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All of human cooking compressed into 2 megabytes
- leontrolski 5mo agoNeat. I'm trying to compress recipes into little schematics https://leontrolski.github.io/recipes.html https://leontrolski.github.io/recipes.html
- danielvaughn 5mo agoIt's amazing how much more readable this format is. I love it.
- addedGone 5mo agoRecipes-as-JSON?
- pipolo 5mo agoI love this! I bet you could make a successful recipe book based on this concept, with large schematics that a cook can read from a distance while working in the kitchen.
- NiloCK 5mo agoAhh - the dependency graph recipe card. These are excellent. I've imagined something like this forever. Always annoyed that recipes put ingredients in a giant undifferentiated list and then give an instruction like "mix the dry ingredients in a deep bowl". For a while I expected there could be a good return on a good implementation of this, but now as soon as a strong interface itself is created it seems easy to copy.
- gorgoiler 5mo ago”To bake an apple pie from scratch, first you must create the universe.” — Carl Sagan
- vrganj 5mo agoFeels like one might be able to get an llm to convert an annoying to read recipe into a mermaid dependency graph following this example. Might be worth a try!
- utopiah 5mo agoJust tried https://www.mlynn.org/tools/generate-diagram https://www.mlynn.org/tools/generate-diagram and it didn't work. FWIW though most recipes are basically ~10 steps long so a simple list suffice. Still it could be an interesting experiment as I imagine that precisely recipes that are less sequential are (on average, with as challenging steps, e.g. excluding making caramel which has a high chance of burning) perceived as more complex.
- omikun 5mo agoI asked perplexity to convert a simple recipe to a dependency graph and it works pretty well! I like this graph to figure out my cooking workflow. What tasks can be started independently and what needs to be done before others.
- whtrbt 5mo agoI used to want this kind of recipe card, but I've cooked so much that's no longer the case (I actually forgot all about the idea until reading this comment). I can usually look at the list of ingredients, and imagine what needs to be done. If it's an unusual or unfamiliar cuisine I will read the method, but after that point the list of ingredients suffice. If I read a recipe somewhere and want to cook it later, I will just write the ingredients on a post-it (usually in cooking order) and maybe 1-2 brief comments. I imagine in domains you are skilled at you'd also prefer high level instructions than a step-by-step tutorial. I agree that doesn't help the beginner, or someone who doesn't cook regularly, or someone cooking something new and I think most recipe writers are just following the established structure without thinking about what they and others really need.
- michelb 5mo agoNice! this reminds me of https://www.reddit.com/r/flowchartrecipes/ https://www.reddit.com/r/flowchartrecipes/ and the table view on the https://www.cookingforengineers.com/recipe/87/Carrot-Pulp-Cake-Part-I https://www.cookingforengineers.com/recipe/87/Carrot-Pulp-Ca... pages.
- teeray 5mo agoI like it. Reminds me a bit of the table format on Cooking for Engineers (scroll to the bottom of the recipe): https://www.cookingforengineers.com/recipe/19/Erics-Chocolate-Pecan-Pie https://www.cookingforengineers.com/recipe/19/Erics-Chocolat...
- flobosg 5mo agoI was going to say the same! You can also check the recipe card here: https://www.cookingforengineers.com/recipe/19/Erics-Chocolate-Pecan-Pie/trn https://www.cookingforengineers.com/recipe/19/Erics-Chocolat...
- hkt 5mo agoThat is brilliant. Going to try some of yours then maybe transcribe my own favourites into the same format. You've struck on a great idea here.
- InsideOutSanta 5mo agoThat's really neat and easy to parse, love it!
- karhuton 5mo agoThese are amazing. It feels so clear to see a visual ”map” of the cooking process before you even start. This would help coordinate two cooks to make prepping more independent. I’m trying to figure out if an landscape Ipad, with interactive elements for extra details if needed, would be a good UI for this. - Edit: Showed it to my non-Engineer wife and she said ”this is horrible” after staring at it for 10 seconds. Maybe not for everyone…
- ultimatefan1 5mo agoMy friend did a similar thing https://www.kickstarter.com/projects/1077776268/recipe-redesign-gulas-first-illustrated-cookbook/description https://www.kickstarter.com/projects/1077776268/recipe-redes...
