In working through this, it has become apparent that there are a few categories of information belnded in to recipies:
Four Categories of Information
1. Ingredients (e.g., 1 medium onion chopped coarsely)
>> Ingredient Name (onion)
>> Ingredient Amount/Size/Measurement (1 medium)
>> Ingredient Preparation (chopped coarsely)
2. Recipe Direction (First, sautee onion in skillet...)
3. Explanation of Cooking Techniques
4. Specific Tips on Preparation
All the types of information in Number 1 is usually contained in the Ingredients List and is separated from the other text in most recipes. Sometimes some of ingredient preparation is mixed into the narative copy. Numbers 2, 3 and 4 are usually intermixed together in the narative section of the recipe.*
Big Conclusion: To be effective, mapping of the recipe must be focuses on Recipe Directions -- the step-by-step events of completing the recipe. The other items must live in separate sections (like the INGREDIENT LIST does in most existing recipes.)
The other three categories require a narrative explanation or levels of detail that cannot be better replaced by symbols or a system. How much information to document and whether there is a standard method for noting this other information is to be determined.
*Sometimes cooking techniques are assumed, making recipes confusing or incomplete for novice cooks -- "braise the chicken pieces". Sometimes these are handled in a separate section of a cookbook.
Recent Comments