Providing a cooking recommendation for a dish

Abstract

A method (150) for providing a cooking recommendation (110) for a dish comprises steps of capturing a human-understandable description (105) of the dish; determining a first classification of the description (105) with respect to a first predetermined taxonomy (140); deriving a second classification of the dish from the first classification and with respect to a second predetermined taxonomy (145); wherein the second taxonomy (145) describes cooking-technical properties of the dish; and providing a cooking recommendation (110) for the dish.

Description

[0001] The invention relates to the control of a cooking appliance. In particular, the invention relates to the provision of a cooking recommendation for a dish.

[0002] A dish can be prepared according to a recipe, with one of the processing steps involving cooking. Cooking can take place, for example, in an oven, which requires setting the oven to predetermined parameters. These parameters can include a temperature or a heat source. Available heat sources in the oven can include, for example, top heat, bottom heat, convection, or grill. A modern oven can also provide additional heat sources, such as a microwave or a steam generator. Different heat sources can be combined, and a heat source can be activated only during part of a cooking process.For example, a roast can first be treated with a high temperature on all sides to close the pores in the meat, then with a lower temperature from below, possibly with the addition of steam to prevent the roast from drying out, and shortly before the end of cooking with the help of a grill to allow a crust to form.

[0003] A cooking recipe can be assigned parameters for the correct setting of an oven. This usually assumes an oven with only a few heat sources so that the recipe can be used universally. A better-equipped oven cannot be fully utilized in this case, and the cooking result may be good but not optimal. In another case, a familiar cooking recipe may be modified so that it is not clear how a beneficial cooking process could proceed. Empirically determining the best cooking method can be very time-consuming if all possible cooking methods are tried out. Especially if the oven has many different or combinable functions, the effort required can be disproportionately high.

[0004] EP 3909479 A1 proposes, on the basis of a role which is essential for a dish to be prepared, to determine ingredients and processing steps for processing the ingredients in order to fulfill at least one role.

[0005] CN 112369122 A relates to a technique for determining a cooking parameter of a food based on processing information from a cooking recipe.

[0006] Existing techniques require either large amounts of predefined information or complex processing of information associated with ingredients or processing steps in a recipe. As a result, most known approaches are only partially suitable for use in a household.

[0007] One object underlying the present invention is to provide an improved technique for providing a cooking recommendation for a dish. The invention achieves this object by means of the subject matter of the independent claims. Subclaims specify preferred embodiments.

[0008] According to a first aspect of the present invention, a method for providing a cooking recommendation for a dish comprises the steps of capturing a human-understandable description of the dish; determining a first classification of the description with respect to a first predetermined taxonomy; deriving a second classification of the dish from the first classification and with respect to a second predetermined taxonomy; wherein the second taxonomy describes cooking properties of the dish; and providing a cooking recommendation for the dish. Based on the cooking recommendation, a household appliance, such as a stove or an oven, can then be controlled. Accordingly, according to one aspect, the present invention also comprises a method for controlling a cooking appliance, which comprises the method for providing a cooking recommendation.

[0009] It has been recognized that a human-understandable description of a dish can vary greatly, while the cooking parameters associated with the dish can change only relatively slightly. For example, different sponge cakes can be prepared with different flavoring ingredients, while the type, duration, and temperature of the cooking process can remain virtually unchanged. While a human may perceive a significant difference between a cherry cake and a strawberry cake, this variation may be of little relevance from a cooking point of view.

[0010] Using the first taxonomy, a dish can be classified with sufficient precision for subsequent purposes. The second taxonomy can break down processes, ingredients, or characteristics of the dish, allowing a broader definition of a cooking recommendation. The first classification can be converted into the second, allowing relevant parameters to be extracted for determining the cooking recommendation.

[0011] The human-understandable description can be given in different forms. In particular, the human-understandable description can include an image, a label, and / or a textual description. The label or description can alternatively be given in writing or verbally. For example, the food can be referred to as pizza, saffron cake, or lasagna. One or more images can be taken, for example, from a recipe or a serving suggestion. A user can also provide a description, image, or label of a previously prepared food. The human-understandable description can essentially comprise information that could be found on a restaurant menu. In a further embodiment, a flavor of the food can be described linguistically. For example, a flavor, an aroma, or a pictorial comparison can be mentioned.

