Salvato in:
| Autori principali: | , |
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| Natura: | Preprint |
| Pubblicazione: |
2026
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| Soggetti: | |
| Accesso online: | https://arxiv.org/abs/2604.22776 |
| Tags: |
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Sommario:
- 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.