{ "model": { "rank": 5176, "code": "thing-q171141", "model_id": "vr.tr.gastronomy", "name": "gastronomy", "purpose": "Enable an AI agent to recognise a gastronomic practice or inquiry, assess its culinary and cultural context, and choose appropriate ways to document, compare or adapt it.", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/q171141/", "tier": 2, "score": 69, "payload": { "layer": "wikidata", "aliases": [ "church inn", "Bundeseinkehrstelle", "hookah lounge", "Premio Cervantes Gastronómico", "railway catering", "cheese tourism", "food styling", "Restaurants in Singapore", "system catering", "Jewish-American patronage of Chinese restaurants", "Gastrophysics", "Strausse", "Eco-gastronomy", "casual dining", "Bierklappe", "quick service restaurant sector" ], "aliasCount": 16, "merged": 16, "knownIn": 69, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": null, "source": { "dataset": "wikidata", "item": "Q171141", "url": "https://www.wikidata.org/wiki/Q171141", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-09T21:49:37Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 17.9, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a08824-facf-7b60-a927-9147a7db733f\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: gastronomy\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 005: 1001 regi", "usd": 0, "recall": true }, "codex": { "seconds": 58.2, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a08824-fad3-77a0-893c-572bd5a7a4cf\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: gastronomy\nRegistry id: vr.tr.gastronomy\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nCo" } } }, "metaModel": { "id": "THING-Q171141", "registryId": "vr.tr.gastronomy", "name": "gastronomy", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q171141/", "model": { "registry_id": "vr.tr.gastronomy", "name": "gastronomy", "purpose": "Enable an AI agent to recognise a gastronomic practice or inquiry, assess its culinary and cultural context, and choose appropriate ways to document, compare or adapt it.", "definition": "Gastronomy is the study and practice of selecting, preparing, serving and appreciating food and drink, including their cultural, historical, sensory and social dimensions.", "scope_statement": "This model owns gastronomy as the study and practice of relationships among food, preparation, sensory experience, dining and cultural meaning, rather than as a chemical substance or material.", "in_scope": [ "Relationships between ingredients, culinary techniques and intended eating experiences", "Sensory appreciation and evaluation of food and drink", "Dining conventions, hospitality and meal composition", "Culinary traditions, transmission and adaptation", "Gastronomic inquiry, interpretation and criteria of quality" ], "out_of_scope": [ "Chemical identities and intrinsic properties of individual food substances", "Agricultural production and livestock management", "Clinical nutrition, dietary treatment and individual medical advice", "Restaurant staffing, accounting and commercial operations", "Detailed food safety controls and jurisdiction-specific compliance", "Standalone recipes and dish identities except where related to gastronomic interpretation" ], "distinguishing_features": [ "A gastronomic account connects food or drink to eating experience, judgment or cultural meaning; identifying its composition alone is insufficient.", "A recipe specifies how to produce a preparation; gastronomy also examines why its techniques, presentation and consumption matter.", "Nutrition evaluates nourishment and physiological effects; gastronomic evaluation also records pleasure, culinary coherence and situated preferences.", "A cuisine identifies a culinary repertoire or tradition; gastronomy can study, interpret and compare several cuisines without constituting one.", "Fine dining is one possible setting; price, luxury ingredients and formal service are not required for a practice to be gastronomic." ], "characteristics": [ { "name": "Gastronomic orientation", "kind": "category", "unit_or_values": "Practical, sensory, cultural, historical, experimental, critical; multiple values allowed", "why_it_matters": "Determines what evidence and competencies are needed to interpret the practice or inquiry." }, { "name": "Culinary reference community", "kind": "relation", "unit_or_values": "Named communities, regions, diasporas or culinary traditions, with attribution and time context", "why_it_matters": "Locates conventions and quality judgments without treating them as universal." }, { "name": "Ingredient and technique relationship", "kind": "relation", "unit_or_values": "Ingredient or preparation linked to technique, intended transformation and sensory consequence", "why_it_matters": "Explains the culinary function that an adaptation must preserve or deliberately change." }, { "name": "Eating occasion", "kind": "category", "unit_or_values": "Everyday meal, celebration, ritual, tasting, hospitality, public dining or locally defined occasion", "why_it_matters": "Changes expectations for portions, sequence, presentation and participation." }, { "name": "Sensory profile", "kind": "category", "unit_or_values": "Attributed descriptors for