Aromatics of the World

[DanCole42]

So, I'm trying to make a chart, but I don't know what kind of chart you'd call it, or even if you'd call it a diagram rather than a chart. Mind map? Matrix org chart? I have no idea. Anyway, I want to make a chart of the various cuisines of the world and the aromatics that sort of define the cuisine (mirepoix, sofrito, the holy trinity, etc.). The problem is, I am not a graphic designer and I can't find a program I really like that would make it look the best it could. Thoughts?

Here's a first draft.

[KMango]

So, I'm trying to make a chart, but I don't know what kind of chart you'd call it, or even if you'd call it a diagram rather than a chart. Mind map? Matrix org chart? I have no idea. Anyway, I want to make a chart of the various cuisines of the world and the aromatics that sort of define the cuisine (mirepoix, sofrito, the holy trinity, etc.). The problem is, I am not a graphic designer and I can't find a program I really like that would make it look the best it could. Thoughts?

Here's a first draft.

I *adore* this concept.

And I know some extra-ninja data visualization types who would "eat this up".

I'll see if I can't get them to get in touch with ya or take a stab at reformatting.

[sandynva]

So, I'm trying to make a chart, but I don't know what kind of chart you'd call it, or even if you'd call it a diagram rather than a chart. Mind map? Matrix org chart? I have no idea. Anyway, I want to make a chart of the various cuisines of the world and the aromatics that sort of define the cuisine (mirepoix, sofrito, the holy trinity, etc.). The problem is, I am not a graphic designer and I can't find a program I really like that would make it look the best it could. Thoughts?

Here's a first draft.

I can't comment on the formatting (except to say that it looked nice to me!) and it's hard to generalize about indian food, because it is so, so varied, but for india, i personally would add curry leaves, bay leaves, and cinnamon, as they're really quite common, especially the curry leaves.

[Xochitl10]

As a pedantic matter, if the items you've listed in the chart are what you intend to capture, I think you're talking about a much wider range of ingredients than simply "aromatics." It seems to me like you're looking more for "defining flavors" or "defining ingredients."

Having said that, if you want a Japanese concept comparable to the "trinity," I'd say it's more like a foursome: dashi, mirin, sake, and soy sauce. Sesame, seaweed, and miso also factor heavily into the taste of Japanese food, although the use of miso varies considerably among regions.