{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T10:43:25Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 13.8, "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: 01a09535-fca1-7573-bf2b-779e4797c258\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: kapuska\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 043: 1001 registe", "usd": 0.0, "recall": true }, "codex": { "seconds": 68.1, "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: 01a09535-fc98-7892-91d3-1b51bd7d7540\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: kapuska\nRegistry id: vr.tr.kapuska\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nContext " } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:55:24+00:00", "fields": [ "agent_conduct", "ethics", "failure_modes_and_hazards", "owners", "visual_identification" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T10:10:26+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q13569730", "registryId": "vr.tr.kapuska", "name": "kapuska", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q13569730/", "model": { "registry_id": "vr.tr.kapuska", "name": "kapuska", "purpose": "Enable an agent to recognise kapuska as a prepared cabbage dish, describe a particular batch and judge its readiness and suitability for serving.", "definition": "Kapuska is a Turkish cabbage stew made by simmering chopped cabbage with ingredients such as onion, tomato or tomato paste, and optionally meat.", "scope_statement": "This model owns the culinary identity, ingredient composition and observable condition of kapuska under registry entry vr.tr.kapuska, treating it as a prepared food within PHY / PHY.MAT.", "in_scope": [ "Cabbage-based dish identity and boundaries", "Meat, lentil, grain and seasoning variations", "Fresh or preserved cabbage used in a preparation", "Cooking completion, texture and liquid balance", "Batch handling, portioning and dietary suitability" ], "out_of_scope": [ "Cabbage cultivation and botanical classification", "Standalone meat, grain and seasoning models", "Recipes as authored instructional works", "Cooking appliances and kitchen operations", "Accompanying dishes and complete meal plans" ], "distinguishing_features": [ "Cabbage is a defining ingredient, rather than a garnish or incidental vegetable.", "The cabbage is cut and cooked loose in the dish rather than formed into filled leaf parcels.", "The preparation is a cooked cabbage dish rather than an uncooked salad or cabbage pickle served directly.", "Meat is not an obligatory identity test: a documented Turkish recipe also recognises a lentil substitution.", "The name and preparation context must support identification as kapuska; loose cooked cabbage alone does not distinguish it from every neighbouring cabbage dish." ], "characteristics": [ { "name": "Cabbage preparation", "kind": "category", "unit_or_values": "fresh; pickled; other documented preparation; unknown", "why_it_matters": "Distinguishes ingredient pathways without excluding documented regional variation." }, { "name": "Cabbage cut", "kind": "category", "unit_or_values": "finely shredded; coarsely chopped; other; unknown", "why_it_matters": "Supports identification and interpretation of cooking progress." }, { "name": "Protein ingredients", "kind": "relation", "unit_or_values": "Actual meat, pulse or other protein ingredients linked to the batch", "why_it_matters": "Separates recipe variants and supports dietary assessment." }, { "name": "Grain addition", "kind": "category", "unit_or_values": "none; rice; bulgur; other; unknown", "why_it_matters": "Changes composition, liquid uptake and ingredient declarations." }, { "name": "Seasoning and cooking medium", "kind": "relation", "unit_or_values": "Recorded fats, pastes, spices, salt, water and stock", "why_it_matters": "Captures flavour and composition differences that the dish name cannot establish." }, { "name": "Cabbage tenderness", "kind": "state", "unit_or_values": "firm; partly tender; tender with structure; disintegrating; unassessed", "why_it_matters": "Allows cooking progress to be assessed against the intended preparation." }, { "name": "Free liquid", "kind": "measurement", "unit_or_values": "mL per 100 g of sampled dish, with separation method recorded", "why_it_matters": "Makes liquid balance comparable without inventing a universal consistency threshold." }, { "name": "Batch temperature", "kind": "measurement", "unit_or_values": "°C, with measurement time