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CREATING STUNNING DISHES USING
GLOBAL RECIPE INTELLIGENCE
Dr Trevor Davis, IBM
Topics
Cognitive computing
Computational Creativity
Watson Chef v cooks – how can a bunch of
wires understand what is delicious?
Warning – science!
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Cognitive computing is a new paradigm
Understands
context and
natural language
More natural
interaction with
people
Adapts
and learns from
experience
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Cognitive isn’t AI
More active, more personal, better sensing, ubiquity, scalability
Supervised
learning
Unsupervised
learning
Weak AI Strong AI
Now 2020-2030 Mid Century 2080+
Many societal challenges ahead!
Multiple interpretations
Hundreds of answer
sources •Primary search
•Candidate answer generation
Tens of thousands of evidence
sources and scores •Answer scoring
•Evidence retrieval
•Deep evidence scoring
Learned models •Combine and weigh evidence
Inquiry analysis Decomposition Hypothesis generation Synthesis Hypothesis and
evidence scoring Final confidence
merging &ranking Question Answer
? !
At the heart of Watson is a learning system
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IBM Watson & computational creativity
2012 2013 2014
November 2012: first recipe created
and prepared by the team at the
Institute of Culinary Education
November 2011: project started in
Services Research department as
part of “What’s Our Watson” initiative
February 2013: first recipes
created by ICE Chefs and served
at IBM Investors Day
January 2014: Watson
Group announcement
March 2014: IBM Food
Truck at South by
Southwest
“To test its skill, we pitted IBM’s algorithm against go-to-
recipe resource Epicurious (owned by WIRED’s parent
company, Condé Nast). We searched the site for a
Caribbean plantain dessert and found a tasty concoction
with rum and coconut sauce. With the same
parameters, IBM’s computer generated a list of about 50
ingredients, including orange, papaya, and cayenne
pepper, from which IBM researcher and professional
chef Florian Pinel developed a mind-blowing Caymanian
parfait. While the IBM dessert tasted better, it was also
insanely elaborate, so we’ll call it a draw.”
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When an IBM algorithm cooks things get tasty
But isn’t creativity is a
purely human attribute?
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Formula for creativity?
Creativity
=
∫ (discovery, variety, combinations, novelty,
delight….)
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IBM Watson & computational creativity!
PEER PRODUCED INSPIRATION SET
COGNITIVE COOKING SYSTEM
NOVEL CUSTOMIZED RECIPE
FOOD KNOWLEDGE DATABASE
DYNAMIC PLANNER
COMBINATORIAL DESIGNER
COGNITIVE ASSESSOR
Recipe generation (discovery, variety)
Base Ingredient
Cuisines Dishes
Ingredient Pairings
Ingredient Types
New Recipes 𝑆 𝑅, ℬ = 𝐷 𝑃𝐵|𝑅||𝑃𝐵
= 𝑃𝐵|𝑅 log𝑃𝐵|𝑅
𝑃𝐵𝑑𝐵
ℬ
Creating a food knowledgebase
Recipe Recipe Step
Recipe Step
Input
Recipe Step
Output
Recipe Step
Property
Ingredient Flavor
Compound
Nutrition
Fact
Cuisine
Dish
Ingredient
Pairing
Ingredient
Type
Odor
Descriptor
Odor
Pleasantness
recipes.wikia.com
wikipedia
USDA nutrient DB
VCF, Atlas of Odor Character Profiles, research papers
Derived from above sources
Mixing it up (variety, combinations)
Ingredient Type Available
Ingredients
Meat
Vegetable
Spice
Fish
…
M1 M2
M3 M4
V1 V2
V3 V4
S1 S2
S3 S4
F1 F2
F3 F4
Recipe Constraints Target Dish
(constrains ingredient
type composition)
Target Cuisine
(constrains ingredients)
Base Ingredient
(constrains ingredients)
S1 S2 S3 S4 S1 S2 S3 S4 X X
…
Re
cip
e 1
M1 M2
V1 V2 V3
S1 S2
…
Re
cip
e 2
M3 M4
V1 V2 V4
S1 S3
Re
cip
e 3
M4
V1 V2 V3
S1 S2 S4
Re
cip
e 1
M1 M2
V1 V2 V3
S1 S2
X
X
Cognitive assessor (novelty, surprise)
Bayesian surprise: novelty can be quantified by considering a prior
probability distribution of existing recipes and the change in that
probability distribution after the new recipe is observed
M set of recipes known to the observer
M ϵ M recipe in this repository
A new recipe being observed
Cognitive assessor – pleasantness (delight)
Chemical Compound
Ingredient
Recipe
DATA
Chemistry: molecular properties
Psychology: human-labeled pleasantness rating
Linear Pleasantness Hypothesis:
If two compounds are mixed together and
smelled, the olfactory pleasantness of the
mixture is approximately a linear combination
of the pleasantness values of the individual
compounds
Olfactory pleasantness is predictable
from chemical compound properties
(topological polar surface area, heavy
atom count, complexity, rotatable bond
count, hydrogen bond acceptor count)
Flavor pairing hypothesis: foods combine well with one another when they share key
flavor compounds
[Y.-Y. Ahn, S. E. Ahnert, J. P. Bagrow, and A.-L. Barabási, “Flavor network and the principles of food pairing,” Scientific Reports, 15 Dec. 2011.]
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Cognitive pairing
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Add it all together!
http://www-935.ibm.com/services/us/gbs/thoughtleadership/cognitivefuture/
Where next?
You can contact Trevor at [email protected]