Culinary Chemistry: The Flavor Periodic Table

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Input A: Any cuisine with distinct ingredient categories (e.g., Japanese, French, Indian)
Input B: Scientific periodic table / chemistry lab
Goal: Periodic table where each element is an ingredient, arranged by flavor family, cooking method, or cultural importance, with compounds showing finished dishes.
Rules:
Grid layout: 8-12 rows, 10-15 columns
Each "element" in individual container/compartment
Atomic numbers = cultural significance ranking
Color coding by taste profile or ingredient category
Noble gases = finishing touches (garnishes, aromatics)
Transition metals = proteins and fats
Compounds section shows completed dishes
Include miniature lab coat figurine "scientist"
Beaker with dish being "synthesized"
Chemical equation showing recipe formula
Periodic table typography and borders
Laboratory glass and steel aesthetic
Output: ONE image, scientific documentation style, even lighting, 4:5 ratio 
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