- Uncle_Brumpus 5mo agoI really like these. I went through a phase a couple years ago where I got really into cooking new fancy recipes, and having to scroll around on recipe pages, or try and read my own chicken scratch notes or understand the context I was trying to imply when I wrote the notes weeks ago was a struggle. Having everything more or less right there in front of your face seems really nice. And I don't know why, but "Beans (green)" is really tickling my funny bone.
- vrganj 5mo agoNow this I love. It respects the craft of cooking and the human element, while giving instructions in an easy to grok and straightforward way. Great job!
- DoctorOetker 5mo agoa lot of the schematics have avoidable edge crossings, that could improve intuitive readability enormously, theres entire subfields of graph theory that consideres rendering of graphs and planar embeddings.
- felooboolooomba 5mo agoNice! I do similar but yours are much more sophisticated. I list the ingredients and then group them at the side with instructions.
- chamomeal 5mo agoDang this is the best way to represent a recipe I've ever seen. I love it
- dhx 5mo agoThis will perhaps be overkill for what you're trying to achieve, but there is Object Process Methodology (OPM)[1] which may be inspiration for modelling recipes. It looks similar to the methodology you're using, and as an example, expects the following type of modelling: "peeling carrot" (process) consumes "washed carrot" (object) "peeling carrot" (process) yields "peeled carrot" (object) "peeling carrot" (process) yields "carrot peel" (object) "finely dicing carrot" (process) consumes "peeled carrot" (object) "finely dicing carrot" (process) yields "finely diced carrot" (object) "prepare mirepoix" (process) consumes "finely diced carrot" (object) "prepare mirepoix" (process) consumes "finely diced celery" (object) "prepare mirepoix" (process) consumes "finely diced onion" (object) "prepare mirepoix" (process) consumes "butter" (object) "prepare mirepoix" (process) yields "mirepoix" (object) The advantage of OPM is alignment of graphical and textual representations. The downside of such approach is you soon discover how many millions of objects may exist in recipes--unwashed carrot, washed carrot, orange carrot, purple carrot, yellow carrot, white carrot, peeled carrot, coarsely diced carrot, finely diced carrot, julienned carrot... and purple julienned carrot vs. yellow julienned carrot. And that's just basic preparation complexity well before any contemplation of cooking or plating up elements. To go further you then discover a lack of useful labels such as "mirepoix" or "soffrito", if for example, you wanted to substitute sweet potato in place of carrot in the recipe. Then there is SysML 2[2] which is kind of like OPM if you ever wanted to write a recipe in 35,000 lines of code, including possibly all the complexity of mathematical modelling of the Maillard reaction for purple carrots vs. yellow carrots using either extra virgin olive oil or butter. Probably best suited for the largest food processing companies such as Nestle, Unilever, Modelez, etc and even then, inherent complexity of their food products rarely would reach the level of a fine dining dish prepared by a chef. [1] https://en.wikipedia.org/wiki/Object_Process_Methodology https://en.wikipedia.org/wiki/Object_Process_Methodology [2] https://www.omg.org/spec/SysML/2.0/Language/PDF https://www.omg.org/spec/SysML/2.0/Language/PDF
- YeGoblynQueenne 5mo agoOPM looks like a great way to implement a free-style crafting system for a roguelike. I mean instead of having standard recipes that you have to assemble you could invent your own by putting together basic ingredients but then you need a way to know what comes out (and its effects I guess). I don't know if any existing games do that.
- Bengalilol 5mo agoGreat initiative ! So simple and yet it works (from those recipes listed I know, they are all working nicely).
- damnitbuilds 5mo agoI'd prefer it if you minimized the crossing paths :-)
- treis 5mo agoMy God what do you do to your feta?
- k2enemy 5mo agoEither crumble by hand or beat with an open end wrench.
- duckmysick 5mo agoThat's a very cool site! I enjoyed the hand-drawn graphs. Your tables remind me of recipes in Modernist Cuisine. They all have ingredients grouped by the procedures together with weight, sometimes volume, and ratio. Example: https://modernistcuisine.com/wp-content/uploads/2013/01/Mac-and-Cheese-recipe-with-steps-1024x635.jpg https://modernistcuisine.com/wp-content/uploads/2013/01/Mac-...
- severine 5mo agoI love it too, bookmarked and hopefully adopted! Did you write about it somewhere?
- leoh 5mo agoThis is really really awesome
- ekglimmer 5mo agoThis is cool - I tried automating different recipe formats/visualizations at https://www.gobsmacked.io https://www.gobsmacked.io. I was thinking of trying to do something similar to this next.
