Topic
Recipe
About: Recipe is a research topic. Over the lifetime, 1163 publications have been published within this topic receiving 6932 citations.
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31 Oct 1995
TL;DR: In this paper, a case from CHEF (Hammond 1986, 1989) where a recipe for beef and broccoli, a stir-fried dish, is indexed in several ways: (1) the recipe is prepared by stir-frying, the ingredients are of type souffle, the vegetables are crisp, and the vegetables have a lot of liquid.
Abstract: ness of Indexes Although cases are specific, indexes to cases need to be chosen so that the case can be used in as broad a selection of situations as appropriate. Often, this approach means indexes should be more abstract than the details of a particular case. Consider, for example, a case from CHEF (Hammond 1986, 1989). CHEF just created a recipe for beef and broccoli, a stir-fried dish. When it first created the recipe and tried it out, it found that the broccoli got soggy. It fixed the order of the steps in the recipe so that the broccoli remained crisp. This case could be indexed in several ways: (1) dish is prepared by stir frying, dish includes beef, and dish includes broccoli and (2) dish is prepared by stir frying, dish includes meat, and dish includes a crisp vegetable. The first set allows this case to be recalled whenever beef and broccoli are to be stir fried together. This index, however, would not allow recall of this case, for example, when chicken and snow peas are to be stir fried. However, the order of the steps probably has to be the same as for beef and broccoli—snow peas are also a crisp vegetable that should remain crisp. Indexing by the second set of descriptors makes this case more generally applicable. Concreteness of Indexes The danger of abstract indexes is that they can be so abstract that the reasoner would never realize that a new situation had these descriptors except through extensive inference. Thus, although indexes need to be generally applicable, they need to be concrete enough so that they can be recognized with little inference. Consider another example from CHEF to illustrate this point. CHEF just created a new recipe for a strawberry souffle. It created this dish by adapting a recipe for vanilla souffle. When it first made the souffle, it fell. CHEF figured out that the problem was that the liquids and leavening were not balanced: There was too much liquid for the amount of leavening in the recipe. It also figured out that the extra liquid was because of the juice in the strawberries. It solved the problem by increasing the leavening to counter the effect of the liquid in the strawberries. This case could be indexed in several ways: (1) dish is of type souffle, and liquids and leavening are not balanced; (2) dish is of type souffle, and dish includes strawberries; (3) dish is of type souffle, and dish includes fruit; and (4) dish is of type souffle, and dish has a lot of liquid. The last three indexes are clearly better Articles
418 citations
22 Jun 2012
TL;DR: In this paper, the authors measure whether an individual ingredient tends to be essential or can be dropped or added, and whether its quantity can be modified, and also construct two types of networks to capture the relationships between ingredients.
Abstract: The recording and sharing of cooking recipes, a human activity dating back thousands of years, naturally became an early and prominent social use of the web. The resulting online recipe collections are repositories of ingredient combinations and cooking methods whose large-scale and variety yield interesting insights about both the fundamentals of cooking and user preferences. At the level of an individual ingredient we measure whether it tends to be essential or can be dropped or added, and whether its quantity can be modified. We also construct two types of networks to capture the relationships between ingredients. The complement network captures which ingredients tend to co-occur frequently, and is composed of two large communities: one savory, the other sweet. The substitute network, derived from user-generated suggestions for modifications, can be decomposed into many communities of functionally equivalent ingredients, and captures users' preference for healthier variants of a recipe. Our experiments reveal that recipe ratings can be well predicted with features derived from combinations of ingredient networks and nutrition information.
291 citations
7 Aug 2017
TL;DR: Using insights gained from various data sources, the feasibility of substituting meals that would typically be recommended to users with similar, healthier dishes are explored and the importance of image features reveals that recipe choices are often visually driven.
Abstract: By incorporating healthiness into the food recommendation / ranking process we have the potential to improve the eating habits of a growing number of people who use the Internet as a source of food inspiration. In this paper, using insights gained from various data sources, we explore the feasibility of substituting meals that would typically be recommended to users with similar, healthier dishes. First, by analysing a recipe collection sourced from Allrecipes.com, we quantify the potential for finding replacement recipes, which are comparable but have different nutritional characteristics and are nevertheless highly rated by users. Building on this, we present two controlled user studies (n=107, n=111) investigating how people perceive and select recipes. We show participants are unable to reliably identify which recipe contains most fat due to their answers being biased by lack of information, misleading cues and limited nutritional knowledge on their part. By applying machine learning techniques to predict the preferred recipes, good performance can be achieved using low-level image features and recipe meta-data as predictors. Despite not being able to consciously determine which of two recipes contains most fat, on average, participants select the recipe with the most fat as their preference. The importance of image features reveals that recipe choices are often visually driven. A final user study (n=138) investigates to what extent the predictive models can be used to select recipe replacements such that users can be ``nudged'' towards choosing healthier recipes. Our findings have important implications for online food systems.
186 citations
TL;DR: In the early versions of The Joy of Cooking, the proportions between "bed" and "recipe" erodes the bed and erodes as well the usefulness of the recipes.
Abstract: Recipes, whether in cookbooks or in other texts, exemplify embedded and gendered discourse. In the 1951 edition of Irma Rombauer's The Joy of Cooking, Marion Becker's editorial altering of the proportions between “bed”—the narrative that frames the recipes—and recipe erodes the bed and erodes as well the usefulness of the recipes. More cognizant than Becker's text of the importance of this bed, E. F. Benson's comic novel Mapp and Lucia both embeds the recipe for those masculine—whether male or female—readers unaware of the recipe's social significance and establishes a connection between recipe with-holding and narrative. Nora Ephron's Heartburn uses the recipe and its social meanings to play with notions of reproducibility both literary and culinary and thereby elaborates a connection, implied in the early versions of Joy, between recipe sharing and narrative production and consumption, a connection that “Recipes for Reading” itself attempts to reproduce.
131 citations
TL;DR: This paper performs the first cross-region recipe analysis by jointly using the recipe ingredients, food images, and attributes such as the cuisine and course to discover cuisine-course specific topics and visualize them to enable various applications.
Abstract: Cuisine is a style of cooking and usually associated with a specific geographic region. Recipes from different cuisines shared on the web are an indicator of culinary cultures in different countries. Therefore, analysis of these recipes can lead to deep understanding of food from the cultural perspective. In this paper, we perform the first cross-region recipe analysis by jointly using the recipe ingredients, food images, and attributes such as the cuisine and course (e.g., main dish and dessert). For that solution, we propose a culinary culture analysis framework to discover the topics of ingredient bases and visualize them to enable various applications. We first propose a probabilistic topic model to discover cuisine-course specific topics. The manifold ranking method is then utilized to incorporate deep visual features to retrieve food images for topic visualization. At last, we applied the topic modeling and visualization method for three applications: 1) multimodal cuisine summarization with both recipe ingredients and images, 2) cuisine-course pattern analysis including topic-specific cuisine distribution and cuisine-specific course distribution of topics, and 3) cuisine recommendation for both cuisine-oriented and ingredient-oriented queries. Through these three applications, we can analyze the culinary cultures at both macro and micro levels. We conduct the experiment on a recipe database Yummly-66K with 66,615 recipes from 10 cuisines in Yummly. Qualitative and quantitative evaluation results have validated the effectiveness of topic modeling and visualization, and demonstrated the advantage of the framework in utilizing rich recipe information to analyze and interpret the culinary cultures from different regions.
128 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2025 | 300 |
| 2024 | 478 |
| 2023 | 483 |
| 2022 | 756 |
| 2021 | 110 |
| 2020 | 122 |