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if human readers know what's a good search result and what isn't That assumes there's a single, canonical idea of what a "good result" looks like. I imagine th
by onion2k 4y ago
if human readers know what's a good search result and what isn't
That assumes there's a single, canonical idea of what a "good result" looks like. I imagine that's dependent on a lot of factors, from the context of why the user is searching, their demographic, and their biases. When I search for "chocolate chip cookie recipe" I want straight facts - ingredients and bullet point steps and nothing else. My mother would want some background about the recipe, where it's from, and what makes it different. You can't get that from the search term alone. You need a lot more context.
It's exactly what the promise of 'personalized search' based on tracking everyone around the internet told us it would give us but it doesn't seem to work very well.
- Nextgrid 4y ago> That assumes there's a single, canonical idea of what a "good result" looks like Maybe we can't agree on what people want, but what I'm sure we can agree on is what people don't want. I don't recall anyone ever saying "I wish there were more ads in the content I'm consuming". So we could at least start with that.
- bootsmann 4y agoYes, and now turn that sentiment into a metric that can be measured as input to the model. At first it was click-through rate, but that turned SEO into sites into clickbait to get high click scores. Then they switched to time spent on the site, and as a consequence we get recipes that are filled with 2h of prose above them just so people stay longer on the site.
- ajsnigrutin 4y agoRecipes are a pain in general, even without google, doubly so for baking. Baking is a science, not art... so recipes calling for a cup of flour and two teaspoons of butter are useless to me, while recipes with ingredients in grams are useless to many american grandmas. On the other hand, a pinterest page with a photo and a large overlay asking me to register is useless to both of us.
- treeman79 4y agoI have given up on web pages for recipes. Videos are still mostly fine. Often a nice condensed version of the recipe will be in the comment section.
- marcosdumay 4y agoNowadays a cup and a tablespoon are standard unities of volume. They are not any worse than milliliters. There are a few people that insist on ignoring the standards, but those also tend to not publish their recipes.
- JohnFen 4y agoThe issue is that for a lot of ingredients -- flour notably among them -- you can't measure accurately by volume. If you're looking for reproducibility, you have to measure by weight. And once you start measuring some things by weight, you quickly realize that most things are easier to measure out by weight than volume (particularly sticky ingredients like honey), so you start wanting to measure everything that isn't a tiny amount by weight. I convert all of the recipes I collect to gram measurements for this reason.
- ajsnigrutin 4y agoYou cannot measure flour, sugar, salt, etc by volume. Cups of flour and *spoins of sugar/salt/cinnamon and even butter are used in (too) many recipes.