taste, aroma, texture, temperature, appearance and oral sensations", "why_it_matters": "Makes intended and observed experiences comparable while retaining the evaluator's perspective." }, { "name": "Sensory evaluation result", "kind": "measurement", "unit_or_values": "Score or intensity on an explicitly named scale, with evaluator, method and serving conditions", "why_it_matters": "Prevents incompatible rating systems or different tasting conditions from appearing directly comparable." }, { "name": "Tradition and adaptation relationship", "kind": "relation", "unit_or_values": "Practice linked to documented precedents, claimed influences and specific departures", "why_it_matters": "Supports attribution and distinguishes continuity claims from demonstrated historical relationships." }, { "name": "Culinary interpretation status", "kind": "state", "unit_or_values": "Proposed, documented in a stated context, contested or unresolved", "why_it_matters": "Keeps judgments about origin, authenticity and quality open to conflicting evidence." } ], "affordances": [ "Document a gastronomic practice through linked ingredients, techniques, sensory intentions and dining context.", "Compare culinary interpretations using explicit criteria and attributed perspectives.", "Propose substitutions or technique changes and identify which sensory or cultural functions require validation.", "Compose a meal or tasting sequence around a stated occasion, audience and sensory intention.", "Trace culinary influences and distinguish documented transmission from disputed origin claims.", "Identify when a proposed preparation needs specialist food safety, nutrition or cultural guidance." ] }, "sources": [], "structure": { "bundles": [ { "id": "culinary-transformation", "name": "Culinary transformation", "description": "How ingredients and techniques produce gastronomically meaningful results.", "rationale": "An agent needs to understand the function of a culinary choice before comparing or adapting it.", "layers": [ { "id": "ingredient-functions", "name": "Ingredient functions", "description": "The contributions ingredients make within a preparation.", "findings": [ { "id": "ingredient-contribution", "name": "Ingredient contribution", "description": "Record an ingredient's intended sensory, structural and contextual roles separately from its chemical identity.", "questions": [ { "text": "What does this ingredient contribute to flavour, aroma, texture, appearance or the preparation's recognised identity?", "kind": "definition", "id": "ingredient-contribution-q01" }, { "text": "Which contributions must a substitution preserve, and which changes would require the result to be described differently?", "kind": "action", "id": "ingredient-contribution-q02" } ] } ] }, { "id": "technique-outcomes", "name": "Technique outcomes", "description": "Connections between culinary interventions and intended eating qualities.", "findings": [ { "id": "transformation-intent", "name": "Transformation intent", "description": "Record the intended outcome of a technique, the conditions relevant to that outcome and the observed result.", "questions": [ { "text": "What change in flavour, texture, aroma or appearance is this cooking, fermentation, preservation or assembly step intended to create?", "kind": "definition", "id": "transformation-intent-q01" }, { "text": "Which observations or measurements indicate that the intended culinary result has been reached?", "kind": "measurement", "id": "transformation-intent-q02" } ] } ] } ] }, { "id": "sensory-experience", "name": "Sensory experience", "description": "How food and drink are perceived, described and evaluated.", "rationale": "Gastronomic quality judgments require explicit sensory evidence and an identified perspective.", "layers": [ { "id": "perception-and-description", "name": "Perception and description", "description": "Sensory observations and the conditions under which they arise.", "findings": [ { "id": "situated-sensory-profile", "name": "Situated sensory profile", "description": "Record descriptors with their evaluator and serving context, distinguishing sensory intensity from liking.", "questions": [ { "text": "Which tastes, aromas, textures and oral sensations were perceived, and by whom?", "kind": "provenance", "id": "situated-sensory-profile-q01" }, { "text": "At what serving temperature, elapsed time and tasting conditions were any sensory ratings collected?", "kind": "measurement", "id": "situated-sensory-profile-q02" } ] } ] }, { "id": "quality-and-preference", "name": "Quality and preference", "description": "Criteria used to judge culinary success and personal enjoyment.", "findings": [ { "id": "attributed-quality-judgment", "name": "Attributed quality judgment", "description": "Attach evaluations to stated culinary aims and evaluators rather than assuming a universal hierarchy of taste.", "questions": [ { "text": "Does the judgment concern technical execution, conformity to a tradition, originality, personal liking or another stated criterion?", "kind": "definition", "id": "attributed-quality-judgment-q01" }, { "text": "Where do evaluators disagree, and does the disagreement reflect different observations, preferences or