[0012] In another embodiment, the human-understandable description includes a desired cooking result. For example, a degree of cooking can be specified from warm to rare, rosé to well-done. A consistency can be specified, for example, as crispy, soft, juicy, or dry. A cooking depth can be indicated by terms such as grilled, gratinated, or roasted. This can improve the description of the expected cooking result. The cooking recommendation can be determined based on such keywords.

[0013] A cooking characteristic of the second taxonomy may include one of a physio-chemical property, a physical state of the food before cooking, a dimension of the food or an ingredient, a number of pieces or portions to be prepared at the same time, a cooking vessel to be used, a common ingredient, a common cooking method, and a specific culinary concept for the food.

[0014] The second taxonomy can be based primarily on food chemistry considerations. The structure of the food can be classified according to the cooking properties of its ingredients. Information unrelated to the cooking process, such as aroma or color, can be neglected.

[0015] It is preferred that multiple cooking properties be determined, with the cooking recommendation being provided based on the multiple determined cooking properties. In one embodiment, multiple cooking properties of a component can be determined, for example, a mass and a liquid-to-dry matter ratio. In another embodiment, properties of different components can be determined, for example, a moisture content of a dough or a moisture content of raisins in the dough.

[0016] Especially when the human-understandable description comprises several parts, information from all parts can be evaluated to create the cooking description. For example, a picture of the finished dish can be used to estimate a quantity, a preferred cooking vessel, or a degree of doneness. A basic classification can be derived from the name of the dish.

[0017] It is particularly preferred that the first and / or second taxonomy be hierarchically organized. Mapping between the first and second taxonomies can occur at different levels of the respective hierarchy. Mapping between elements of different hierarchy levels can also occur. Such a mapping can involve a 1:1, 1:n, or n:m relationship.

[0018] A node in the second taxonomy can be assigned information about the preparation of the food. The preparation can, in particular, relate to a processing step prior to cooking. The cooking recommendation can preferably be determined based on the assigned information. For example, the information can relate to a mixing process of ingredients, an intermediate step relevant to culinary chemistry, or the tempering of the uncooked food. The cooking recommendation can take corresponding parameters into account.

[0019] In a further preferred embodiment, the second taxonomy comprises limits for a permissible deviation of a cooking characteristic from a specification. For example, if a cooking recommendation for a predetermined amount of a dish is known, and the human-understandable description indicates a significantly different amount, the prepared cooking recommendation can be discarded. In another example, the dish can be assigned a predetermined ratio of ingredients. If the described dish deviates from this ratio more than permitted, a cooking recommendation assigned to the predetermined ratio can be adjusted or discarded.

[0020] It is particularly preferred that a mapping of the first taxonomy to the second taxonomy be predetermined. Endpoints of the taxonomies can be associated with each other. It is preferred that the mappings target as few nodes or endpoints of the second taxonomy as possible.

[0021] Each endpoint of the second taxonomy can be assigned a cooking recommendation. To determine the cooking recommendation, it may be sufficient to prepare any dish whose description is assigned to this endpoint. This allows a large number of dishes to be mapped to a relatively small number of cooking recommendations. A cooking recommendation assigned to an endpoint of the second taxonomy can, for example, be determined empirically. To do this, one of the dishes can be prepared and cooked. Optionally, different cooking methods or temperatures can be tried out.

[0022] In one embodiment, the recommendation indicates one of several predetermined cooking appliances. For example, a first cooking appliance may include an oven, a second cooking appliance a steamer, a third cooking appliance a microwave oven, and a fourth cooking appliance a temperature-controlled cooktop. Multiple cooking recommendations associated with different cooking appliances may also be provided. This allows a user to decide for themselves which cooking appliance they would like to use to prepare the food.

[0023] In another embodiment, the cooking recommendation can be determined based on a cooking technique supported by a predetermined cooking appliance. For example, if a combination appliance is available that combines the technologies of a conventional oven with those of a microwave or steamer, the preferred cooking technique can be specified.

[0024] In general, the cooking recommendation can include a temperature and a cooking time. The cooking recommendation can also be complex and span several consecutive cooking processes. A single cooking process can specify a cooking technique, a temperature, and / or a cooking time.

[0025] According to a further aspect of the present invention, a device for providing a cooking recommendation for a dish comprises an input device for capturing a human-understandable description of the dish; an output device for providing a cooking recommendation; a memory with a first and a second taxonomy, and a processing device. The first taxonomy describes a dish in a human-understandable manner, and the second taxonomy describes cooking properties of the dish. The processing device is configured to determine a first classification of the description with respect to the first taxonomy; to derive a second classification therefrom with respect to the second taxonomy; and to provide a cooking recommendation for the dish based on the classification. Furthermore, the device can be configured to control a cooking appliance based on the cooking recommendation.

