Data extract and network from S. Farrimond, The Science of Spice

This submission provides the data displayed as networks in a post for <i>Genealogical World of Phylogenetic Networks </i>entitled <i>The Science of Spice – as networks.</i><br><br>All data in this dataset has been extracted from<br>Stuart Farrimond<i>: The Science of Spice </i>(Dorling Kindersley 2018, ISBN: 978-0-2413-0214-9).<br>Make sure to cite the book in addition to this <i>figshare</i> submission when re-using the here provided matrices.<br>Analysis and artwork are new and have been generated for the blogpost.<br><br><b>File contents</b>:<br><i>SciSpiceMatrices.7z </i>includes (annotated) NEXUS-formatted (optimised with and for Mesquite) matrices based on the tabulated information; and Splits-NEXUS-formatted distance-based neighbour-nets.<br><i>SciSpiceCompounds.png </i>and <i>SciSpiceGeoNet.png </i>the graphically enhanced neighbour-nets described in the post.<br><i>SciSpiceTable.xlsx </i>includes two sheets <br><i>— Geography</i>, compiled the geographic information in Farrimond (2018) about the use of spices as "signature", "supporting" and "supplementary" spice in local cuisines;— FlavourCompouns is based on the information tabulated on pp. 214–217 in Farrimond (2018).