161–170 of 181 posts
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Leaving out Indian, Southeast Asian and Arab cuisine means this is nigh useless.
There are 2,000+ varieties of mangoes alone. You could literally end up with a larger file using only mangoes.
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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.
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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…
Being able to wade through the bullshit is a valuable skill, and the worse your cooking is the less valuable an LLM will be. That said, prompting matters. Something like the following, chased with any necessary questions to ground the details at your skill level, is likely to get you an above-average result. Better cooking skills allow you to ask better follow-on questions, or (context windows matter) create new sess…
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.
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…
Earlier quoted context omitted.
Being able to wade through the bullshit is a valuable skill, and the worse your cooking is the less valuable an LLM will be. That said, prompting matters. Something like the following, chased with any necessary questions to ground the details at your skill level, is likely to get you an above-average result. Better cooking skills allow you to ask better follow-on questions, or (context windows matter) create new sess…
Where did you have 10k omakase?
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…
Obviously the llm has no idea how the recipe will taste. You will have to cook it many times yourself to really understand a dish. A good cookbook sets you up right away with a tasty start, but doesn't give you experience. A good cook has so much experience that they can actually out-of-domain predict a recipe from the taste, but an llm can't do that, cause it fundamentally has no idea how things taste to humans. The…
as correctly pointed by others, this can be redone with a more representative data source, but looking forward to see the effectiveness of this approach.
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> 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. Specify what technique you want. Explicitly say you want to correctly follow all the techniques of the chosen cuisine. A…
> All the LLMs have ingested nearly every cookbook ever made, across multiple languages. That's not a positive thing, good recipe developers are Rare . For every recipe that's been meticulously tested and documented there are 1000 that haven't been. Many cookbooks are riddled with errors.
Earlier quoted context omitted.
Being able to wade through the bullshit is a valuable skill, and the worse your cooking is the less valuable an LLM will be. That said, prompting matters. Something like the following, chased with any necessary questions to ground the details at your skill level, is likely to get you an above-average result. Better cooking skills allow you to ask better follow-on questions, or (context windows matter) create new sess…
Where did you have 10k omakase?