Excellent Nature-article + infographics on regional cooking and food pairing

Nice breakdown of the differences between the South-East and the North-West:)

[Question:] do we more frequently use ingredient pairs that are strongly linked in the flavor network or do we avoid them? [i.e. the authors break ingredients into flavor compounds and examine what the ingredients had in common] […] For instance, fruits and dairy products are close to alcoholic drinks, and mushrooms appear isolated, as they share a statistically significant number of flavor compounds only with other mushrooms.
[Results:] North American and Western European cuisines exhibit a statistically significant tendency towards recipes whose ingredients share flavor compounds. By contrast, East Asian and Southern European cuisines avoid recipes whose ingredients share flavor compounds.

http://www.nature.com/srep/2011/111215/srep00196/full/srep00196.html

Other covered topic is co-occurrence in recipes: