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How often do you ponder the science behind the food you consume? You may find yourself considering nutrition charts, calorie intake, and the health benefits associated with what you eat. However, have you ever taken a moment to contemplate the science behind the flavours and the diverse array of molecules present in your food?
Recently, our team at PurpleBlue House had the incredible opportunity to interview the esteemed scientist, Dr. Ganesh Bagler. His lab, known as the Complex System Laboratory at IIIT Delhi, is at the forefront of investigating the fascinating field of "Computational Gastronomy." Join us as we delve into the captivating world of ingredients, flavour molecules, and the hidden wonders that make up our food.
Let’s start with, why a person who aspired to be an Astrophysicist and Astronomer is now working on Computational Gastronomy. Did you find any correlation?
On the face of it, both the streams are not related to each other at all, however, the foundations of Computation and Mathematics are related. There is a common thread of analytical thinking and problem-solving which binds them together. As a Computational Gastronomer, my focus has shifted from exploring the vastness of the celestial space to unravelling the mysteries of food. While I no longer gaze at the stars, my fascination with understanding the intricacies of the universe remains steadfast, guiding me in this exciting pursuit of decoding the secrets of food through the lens of computation and mathematics.
If we are not wrong, the basis of all your findings is Food Pairing Hypothesis. Can you elaborate on what Food Pairing Hypothesis is? Why is it important?
One of our earlier studies in the field of Computational Gastronomy focused on Food Pairing Analysis. The food pairing hypothesis is a simple concept in the field of Computational Gastronomy that suggests that ingredients that share similar flavour compounds are more likely to pair well together in dishes. The process involved breaking down a particular dish into its individual ingredients, and further breaking them into their constituents responsible for the dish's odour and flavour. By combining this tripartite data of recipe, ingredients, and flavour molecules, we quantified a fascinating metric called the "Food Pairing Index." This index represents the average number of shared molecules across all pairs of ingredients present in a given dish. Through this innovative approach, we gained valuable insights into the science behind the ingredient combinations in dishes.
As per our understanding, your work has two main parts. First, is the data collection and the second, is the data analysis. Which among the two that you find more challenging?
Both are equally challenging, I must say, data collection itself needs time, human resources and meticulous efforts required in cleaning the data. On the other hand, for data analysis technical skills are required to put the algorithms together in a certain way and understand the nature of questions you need to ask to get valuable inputs from the data.
We have noticed the elaborate usage of visuals in your presentation and research papers. What importance do graphics have in conveying your findings effectively?
Well, I have always been passionate about teaching and communication and outreach activity in general. Firstly, one needs to imagine the complexity of the research work and break it down into simpler steps to communicate to the general audience who are not subject matter experts. Secondly, we laid down the deliverables and tried to present the information using graphics to make the work presentable and engaging. In fact, one of our graphics of the food pairing hypothesis has been greatly appreciated as it delivers the correct integrities of the subject matter.
When a common man thinks of food, it is like a pleasure-seeking term but after years of research in the field how do you perceive food now?
I have started enjoying my meals far more than earlier. At the same time, I take note of the notions of nutrition. I do practise what I advocate, but the research has not made any changes to the pleasure that I seek from my food.
What was the thought process behind converging data science and culinary sciences?
Trust me, it was not thought of before, but my passion for studying complex systems has always driven me. In fact, my lab is also known as Complex Systems Laboratory. I have been captivated by the idea that understanding the beauty of a cell goes beyond studying a single gene; it requires delving into deeper layers of complexity.
It all began in a classroom where I was teaching the concept of networks. Not long after, I came across a published paper discussing the concept of a "flavour graph" and its application to food pairing in Western cuisines. This sparked a thought: why had no one investigated the same for Indian cuisines? This question ignited my curiosity, leading me to embark on a journey to explore cuisines from a quantifiable perspective.
What differences have you discovered between Indian cuisine and Western cuisine?
First, we noticed Indian cuisines have a contrasting food pairing pattern, which means, in a single Indian dish tends to have flavour molecules of diverse profiles compared to that of typical Western cuisine. Second, spices are the fulcrum of the food pairing hypothesis. The uniqueness seen in spices used in Indian cuisine has shown a significant difference as compared to Western cuisine.
How do visuals enhance your research communication? Your TED Talks' have the creative usage of superheroes like Spiderman for networking making them relatable and engaging.
Visuals indeed play a crucial role in effectively conveying ideas to an audience. The impact visuals have on the human brain is profound, often leading to long-lasting memory retention.
It's fascinating how inspiration can strike unexpectedly, and the connections between seemingly unrelated fields can lead to groundbreaking ideas. During my PhD, while working on graph theory, which is an integral part of networking, images of intricate networks were ingrained in my mind. Little did I know that these mental pictures would later intersect with my passion for Computational Gastronomy.
One day, while walking through the streets of Berlin with my wife, I chanced upon a massive Spiderman sculpture outside a house. Always one to draw inspiration from my surroundings, I captured a mental image of it. Little did I realise that this simple moment would become the catalyst for an innovative idea. The dots began to connect, bridging the gap between my research background and the world of food networking, ultimately giving birth to the fascinating concept that now drives our work in Computational Gastronomy.
You have also used the reference of Ratatouille for one of the novel recipe generation algorithms that you have made. What did you think about taking inspiration from a movie? So far, we have seen the connection of rats with the labs, but your vision to showcase Ratatouille appears to be a romanticisation of the humble creature.
Indeed, analogies and metaphors are like cherished companions that reside in the depths of my mind, ready to be used whenever suitable. Merging the worlds of technical and scientific endeavours with artistic and engaging aspects is a delightful challenge that I enthusiastically undertake. The key is to blend these diverse areas seamlessly, ensuring that nothing becomes questionable or out of place.
As your parting words, what do you think about our initiative to popularise SciArt? How do you think we, at PurpleBlue House, can create more awareness and generate curiosity about SciArt among people?
I truly admire your dedication to bringing science to the public domain through your illustrations and art; they truly deserve applause. Science communication and SciArt are essential in today's world, and PurpleBlue House is making commendable contributions in this regard. I look forward to the opportunity to connect with you in the future and collaborate on endeavours that make science more accessible and captivating for all.