标题： 印度美食的烹饪演变模型 显示英文标题

标题： Culinary evolution models for Indian cuisines

摘要： 烹饪系统是指一种将各种原料精心组合并使其既美味又符合社会接受度的实践，是复杂动态系统的例子。 它们随时间而演变，并受到大量因素的影响。 对地区美食演变动态进行建模可能为我们提供一个定量基础，并展示推动它们发展到当今状态的潜在过程。 鉴于可能的原料组合数量使得潜在的美食空间几乎是无限的，这一点尤其重要。 这类研究还提供了一种比较和对比不同美食的方法，并揭示它们的治疗价值。 本文我们提供了对八种不同的印度地区美食的严格分析，同时突出了它们的独特性，并在风味化合物层面进行了这些模型之间的比较，这为在分子水平上研究它们与非传染性疾病（如糖尿病）的关联打开了大门。 显示英文摘要

摘要： Culinary systems, the practice of preparing a refined combination of ingredients that is palatable as well as socially acceptable, are examples of complex dynamical systems. They evolve over time and are affected by a large number of factors. Modeling the dynamic nature of evolution of regional cuisines may provide us a quantitative basis and exhibit underlying processes that have driven them into the present day status. This is especially important given that the potential culinary space is practically infinite because of possible number of ingredient combinations as recipes. Such studies also provide a means to compare and contrast cuisines and to unearth their therapeutic value. Herein we provide rigorous analysis of modeling eight diverse Indian regional cuisines, while also highlighting their uniqueness, and a comparison among those models at the level of flavor compounds which opens up molecular level studies associating them especially with non-communicable diseases such as diabetes.