Relevant bibliographies by topics / Recipes

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Recipes'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Recipes"

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Kumar, Agashini V. "ADDING RECIPES WEBSITE USING DJANGO." International Scientific Journal of Engineering and Management 04, no. 04 (2025): 1–7. https://doi.org/10.55041/isjem03013.

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Abstract— This project is a web-based application that was created with the Django framework and allows users to effectively maintain their favourite recipes. Key features of the application include user registration, login, adding new recipes, changing old ones, removing recipes, and browsing through them. Django's ORM is used to handle the database that contains each recipe's name, description, and optional image. Through the usage of Django's integrated User model, the application guarantees safe user authentication and offers customised recipe management by associating recipes with specifi
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Afrin, Sanjida Nur A., Fahmida Akter, and Abu Torab MA Rahim. "Vegetable Recipe Variations in Urban and Periurban Bangladesh: Recipe Survey, Recipe Standardization, And Nutrient Analysis." Bioresearch Communications 10, no. 2 (2024): 1565–72. http://dx.doi.org/10.3329/brc.v10i2.74582.

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Recipe variation has social, economic, geographical, cultural, and other roots. The Analysis of each recipe’s composition is not plausible from a chemical as well as an economic point of view. Instead, a standardized recipe from a set of similar recipes could be ideal for cooking and chemical analysis of the nutrient composition of cooked recipes. This type of data has been found to be scanty in conventional food composition tables (FCT) across the globe. Recipe calculation from raw ingredients has always been problematic because cooking is regarded as an unpredictable process on every occasio
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Tobey, Lauren, Christine Mouzong, Joyce Angulo, Sally Bowman, and Melinda Manore. "How Low-Income Mothers Select and Adapt Recipes and Implications for Promoting Healthy Recipes Online." Nutrients 11, no. 2 (2019): 339. http://dx.doi.org/10.3390/nu11020339.

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We describe a 5-year (2011–2015) qualitative evaluation to refine the content/delivery of the Food Hero social marketing campaign recipes to low-income mothers. Objectives were to: (1) identify characteristics looked for in recipes; (2) determine recipe sources; (3) understand motivation for seeking new recipes and recipe adaptations; and (4) identify recipe website characteristics users valued. Nine focus groups (n = 55) were conducted in Portland, Oregon. Participants (35–52 years) were primary caregivers for ≥ one child, the primary household food shoppers/preparers, enrolled in the Supplem
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Wademan, Jasmin, Gael Myers, Anne Finch, Satvinder S. Dhaliwal, Jane Scott, and Andrea Begley. "A Recipe for Success? A Nutrient Analysis of Recipes Promoted by Supermarkets." International Journal of Environmental Research and Public Health 17, no. 11 (2020): 4084. http://dx.doi.org/10.3390/ijerph17114084.

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Recipe use impacts eating habits, yet there is limited research investigating the nutritional quality of recipes. Supermarket recipe magazines command large readerships, with over 4 million readers for each of the two major Australian supermarket publications. Assessing the nutrient content of featured recipes is therefore of public health interest. The nutrient content of 312 main-meal recipes from Coles® Magazine and Woolworths Fresh® were analyzed and compared against a traffic-light system for classifying nutrients of concern in chronic disease. Nutrient content was compared across recipe
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Panoschi, Silvia-Anamaria. "The Written and Oral Dimension of Culinary Recipes." LiBRI. Linguistic and Literary Broad Research and Innovation. 10, no. 1 (2025): 35–41. https://doi.org/10.70594/libri/10.1/4.

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Abstract: As a text type, the culinary recipe belongs to the category of procedural texts, and as a communicative activity, its purpose is to present the process of preparing a dish. This type of text exhibits different formal characteristics depending on whether it is in written or oral form. In this article, we conduct a comparative analysis of a corpus of written recipes by M. Kogălniceanu and Costache Negruzzi, Mihai Lupescu, and others, alongside a corpus of oral culinary recipes collected through field surveys as part of the eCULTFOOD project. By analyzing these texts, we aim to highligh
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Ouyang, Ruiqi, Haodong Huang, Weihua Ou, and Qilong Liu. "Multimodal Recipe Recommendation with Heterogeneous Graph Neural Networks." Electronics 13, no. 16 (2024): 3283. http://dx.doi.org/10.3390/electronics13163283.

