The non-equilibrium nature of culinary evolution
作者: Osame KinouchiRosa W Diez-GarciaAdriano J HolandaPedro ZambianchiAntonio C Roque
刊名: New Journal of Physics, 2008, Vol.10 (7)
来源数据库: Institute of Physics Journal
DOI: 10.1088/1367-2630/10/7/073020
英文摘要: Food is an essential part of civilization, with a scope that ranges from the biological to the economic and cultural levels. Here, we study the statistics of ingredients and recipes taken from Brazilian, British, French and Medieval cookery books. We find universal distributions with scale invariant behaviour. We propose a copy-mutate process to model culinary evolution that fits our empirical data very well. We find a cultural 'founder effect' produced by the non-equilibrium dynamics of the model. Both the invariant and idiosyncratic aspects of culture are accounted for by our model, which may have applications in other kinds of evolutionary processes.
全文获取路径: IOP 
影响因子:4.063 (2012)

  • equilibrium 平衡
  • culinary 厨房用的
  • evolution 进化
  • nature 性质