Chronologically ordered matrices of normalized relative Euclidean distances between cookery books based on the distributions of ingredients (Fig 1).

The tables show distances for All ingredients (n = 22), Spices (n = 20), Animal products (n = 21) and Vegetables (n = 21) present in at least 35% (All ingredients) or 10% (Spices, Animal products & Vegetables) of recipes of any cookery book. Distances are expressed as a percentage of the maximum distance, making the matrices comparable. The distance from each cook book to the one it is most similar to is marked per row with bold text, and the distance from each cook book it is least similar to is marked with underlined text. The shorter the distance (the lower the value), the more similar the cook books with regards to the ingredients specified in the top left corner of each table.
Chronologically ordered matrices of normalized relative Euclidean distances between cookery books based on the distributions of ingredients (Fig 1).