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Recipe recommendation is the process of recommending suitable recipes to users based on factors such as user preferences and dietary needs. Recipes typically involve multiple modalities, with text and images being common, while most typical recipe recommendation methods recommend recipes to users based on text. Obviously, the expressiveness of a single modal is often not enough, and the semantic information of images is more abundant. Moreover, it is difficult to grasp the feature fusion granularity of different kinds of modal information and the relationship between recipes and users. To solv
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Lezama-Solano, Adriana, and Edgar Chambers. "Development and Validation of a Recipe Method for Doughs." Foods 7, no. 10 (2018): 163. http://dx.doi.org/10.3390/foods7100163.

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Recipes have a great impact on consumers’ behavior in the kitchen; building a recipe requires the understanding of the potential user. The objective of this study was to develop and evaluate different recipe styles for the preparation of doughs by understanding people’s descriptions of these. Two qualitative studies were performed (43 wheat and 50 corn dough preparers). During interviews, participants described the preparation process of the doughs using the Think Aloud technique. Finished doughs were described as not sticky, soft, and pliable. Based on these descriptions, five recipes were cr
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Hussein, Muthana, Nabel Kadum Abd-Ali, and Abdussalam Ali Ahmed. "Utilizing sulfur and zinc oxide to improve impact in hard rubber recipe designs." Al-Qadisiyah Journal for Engineering Sciences 17, no. 4 (2024): 352–56. https://doi.org/10.30772/qjes.2024.147161.1139.

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The current work represents a practical study with the aim of getting the best design for hard rubber recipes by controlling materials that increase this property. Rubber recipes were prepared consisting of several materials, such as natural rubber, zinc oxide, and stearic acid, in addition to the accelerator and vulcanizing agent sulfur, which was added in multiple proportions 10, 20, 30 parts per hundred rubbers (PPHR). Also, recipes were prepared for the same previous ingredients with an increased percentage of Zinc oxide to 150 PPHR to demonstrate the effect of this material on the hardnes
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Kusnadi, Adhi, and Daniel Daniel. "Rancang Bangun Sistem Rekomendasi Resep Masakan Khas Indonesia Menggunakan Metode Collaboration Collective Intelligence dan Slope One." Jurnal ULTIMATICS 9, no. 2 (2018): 88–96. http://dx.doi.org/10.31937/ti.v9i2.626.

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Today, recipes are not just physical, but some are digital. So users do not have to store recipe books that have been purchased to find recipes for a dish. One of a website providing recommendations for digital recipe guides is dapursaji. This application helps users to search for recipes only by entering the ingredients of the food owned by the user. And will produce a list of dishes that use the material entered by the previous user. In addition there will be related recommendations after opening one of the recipes after the search. Not only that, this website can also provide the freedom to
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Joensuu, Juri. "Fictitious Meals, Culinary Constraints: The Recipe Form in Four Oulipian Texts." Poetics Today 42, no. 4 (2021): 575–95. http://dx.doi.org/10.1215/03335372-9356868.

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Abstract This article looks into fictitious meals and the use of culinary recipe form in experimental and procedural literature, namely, works of constrained writing associated with OuLiPo (Ouvroir de Littérature Potentielle). The recipe form is first scrutinized from the procedural, structural, and historical viewpoints, also concerning its lesser-known imaginative and esoteric genealogy. In addition, its connections to the notions of narrativity and fiction are discussed. The recipe's relationship to action is depicted by a simple procedural model. There is a metaphorical and conceptual, but
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Dissertations / Theses on the topic "Recipes"

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Fathollahzadeh, Pedram. "Improving Food Recipe Suggestions with Hierarchical Classification of Food Recipes." Thesis, KTH, Skolan för elektroteknik och datavetenskap (EECS), 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-224782.

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Making personalized recommendations has become a central part in many platforms, and is continuing to grow with more access to massive amounts of data online. Giving recommendations based on the interests of the individual, rather than recommending items that are popular, increases the user experience and can potentially attract more customers when done right. In order to make personalized recommendations, many platforms resort to machine learning algorithms. In the context of food recipes, these machine learning algorithms tend to consist of hybrid methods between collaborative filtering, con
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Cani, Patrizia <1984&gt. "De-constructing recipes: a constructionist comparative analysis of recipe texts." Master's Degree Thesis, Università Ca' Foscari Venezia, 2022. http://hdl.handle.net/10579/20730.