- goobatrooba 5mo agoNice ideas, it just misses amounts. And of course there may be nuances of technique missing, e.g. low or high heat. So it might work best as a recap and starting point "how to vary m favourite recipe".
- hypercube33 5mo agoThe flowchart factorio of food preparation. Neat
- culi 5mo agoCute! I have a lot of handwritten notes. I've been waiting for a competent "paper scan to SVG" workflow to be developed so I can digitalize them properly. I think your project would also greatly benefit from something like that
- eob 5mo agoThis is how I write down recipes for myself! There’s got to be some cognitive archetype that works better with this style encoding.
- globular-toast 5mo agoI write down recipes similar to this. I realised one day it's very similar to how a makefile works: https://blog.gpkb.org/posts/cooking-with-make/ https://blog.gpkb.org/posts/cooking-with-make/
- drbig 5mo agoThank you for sharing! This is inspiring. Cooking is this sort of an activity that is simple enough to not be overwhelming but also complex enough to be very interesting. Both in practice and in modelling :-)
- infinite8s 5mo agoThis is like "Picture Cook: See, Make, Eat": https://www.amazon.com/Picture-Cook-Katie-Shelly/dp/1646041682/ https://www.amazon.com/Picture-Cook-Katie-Shelly/dp/16460416...
- haaz 5mo agoPublished by Kaikaku, a London based startup doing automated restaurants and cooking
- suddenlybananas 5mo agoI don't see why the title needs to be quite so grandiose.
- muragekibicho 5mo agoIt's an appeal to the attention economy. "All of human cooking compressed into 2 MB" is(mentally) palatable relative to "Navigating the Emergent Geometry of Food Ingredient Embeddings". Getting you to click is the ultimate goal.
- deleted 5mo ago[deleted]
- subscribed 5mo agoShould be downvoted/flagged and buried.
- userbinator 5mo agoThe latter alternative might get even more clicks on HN.
- epsteingpt 5mo agoThe work is very interesting. The title is misleading. A better title would be: "all of human ingredients compressed into 1,800 primitives" There is little to substantively nothing about the actual cooking: preparation methods, proportions, etc. But the idea that tomato goes well with beef the whole world over is very interesting and useful for creating flavors that will go together, perhaps surprisingly. It will be a nice resource in the future.
- CTDOCodebases 5mo agoIf you are interested in that you might want to check out this paper: https://www.nature.com/articles/srep00196 https://www.nature.com/articles/srep00196
- HappyPanacea 5mo agoI would like one day to have a database which measure how strongly every food ingredient in use binds to every human smell receptors.
- Tade0 5mo ago> But the idea that tomato goes well with beef the whole world over is very interesting I saved a beef stew I was making for twelve people once by adding tomato sauce. Beef hardens if stewed incorrectly and tomato acid tenderises it again. EDIT: removed incorrect information about store bought tomatoes.
- foobarian 5mo agoI have a hard time believing that that weak an acid can have a noticeable effect vs just the extra cooking time. Sorry for being a skeptic :-) Most of the time I deal with beef either it's the particular chunk of meat I bought that day or marinating it in salt for over a day or just stewing it for a long amount of time.
- dylan604 5mo ago
- Retr0id 5mo ago> [Claude] performed all ingredient classification under deterministic decoding (temperature 0–0.1) Not that it matters much in this context, but low-temperature is not the same thing as deterministic.
- cubefox 5mo agoYep. Zero temperature is neither necessary nor sufficient for deterministic inference.
- cj 5mo agoWhy?
- tempay 5mo agoYou can seed the randomness are still having nonzero temperature. Numerical instability can introduce randomness especially on GPU like hardware unless you’re very careful about how you write your algorithms.
- vessenes 5mo agoIn any batch inference environment that includes experts, expert routing may vary depending on what else is in the batch. For one thing.
- pfdietz 5mo agoCooking condensed beyond the point of usefulness. It's another book for Zach Weinersmith.
- antirez 5mo agoOdd not including French and Italian recipes.
- TripleH 5mo agoAs soon as you start adding our beloved french recipes, frogs, snails and other oddities might substantially increase the 1,790 ingredients count
- walthamstow 5mo agoFrench and Italian languages. There are many recipes from both cuisines written in English which, I assume, will have been included.
- antirez 5mo agoIndeed, but I bet many were never translated.
