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Revolutionary chefs? Not likely, shows physics research
Date:7/9/2008

r it's the Irish with potatoes, the French with frogs' legs, the Germans with sauerkraut, the Ghanaians with plantains or the Japanese with fish stock, it seems a global food culture has not shifted some die-hard culture-based eating habits.

As the authors, from the Department of Physics and Mathematics at Sao Paulo University, write, "Some low fitness ingredients present in the initial recipes have a strong difficulty of being replaced and can even propagate during culinary growth. They are like frozen "cultural" accidents."


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Contact: Joe Winters
joseph.winters@iop.org
44-020-747-04815
Institute of Physics
Source:Eurekalert

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