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Recipes have been defined as goal oriented technical texts which present unique linguistic features. This work will firstly explore the studies about recipes as texts in three different languages, English, Italian and Chinese, and subsequently a thorough linguistic investigation will be carried out on three original recipes selected from international blog entries in a constructionist grammar framework of analysis.
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Hynes, Nick (Nick I. ). "Representation learning of recipes." Thesis, Massachusetts Institute of Technology, 2017. http://hdl.handle.net/1721.1/113147.

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Thesis: M. Eng., Massachusetts Institute of Technology, Department of Electrical Engineering and Computer Science, 2017.<br>This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.<br>Cataloged from student-submitted PDF version of thesis.<br>Includes bibliographical references (pages 41-44).<br>This work introduces methods for learning distributed, vector representations of cooking recipes. The individual components of a recipe -- the images, instructions, and ingredients -- are first treated individuall
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Goda, Sai Bharath. "Recommender system for recipes." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/17741.

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Master of Science<br>Department of Computing and Information Sciences<br>Daniel A. Anderson<br>Most of the e-commerce websites like Amazon, EBay, hotels, trip advisor etc. use recommender systems to recommend products to their users. Some of them use the knowledge of history/ of all users to recommend what kind of products the current user may like (Collaborative filtering) and some use the knowledge of the products which the user is interested in and make recommendations (Content based filtering). An example is Amazon which uses both kinds of techniques.. These recommendation systems can be
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Durrant, Lynne, Evelyn Whitmer, and Joyce Alves. "Healthy Recipes for Meetings." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146647.

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6 pp.<br>Healthy Meetings (Publication AZ1379 3/2006)<br>For many Americans, meetings are a common occurrence which they either attend or facilitate, and often refreshments are served. Given today's health and obesity issues, food and beverages offered in community groups and organizations should follow current USDA guidelines which address those issues. This publication includes suggestions and recipes which reflect those guidelines of reducing fat, sugar, calories, and salt, and increasing fiber in whole grains, fruits and vegetables.
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Bezjian, James Bradley. "Capabilities, recipes, & firm performance : how industry recipes influence the application of dynamic managerial capabilities." Thesis, University of Edinburgh, 2017. http://hdl.handle.net/1842/23519.

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Dynamic managerial capabilities are frequently viewed as a source of influence among decision-making managers within environments of volatility. Conversely, managers postulate that decision-making in rapidly changing environments is never perfect and faces a variety of influencing factors. In addition, industries represent a collection of firms that produce similar goods or services for a particular market. This recipe is often recognized by all industry related firms and adapted accordingly. Similarly, firms comprised as “incumbents” and “challengers” are firms that are well established in th
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Bollini, Mario Attilio. "Following recipes with a cooking robot." Thesis, Massachusetts Institute of Technology, 2012. http://hdl.handle.net/1721.1/74451.

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Thesis (S.M.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2012.<br>Cataloged from PDF version of thesis.<br>Includes bibliographical references (p. 141-143).<br>In this thesis, we present BakeBot, a PR2 robot system that interprets natural language baking recipes into baking instructions which it follows to execute the recipe, from mise en place presentation of the ingredients through baking in a toaster oven. We developed parameterized motion primitives for baking. The motion primitives utilize the existing sensing and manipulation capabilities of the PR2 platform
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Wade, Kenneth R. "Recipes for investment : art or science." Thesis, University of Manchester, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.625127.

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This thesis investigates the inconsistency in modelling financial markets between the sophisticated analytic models based in efficient market theory and persistence in the practical finance world of relatively simplistic approaches to investment, supported by the views of wealthy investors which seem to provide evidence of superior ex-ante performance inconsistent with even simple efficiency concepts. What is often termed 'value' investing is typical of such an approach. Although the term originally implied determining an intrinsic value for the common stock based upon a comprehensive fundamen
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Grinnell, Rachael C. "Recipes for low carbon, adaptable design." Thesis, Loughborough University, 2017. https://dspace.lboro.ac.uk/2134/25481.