standards?", "kind": "boundary", "id": "attributed-quality-judgment-q02" } ] } ] } ] }, { "id": "dining-and-hospitality", "name": "Dining and hospitality", "description": "How meal arrangement and participation shape the gastronomic experience.", "rationale": "The experience depends on sequence, service and social occasion as well as the food itself.", "layers": [ { "id": "meal-composition", "name": "Meal composition", "description": "Relationships among preparations, beverages, portions and sequence.", "findings": [ { "id": "sequence-and-pairing", "name": "Sequence and pairing", "description": "Record the intended effects of combining or ordering foods and drinks.", "questions": [ { "text": "What sensory or cultural relationship is intended between these dishes, beverages or successive servings?", "kind": "definition", "id": "sequence-and-pairing-q01" }, { "text": "How should sequence, portion or pairing change to serve the stated occasion and participants' preferences?", "kind": "action", "id": "sequence-and-pairing-q02" } ] } ] }, { "id": "participation-and-service", "name": "Participation and service", "description": "Expectations governing how a meal is offered, shared and experienced.", "findings": [ { "id": "occasion-specific-hospitality", "name": "Occasion-specific hospitality", "description": "Record service conventions and participant requirements that affect the meal's meaning and accessibility.", "questions": [ { "text": "Which serving, sharing, utensil or timing conventions apply to this occasion, according to which participants?", "kind": "provenance", "id": "occasion-specific-hospitality-q01" }, { "text": "What adaptations are needed for declared dietary commitments, access requirements or preferences, and which require specialist verification?", "kind": "action", "id": "occasion-specific-hospitality-q02" } ] } ] } ] }, { "id": "culinary-culture-and-transmission", "name": "Culinary culture and transmission", "description": "The communities, histories and exchanges through which gastronomic practices acquire meaning.", "rationale": "An agent must distinguish situated traditions and documented influences from unsupported origin or authenticity claims.", "layers": [ { "id": "tradition-and-belonging", "name": "Tradition and belonging", "description": "How participants identify a practice with a community or culinary tradition.", "findings": [ { "id": "culinary-identity-claims", "name": "Culinary identity claims", "description": "Record who associates a practice with a tradition and which features they consider defining.", "questions": [ { "text": "Who identifies this practice with a particular community or tradition, and what evidence supports that attribution?", "kind": "provenance", "id": "culinary-identity-claims-q01" }, { "text": "Which variations are accepted within that tradition, and whose account defines those limits?", "kind": "boundary", "id": "culinary-identity-claims-q02" } ] } ] }, { "id": "exchange-and-adaptation", "name": "Exchange and adaptation", "description": "Changes arising through migration, trade, teaching, experimentation and reinterpretation.", "findings": [ { "id": "documented-culinary-change", "name": "Documented culinary change", "description": "Connect an adaptation to evidenced precedents while preserving uncertainty about its route of transmission.", "questions": [ { "text": "Which sources document when, where and through whom this ingredient use or technique was transmitted?", "kind": "provenance", "id": "documented-culinary-change-q01" }, { "text": "How should the adaptation be named and attributed so that its influences and departures are clear?", "kind": "action", "id": "documented-culinary-change-q02" } ] } ] } ] }, { "id": "gastronomic-inquiry", "name": "Gastronomic inquiry", "description": "The methods and evidence used to investigate culinary experience and meaning.", "rationale": "Tastings, historical interpretations and practitioner knowledge support different kinds of conclusions.", "layers": [ { "id": "culinary-evidence", "name": "Culinary evidence", "description": "Evidence supporting claims about preparations, experiences and traditions.", "findings": [ { "id": "claim-and-method-fit", "name": "Claim and method fit", "description": "Associate each gastronomic claim with evidence appropriate to its sensory, practical or historical character.", "questions": [ { "text": "Is this claim supported by tasting observations, preparation trials, practitioner testimony, archival material or another identified source?", "kind": "provenance", "id": "claim-and-method-fit-q01" }, { "text": "What can that evidence establish, and which conclusions exceed its setting, sample or historical coverage?", "kind": "boundary", "id": "claim-and-method-fit-q02" } ] } ] }, { "id": "culinary-experimentation", "name": "Culinary experimentation", "description": "Trials designed to investigate or improve a gastronomic outcome.", "findings": [ { "id": "comparison-and-validation", "name": "Comparison and validation", "description": "Define an interpretable preparation or tasting comparison with explicit success criteria.", "questions": [ { "text": "Which ingredient, technique or serving variable will change, and which conditions should remain comparable?", "kind": "action", "id": "comparison-and-validation-q01" }, { "text": "What sensory observations, participant responses or preparation measurements would support the proposed improvement?", "kind": "measurement", "id": "comparison-and-validation-q02" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-confidence-notes", "name": "Check these first", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "The supplied PHY.MAT classification appears inconsistent with the ordinary meaning: gastronomy is a field and practice, not a chemical substance or material.", "No sense was supplied; this description covers the broad food-culture meaning rather than fine dining alone.", "The listed kinds are overlapping approaches, not a standardized taxonomy; gastronomy has no single defining measurement." