Style Variation in Cooking Recipes

Jing Lin; Christopher Stuart Mellish; Ehud Baruch Reiter

Style Variation in Cooking Recipes

Jing Lin, Christopher Stuart Mellish, Ehud Baruch Reiter

Research output: Chapter in Book/Report/Conference proceeding › Published conference contribution

Abstract

Human text by specific authors has varied characteristics. Even when different authors write about identical topics within a fixed genre under a predefined domain, their text will still be different. For example, in food recipes there are style variations between authors even with describing the same cooking actions and foods. This paper summarises style variations in food recipes written by different people.

Original language	English
Title of host publication	Proceedings of AISB 2008 Symposium on Style in Text
Subtitle of host publication	Creative Generation and Identification of Authorship
Publisher	Society for the Study of Artificial Intelligence and Simulation of Behaviour
Pages	14-18
Number of pages	5
Volume	7
ISBN (Electronic)	N 1 902956 66 4
Publication status	Published - 2008
Event	AISB'08 Symposium Style in Text: Creative Generation and Identification of Authorship - University of Aberdeen, Aberdeen, United Kingdom Duration: 3 Apr 2008 → 3 Apr 2008 http://www.aisb.org.uk/convention/aisb08/index.html

Conference

Conference	AISB'08 Symposium Style in Text
Country/Territory	United Kingdom
City	Aberdeen
Period	3/04/08 → 3/04/08
Internet address	http://www.aisb.org.uk/convention/aisb08/index.html

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https://aisb.org.uk/wp-content/uploads/2019/12/Final-vol-07.pdfLicence: Other

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Style Variation in Cooking Recipes. / Lin, Jing; Mellish, Christopher Stuart; Reiter, Ehud Baruch.
Proceedings of AISB 2008 Symposium on Style in Text: Creative Generation and Identification of Authorship . Vol. 7 Society for the Study of Artificial Intelligence and Simulation of Behaviour, 2008. p. 14-18.

Research output: Chapter in Book/Report/Conference proceeding › Published conference contribution

Lin, J, Mellish, CS & Reiter, EB 2008, Style Variation in Cooking Recipes. in Proceedings of AISB 2008 Symposium on Style in Text: Creative Generation and Identification of Authorship . vol. 7, Society for the Study of Artificial Intelligence and Simulation of Behaviour, pp. 14-18, AISB'08 Symposium Style in Text, Aberdeen, United Kingdom, 3/04/08. <https://aisb.org.uk/wp-content/uploads/2019/12/Final-vol-07.pdf>

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title = "Style Variation in Cooking Recipes",

abstract = "Human text by specific authors has varied characteristics. Even when different authors write about identical topics within a fixed genre under a predefined domain, their text will still be different. For example, in food recipes there are style variations between authors even with describing the same cooking actions and foods. This paper summarises style variations in food recipes written by different people.",

author = "Jing Lin and Mellish, {Christopher Stuart} and Reiter, {Ehud Baruch}",

year = "2008",

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booktitle = "Proceedings of AISB 2008 Symposium on Style in Text",

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note = "AISB'08 Symposium Style in Text : Creative Generation and Identification of Authorship ; Conference date: 03-04-2008 Through 03-04-2008",

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AU - Mellish, Christopher Stuart

AU - Reiter, Ehud Baruch

PY - 2008

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AB - Human text by specific authors has varied characteristics. Even when different authors write about identical topics within a fixed genre under a predefined domain, their text will still be different. For example, in food recipes there are style variations between authors even with describing the same cooking actions and foods. This paper summarises style variations in food recipes written by different people.

UR - https://www.semanticscholar.org/paper/Style-Variation-in-Cooking-Recipes-Lin-Mellish/ebca30cf4d38a7ebe119f9ff3e993fd17cb7a521

M3 - Published conference contribution

VL - 7

SP - 14

EP - 18

BT - Proceedings of AISB 2008 Symposium on Style in Text

PB - Society for the Study of Artificial Intelligence and Simulation of Behaviour

T2 - AISB'08 Symposium Style in Text

Y2 - 3 April 2008 through 3 April 2008

ER -

Style Variation in Cooking Recipes

Abstract

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