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Analytics for the comparison of Mughlai and Awadhi cuisine network graphs to visualize the usage of ingredients in cuisine groups

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Title Analytics for the comparison of Mughlai and Awadhi cuisine network graphs to visualize the usage of ingredients in cuisine groups
 
Creator Manikanta, Varadaiah
Sringari, Kumara Shambulingaiah
Rao, Sunil Babu
Padmavathi, Thimmaiah
Srividhya, Chidambaram Sivakumaran
Manilal, Palliyath
 
Subject Awadhi
Cuisine ingredients
Mughlai
Traditional foods
Shared cuisines
 
Description 473-477
Indian cuisines are known for its exquisite delicacy and there are over 5000 such traditional preparations practiced in the country. Some of these cuisines are identified with cuisine families such as Mughlai, Awadhi, Udupi, Chettinad, Hyderabadi, Punjabi and so on. These cuisine groups might have emerged owing to various historical and geographical factors viz., food availability, climatic conditions, cooking traditions and cultural choices over a period. However, the divergence or convergence among the selected cuisine families other than referring to the attributes in the subjective manner, are rarely studied. This study focuses on data mining coupled with visual analytic methods for comparison of Mughlai and Awadhi cuisines.
 
Date 2024-05-22T09:16:07Z
2024-05-22T09:16:07Z
2024-05
 
Type Article
 
Identifier 0975-1068 (Online); 0972-5938 (Print)
http://nopr.niscpr.res.in/handle/123456789/63947
https://doi.org/10.56042/ijtk.v23i5.28
 
Language en
 
Relation Int Cl.24: A23L 5/00
 
Publisher NIScPR-CSIR,India
 
Source IJTK Vol.23(5) [May 2024]