original one , no substitute , .. )
• The food is fit into the environment of the place you're eating it.( for example I don't think you
would find a super spicy Thai hot pot tasty in the middle of Sahara )
• The atmosphere of the place you eat. (including landscape or people who you eat with )
• How you are familiar with the food and the location you eat that food. ( People often have a soft
spot for "home cooking" right.)
Robyn Ondrejka FA102B Professor Klinkowstein

4. Theme Question
What product or service may suggest a way to define
the culture behind which recipe/food ingredients can
be substituted for others?
Robyn Ondrejka FA102B Professor Klinkowstein