AI (Artificial intelligence) wrecking food writers websites.

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When I first encountered AI answers appearing on google I said to Mr SSOAP this will wreck the sites the AI has taken the information from, people who don’t understand why it’s important to research from credible sources will read the AI mashed together stuff and not actually visit the site it’s taken from, it’s too convenient to bother. That ultimately AI will control the narrative and those content producers won’t be able to make a living and disappear, we’ll lose the people who actually have the reliable knowledge.

Well honestly who knows exactly what’s going to happen, it all seems quite frightening but the site traffic slowing on recipe writers sites seems to be a predictable turn of events.

I realise this is potentially a contentious topic so I would ask that there’s no ranting or raving about modern life, the youth of today etc and we stick to just politely discussing what people think about it and where they think it’s all heading.

Google AI summaries are ruining the livelihoods of recipe writers: ‘It’s an extinction event’
 
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I'm very sceptical about AI and don't use it much.
When I do, I check if the answer makes sense according to me, and even then, I will check (some of) the source material.
I don't use AI for recipes, I rather go to the sites I know.
One thing I have noticed that the same recipe is coming up on a lot of different sites and almost always without naming the source
 
I’m wondering if they’ll be a backlash, a bit like when you ring a customer helpline and find yourself on the receiving end of automated responses going in circles before crying “I want to talk to a PERSON, what number do I press for that?”
The AI will say it's transferring to a person and make all the necessary sounds and then, change voice. Corp. greed will find that to be the cheapest path.
 
When I first encountered AI answers appearing on google I said to Mr SSOAP this will wreck the sites the AI has taken the information from, people who don’t understand why it’s important to research from credible sources will read the AI mashed together stuff and not actually visit the site it’s taken from, it’s too convenient to bother. That ultimately AI will control the narrative and those content producers won’t be able to make a living and disappear, we’ll lose the people who actually have the reliable knowledge.

Well honestly who knows exactly what’s going to happen, it all seems quite frightening but the site traffic slowing on recipe writers sites seems to be a predictable turn of events.

I realise this is potentially a contentious topic so I would ask that there’s no ranting or raving about modern life, the youth of today etc and we stick to just politely discussing what people think about it and where they think it’s all heading.

Google AI summaries are ruining the livelihoods of recipe writers: ‘It’s an extinction event’

Fascinatiing topic SandwichShortOfAPicnic. I'm already actively using AI for my recipe writing research (a large % my recipes are 'original' in the sense that I haven't simply adapted an existing recipe). I use the term 'original' advisedly since its arguable that no recipe is ever original!

I research ingredients, methods and flavour combinations as well as recipe examples.

AI has proved quite useful as a shortcut to my trawling endless other (re)sources. But (big but) I double check everything and also do a fair amount of other searching and researching. I'm probably using AI rather different from most home cooks though.
 
I don't consciously (or unconsciously) use AI for research. If I'm building a recipe, I take a consensus first, comparing maybe 8-10 recipes and then deciding. Even though I use blogs, I tend to jump straight to the recipe itself, rather than having to trawl through the excruciatingly intimate details of how the author fell passionately in love with baby carrots while struggling to maintain a family of six...
I can see the possible pitfalls of AI, however, especially with recipes. I'd be pretty p***ed off if I'd spent months developing a recipe, only to have it cloned by a Google avatar, but I imagine high-profile, professional chefs (think Roux, Ramsay, Puck, Dabiz Muñoz, etc) would be furious to have their hard work ruined by an invisible monster.
 
I kind of do like KK. I'll find several recipes claiming to be whatever and go from there for my finished dish. I don't actively select the AI search tool button. My browser has the option to disable it but for black and white search results, meds for instance, the AI tool can be useful.
 
I don't know if AI is up there yet, but as a retired engineer, I don’t think it’s there yet. Years ago, I also did an artificial intelligence certificate at UCLA, back in the 80s, so I’m not against it.
An example of what they can get wrong, this morning, I googled for the spelling of Jalsberg, it turned up Jalsbert, now that I’m using the cheese, the spelling is exactly what I thought, Jalsberg.
 
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I don't know if AI is up there yet, but as a retired engineer, Idont think it’s there yet. Years ago, I also did an artificial intelligence certificate at UCLA, back in the 80s, so I’m not against it.
An example of what they can get wrong, this morning, I google for the spelling of Jalsberg, it turned up Jalsbert, now that I’m using the cheese, the spelling is exactly what I thought, Jalsberg.

Not sure if we are looking at the same things here. This is what AI spiitted out when I asked how to spell Jarsberg. Its actually rather accurate.

At first I was curious why it spells out the word when its in the text. But on reflection I think that may be because it is audio friendly. So someone who can't see the screen can hear how its spelled.

AI Overview



Jarlsberg, Norwegian Cheese | The Artisan Food Company

Jarlsberg is spelled J-A-R-L-S-B-E-R-G, a mild, nutty Norwegian cheese known for its large "eyes" (holes), similar to Swiss cheese, named after Jarlsberg Manor in Norway and developed from Gouda and Emmental types in the 1950s.
  • Spelling: J-A-R-L-S-B-E-R-G.
  • Origin: Norway.
  • Type: A semi-soft, mild, buttery, Swiss-type cheese.
  • Key Feature: Its signature large holes (eyes) and nutty flavor come from a special culture.
 
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