The rate of change (i.e. dissimilarity per time unit, cf. formulas above) in the distribution of ingredients present in 35% of the recipes of any of the included cookery books (All ingredients) or 10% of the recipes (Spices, Animal products and Vegetable products) at different estimates of how much of the difference between cookery books that is due to the time factor (λ).

At λ = 1.0 all the difference is estimated to be due to the time difference and at λ = 0.1 only 10% of the minimal distance (with the least amount of difference between assemblages) between any two cookery books is estimated to be due to the time difference. The rate of change (i.e. dissimilarity per time unit, cf. formulas above) in the distribution of ingredients present in 35% of the recipes of any of the included cookery books (All ingredients) or 10% of the recipes (Spices, Animal products and Vegetable products) at different estimates of how much of the difference between cookery books that is due to the time factor (λ).