Many dif­fer­ences divide tra­di­tional North Amer­ican and Asian food cul­tures — cooking methods, dining habits, famous recipes. They each have sig­na­ture ingre­di­ents — think of soy sauce, ginger and sriracha in South­east Asian food or butter and molasses in Southern food. But a new study from an inter­na­tional team led by Yong-​​Yeol Ahn and Sebas­tian Ahnert, pub­lished in Sci­en­tific Reports, shows that there are actu­ally deeper pat­terns at play.

Read the article at The Huffington Post →