France: Exploring Historical Cookbooks
Introduction
Research questions
1. What were the main ingredients used in 1900 in France?
2. Can we observe a difference per region?
Project Plan and Milestones
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Methodology
Data collection
For a start, we scanned a physical French cookbook.
The we did a basic OCR for the scanned files. Here is a sample output from OCR.
Data digitalization
Template output of the digitization
Data processing
In our project, we will extract the following information from the recipes:
- quantity
- unit
- ingredient
Units 'litre', 'litres', 'l', 'cl', 'dl', 'kg', 'g', 'pincée', 'cuil.', 'cuil. café', 'cuil. soupe', 'cuil. à soupe', 'petite cuil.', 'grande cuil.', 'verre', 'verres', 'petit verre', 'verre à liqueur', 'verres à liqueur', 'tasse', 'tasses', 'bout.', 'bouteille', 'bouteilles', 'grande boîte', 'gousse', 'gousses', 'branche', 'branches', 'membre', 'membres', 'tronçon', 'tronçons', 'tranche', 'tranches', 'tube', 'tubes',
Data analysis
Data visualization
Links
Github repository: Historical Cookbook
Future work
- Build a search engine that would display the recipes and add filters to search them by name, region or ingredients
- User-friendly interface to visualize the results of the analysis
- Comparison with other cookbooks from different periods or different countries