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of gastronomy this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-kinds", "name": "Kinds and varieties", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Regional gastronomy", "Molecular gastronomy", "Sustainable gastronomy" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of gastronomy this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-real-world-use", "name": "Real-world use", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Developing menus and dining experiences", "Documenting and transmitting culinary traditions", "Interpreting food within cultural and historical research", "Designing food tourism experiences", "Investigating how ingredients and preparation affect sensory experience" ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of gastronomy this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-failure-modes-and-hazards", "name": "Failure modes and hazards", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Food preparation associated with gastronomic practice can introduce microbial, chemical or allergen hazards.", "Claims of culinary authenticity can obscure variation within communities and changes over time.", "Sensory preferences can be presented as universal judgments despite cultural and individual differences.", "Molecular gastronomy can be confused with a restaurant style rather than understood as scientific investigation." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of gastronomy this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Ingredients, techniques, meal structures and dining customs vary across regions and communities.", "The term can emphasize refined dining in some contexts and broader food culture in others.", "Religious practices, agricultural conditions and trade histories shape local gastronomic traditions." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of gastronomy this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-neighbours", "name": "Neighbouring kinds and how to tell them apart", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "name": "Cuisine", "difference": "A cuisine is a recognizable repertoire of ingredients, preparations and customs; gastronomy studies, interprets and practices food appreciation across such repertoires." }, { "name": "Culinary arts", "difference": "Culinary arts emphasize skilled food preparation and presentation; gastronomy also encompasses cultural interpretation and appreciation." }, { "name": "Food science", "difference": "Food science investigates food properties, processing and safety; gastronomy also addresses cultural meaning and dining experience." }, { "name": "Nutrition", "difference": "Nutrition concerns relationships between diet and biological needs or health; gastronomy concerns food and eating more broadly." }, { "name": "Molecular gastronomy", "difference": "Molecular gastronomy investigates physical and chemical mechanisms of culinary transformations; it is a narrower field within the broader gastronomic subject." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of gastronomy this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Does the registry intend gastronomy as a discipline, a practical art or both, and why is it assigned to PHY / PHY.MAT?", "Does an existing Vercy world model already cover this concept, requiring a registry link rather than a separate publication?", "Where should this registry draw the boundary between gastronomy, culinary arts, food studies and cuisine?", "Which communities and sources should establish the initial culinary vocabulary without making one tradition's standards universal?", "Which sensory evaluation methods and scales are appropriate for the intended applications, and how should disagreement between evaluators be retained?