Credits

Sources and licences

Dishcourse is built on work that other people chose to share. This page names it, says under which licence we use it, and says what we changed.

The flavour map

The flavour map, the Dishcourse Carte, and the pairings it suggests are built from the openly licensed and public-domain sources below. From each one we kept only which ingredients a dish or recipe names, matched those names to our own ingredient list, counted which ingredients appear together, and built the map from those counts.

The Dishcourse Carte map data is offered under CC BY-SA 4.0. You may share and adapt it under that licence, crediting the sources named here.

Pairing data and the Dishcourse Carte map: Wikidata (CC0); DBpedia (CC BY-SA 3.0); Wikipedia and Wikibooks contributors in 25 languages (CC BY-SA 4.0); Japan's Ministry of Agriculture, Forestry and Fisheries, うちの郷土料理 (Public Data License 1.0), processed; the US National Heart, Lung, and Blood Institute's recipe books (public domain); El Cocinero Puerto-riqueño (1859), Þóra Jónsdóttir's Ný matreiðslubók (1858) and Murai Gensai's Kuidōraku (1903-04, transcribed by Aozora Bunko), all public domain. The derived tables are shared under CC BY-SA 4.0.

Wikidata
CC0 1.0 · Licence
Wikidata (https://www.wikidata.org), dish composition statements P527/P186.
What we changed: CC0 asks for no credit; we name it as a courtesy. We matched its ingredient statements to our own ingredient names.
DBpedia
CC BY-SA 3.0 · Licence
DBpedia (https://www.dbpedia.org), dbo:ingredient, extracted from Wikipedia infoboxes.
What we changed: We kept only which ingredients each dish or recipe names, never its sentences, and matched them to our own ingredient names.
Wikipedia (other languages)
CC BY-SA 4.0 · Licence
Wikipedia contributors (af, ar, es, fa, fi, fr, ha, he, id, ja, ko, pt, so, sv, th, tr, vi, yo, zh editions), food infobox ingredient fields, resolved through Wikidata.
What we changed: We kept only which ingredients each dish or recipe names, never its sentences, and matched them to our own ingredient names.
Wikipedia dish articles (text)
CC BY-SA 4.0 · Licence
Wikipedia contributors (en, es, fr editions), the lead and preparation sections of dish articles in cuisine categories; ingredient names resolved through Wikidata.
What we changed: We kept only which ingredients each dish or recipe names, never its sentences, and matched them to our own ingredient names.
Wikibooks Cookbook
CC BY-SA 4.0 · Licence
Wikibooks Cookbook contributors (https://en.wikibooks.org/wiki/Cookbook:Table_of_Contents), Category:Recipes.
What we changed: We kept only each recipe's ingredient lines, matched to our own ingredient names.
Wikibooks cookbooks (other languages)
CC BY-SA 4.0 · Licence
Wikibooks contributors, cookbooks in ar, da, de, es, fa, fi, fr, he, id, it, ja, ko, nl, pl, pt, ru, sv, th, vi, zh; ingredient names resolved through Wikipedia and Wikidata.
What we changed: We kept only each recipe's ingredient lines, matched to our own ingredient names.
MAFF うちの郷土料理
Public Data License 1.0 (CC BY 4.0 compatible) · Licence
Ministry of Agriculture, Forestry and Fisheries of Japan, うちの郷土料理 (https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/), main-ingredient fields only; processed by Dishcourse (translated to English ingredient names and aggregated).
What we changed: Processed by Dishcourse: we used only the main-ingredient fields, translated them to English ingredient names and aggregated them. The recipe text on MAFF's site is not used.
NHLBI recipe books
Public domain (US federal government work) · Licence
National Heart, Lung, and Blood Institute: Delicious Heart-Healthy Latino Recipes, Heart-Healthy Home Cooking African American Style, Keep the Beat Recipes (Deliciously Healthy Dinners; Deliciously Healthy Family Meals).
What we changed: We kept only each recipe's ingredient lines. The books are named only to credit them; this does not mean NHLBI, NIH or HHS endorses Dishcourse. Keep the Beat is a trademark of the US Department of Health and Human Services.
El Cocinero Puerto-riqueño (1859)
Public domain (published 1859) · The copy we used
El Cocinero Puerto-riqueño, ó Formulario (Puerto Rico, 1859), anonymous; text recognised by Dishcourse from page images of the public-domain book.
What we changed: We read the page images with our own text recognition and kept only which ingredients each recipe names.
Þóra Jónsdóttir, Ný matreiðslubók (1858)
Public domain (author died 1861; UK life + 70 ended 1931) · The copy we used
Þóra Jónsdóttir, Ný matreiðslubók ásamt ávísun um litun, þvott o.fl. (Akureyri, 1858); text recognised by Dishcourse from page images (archive.org Nymatreidsluboka000430474v0THoraReyk).
What we changed: We read the page images with our own text recognition and kept only which ingredients each recipe names.
Murai Gensai, 食道楽 Kuidōraku (1903-1904)
Public domain (author died 1927; UK life + 70 ended 1997) · The transcription we used
村井弦斎 Murai Gensai, 食道楽 Kuidōraku (Hōchisha, 1903-1904), the spring, autumn and winter volumes as transcribed by Aozora Bunko volunteers (https://www.aozora.gr.jp/index_pages/person810.html); only the author's recipe appendices and cooking notes are read.
What we changed: We read only the author's recipe appendices and cooking notes, never the novel's dialogue, and kept only which ingredients each recipe names.

Nutrition figures

Composition data: McCance and Widdowson's Composition of Foods Integrated Dataset (CoFID) 2021, Public Health England, under the Open Government Licence v3.0.

McCance and Widdowson's Composition of Foods Integrated Dataset (CoFID) 2021
Public Health England, 2021 · Dataset · Open Government Licence v3.0
Contains public sector information licensed under the Open Government Licence v3.0.
What we changed: Adapted: we matched CoFID's foods to our ingredient names, and the nutrition figures on a recipe are our own sums from its values per 100 g. They are our estimates, not CoFID's figures.

Ingredient names in other languages

The names we show for ingredients in other languages come from Wikidata labels, under CC0 1.0. CC0 asks for no credit; we name it as a courtesy.

Typefaces

Every typeface on Dishcourse is under the SIL Open Font Licence 1.1.

Something missing?

If you made something we use and it is not credited properly, email headchef@dishcourse.net and we will put it right.