Oh, no! Now how am I going to find 60" of irrelevant content about your grandma just to get a soup recipe?

This past March, when Google began rolling out its AI Mode search capability, it began offering AI-generated recipes. The recipes were not all that intelligent. The AI had taken elements of similar recipes from multiple creators and Frankensteined them into something barely recognizable. In one memorable case, the Google AI failed to distinguish the satirical website the Onion from legitimate recipe sites and advised users to cook with non-toxic glue.

Over the past few years, bloggers who have not secured their sites behind a paywall have seen their carefully developed and tested recipes show up, often without attribution and in a bastardized form, in ChatGPT replies. They have seen dumbed-down versions of their recipes in AI-assembled cookbooks available for digital downloads on Etsy or on AI-built websites that bear a superficial resemblance to an old-school human-written blog. Their photos and videos, meanwhile, are repurposed in Facebook posts and Pinterest pins that link back to this digital slop.

Recipe writers have no legal recourse because recipes generally are not copyrightable. Although copyright protects published or recorded work, they do not cover sets of instructions (although it can apply to the particular wording of those instructions).

  • panda_abyss@lemmy.ca
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    20 hours ago

    The other day pig tail was on sale at my local store, and I bought a bunch to make soup.

    Apparently boiling them all into soup had way more gelatin than I’m used to from regular bone broths and the broth is like nearly solid jello.

    I feel like I was getting closer to glue.

    • Lvxferre [he/him]@mander.xyz
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      17 hours ago

      Those are great to add to beans or chickpeas.

      For example, feijoada relies on those and pig ears for thickness, while other ingredients (like sausages, jerk, bacon, smoked pork ribs, etc.) get added for the meat and flavour.