Flavor principles可以說是一些distinctive and pervasive flavoring combinations [that] seem to impart a clear and characteristic identity to the foods of any group (Rozin & Rozin 2005: 35).
但並不是每個地方都有一種或一組特有的調味料
In cuisines that have a proportion of animal foods (meat and dairy products) in their diet, and in many cuisines of temperate and polar regions, there is typically no strong dependence on flavoring ingredients. This tendency results in culinary products that are relatively less "marked" than the products of cuisines that season heavily (Rozin & Rozin 2005: 35).