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All of human cooking compressed into 2 megabytes

arxiv.org

81–90 of 181 posts

Re: All of human cooking compressed into 2 megabytes

#81

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…

Unless I'm missing something, there's also nothing in the paper to indicate this is "all of human ingredients"? It looks like it's 11 data sources covering a bunch of common cuisines, with the English + Chinese sources accounting for 90% (!) of the dataset. Among others, Africa and the Arab world are not present in the data (good for about 25% of the global population). Also, all non-English terms were AI-translated…

translation is an interesting problem in and of itself still. its kind of a miracle we can do it at all, yet in some circumstances it seems obvious for there to be objective answers (cooking ingredients being one of them), but even then you never really know even with human translators if you've got it correct. even within the same language nearly every individual has their own version of it.

for example, how would you translate "chips" to another language without first knowing which version of English you are translating from? could be an american speaker with a british relative and they use the british definition of chips while otherwise mostly speaking american english.

there's a level of pragmatism in translation that needs to be assumed, and ultimately we have to accept that translated knowledge will always have low resolution. There is a layer of work that needs to be done with the source of the materials involvement to get written content to a level of formalism needed to be representative of the language it is written in. Generally, the work of editors. Which means successful translation for wide distribution, while still not guaranteed, is predicated on the editorial skills of the translator which begs for dialogue with the source.

Meanwhile, AI provides this super convenient band aid to get translation results you can't disprove.

I genuinely think people are severely underestimating the power held by these models for being translators and how literal truth is going to be determined by them deep behind the scenes under the disguise of accessibility. Not in a dangerous way necessarily, just in a way where what languages are and what words mean is going to shift towards whatever the models think they are.

In a way, over extended time, the models will not be wrong about the translations because their results will redefine what successful formal editing of language looks like, and disagreeing with them will amount to the same difference as having local slang.

Re: All of human cooking compressed into 2 megabytes

#82

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.

The 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.

Re: All of human cooking compressed into 2 megabytes

#83

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…

It's cheaper to train a robot how ingredients go together than to cook for humans.

Re: All of human cooking compressed into 2 megabytes

#84
post #78

Earlier quoted context omitted.

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 th…

Sounds like the flavour theaurus

Sounds like the flavour colour wheel.

Re: All of human cooking compressed into 2 megabytes

#85

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…

Tomatoes are high in glutamate, which accentuates beef flavor.

Re: All of human cooking compressed into 2 megabytes

#88

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…

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 th…

Sounds like The Flavor Bible - it's a great reference book to find pairings of ingredients.

Re: All of human cooking compressed into 2 megabytes

#89

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…

Unless I'm missing something, there's also nothing in the paper to indicate this is "all of human ingredients"? It looks like it's 11 data sources covering a bunch of common cuisines, with the English + Chinese sources accounting for 90% (!) of the dataset. Among others, Africa and the Arab world are not present in the data (good for about 25% of the global population). Also, all non-English terms were AI-translated…

Leaving out Indian, Southeast Asian and Arab cuisine means this is nigh useless.

Re: All of human cooking compressed into 2 megabytes

#90
post #39

>from 11 sources spanning seven languages, English, Chinese, Russian, Vietnamese, Spanish, Turkish, Indonesian, German, and Indian-English So hardly "all of human cooking"...

That 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.

> 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

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.

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