Epicure: Multidimensional Flavor Structure in Food Ingredient Embeddings

arXiv:2604.22776v1 Announce Type: cross Abstract: A chef's intuition about flavor, texture, and cultural identity represents tacit knowledge that is difficult to articulate yet central to culinary practice. We show that this knowledge is already encoded in FlavorGraph's 300-dimensional ingredient embeddings, trained on recipe cooccurrence and food chemistry, and that it can be systematically recovered. An LLM-augmented curation pipeline consolidates 6,653 raw FlavorGraph ingredients into 1,032 c