Formalizing Food Ingredients For Data Analysis And Knowledge Organization

The term food has several connotations, from different substances of nourishment to a stimuli for thought. The concept of substances of nourishment or ingredients, applies in the preparation of food'. Food is one of the most important domain that is essential for existence of life. Recently it has gained enough popularity as studies are being made on food, its influence on culture, its impact on society and its dominance in human life-style. It is indeed true that the domain food is very diverse. There exists cultural diversity as no homogeneity can be found between northern and southern or eastern and western part the world. So in this paper an attempt is made to rank ingredients which are used in the preparations of varieties of dishes with different recipes. Each territory offers its own culinary unique components and numerous traditional dishes which involves both homogeneous and heterogeneous group of entities. Ranking of homogeneous group of entities is not as challenging as it is to rank a heterogeneous group as each dish comprises distinct ingredients. So ranking of ingredients and analysing them is indeed a challenge. A study is made by analysing 1,65,550 recipe sets from different recipe sites. Each of the recipes constitutes numerous ingredients. The aim of this study is to categorize the ingredients and inspect the most popular ingredient in the culinary world used widely across different countries. To achieve this goal, formal concept analysis is employed in the data analysis technique to analyse and categorise food ingredients.