The non-equilibrium nature of culinary evolution
The non-equilibrium nature of culinary evolution
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DOI：
10.1088/1367-2630/10/7/073020
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发表时间：
2008-07-10
影响因子：
3.3
通讯作者：
Roque, Antonio C.
中科院分区：
文献类型：
--
作者：
Kinouchi, Osame;Diez-Garcia, Rosa W.;Roque, Antonio C.
食物是文明的重要组成部分，其范围从生物层面到经济文化层面。在这里，我们研究了来自巴西、英国、法国和中世纪烹饪书籍的成分和食谱的统计数据。我们发现具有尺度不变行为的普遍分布。我们提出了一种复制变异过程来模拟烹饪进化，该过程非常适合我们的经验数据。我们发现模型的非平衡动态产生了文化“创始人效应”。我们的模型解释了文化的不变性和特殊性，这可能在其他类型的进化过程中具有应用。
Food is an essential part of civilization, with a scope that ranges from the biological to the economic and cultural levels. Here, we study the statistics of ingredients and recipes taken from Brazilian, British, French and Medieval cookery books. We find universal distributions with scale invariant behaviour. We propose a copy-mutate process to model culinary evolution that fits our empirical data very well. We find a cultural 'founder effect' produced by the non-equilibrium dynamics of the model. Both the invariant and idiosyncratic aspects of culture are accounted for by our model, which may have applications in other kinds of evolutionary processes.