The 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.
I have a wonderful book that explores this idea of an atlas of flavours that work together.
The flavor bible.
I can assure you that it does not contain 1800 ingredients in all of there combinations, but it does a remarkable job of covering a widely used selection of herbs spices vegetables and meats. I doubt a compressed version of the text would even be very large.
The trouble I find with LLM generated recipes is they miss the nuance of the technique. Often the success of a depends on a single step or ratio. For instance “fried chicken” has a million incarnations the world over, but you can’t just average out the recipes and end up with tasty fried chicken.
a 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.
Ahh - 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.
Feels 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!
I 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.
I 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.
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..
I 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.
I 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.
As 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").
It'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".
The 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.
I have a wonderful book that explores this idea of an atlas of flavours that work together.
The flavor bible.
I can assure you that it does not contain 1800 ingredients in all of there combinations, but it does a remarkable job of covering a widely used selection of herbs spices vegetables and meats. I doubt a compressed version of the text would even be very large.
The trouble I find with LLM generated recipes is they miss the nuance of the technique. Often the success of a depends on a single step or ratio. For instance “fried chicken” has a million incarnations the world over, but you can’t just average out the recipes and end up with tasty fried chicken.
If you are interested in that you might want to check out this paper:
https://www.nature.com/articles/srep00196
I would like one day to have a database which measure how strongly every food ingredient in use binds to every human smell receptors.
> 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.
Neat.
I'm trying to compress recipes into little schematics https://leontrolski.github.io/recipes.html
Dang this is the best way to represent a recipe I've ever seen. I love it
Nice! I do similar but yours are much more sophisticated. I list the ingredients and then group them at the side with instructions.
a 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.
Nice! this reminds me of https://www.reddit.com/r/flowchartrecipes/ and the table view on the https://www.cookingforengineers.com/recipe/87/Carrot-Pulp-Ca... pages.
I 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-Chocolat...
I was going to say the same! You can also check the recipe card here: https://www.cookingforengineers.com/recipe/19/Erics-Chocolat...
Ahh - 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.
Feels 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!
”To bake an apple pie from scratch, first you must create the universe.”
— Carl Sagan
I 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.
I 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.
My friend did a similar thing https://www.kickstarter.com/projects/1077776268/recipe-redes...
These 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…
That's really neat and easy to parse, love it!
Recipes-as-JSON?
It's amazing how much more readable this format is. I love it.
Now 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!
That 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.
>from 11 sources spanning seven languages, English, Chinese, Russian, Vietnamese, Spanish, Turkish, Indonesian, German, and Indian-English
So hardly "all of human cooking"...
Yes. 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.
I 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....
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..
I 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.
I would not trust a model/corpus about food that includes English and German, but excludes Italian and French
> [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.
Yep. Zero temperature is neither necessary nor sufficient for deterministic inference.
Why?
You 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.
I 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.
At uncook we’re in the middle of glamming up our ingredient normalization pipeline, so this is VERY welcome right now
Published by Kaikaku, a London based startup doing automated restaurants and cooking
Why haven’t you analyzed Italian recipes in Italian?
As 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").
Cooking/recipes seems like it would be an excellent application for a specialized model.
You can use it to browse flavor combinations here, seems quite neat!
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.
11 sources is not "all of" anything. You have a sample. The title is horrible. Fix the title please.
I don't see why the title needs to be quite so grandiose.
It'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.
Jacques Pepin's knuckles don't compress.
Odd not including French and Italian recipes.
French and Italian languages. There are many recipes from both cuisines written in English which, I assume, will have been included.
Indeed, but I bet many were never translated.
As soon as you start adding our beloved french recipes, frogs, snails and other oddities might substantially increase the 1,790 ingredients count
"human cooking"? ewww
To help you out, this is distinctly different from “cooking human”.
Great, so now chefs are being replaced too..!
Cooking condensed beyond the point of usefulness.
It's another book for Zach Weinersmith.