How data mining reveals the world’s healthiest cuisines


Algorithms are teasing apart the link between food and health to provide the first evidence that we really are what we eat.

Jean Brillat-Savarin was a 19th-century French lawyer famed for his writings on gastronomy. In his most famous work, he said: “Dis-moi ce que tu manges, je te dirai ce que tu es.” Or “Tell me what you eat and I will tell you what you are.”

This idea—that you are what you eat—has become increasingly popular. Since Brillat-Savarin’s time it has been used as the title of various cookbooks and health guides; for some it is a way of life.

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Snail Caviar Is Toast Of French Culinary World

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Balls of Culinary Bliss

He is a former builder who once made a living fitting kitchens. Now Dominique Pierru is being hailed as a gastronomic genius after creating a delicacy likely to mark the history of Gallic cuisine — snail caviar.

France may be the land of l’escargot but never before had anyone come up with a recipe for gastropod eggs capable of satisfying the most demanding palates. Pierru took three years to develop the product after abandoning his fitted-kitchen business to buy a snail farm in Picardy, northern France, in 2004.

He had to find a way of softening the eggs, of conditioning them and of persuading his 180,000 snails to lay enough to make the business viable. The result is being hailed as a triumph, earning widespread acclaim in France and elsewhere, and a place on menus of three-star restaurants as well as an order from Harrods in London.

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Continue reading… “Snail Caviar Is Toast Of French Culinary World”