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 16, "questions": 26 } }, "draft": { "generator": "vr.draft.v3", "status": "draft-generated", "researched": false, "archetype": "chemical substance or material", "method": "Written from the archetype playbook - what this kind of thing needs beyond identity and provenance - and from the structure that recurred across 6,333 models already researched by two engines. Applied to this entry by rule. No source was read for this thing and no claim here is researched. This entry carries no facets of its own, so they were inferred from its domain - a guess about a whole domain applied to one thing.", "facetsInferred": true, "nextPass": "A researcher replaces this draft with a sourced specification. Treat every sentence below as a proposal to argue with.", "purpose": "Give an agent a durable, checkable way to recognise a gastronomy, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an AI agent to recognise a gastronomic practice or inquiry, assess its culinary and cultural context, and choose appropriate ways to document, compare or adapt it.", "characteristics": { "substance": "material", "origin": "natural", "agency": "inert", "mobility": "varies" }, "whatYouCanDoWithIt": [ "observed and measured", "consumed or used up" ], "distinguishingFeatures": [ "Names folded into this entry, which a task may need to split apart again: church inn, Bundeseinkehrstelle, hookah lounge, Premio Cervantes Gastronómico, railway catering, cheese tourism, food styling, Restaurants in Singapore, system catering, Jewish-American patronage of Chinese restaurants, Gastrophysics, Strausse.", "16 finer distinctions are held as aliases rather than separate entries, because telling them apart needs a task that asks for it.", "Described in 69 Wikipedia languages, which is a measure of how widely the thing is known, not of how important it is." ], "openQuestionsForResearch": [ "Which of the bundles below does a real task actually need, and which are ceremony?", "What does this thing have that the facets do not capture at all?", "Which neighbouring kind is most often confused with a gastronomy, and on what evidence are they told apart?" ], "whatItIsMadeOf": "matter you can touch", "physicalCharacter": [ "Mobility varies between examples.", "Does nothing on its own; everything it does, something else did to it.", "These come from the domain this entry sits in rather than from the entry itself, so treat them as a first guess about the whole domain applied to one thing." ], "whatCanBeDoneWithIt": [ "observe it, measure it, record its state", "use it up, and then need more of it" ], "howItIsRecognised": [ "Not recognisable by sight in any reliable way. Appearance varies with grade, form and additives; identification is by label, by documentation, or by assay." ], "relatedModels": [ { "relation": "covers", "note": "Finer kinds folded into this entry because telling them apart needs a task that asks for it. Each is a model waiting to be split out when one does.", "targets": [ "church inn", "Bundeseinkehrstelle", "hookah lounge", "Premio Cervantes Gastronómico", "railway catering", "cheese tourism", "food styling", "Restaurants in Singapore", "system catering", "Jewish-American patronage of Chinese restaurants", "Gastrophysics", "Strausse" ] } ], "standing": "Described in 69 Wikipedia languages, which measures how widely it is written about rather than how important or how common it is. 16 finer distinctions are held inside this entry as names rather than as separate models.", "structure": { "bundles": [ { "id": "identity-and-classification", "name": "Identity, naming and classification", "description": "How an agent tells one gastronomy from another, and a gastronomy from things that resemble it.", "rationale": "Recognition comes before every other claim. Without stable identity nothing else in the model can be trusted to be about the same thing twice.", "layers": [ { "id": "naming-and-identifiers", "name": "Names and identifiers", "description": "The names this thing goes by and the identifiers that survive translation and time.", "findings": [ { "id": "preferred-name-and-aliases", "name": "Preferred name, aliases and local names", "description": "Which name to use, which names mean the same thing, and which merely sound similar.", "questions": [ { "id": "preferred-name-and-aliases-q01", "text": "What identifies and describes the name of a gastronomy, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "preferred-name-and-aliases-q02", "text": "Who or what asserted this about the name of a gastronomy, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "preferred-name-and-aliases-q03", "text": "What may an agent decide or do once the name of a gastronomy is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] }, { "id": "stable-identifiers", "name": "Stable identifiers and external keys", "description": "Identifiers that keep pointing at this kind of thing across systems and languages.", "questions": [ { "id": "stable-identifiers-q01", "text": "What identifies and describes an identifier for a gastronomy, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "stable-identifiers-q02", "text": "Who or what asserted this about an identifier for a gastronomy, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "stable-identifiers-q03", "text": "What may an agent decide or do once an identifier for a gastronomy is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "classification-and-granularity", "name": "Classification and granularity", "description": "Where a gastronomy sits among kinds, and how finely a task needs to cut it.", "findings": [ { "id": "kind-and-parents", "name": "Kind, parents and neighbouring kinds", "description": "The classes this thing belongs to and the ones it is next to.", "questions": [ { "id": "kind-and-parents-q01", "text": "What identifies and describes the kind of a