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Auteurs principaux: Radzikowski, Jakub, Chen, Josef
Format: Preprint
Publié: 2026
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Accès en ligne:https://arxiv.org/abs/2604.22776
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author Radzikowski, Jakub
Chen, Josef
author_facet Radzikowski, Jakub
Chen, Josef
contents A chef's intuition about flavor, texture, and cultural identity represents tacit knowledge that is difficult to articulate yet central to culinary practice. We show that this knowledge is already encoded in FlavorGraph's 300-dimensional ingredient embeddings, trained on recipe cooccurrence and food chemistry, and that it can be systematically recovered. An LLM-augmented curation pipeline consolidates 6,653 raw FlavorGraph ingredients into 1,032 canonical entries, substantially strengthening the recoverable structure. We identify at least fifteen independently classifiable dimensions spanning taste, texture, geography, food processing, and culture.
format Preprint
id arxiv_https___arxiv_org_abs_2604_22776
institution arXiv
publishDate 2026
record_format arxiv
spellingShingle Epicure: Multidimensional Flavor Structure in Food Ingredient Embeddings
Radzikowski, Jakub
Chen, Josef
Computers and Society
Artificial Intelligence
Machine Learning
A chef's intuition about flavor, texture, and cultural identity represents tacit knowledge that is difficult to articulate yet central to culinary practice. We show that this knowledge is already encoded in FlavorGraph's 300-dimensional ingredient embeddings, trained on recipe cooccurrence and food chemistry, and that it can be systematically recovered. An LLM-augmented curation pipeline consolidates 6,653 raw FlavorGraph ingredients into 1,032 canonical entries, substantially strengthening the recoverable structure. We identify at least fifteen independently classifiable dimensions spanning taste, texture, geography, food processing, and culture.
title Epicure: Multidimensional Flavor Structure in Food Ingredient Embeddings
topic Computers and Society
Artificial Intelligence
Machine Learning
url https://arxiv.org/abs/2604.22776