Combinations of foods and their compatibility

Similarities and differences in the food combinations of Chinese (N=18), European (N=10) and West Indian women (N=11) were assessed using a taxonomic grid. Four central foods with confirmed use (French fries, Brussels sprouts, chicken and Cola beverages) were evaluated, for compatibility with 40 other foods representing staple foods, meats and alternates, vegetables and beverages. Dual scaling analysis was employed. Results showed that differences in food combinations outnumbered similarities. West Indian women combined many more foods with the central foods than the other two groups. Chicken was the central food that discriminated most among the three groups, while vegetables contributed most to the cultural variance in food compatibility. This study offers an explanation for part of the variation in human food selection and confirms the important role of culture in the development of different concepts of food compatibility.

Key words:

• human food selection
• food combinations
• food compatibility
• cultural groups
• dual scaling analysis