gastronomy, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "kind-and-parents-q02", "text": "Who or what asserted this about the kind of a gastronomy, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "kind-and-parents-q03", "text": "What may an agent decide or do once the kind of a gastronomy is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] }, { "id": "distinguishing-features", "name": "Distinguishing features", "description": "What separates a gastronomy from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a gastronomy, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "distinguishing-features-q02", "text": "Who or what asserted this about what distinguishes a gastronomy, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "distinguishing-features-q03", "text": "What may an agent decide or do once what distinguishes a gastronomy is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "form-and-composition", "name": "Form, composition and condition", "description": "What a gastronomy is made of, what shape and size it takes, and what state it is in.", "rationale": "A physical thing can be measured, and a model that cannot record its measurements cannot support any decision that depends on them.", "layers": [ { "id": "form-and-dimensions", "name": "Form and dimensions", "description": "Shape, size, mass and the ranges these take across examples.", "findings": [ { "id": "measurable-dimensions", "name": "Measurable dimensions and their units", "description": "The quantities worth recording and the units they are recorded in.", "questions": [ { "id": "measurable-dimensions-q01", "text": "What identifies and describes the dimensions of a gastronomy, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "measurable-dimensions-q02", "text": "Who or what asserted this about the dimensions of a gastronomy, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "measurable-dimensions-q03", "text": "What may an agent decide or do once the dimensions of a gastronomy is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "material-and-composition", "name": "Material and composition", "description": "Materials, parts and how they are put together.", "findings": [ { "id": "parts-and-materials", "name": "Parts and materials", "description": "What a gastronomy is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a gastronomy, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "parts-and-materials-q02", "text": "Who or what asserted this about the composition of a gastronomy, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "parts-and-materials-q03", "text": "What may an agent decide or do once the composition of a gastronomy is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "condition-and-integrity", "name": "Condition and integrity", "description": "Wear, damage, health and the difference between working and broken.", "findings": [ { "id": "condition-assessment", "name": "Condition, damage and health", "description": "How the condition of a gastronomy is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a gastronomy, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "condition-assessment-q02", "text": "Who or what asserted this about the condition of a gastronomy, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "condition-assessment-q03", "text": "What may an agent decide or do once the condition of a gastronomy is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "place-and-movement", "name": "Place and movement", "description": "Where a gastronomy is, how it got there and where it may go (varies).", "rationale": "A thing that can move needs its position recorded with a time, or every later claim about it is about a place it has left.", "layers": [ { "id": "location-and-placement", "name": "Location and placement", "description": "Position, containment and the reference frame the position is given in.", "findings": [ { "id": "position-and-frame", "name": "Position, container and reference frame", "description": "Where a gastronomy is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a gastronomy, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "position-and-frame-q02", "text": "Who or what asserted this about the location of a gastronomy, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "position-and-frame-q03", "text": "What may an agent decide or do once the location of a gastronomy is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "movement-and-transfer", "name": "Movement and transfer", "description": "How a gastronomy is carried, installed or relocated.", "findings": [ { "id": "movement-events", "name": "Movement events and constraints", "description": "What counts as a movement, what records it and what limits it.", "questions": [ { "id": "movement-events-q01", "text": "What identifies and describes the movement of a gastronomy, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "movement-events-q02", "text": "Who or what asserted this about the movement of a gastronomy, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "movement-events-q03", "text": "What may an agent decide or do once the movement of a gastronomy is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "state-and-lifecycle", "name": "State and