[0026] The processing device can be configured to fully or partially execute a method described herein. For this purpose, the processing device can be implemented electronically and, for example, comprise a programmable microcomputer or microcontroller, and the method can be in the form of a computer program product with program code means. The computer program product can also be stored on a computer-readable data carrier. Features or advantages of the method can be transferred to the device, or vice versa.

[0027] Non-limiting embodiments of the invention will now be described in more detail with reference to the accompanying figures, in which: Fig. 1 a device for providing a cooking recommendation for a dish; Fig. 2 an exemplary first taxonomy; Fig. 3 an exemplary second taxonomy; Fig. 4 an exemplary first taxonomy with additional information; Fig. 5 an exemplary second taxonomy with information and recommendations; Fig. 6 an exemplary mapping between a first and a second taxonomy; and Fig. 7 a preferred embodiment of a device represents.

[0028] Fig. 1 shows a device 100 for providing a cooking recommendation for a dish. The device 100 is configured to receive a human-understandable description 105 of a dish and to provide a cooking recommendation 110. The description 105 may include a name, an image, or a description of the dish. The description 105 may be in graphic, textual, or verbal form. The dish includes food prepared from ingredients for humans. The description 105 may include, for example, a recipe, an excerpt from a menu, or a descriptive statement about a dish.

[0029] The cooking recommendation 110 typically includes a temperature and a duration for which the uncooked food should be exposed to the temperature in a cooking appliance 115. Optionally, the cooking recommendation 110 includes a target value that a sensor value from a sensor of a cooking appliance in use should assume. For example, an oven may have a thermometer for determining a core temperature of a food, and the cooking recommendation may state that the core temperature should reach a value of 55°C. For this purpose, the cooking recommendation 110 may include a temperature acting on the food by means of a heat source, here, for example, 110°C. The cooking recommendation 110 may also specify a heat source, for example, top or bottom heat in an oven, convection heat, or a grill. Furthermore, a cooking technique may be specified, for example, radiant heat, convection heat, steam cooking, or microwave cooking.Different cooking techniques can be assigned to different cooking appliances 115; however, a cooking appliance 115 can also be configured to perform different cooking techniques. The cooking recommendation can also include a sequence of individual cooking recommendations that follow one another.

[0030] The device 100 comprises an input device 120, an output device 125, a processing device 130, and a memory 135. The input device 120 is illustrated by way of example as a microphone for capturing human speech; a different input device 120 can be used to capture the description in a form other than acoustic. For example, an alternative input device 120 can comprise a camera, an interface for receiving images or text, or an input keyboard. The output device 125 is also illustrated by way of example as a loudspeaker for outputting vocal information; however, the cooking recommendation 110 can also be displayed in another way, for example numerically or graphically, for which purpose a textual or graphical output device 125 can be provided. The processing device 130 is preferably embodied as a microcomputer.A first taxonomy 140 and a second taxonomy 145 are stored in memory 135. Note that in another embodiment, the contents of memory 135 may be stored not locally in device 100, but rather at a remote location. The remote location may include another processing device that can perform portions of the operation of processing device 130 of device 100 described herein.

[0031] The first taxonomy 140 describes a food in a human-understandable way or allows the classification of a food specified by the description 105. Thus, a large number of foods can be assigned to one of several predetermined classes of the first taxonomy 140. This process can also be called classification.

[0032] The second taxonomy 145 is designed to describe the cooking properties of foods or to allow a food to be classified into one of several predetermined categories, whereby foods within a category may have similar or identical cooking properties. A cooking recommendation can be assigned to each such class of foods. Alternatively, a mapping or derivation rule can be specified, by means of which a cooking recommendation can be derived from the class. The derivation rule can contain parameters that include, for example, a quantity, a number, or a mass ratio of ingredients.

[0033] Both taxonomies 140 and 145 are preferably organized hierarchically and can encompass different categories or levels. Connections between taxonomies 140 and 145 can occur at any level of the respective hierarchy.

