<div dir="ltr">Malmaud et al's (2014) ACL paper "Cooking with Semantics" <a href="http://www.cs.ubc.ca/~murphyk/Papers/acl2014.pdf" target="_blank">http://www.cs.ubc.ca/~murphyk/Papers/acl2014.pdf</a> is not a "resource" of the sort you're seeking but, similar to Teng et al it points to a corpus-driven approach to inducing some of the things you're looking for—just the sort of thing we ought to recommend here on corpora-list. Even without the CURD database that Diarmuid links, a verb in the executable part of a recipe has a good chance of being a "process", and a noun phrase is likely to be an "ingredient". <div>
<br></div><div>By way of engaging John Sowa's prompt: I'm not sure how to make your proposed distinction between "ingredient (vegetables, meats, etc.)" and "additive (seasonings, chemicals)". Oil and acid seem like "chemicals" to me, but they are also the invariant ingredients of a vinaigrette. An egg seems like something that would typically be an "ingredient", yet in something like mayonnaise, the egg yolk is just an emulsifying chemical that disappears: mayonnaise is really just a bunch of "additives" whipped into a new substance through "processes". Paprika is a seasoning in goulash. I think you can make goulash without meat, and possibly even with no vegetables, but I don't suppose that goulash is goulash without paprika.</div>
<div><br></div><div>From a norms-and-exploitations standpoint, it's possible that these exceptions do not override the typical contribution that these comestibles make to a dish, so maybe you could call some things "seasonings" and other things "ingredients". But it's important to choose your categories carefully. As Anna Wierzbicka writes: "An adequate definition of a vague concept must aim not at precision but at vagueness: it must aim at precisely that level of vagueness which characterizes the concept itself." (<i>Lexicography and Conceptual Analysis,</i> 1985)</div>
<div><br></div><div>Orion</div><div class="gmail_extra"><br><div class="gmail_quote">On Tue, Jul 8, 2014 at 10:49 AM, Diarmuid Ó Séaghdha <span dir="ltr"><<a href="mailto:do242@cam.ac.uk" target="_blank">do242@cam.ac.uk</a>></span> wrote:<br>
<blockquote class="gmail_quote" style="margin:0px 0px 0px 0.8ex;border-left-width:1px;border-left-color:rgb(204,204,204);border-left-style:solid;padding-left:1ex">I'm only aware of a few pieces of relevant work, but maybe they'll be useful.<br>
<br>
Teng et al (2012) created a large dataset of recipes by crawling <a href="http://allrecipes.com" target="_blank">allrecipes.com</a>: <a href="http://arxiv.org/pdf/1111.3919" target="_blank">http://arxiv.org/pdf/1111.3919</a><br>
<br>
The Carnegie Mellon University Recipe Database (CURD) contains 260 recipes marked up with semantic representations: <a href="http://www.ark.cs.cmu.edu/CURD/" target="_blank">http://www.ark.cs.cmu.edu/<u></u>CURD/</a><br>
<br>
IBM's recipe generation project is based in part on NLP analysis of food resources, but I'm not sure whether these resources are described in detail anywhere:<br>
<a href="http://spectrum.ieee.org/computing/software/creating-recipes-with-artificial-intelligence" target="_blank">http://spectrum.ieee.org/<u></u>computing/software/creating-<u></u>recipes-with-artificial-<u></u>intelligence</a><br>
<a href="http://arxiv.org/pdf/1311.1213v1" target="_blank">http://arxiv.org/pdf/1311.<u></u>1213v1</a><br>
<br>
Diarmuid<div><div><br>
<br>
On 08/07/14 16:30, Craig Pfeifer wrote:<br>
</div></div><blockquote class="gmail_quote" style="margin:0px 0px 0px 0.8ex;border-left-width:1px;border-left-color:rgb(204,204,204);border-left-style:solid;padding-left:1ex"><div><div>
Howdy --<br>
<br>
Anyone know of english language resources for the food domain? Specifically:<br>
<br>
- ingredients (vegetables, meats, etc)<br>
- additives (seasonings, chemicals)<br>
- processes (frying, kneading, etc.)<br>
<br>
I know this is a broad request, any help appreciated.<br>
<br>
Craig<br>
______________<br>
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<br>
<br>
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