Cooking is a field that has in recent years seen a shift from the artistic to the scientific. While there are certainly still subjective and somewhat impenetrable qualities to one's cuisine, there is an increasing rigor in the kitchen. From molecular gastronomy to Modernist Cuisine, there is a rapid growth in the science of cooking.
And mathematics is also becoming part of this. For example, certain ingredient ratios can allow one to be more creative while cooking. Therefore, it should come as no surprise that we can go further, and even use a bit of network science, when it comes to thinking about food.
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