[0034] The second taxonomy 145 may, for example, include, in a first exemplary category, physico-chemical properties, for example - a weight - a heat capacity - a density - a ratio of solid to liquid components - a ratio of water-binding, dry ingredients to liquid ingredients

[0035] In a second exemplary category, a physical state of the dish before preparation can be specified, for example - firmly - fluid - semi-frozen - frozen

[0036] In a third exemplary category, a geometry of a cooking vessel can be specified, for example - a volume or dimensions - a form in which an ingredient is present, for example whole or cut into small pieces

[0037] A fourth example category may specify the number of dishes or portions prepared simultaneously. For example, preparing four pizzas simultaneously may require different cooking parameters than preparing just one pizza simultaneously.

[0038] A fifth exemplary category may specify a cooking utensil or cooking vessel in which the cooking process is to take place.

[0039] In a sixth exemplary category, common ingredients of a dish can be mentioned, for example - a range of a quantity ratio (e.g. a weight proportion of flour) - a range of a quantity ratio according to food groups (e.g. a weight percentage of all types of flour used in the dish) - a range of a quantity ratio according to food properties (e.g. a ratio of solid to liquid components)

[0040] A seventh exemplary category may include common methods of preparing a dish, such as stirring, frying or braising.

[0041] In an eighth exemplary category, specific culinary concepts of a dish can be mentioned, for example the type of dough, such as shortcrust pastry, sourdough, yeast dough, quark-oil dough, puff pastry, sponge cake.

[0042] Also in Fig. 1 depicts process steps of a method 150 for providing a cooking recommendation 110 for a dish. In a step 155, a human-understandable description 105 of the dish can be recorded. In a step 160, a first classification of the dish with respect to the first taxonomy 140 can be performed. In this case, a class of the first taxonomy 140 into which the dish falls can be determined. Multiple classes into which partial aspects of the dish fall can also be determined.

[0043] In a step 165, a second classification can be derived from the determined first classification, which is related to the second predetermined taxonomy. The second classification can be assigned to the first classification. The second classification can include one or more cooking properties of the food or one of its ingredients.

[0044] In a step 170, a cooking recommendation 110 for the food can be determined based on the second classification. In a step 175, the provided cooking recommendation can be output. In one embodiment, the cooking recommendation is directed to a user and can be presented textually, numerically, or symbolically. In another embodiment, a cooking appliance 115 can be controlled directly based on a parameter of the cooking recommendation. For example, an oven can be controlled to reach a predetermined temperature specified in the cooking recommendation 110.

[0045] Fig. Figure 2 shows an exemplary first taxonomy 140. The illustrated first taxonomy 140 relates to specific cakes and does not claim to be exhaustive. The illustrated first taxonomy 140 may be part of a larger first taxonomy 140.

[0046] The illustrated first taxonomy 140 includes, in an exemplary first category, cakes 205 from a user's perspective. Pound cakes 210 are specified in an exemplary second category. A third exemplary category can distinguish between chocolate cakes 215, lemon cakes 220, and marble cakes 225 without icing. A fourth category can be classified according to the type of cake icing. Examples of options here include no icing 230, a chocolate icing after baking 235, chocolate pieces in batter 240, or a lemon icing after baking 245.

[0047] In a fifth category, which is also exemplary, a distinction can be made between molds in which the cakes 205 can be cooked or baked. For example, a loaf pan 250 and a Bundt pan 255 can be selected.

[0048] From a human perspective, pound cakes are a common type of cake with many variations. Everyone who Fig. Two cakes (chocolate, lemon, or marble) can be considered different cakes because they differ in appearance and flavor. Even if a chocolate cake uses a similar batter, adding chocolate chips to the batter or adding chocolate coating after baking will, from a human perspective, produce a different result. Pound cakes are typically baked in a loaf or bundt pan, which affects their final shape. In this example, twelve different cakes are grouped under the pound cake category.

[0049] Fig. 3 shows an exemplary second taxonomy 145. In a first exemplary category, cakes 305 are collected from a preparation or cooking perspective. In a second exemplary category, pound cake batter types 310 are defined. A composition of different ingredients and a preparation process can be specified. Furthermore, it can be specified by what extent the specifications can be deviated from without departing from the definition of the pound cake. In a third exemplary category, the size 315 of a baking pan can be specified. In a fourth exemplary category, a distinction can be made between a loaf pan 320 and a Bundt pan 325.

[0050] Fig. 4 shows an exemplary first taxonomy 140 with additional information. For example, from the user's perspective, the pound cake 210 can be assigned an image 405 of a finished cake, images 410 of different baking pans, descriptions 415 of a desired result, or a distinguishing feature 420 or characteristic of a pound cake 210.

