Western-Asian Flavor Differences Revealed By New Study
The Huffington Post - 12/16/2011
Many differences divide traditional North American and Asian food cultures — cooking methods, dining habits, famous recipes. They each have signature ingredients — think of soy sauce, ginger and sriracha in Southeast Asian food or butter and molasses in Southern food. But a new study from an international team led by Yong-Yeol Ahn and Sebastian Ahnert, published in Scientific Reports, shows that there are actually deeper patterns at play.