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The thesis contributes a more lucid understanding of the potential for interaction amongst different facets of sustainability in the context of building design, providing evidence that the assimilation of diverse and often seemingly unconnected aspects of sustainability is not the unassuming process implicit in the current sustainability discourse. Working inductively and with a focus on two sustainable principles (the current UK government sponsored sustainability agenda, low carbon design, and an alternative interpretation, adaptable design, whose literature is framed in a sometimes compleme
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Karpenka, Natallia V. "The supernova cosmology cookbook: Bayesian numerical recipes." Doctoral thesis, Stockholms universitet, Fysikum, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-106710.

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Theoretical and observational cosmology have enjoyed a number of significant successes over the last two decades. Cosmic microwave background measurements from the Wilkinson Microwave Anisotropy Probe and Planck, together with large-scale structure and supernova (SN) searches, have put very tight constraints on cosmological parameters. Type Ia supernovae (SNIa) played a central role in the discovery of the accelerated expansion of the Universe, recognised by the Nobel Prize in Physics in 2011.The last decade has seen an enormous increase in the amount of high quality SN observations, with SN c
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Books on the topic "Recipes"

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Woj. Recipes: Recipes Jurnal *Blank Recipe Books Binder *Recipe Notebook * Blank Recipe Book *Family Recipes *Favorite Recipes *Recipes Box *Recipes Book to Write In. Independently Published, 2020.

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Ann, Kimberly. Recipe Journal : Recipe Book : Blank Recipes Pages : Favorite Recipes : Collect Recipes : Custom Pages: Organize Recipes. Independently Published, 2022.

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Holiday Recipes: Blank Recipe Book for Holiday Recipes, Thanksgiving Recipes & Christmas Recipes. Independently Published, 2018.

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Recipes: Recipe Book. Independently Published, 2021.

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Press, Moon. My Perfect Recipe Book: Recipes Notebook,Recipes,Recipe Book. Independently Published, 2020.

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Christmas Recipes: Blank Recipe Book for Holiday Recipes & Christmas Recipes. Independently Published, 2018.

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Shop, Napple. Secret Recipes : Recipe Book 6x9: Secret Recipes. Independently Published, 2021.

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Newell, Margarita A. Oatmeal Recipes : Easiest Recipes: Oatmeal Recipe Ideas. Independently Published, 2022.

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Woj. Recipes: Recipes Jurnal *Recipe Notebook * Blank Recipe Book *Super Gift *Family Recipes *Favorite Recipes *Blank Recipe Journal for Women *Recipes Book to Write In. Independently Published, 2020.

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House, Dipu Press. Recipes : Recipes: Blank Recipe Book Journal to Write in Favorite Recipes. Independently Published, 2019.

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Book chapters on the topic "Recipes"

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Liberman, Vivian. "Recipes." In Encyclopedia of Food and Agricultural Ethics. Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-6167-4_428-2.

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Kommers, Piet A. M., Alcindo F. Ferreira, and Alex W. Kwak. "Recipes." In Document Management for Hypermedia Design. Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-642-95728-4_13.

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Liberman, Vivian. "Recipes." In Encyclopedia of Food and Agricultural Ethics. Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-0929-4_428.

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Jackson, K. "Recipes." In Industrial Chocolate Manufacture and Use. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2111-2_15.

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Garson, G. David. "Recipes." In Factor Analysis and Dimension Reduction in R. Routledge, 2022. http://dx.doi.org/10.4324/9781003279693-15.

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Baer, Brian James, and Christopher D. Mellinger. "Recipes." In Translating Texts. Routledge, 2019. http://dx.doi.org/10.4324/9781315225609-2.

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Mouritsen, Ole G., Klavs Styrbæk, and Mariela Johansen. "Recipes." In Plant-Forward Cuisine. Routledge, 2024. http://dx.doi.org/10.4324/9781003478959-13.

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Liberman, Vivian. "Recipes." In Encyclopedia of Food and Agricultural Ethics. Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_428.

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Marczak, Edward, and Greg Neagle. "Recipes." In Enterprise Mac Managed Preferences. Apress, 2010. http://dx.doi.org/10.1007/978-1-4302-2938-4_11.

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Wohlmuth, Edward G. "Recipes." In Beckett's Industrial Chocolate Manufacture and Use. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118923597.ch20.