[0051] In the exemplary illustration of Fig. 4, images 405 of a chocolate cake 425, a lemon cake 430 and an unglazed marble cake 435 are possible.

[0052] Images 410 can, for example, be intended for a loaf pan 440 or a Bundt pan 445. Possible descriptions 415 of the result to be achieved include, for example, heavy and moist 450, with a dense consistency 455, or an indication 460 that the cake should be cut into slices and a slice should be held in the hand.

[0053] As a distinguishing feature, the 420 recipe uses a ratio of 465, which requires one part butter, one part sugar, one part egg, and one part flour. The name "Pound Cake" comes from the fact that each part traditionally amounts to one pound.

[0054] Fig. 5 shows an exemplary second taxonomy 145 with information and cooking recommendations. By way of example, a common preparation method 505, for example, in the form of kneading 510, is specified for the pound cake dough 310. Also by way of example, a fixed ratio 515 of ingredient groups is assigned to the pound cake dough 310. For example, a ratio 520 of one part each of butter, sugar, egg, and flour can be specified. Furthermore, a permitted deviation 525 can be specified. Suitable replacement ingredients 530 can be specified for the ratio 520. Furthermore, categories 535 of similar ingredients can be determined.

[0055] With respect to the loaf pan 320 and the Bundt pan 325, a size or dimension 540 or a suitable material 545 can be specified. The loaf pan 320 and the Bundt pan 325 can each be assigned a dimension 540 and a material 545.

[0056] A first cooking recommendation 550 can be assigned to the loaf pan 320. This recommendation can include, for example, an oven size 555, the use of a steam cooking function 560, or a microwave function 565. A second cooking recommendation 570, each with associated individual information 555 to 565, can be assigned to the Bundt pan 325. The cooking recommendations 550 and 570 are in Fig. 5 is shown with thick lines. Cooking recommendations 550 and 570 are special versions of cooking recommendation 110.

[0057] The second taxonomy 145 may contain a range of information that may be helpful in compiling process parameters such as optimal furnace settings (e.g., heating method, time, and temperature parameters in a furnace). This information may include, but is not limited to: - Proportions of ingredients - Ratios of ingredient groups - Ratios of ingredients according to physico-chemical properties - Common cooking or baking techniques - Common dimensions and materials of cookware and the optimal process parameters themselves.

[0058] The information may also include a list of different process parameters depending on the main appliance characteristics, for example, different parameters for ovens with and without steam function.

[0059] Fig. 6 shows an example Fig. between a first taxonomy 140 and a second taxonomy 145. In a left area, the first taxonomy 140 is made up of Fig. 2 and in a right area the second taxonomy 145 of Fig. 3. The Fig. maps all twelve variants of the first taxonomy 140 to only two different elements of the second taxonomy 145. In the case presented, it may be sufficient to prepare no more than two fundamental compositions of dishes of the second taxonomy 145 in order to be able to provide suitable recommendations 550, 570 for all dishes classifiable in the first taxonomy 140.

[0060] Fig.7 shows a side view of a device 100 in a preferred embodiment. A mobile device 710 can be stored on a base device 705 and connected to it for data purposes, preferably via a wireless interface such as Bluetooth LE. Both the base device 705 and the mobile device 710 can each have an input device 120, an output device 125, or a processing device 130. Preferably, the base device 705 is connected via a further interface to an external device that can implement computationally intensive processes such as recognizing an image or converting speech into text or vice versa. A taxonomy 140, 145 can be provided in a memory 135 of the base device 705 or the mobile device 710. In a further embodiment, one of the taxonomies 140, 145 can also exist on the external site.

[0061] It should be noted that a technique presented herein may also run on a platform other than the illustrated device 700, for example, in an app on a mobile device (smartphone). In another embodiment, the technique may be implemented as an extension (skill) running on a smart speaker or a device with voice recognition (Alexa).