lifecycle", "description": "The states a gastronomy passes through and the events that move it between them.", "rationale": "Most decisions about a thing depend on what state it is in now, which is a claim with a time on it, not a property.", "layers": [ { "id": "lifecycle-stages", "name": "Lifecycle stages", "description": "From coming into existence to ceasing to be one of these.", "findings": [ { "id": "stages-and-transitions", "name": "Stages and transitions", "description": "The stages worth naming and what moves a gastronomy between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a gastronomy, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "stages-and-transitions-q02", "text": "Who or what asserted this about the lifecycle of a gastronomy, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "stages-and-transitions-q03", "text": "What may an agent decide or do once the lifecycle of a gastronomy is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "observations-and-status", "name": "Observations and current status", "description": "What is observed about a gastronomy, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a gastronomy is recorded so that it can be superseded rather than overwritten.", "questions": [ { "id": "observation-record-q01", "text": "What identifies and describes an observation of a gastronomy, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "observation-record-q02", "text": "Who or what asserted this about an observation of a gastronomy, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "observation-record-q03", "text": "What may an agent decide or do once an observation of a gastronomy is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "use-and-operation", "name": "Use and operation", "description": "What can be done with a gastronomy and what it takes to do it.", "rationale": "An agent that can recognise a thing but not act on it has only half a model.", "layers": [ { "id": "intended-use", "name": "Intended use and function", "description": "What a gastronomy is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a gastronomy performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a gastronomy, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "function-and-purpose-q02", "text": "Who or what asserted this about the use of a gastronomy, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "function-and-purpose-q03", "text": "What may an agent decide or do once the use of a gastronomy is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "handling-and-procedure", "name": "Handling and procedure", "description": "The steps, skills and tools involved in using a gastronomy.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a gastronomy at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a gastronomy, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "procedures-and-skills-q02", "text": "Who or what asserted this about handling a gastronomy, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "procedures-and-skills-q03", "text": "What may an agent decide or do once handling a gastronomy is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "supply-and-consumption", "name": "Supply and consumption", "description": "Quantities, rates and what running out means.", "findings": [ { "id": "consumption-and-stock", "name": "Consumption, stock and replenishment", "description": "How much of a gastronomy there is and how fast it goes.", "questions": [ { "id": "consumption-and-stock-q01", "text": "What identifies and describes the supply of a gastronomy, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "consumption-and-stock-q02", "text": "Who or what asserted this about the supply of a gastronomy, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "consumption-and-stock-q03", "text": "What may an agent decide or do once the supply of a gastronomy is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "composition-and-identity", "name": "Composition, grade and chemical identity", "description": "What gastronomy is made of and how pure the thing in hand is.", "rationale": "Grade decides what a substance may be used for, so a model that records only the name cannot support any decision about use.", "layers": [ { "id": "chemical-identity", "name": "Chemical identity", "description": "Formula, structure and the registry numbers that name it unambiguously.", "findings": [ { "id": "identity-record", "name": "Identity and registry numbers", "description": "What identifies this substance across suppliers and regulators.", "questions": [ { "id": "identity-record-q01", "text": "What formula, structure and registry identifiers name gastronomy unambiguously?", "kind": "definition" }, { "id": "identity-record-q02", "text": "Which related substances share a name in common use but not an identifier?", "kind": "boundary" } ] } ] }, { "id": "grade-and-impurities", "name": "Grade, purity and impurities", "description": "The specification a batch meets and what else is in it.", "findings": [ { "id": "specification", "name": "Specification and assay", "description": "How purity is stated and measured, and which impurities matter.", "questions": [ { "id": "specification-q01", "text": "What grades of gastronomy exist, how is purity