Why some food tastes nice, mathematically

I recently read two of Albert-Laszlo Barabasi’s books (Linked and Bursts) and in browsing his website I came across this paper: “Flavor network and the principles of food pairing,” authored by Ahn, Ahnert, Bagrow, and Barabasi.
Most of the fun is in exploring the graphics. There are some surprising relationships between foods.

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