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Conference papers on the topic "Recipes"

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Urakawa, Koki, and Yuanyuan Wang. "Enhancing Cooking Recipe Browsing Experience through Integration of Recipes and Music." In 2024 International Conference on Future Technologies for Smart Society (ICFTSS). IEEE, 2024. http://dx.doi.org/10.1109/icftss61109.2024.10690273.

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Jiang, Yiwei, Klim Zaporojets, Johannes Deleu, Thomas Demeester, and Chris Develder. "Recipe Instruction Semantics Corpus (RISeC): Resolving Semantic Structure and Zero Anaphora in Recipes." In Proceedings of the 1st Conference of the Asia-Pacific Chapter of the Association for Computational Linguistics and the 10th International Joint Conference on Natural Language Processing. Association for Computational Linguistics, 2020. http://dx.doi.org/10.18653/v1/2020.aacl-main.82.

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S A, Aryaa, Alfina I, Avina C O, Subhashini G, Vijayalakshmi P, and N. Arul Anand. "Customized Recipes aligned with health needs using LLM." In 2025 International Conference on Computational Innovations and Engineering Sustainability (ICCIES). IEEE, 2025. https://doi.org/10.1109/iccies63851.2025.11032472.

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Hanai, Shunsuke, Hidetsugu Nanba, and Akiyo Nadamoto. "Clustering for closely similar recipes to extract spam recipes in user-generated recipe sites." In iiWAS '15: The 17th International Conference on Information Integration and Web-based Application & Services. ACM, 2015. http://dx.doi.org/10.1145/2837185.2837269.

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Aljuryyed, Norah, Abdullah Al Moajil, Saeed Alghamdi, and Sajjad AlDarweesh. "Evaluation of High Dissolving-Power Retarded Acid Recipes for Carbonate Acidizing." In SPE/IATMI Asia Pacific Oil & Gas Conference and Exhibition. SPE, 2021. http://dx.doi.org/10.2118/205542-ms.

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Abstract Development of retarded acid recipes that can have both adequate dissolving power and controllable reaction rate is desired to maximize the effectiveness of matrix stimulation treatments for oil and gas wells. Hydrochloric acid (HCl) has high dissolving power, however, the reaction rate with carbonate rock is uncontrollable and can cause face dissolution. Organic acids have low dissolving power and controllable reaction rate. The objective of this paper was to compare the effectiveness of three low viscosity retarded acid recipes with dissolving powers of 15 wt% and &amp;gt;20 wt% HCl
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Shen, Chen, Tom Hahn, Bret Parker, and Sarah Shen. "Animation recipes." In SIGGRAPH '15: Special Interest Group on Computer Graphics and Interactive Techniques Conference. ACM, 2015. http://dx.doi.org/10.1145/2775280.2792531.

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Liu, Hugo, Matthew Hockenberry, and Ted Selker. "Synesthetic recipes." In ACM SIGGRAPH 2005 Posters. ACM Press, 2005. http://dx.doi.org/10.1145/1186954.1186968.

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Kagawa, Rina, Rei Miyata, and Yoko Yamakata. ""Comparable Recipes"." In MM '22: The 30th ACM International Conference on Multimedia. ACM, 2022. http://dx.doi.org/10.1145/3552485.3554936.

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Mojzsis, Stephen. "Hadean recipes." In FRONTIERS UNBOUND: Exploring Extreme Environments. EGR, 2024. http://dx.doi.org/10.5038/fue3-2024-1.

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Naumov, Kliment. "The Employment of Standardized Recipes, an Essential Prerequisite for Consistent Quality of the Culinary Product." In 9th International Scientific Conference ERAZ - Knowledge Based Sustainable Development. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2023. http://dx.doi.org/10.31410/eraz.2023.401.

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A standardized recipe can be defined as guidance for the con­stant preparation of an assemblage of food or drink at an expected qual­ity. The use of standardized recipes is justified for the reasons of inventory control, creativity, simplicity and consistency. The standard recipe or techni­cal sheet includes certain irreplaceable elements: recipe name, yield, portion size, weight/amount, measure/unit, ingredients, instructions, and notes. The technical sheet is one of the most powerful documents in a food service operation. The benefits of the standardized recipes are vast. It is the basis for
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Reports on the topic "Recipes"

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Benham, Elizabeth. NIST Metric Recipes. National Institute of Standards and Technology, 2023. http://dx.doi.org/10.6028/nist.sp.1290.