- Moosdijk 5mo agoit's a clickbait title
- jweisbin 5mo ago"human cooking"? ewww
- jagged-chisel 5mo agoTo help you out, this is distinctly different from “cooking human”.
- 1970-01-01 5mo ago11 sources is not "all of" anything. You have a sample. The title is horrible. Fix the title please.
- skinfaxi 5mo agoCooking/recipes seems like it would be an excellent application for a specialized model.
- vitto_gioda 5mo agoWhy haven’t you analyzed Italian recipes in Italian?
- deleted 5mo ago[deleted]
- nyokki 5mo agoAs someone learning to cook from recipes in multiple languages, this is really cool. Curious how it handles the same ingredient called by different names (e.g., "scallion" vs "green onion" vs "long onion").
- baalimago 5mo agoGreat, so now chefs are being replaced too..!
- throwme_123 5mo agoI would not trust a model/corpus about food that includes English and German, but excludes Italian and French
- 0cf8612b2e1e 5mo agoThe table lists Italian, French and other cuisines. The 11 source listing is for language. The resource is missing authentic French-language described recipes, but there is surely an English-language French onion soup.
- coldtea 5mo ago>from 11 sources spanning seven languages, English, Chinese, Russian, Vietnamese, Spanish, Turkish, Indonesian, German, and Indian-English So hardly "all of human cooking"...
- AStrangeMorrow 5mo agoYes. I mean if you look at the corpus basically HALF of recipes are Chinese/Korean. They do quickly acknowledge it, but definitely not a balanced set.
- bhouston 5mo agoThat does represent 70% or so of the current world population. It isn't 100% coverage but it is most of the many of the biggest groups. It is missing the Italian, Japanese, Greek and Mexican cooking - that are incredibly popular worldwide and it is incomplete without them, and nothing from Africa at all or Middle East.
- scottlamb 5mo ago> It is missing the Italian, Japanese, Greek and Mexican cooking - that are incredibly popular worldwide and it is incomplete without them, and nothing from Africa at all or Middle East. That's overstating it. There are certainly English-language sources describing Italian, Japanese, Greek, Mexican, African, and Middle Eastern recipes. They're likely not the most authoritative sources, but it's not as if I'd expect these cuisines to be completely absent. The actual corpuses they used are listed in the supplement: https://arxiv.org/src/2605.22391v1/anc/supplement.pdf https://arxiv.org/src/2605.22391v1/anc/supplement.pdf edit: that document also breaks it out by region, including 33,923 Japanese recipes which seems respectable. 324 from Sub_Saharan_African which is tiny but still more than 0. Italian and Greek are likely a fair chunk of Mediterranean (164,107). I don't see a breakout for Middle Eastern. Some might be lumped into Mediterranean as well.
- bhouston 5mo agoAh. So it was English language sources and not English cooking. Got it.
- vrganj 5mo agoYou can use it to browse flavor combinations here, seems quite neat! https://epicure.kaikaku.ai/ https://epicure.kaikaku.ai/ That being said, I'm not excited about the idea of this being used to automate cooking somehow. Food, to me, is part of what makes us human, where we express our soul for lack of a better word. The idea of taking that away feels like robbing us of our humanity.
- cuechan 5mo agoI don't really understand, what the Graphs on page 9 and 13 represent, but they look somewhat like a world map with the continents. I wouldn't be surprised if there's actually a geographic connection. A lot of ingrediants are probably more prevalent in certain world regions.
- bhouston 5mo agoI saw this on X/Twitter. I do not believe that human cooking, and all of its techniques and ingredients and the various ways that things can be prepared in different cultural contexts can be compressed in to 2 megabytes. It is sort of like saying here is a 1GB model that can do tool calling and coding and then you try it out and it barely functions. Yes, it technically is a 1GB coding model, but it isn't a good one.
- doug_durham 5mo agoThe space of palatable human food is small. There are only a few thousand ingredients and a few thousand preparation techniques. This could easily be compressed at high fidelity into a model.
- mrhottakes 5mo agoCitations needed
- boca_honey 5mo agoLess than 7 thousand ingredients [1]. Even if you think it's way more than that on account of underrepresented cultures (which does not seem to be the case), it's still just a few thousand. Most cuisines use around 50 of them. [1] https://flowingdata.com/2018/09/18/cuisine-ingredients/ https://flowingdata.com/2018/09/18/cuisine-ingredients/ Total number of techniques should be in the hundreds (not thousands), to be generous, even accounting for historical / prehistorical techniques.
