Food Pairs: The Main Reason Western and

Asian Food Taste Different

Peng You

Address: Gasworks Plaza, 76 Skyring Tce,

Newstead, Queensland, 4006

T: (07) 3257 7225

E: dine@peng-you.com.au

Many differences exist between

Western and Asian food cultures.

From food preparation to eating habits, the two cultures are

distinct from each other. The

food cultures use unique

ingredients, but recent studies reveal that differences go

beyond these elements. The

concept of ‘food pairs’ is the

main reasons Western and Asian food have distinctive flavours

that strike the palate in different

ways.

The Principle of ‘Food Pairs’

The researchers examined 381

ingredients, 1021 'tastes' and

56,498 recipes they collected online. After analysing each of

these elements carefully, they

found that the concept of ‘food

pairs’ is what makes Western and Asian food different from

each other.

Western food usually makes use

of ingredients that have the same flavour compounds, while

Asian cuisines do the exact

opposite. Chinese and other

Eastern Asian food avoid ingredients that belong to the

same flavour molecule. This

means that the more likely the

ingredients share the same flavour, the less likely food

enthusiasts will use it in one

Asian recipe.

The Flavour Network Model

The researchers built a ‘flavour network’ and linked flavour molecule information to common food ingredients. This made it easier for the

researchers to examine the similarity of flavours. They were able to

show concrete taste relationships between different food groups and

see flavours overlap between alcohols and fruits and between meats

and beans.

New Opportunities for Experimental

Cooking

Experts say that the ‘discovery of these

flavour patterns’ pave the way for

unconventional ways of preparing food. With Asian food taking on a different

approach and operating on the principle

of avoiding food pairs, it debunks the

long-held belief that flavour pairings are the key to an appetizing recipe. Asian

cuisines are proof that a recipe can keep

its taste appeal even without food pairs,

There exists a range of differences between Western and Asian food

cultures. The root of the difference is on the principle of ‘food pairs. ’While Western cuisine promotes ingredients that have similar flavour

molecules, Asian recipes veer away from it. Because of the flavour

patterns researchers identified, new ways of cooking can be explored and

established.

RESOURCES:

http://peng-you.com.au/ http://www.thekitchn.com/15-basic-ingredients-for-cooking-all-kinds-of-

asian-food-184504

http://orias.berkeley.edu/2011/foodidentityculture.pdf

http://www.asian-recipe.com/cuisine-evolution.html