Bali chef community's commitment to balinese gastronomy by Moch Nur Efendi

“…The contributions that have been made by BCC include 1) Making a traditional Balinese culinary book entitled "Paweragan Bali", 2) Providing product development training to the community and several campuses, 3) Collaborating with beverage associations in the mixochef program, 4) Creating cooking competitions, and 5) Mentoring the job training institution (LPK) AMISEWAKA Amikorp Community Foundation.…”
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FoodSky: A food-oriented large language model that can pass the chef and dietetic examinations by Pengfei Zhou, Weiqing Min, Chaoran Fu, Ying Jin, Mingyu Huang, Xiangyang Li, Shuhuan Mei, Shuqiang Jiang

“…Extensive experiments show that FoodSky significantly outperforms general-purpose LLMs on the Chinese National Chef Examination and Dietetic Examination, achieving an accuracy of 83.3% and 91.2%, respectively. …”
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Progress and future prospects of cooking robots for Chinese dishes by Yu Zhang, Zhihua Li, Xiaowei Huang, Wenting He, Zhou Qin, Junjun Kong, Xin Zhou, Jiyong Shi, Xiaobo Zou

“…Traditional Chinese dishes, recognized as a complex culinary system, relies fundamentally on the expertise and experience of chefs, with production traditionally executed manually. …”
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Oyster cooking practices in the United States-based restaurants-A survey. by Razieh Sadat Mirmahdi, Razieh Farzad, Andrew J MacIntosh, Arie H Havelaar, Amarat H Simonne, Naim Montazeri

“…On average, baking was performed at a temperature of 185 ± 64°C for 9 ± 4 minutes, roasting at 207 ± 54°C for 8 ± 6 minutes, and steaming for 5 ± 3 minutes, with no correlation being found between cooking time and temperature for either technique. …”
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Cooking Workshop for Preventing Malnutrition in the Elderly: Participants’ Social Roles, Expectations and Related Effects on Food Habits by Julie Mayer

“…For 24 participants, a second interview was conducted 2–3 months later. …”
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Exploring Consumer and Producer Views of Verjuice: A Grape-Based Product Made from Viticultural Waste by Amanda Dupas de Matos, Robyn Maggs, Joanne Hort

“…The wine sector is actively working to add value, increase sustainability, and reduce waste streams. One great example is to use thinned grapes, that are usually left to rot, to make verjuice. …”
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Italian food experiences on Airbnb: A multimodal analysis of hosts’ promotional videos by Irene Cenni, Camilla Vásquez

“…Our analysis identifies several recurring stages in this genre of videos (e.g. food preparation, tasting of the final product, interactions with virtual guests) as well as other shared modal features across all the videos in our dataset: the setting of the video (the home kitchen), the use of a soundtrack, and relevant clothing choices (i.e., various types of chef attire). …”
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