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Kyrillidis, Anastasios, and Volkan Cevher. Matrix Recipes for Hard Thresholding Methods. Defense Technical Information Center, 2012. http://dx.doi.org/10.21236/ada585818.

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Benson, Vivienne. Recipes for Impact: Feed, Thinking, Nourish, Change. Institute of Development Studies and The Impact Initiative, 2021. http://dx.doi.org/10.35648/20.500.12413/11781/ii369.

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This booklet profiles a selection of research funded by the ESRC-FCDO Strategic Partnership and the impact they have achieved. While these stories only show a snapshot of the research, they all highlight the multiple, unique and sometimes surprising paths to achieving impact.
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Heddon, Dee, Claire Hind, Maggie O'Neil, et al. The Walkbook: Recipes for Walking and Wellbeing. Walking Publics/Walking Arts, 2022. http://dx.doi.org/10.36399/gla.pubs.293315.

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Our public survey showed that more people walked during COVID-19, and walked more frequently. However, some people walked less, or their walking reduced over the various lockdowns. Many barriers or challenges to walking were identified by respondents. We have commissioned 30 artists from across the UK to contribute recipes to The Walkbook which address one or more of these research challenges including: bad weather, bored of walking, shielding, anxious, lack confidence, excluded, in pain, nowhere to walk, bored of walking the same route, cannot walk very far, frightened, lack time, can’t be bo
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Anz, S. J., T. E. Felter, B. V. Hess, R. S. Daley, M. L. Roberts, and R. S. Williams. Recipes for high resolution time-of-flight detectors. Office of Scientific and Technical Information (OSTI), 1995. http://dx.doi.org/10.2172/10111784.

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Raso-Domínguez, Xavier, Diana Vazquez Espinosa, Gift Dembetembe, and Philippe Gugler. The Equality Cookbook: Swiss Companies’ Recipes for Gender Parity. Cantonal and University Library Fribourg, 2025. https://doi.org/10.51363/unifr.ewp.r7xxx6.

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Corporations are under increasing pressure to align with SDG 5 (Gender Equality), ensuring equal opportunities for women and men in leadership, pay, and career growth. While studies on gender equality are growing, limited research explores the evolutionary paths leading to gender parity. This paper employs Time-Series fuzzy-set qualitative comparative analysis (TS/fsQCA) to examine the distinct and evolving paths that lead to gender parity within Swiss companies between 2020 and 2023. By analysing configurations of variables, including board independence, changes in women’s representation in m
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Patil, Sheetal. Dietary diversity through integrated agriculture: A cookbook for sustainable nutrition. Indian Institute for Human Settlements, 2024. https://doi.org/10.24943/9788198256850.

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The recipe’s in this book are put together to highlight integration in sustainable agriculture at the IIHS Kengeri Campus, emphasizing mixed cropping as a key practice for enhancing biodiversity, soil health, and food security. The campus utilizes agro-ecological methods that reduce reliance on chemical inputs while promoting resilience through intercropping, organic composting, and integrated pest management. The agricultural plots at the campus are cultivated with millets, pulses, and oilseeds, demonstrating a sustainable model that supports both ecological balance and nutritional diversity.
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Patil, Sheetal. Food as medicine. Indian Institute for Human Settlements, 2024. https://doi.org/10.24943/9788198256881.

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Food in India is more than sustenance—it is deeply intertwined with culture, health, and spirituality. Rooted in Ayurveda, one of the world’s oldest medical systems, Indian culinary traditions emphasize the medicinal properties of ingredients and their role in maintaining health. This cookbook explores the principles of food as medicine, showcasing ten carefully curated recipes that incorporate ingredients with known therapeutic benefits. From turmeric and ginger to amla and ashwagandha, these recipes highlight how everyday meals can support wellness. Drawing from regional variations across In
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Demeure, Isabelle M., and Leon J. Osterweil. What We Learn About Process Specification Languages from Studying Recipes. Defense Technical Information Center, 1987. http://dx.doi.org/10.21236/ada631494.

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Jones, Charles. Recipes and Economic Growth: A Combinatorial March Down an Exponential Tail. National Bureau of Economic Research, 2021. http://dx.doi.org/10.3386/w28340.

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