- bhouston 5mo agoI say prove it. If it was a coding bot we would see some metrics on how it did. Have this thing produce a bunch of on demand recipes and judge it against human chefs. Have the people preparing the food cook according to its descriptions faithfully as either robots or non-cooking people so that their knowledge doesn't leak into the preparation. And then let's judge those recipes. IF you need experienced culturally knowledgeable chefs to prepare the food for it to work, then you haven't encoded all the techniques, just crib notes.
- jonstewart 5mo agoJacques Pepin's knuckles don't compress.
- moffers 5mo agoAt uncook we’re in the middle of glamming up our ingredient normalization pipeline, so this is VERY welcome right now
- 21asdffdsa12 5mo agoI forgot this to raise it in the last food related thread - so here is the after-wit: https://www.reddit.com/media?url=https%3A%2F%2Fpreview.redd.it%2Fa-map-of-breakfast-based-on-ratios-of-milk-eggs-and-flour-v0-5rwpwwyjuolg1.png%3Fauto%3Dwebp%26s%3Df622f0075402cb4dc4a926f6b91656086f5a4fab https://www.reddit.com/media?url=https%3A%2F%2Fpreview.redd.... The triangle of flour - milk and egg- held eggnog, but eggnog contains alcohol, which is made of starches, usually flour.. thus being percentage-wise closer to flour then displayed. Yes, so much on the spectrum..
- dhx 5mo agoSee [1] for a demo, seemingly of an older iteration of what this paper describes. I was curious what ingredients the demo had selected (1032 available vs 1790 this paper selects) so I tried some obscure ingredients from "Organum: Nature, Texture, Intensity, Purity" by Peter Gilmore[2] (known for Quay restaurant in Sydney, Australia). It's got some adventurous ingredients such as juniper berry, macadamia nut, nigella seed, orange blossom water and lemon verbena. It even separates sesame oil and toasted sesame oil. Even though the ingredients list only has "rice", "black rice", "brown rice" and "glutinous rice", when you select "rice" as an ingredient, the recipes it generates are smart enough to advise of chilling cooked jasmine rice before using in a fried rice, and smart enough to soak and rinse Basmati rice before using in a pilaf. If selecting "lamb" as an ingredient, the recipes it generates will choose the cut as shoulder or shank if you select vegetables normally associated with braising. It doesn't know of grapeseed oil, orzo, mangosteen, lemon myrtle, and of course anything that only Peter Gilmore might use in a recipe and most chefs would have never heard of (karkalla as an example). I don't see this being too much of a limitation because such ingredients are quite localised or speciality. It knows of "pumpkin seeds" but not "pumpkin"--that is "squash", so there are some localisation improvements which could be made to improve British and American English use. I tried pairing "lamb" and "avocado" together in the hope it'd generate a recipe with a salad, but this failed. I then realised the ingredients list doesn't include lettuce or rocket, but has "salad greens" instead (American English) and no matter what I tried (other salad ingredients, chicken or no protein), it would not give me a salad. It kept generating wannabe-fancy dishes of a chunk of protein surrounded by tomato gel (agar agar) and a smear of avocado, or similar. [1] https://epicure.kaikaku.ai/ https://epicure.kaikaku.ai/ [2] https://en.wikipedia.org/wiki/Peter_Gilmore_(chef) https://en.wikipedia.org/wiki/Peter_Gilmore_(chef)
- BigTTYGothGF 5mo ago> "pumpkin"--that is "squash", so there are some localisation improvements which could be made to improve British and American English use That's a much bigger issue than just wording differences. As an American, there's several different squashes in common use of which pumpkin is only one. (acorn, butternut, and spaghetti are the ones I'm thinking of; zucchini if you want to be pedantic).
- subscribed 5mo agoClickbait title, post should be removed.
- rcarmo 5mo agoIt’s soup, right? Has got to be soup.
- zabzonk 5mo agoWTF? I found this a parody. Perhaps because I've just been re-reading C.S. Lewis's "That Hideous Strength", where language becomes meaningless, I can't stand the design of the site or the text it presents. Making a nice lentil soup doesn't require any thought or description. I know that I, and millions of cooks in Asia will do it with just their hands.
