Just so we are clear, "tastes interesting" is a purely subjective and individual choice. We all tend to like and prefer the things we grow up eating. That said, as a foodie and engineer who is happy to try food from anywhere and everywhere, I like to see if my tastes are also quantifiable.

So when I tried to find out why I seem to like Bengali and Maharashtrian cuisine more than other regional cuisines in India, I tried to quantify why that was the case, and I found Dr Bagler's paper quite fascinating.

While you guys will likely fight in the comments because your favourite cuisine isn't featured here, I urge you to channel that energy into appreciating this new field of computational gastronomy. Don't worry. Data won't supersede the basic primal emotions of loving or hating a specific kind of food.

Link to Dr Bagler's paper: [ Ссылка ]

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Masala Lab (Hardcover): [ Ссылка ]
Masala Lab (Paperback): [ Ссылка ]

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