[0062] The technology described here can provide an improved electronic cooking assistant that can, in particular, support a wide variety of recipes and keep the testing effort required by the manufacturer of the cooking appliances within a reasonable and efficient framework. Ultimately, this effect can be achieved by reducing the wide variety of recipes offered to a much smaller number of technical cooking variants. Reference symbol 100 device 105 human-understandable description 110 Cooking recommendation 115 Cooking appliance 120 input device 125 Dispensing device 130 processing facility 135 storage 140 first taxonomy 145 second taxonomy 150 procedures 155 Understanding a human-understandable description of a dish 160 Determining a first classification 165 Deriving a second classification 170 Determining a cooking recommendation 175 Displaying the cooking recommendation 205 Cakes from the User's Perspective 210 Pound Cake 215 Chocolate Cakes 220 Lemon Cake 225 Marble cake without icing 230 without cast 235 with chocolate icing after baking 240 with chocolate pieces in the dough 245 Lemon glaze after baking 250 loaf pan 255 Bundt cake pan 305 cakes from a preparation perspective 310 Pound Cake Dough 315 Size of a baking pan 320 loaf pan 325 Bundt cake pan 405 Picture of a finished cake 410 pictures of different baking tins 415 Description of a result 420 Distinguishing feature 425 chocolate cakes 430 Lemon Cake 435 unglazed marble cake 440 loaf pan 445 Bundt cake pan 450 Heavy and humid 455 dense consistency 460 sliced ​​and held in hand 465 Quantity ratio 505 usual preparation method 510 kneading 515 Ratio of ingredient groups 520 ratio 525 permitted deviation 530 exchange ingredients 535 categories of similar ingredients 540 Size / Dimensions 545 materials 550 first cooking recommendation 555 oven size 560 steamer 565 Microwave 570 second cooking recommendation 600 Illustration 705 base unit 710 mobile device QUOTES CONTAINED IN THE DESCRIPTION

[0000] This list of documents submitted by the applicant was generated automatically and is included solely for the convenience of the reader. This list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions. Cited patent literature

[0000] EP 3909479 A1

[0004] CN 112369122 A

[0005]

Claims

[1] Method (150) for providing a cooking recommendation (110) for a food, the method (150) comprising the following steps: - grasping (155) a humanly understandable description (105) of the food; - determining (160) a first classification of the description (105) with respect to a first predetermined taxonomy (140); - deriving (165) a second classification of the food from the first classification and with respect to a second predetermined taxonomy (145); - the second taxonomy (145) describes the cooking properties of the food; and - Providing (175) a cooking recommendation (110) for the food. [2] The method (150) of claim 1, wherein the human-readable description (105) comprises at least one of an image, a label, and a textual description of the food. [3] The method (150) of claim 1 or 2, wherein the human-understandable description (105) comprises a desired cooking effect. [4] A method (150) according to any one of the preceding claims, wherein the cooking property comprises one of a physio-chemical property, a physical state of the food before cooking, a dimension of the food or an ingredient, a number of pieces or portions to be prepared simultaneously, a cooking vessel to be used, a common ingredient, a common cooking method and a special culinary concept for the food. [5] Method (150) according to one of the preceding claims, wherein a plurality of cooking properties are determined; wherein the cooking recommendation (110) is provided on the basis of the plurality of determined cooking properties. [6] Method (150) according to one of the preceding claims, wherein the first and / or the second taxonomy (145) is hierarchically organized. [7] Method (150) according to claim 6, wherein a node in the second taxonomy (145) is assigned information for preparing the food. [8] Method (150) according to claim 6 or 7, wherein the second taxonomy (145) comprises limits to a permissible deviation of a cooking property from a specification. [9] Method (150) according to one of the preceding claims, wherein a mapping of the first taxonomy (140) to the second taxonomy (145) is predetermined. [10] Method (150) according to claim 9, wherein each endpoint of the second taxonomy (145) is assigned a cooking recommendation (110). [11] Method (150) according to one of the preceding claims, wherein the recommendation indicates one of a plurality of predetermined cooking appliances. [12] The method (150) of claim 11, wherein the cooking recommendation (110) is determined with respect to a predetermined cooking appliance. [13] Method (150) according to claim 11 or 12, wherein the cooking recommendation (110) is determined with respect to a cooking technique supported by the cooking appliance. [14] Device (100) for providing a cooking recommendation (110) for a food, the device (100) comprising the following elements: - an input device for capturing a human-understandable description (105) of the food; - an output device for providing a cooking recommendation (110); - a memory with a first (140) and a second taxonomy (145); wherein the first taxonomy (140) describes a food in a human-understandable manner; and the second taxonomy (145) describes cooking properties of the food; - a processing device configured to determine a first classification of the description (105) with respect to the first taxonomy (140); to derive a second classification therefrom with respect to the second taxonomy (145); and to provide a cooking recommendation (110) for the food on the basis of the classification.

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