- talktalkmake 5mo agoAll of recorded human cooking compressed into 2 megabytes We've lost more than we know
- prmph 5mo ago"All of human cooking" how? Does it have African ingredients?? Clickbait
- selectedambient 5mo agothis seems more like the very tip of the iceberg here v a complete database, anyhow very neat
- NopIdoN 5mo agoI just want say a week's worth of human cooking compressed into a pellet
- esafak 5mo agoMeal replacement powders.
- sumeno 5mo agoIt makes me take the paper less seriously when one of the authors is submitting it with an inaccurate clickbait title.
- BigTTYGothGF 5mo agoLooking at Table 2 I wonder why Chinese and Korean are similar enough to go in one huge bucket (1.5M) but Japanese is distinct enough to get it's own tiny bucket (33K).
- scythe 5mo agoTwo major contributing factors I can think of: - land meats were all but banned in Japan for centuries prior to Perry's ultimatum, encouraging the development of alternatives in flavor and nutrition like natto and katsuobushi - geographically, Japan had less access to land crops (even wheat was not common!) and more access to fish and seaweed than Korea
- 6d6b73 5mo ago"11 sources spanning seven languages, English, Chinese, Russian, Vietnamese, Spanish, Turkish, Indonesian, German, and Indian-English" 1. English food is not really food, should not be included. :) 2. 11 sources is nowhere near close to "all of human cooking"..
- foresto 5mo agoThis title evokes memories of The Twilight Zone's To Serve Man episode.
- arjie 5mo agoI had Claude Code implement this for me with the data and information from there and it seems all right. Maybe it works well for substitutions rather than recipe construction: https://viz.roshangeorge.dev/recipe-model/ https://viz.roshangeorge.dev/recipe-model/
- mrhottakes 5mo agoSimilarly, all of human programming can be broken down into 128 characters
- h_a_n_k 5mo agothis is the goat, the pinnacle of ai use, i'm all for it, haha. honestly one of my fave things i've seen
- jnmandal 5mo agoTitle is pretty clickbaity. Cool data set though
- system2 5mo agoBS Title. 30 pages of summary is not all human cooking.
- utopiah 5mo agoFWIW all of https://publicdomainrecipes.com https://publicdomainrecipes.com is available as a single 22MiB file at https://browse.library.kiwix.org/viewer#publicdomainrecipes.com_en_all_2026-05/publicdomainrecipes.com/ https://browse.library.kiwix.org/viewer#publicdomainrecipes.... from https://browse.library.kiwix.org https://browse.library.kiwix.org and you can submit more recipes at https://github.com/ronaldl29/public-domain-recipes https://github.com/ronaldl29/public-domain-recipes
- utopiah 5mo agoPS: .zim file added to my offline_prep directory on my HDD. Just in case.
- ekm2 5mo agoAll of human cooking With no African recipe.
- threwrfaway 5mo ago[dead]
- eob 5mo agoThese comments are so filled with cool projects and visualizations I’ll throw my own out there: Trying to generate non-slop, print-worthy recipe books for different diaspora communities. www.robotbookclub.com I’m pretty sure the recipes have surpassed slop. The photos are pretty close. The layouts, intros, and “chef photos” need a lot of work though.
- dolmen 5mo agoIt is good enough to have much fun reading it. About chef photos, in Cook French in America, page 11: no eggs on a breakfast tartine. As a French, I would like the French version.
- dolmen 5mo agoThis is about cooking but... no French?
- woile 5mo agoI maintain a small website to share recipes: https://reciperium.com https://reciperium.com I wonder how could I apply this? I don't fully grasp what it is. Like what is the next best ingredient? Like, what could you add to it?
- chupchap 5mo agoThere is such a large discrepancy in the number of recipes in the training data for South Asia vs other macro regions. I wonder what that impact that has on the study. I also wonder why there aren't mor recipes available for this region with such a deep culinary tradition.
- elzbardico 5mo agoMay we call it "To Serve Man"?
- rldjbpin 5mo agoclickbait aside, quite an interesting concept. i wonder if there is a word2vec moment with different ingredients/flavour profiles with these embeddings. as correctly pointed by others, this can be redone with a more representative data source, but looking forward to see the effectiveness of this approach.
- soobrosa 5mo agoAlso. German cooking???
- defrost 5mo agoI'm fairly certain there will be more German cooking and ingredients used in Germany than traditional Australian bush tucker and preparation methods..