assayed, and which impurities are limited?", "kind": "measurement" }, { "id": "specification-q02", "text": "Which use requires which grade, and what happens when a lower grade is substituted?", "kind": "action" } ] } ] } ] }, { "id": "properties-and-behaviour", "name": "Properties and behaviour", "description": "How gastronomy behaves under conditions an agent can measure or change.", "rationale": "Physical constants are the part of a substance model that transfers between contexts, and each needs its unit and its conditions.", "layers": [ { "id": "physical-constants", "name": "Physical constants", "description": "Values that hold for the pure substance, with their conditions.", "findings": [ { "id": "constants-record", "name": "Constants and conditions", "description": "The quantities worth recording and the state they apply in.", "questions": [ { "id": "constants-record-q01", "text": "What are the defining physical constants of gastronomy, in what units and under what conditions?", "kind": "measurement" }, { "id": "constants-record-q02", "text": "Which of these values change with grade or form rather than being fixed?", "kind": "boundary" } ] } ] }, { "id": "stability-and-reactivity", "name": "Stability and reactivity", "description": "What it reacts with, degrades into, and how it is stored.", "findings": [ { "id": "incompatibilities", "name": "Incompatibilities and degradation", "description": "What must not meet it, and what it becomes over time.", "questions": [ { "id": "incompatibilities-q01", "text": "What is gastronomy incompatible with, and what does it degrade into under storage?", "kind": "definition" }, { "id": "incompatibilities-q02", "text": "What storage and handling does that require, and who is competent to do it?", "kind": "action" } ] } ] } ] }, { "id": "hazard-and-regulation", "name": "Hazard classification and regulation", "description": "How gastronomy can harm, and what the law says about holding and moving it.", "rationale": "A substance model without its hazard class and its regulatory identity is unusable in exactly the situations that matter.", "layers": [ { "id": "hazard-class", "name": "Hazard classification", "description": "Classified hazards, exposure limits and protective measures.", "findings": [ { "id": "classified-hazards", "name": "Classified hazards and limits", "description": "The classification, the scheme it belongs to, and the limits set.", "questions": [ { "id": "classified-hazards-q01", "text": "How is gastronomy classified for hazard, under which scheme, and what exposure limits apply?", "kind": "definition" }, { "id": "classified-hazards-q02", "text": "What protection does handling require, and what must an agent refuse to do without it?", "kind": "action" } ] } ] }, { "id": "regulatory-identity", "name": "Regulatory identity and control", "description": "Registration, restriction and transport rules by jurisdiction.", "findings": [ { "id": "controls", "name": "Controls and jurisdiction", "description": "Where it is restricted and what the restriction attaches to.", "questions": [ { "id": "controls-q01", "text": "Which registrations, restrictions or transport rules cover gastronomy, and where?", "kind": "provenance" }, { "id": "controls-q02", "text": "Does the control attach to the substance, its concentration, or its intended use?", "kind": "boundary" } ] } ] } ] }, { "id": "provenance-and-evidence", "name": "Provenance, evidence and time", "description": "Where every claim about a gastronomy came from and when it held.", "rationale": "A claim without a source and a time cannot be superseded, only overwritten, and an agent that overwrites loses the ability to explain itself.", "layers": [ { "id": "source-and-authority", "name": "Source and authority", "description": "Who said it, on what evidence, and how strongly.", "findings": [ { "id": "claim-provenance", "name": "Claim provenance and confidence", "description": "The authority behind each claim about a gastronomy and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a gastronomy, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "claim-provenance-q02", "text": "Who or what asserted this about a claim about a gastronomy, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "claim-provenance-q03", "text": "What may an agent decide or do once a claim about a gastronomy is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "time-and-versions", "name": "Time, versions and supersession", "description": "When a claim was true, when it was learnt, and what replaced it.", "findings": [ { "id": "validity-and-supersession", "name": "Validity period and supersession", "description": "How an old claim about a gastronomy is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a gastronomy, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "validity-and-supersession-q02", "text": "Who or what asserted this about the validity of a claim about a gastronomy, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "validity-and-supersession-q03", "text": "What may an agent decide or do once the validity of a claim about a gastronomy is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] } ] }, "statistics": { "bundles": 9, "layers": 20, "findings": 22, "questions": 60 } } } }