[Corpora-List] Food Resources

[Orion Montoya]

Malmaud et al's (2014) ACL paper "Cooking with Semantics"
http://www.cs.ubc.ca/~murphyk/Papers/acl2014.pdf 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".

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.

>>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." (*Lexicography
and Conceptual Analysis,* 1985)

Orion

On Tue, Jul 8, 2014 at 10:49 AM, Diarmuid Ó Séaghdha <do242 at cam.ac.uk>
wrote:

> I'm only aware of a few pieces of relevant work, but maybe they'll be
> useful.
>
> Teng et al (2012) created a large dataset of recipes by crawling
> allrecipes.com: http://arxiv.org/pdf/1111.3919
>
> The Carnegie Mellon University Recipe Database (CURD) contains 260 recipes
> marked up with semantic representations: http://www.ark.cs.cmu.edu/CURD/
>
> 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:
> http://spectrum.ieee.org/computing/software/creating-
> recipes-with-artificial-intelligence
> http://arxiv.org/pdf/1311.1213v1
>
> Diarmuid
>
>
> On 08/07/14 16:30, Craig Pfeifer wrote:
>
>> Howdy --
>>
>> Anyone know of english language resources for the food domain?
>> Specifically:
>>
>> - ingredients (vegetables, meats, etc)
>> - additives (seasonings, chemicals)
>> - processes (frying, kneading, etc.)
>>
>> I know this is a broad request, any help appreciated.
>>
>> Craig
>> ______________
>> craig.pfeifer at gmail.com <mailto:craig.pfeifer at gmail.com>
>>
>>
>>
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