and sampling location", "why_it_matters": "Provides evidence for handling decisions under an applicable food-safety procedure." }, { "name": "Handling history", "kind": "relation", "unit_or_values": "Linked cooking, holding, cooling, storage and reheating events", "why_it_matters": "Allows the agent to distinguish known handling conditions from missing evidence." }, { "name": "Portion mass", "kind": "measurement", "unit_or_values": "g of prepared kapuska, excluding accompaniments", "why_it_matters": "Supports serving allocation and batch-specific nutrition calculations." } ], "affordances": [ "Identify a candidate dish as kapuska using cabbage form, preparation and naming evidence.", "Compare meat, lentil and grain variations within the same registered thing.", "Assess cabbage tenderness and liquid balance against a selected recipe.", "Suggest ingredient substitutions while updating dietary and preparation assumptions.", "Portion a documented batch and calculate ingredient-based estimates.", "Select serving, continued cooking or handling review using recorded batch evidence." ], "agent_conduct": { "may": [ "Describe kapuska and its place in Turkish home and canteen cooking.", "Share recipes and variants with and without meat.", "List ingredients for diners with dietary needs on request." ], "must_not": [ "Describe a meat version as vegetarian.", "Advise keeping cooked stew at room temperature for long periods.", "Mock the dish as poor food or demean the people who eat it." ], "requires_human": [ "Changing a recipe served in institutions to people with dietary restrictions." ] }, "ethics": { "considerations": [ "Kapuska is a cheap, filling staple; respect for everyday food is respect for the people who rely on it." ], "affected_parties": [ "Diners", "Vegetarians", "Canteen cooks" ] }, "owners": { "steward": "The cook or food business that prepares it.", "master_systems": [] }, "visual_identification": [ "A stew of soft chopped cabbage in a reddish tomato sauce, sometimes with minced meat or rice.", "Often topped with yogurt and chilli flakes." ], "failure_modes_and_hazards": [ "Large batches of stew cooled slowly can grow harmful bacteria.", "Cabbage dishes can cause discomfort for people with digestive conditions." ], "what_it_is_for": [ "Kapuska is prepared in Turkish home kitchens and food service settings as a cooked cabbage dish.", "It is served as part of a meal, with ingredients varying between meat-containing and meat-free versions." ], "standards_and_regulation": [ "The General Principles of Food Hygiene, issued by the Codex Alimentarius Commission, provide hygiene principles applicable to preparing, storing and serving kapuska." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q13569730: kapuska", "url": "https://www.wikidata.org/wiki/Q13569730", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Kapuska", "url": "https://en.wikipedia.org/wiki/Kapuska", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "kapuska-identity", "name": "Kapuska identity", "description": "Establishes why a preparation belongs to this cabbage-dish entry.", "rationale": "The registry has no definition, and material classification alone does not identify a culinary preparation.", "layers": [ { "id": "cabbage-dish-form", "name": "Cabbage dish form", "description": "Tests the role and physical arrangement of the cabbage.", "findings": [ { "id": "loose-cooked-cabbage", "name": "Loose cooked cabbage", "description": "An official kıymalı kapuska recipe cooks shredded cabbage in a seasoned mixture. This supports a working boundary against filled cabbage parcels. [Turkish Ministry of Culture and Tourism](https://www.ktb.gov.tr/EN-99108/shredded-cabbage-with-ground-meat.html)", "questions": [ { "text": "Is cabbage a defining component of the prepared dish?", "kind": "definition", "id": "loose-cooked-cabbage-q01" }, { "text": "Is the cabbage cooked loose or assembled into filled parcels?", "kind": "boundary", "id": "loose-cooked-cabbage-q02" } ] } ] }, { "id": "name-and-regional-context", "name": "Name and regional context", "description": "Connects observable preparation to evidence for the kapuska name.", "findings": [ { "id": "preserved-cabbage-variation", "name": "Preserved cabbage variation", "description": "Kırklareli's official culinary account mentions kapuska made with pickled cabbage, so fresh cabbage should not be imposed as a universal requirement. [Kırklareli culinary culture](https://kirklareli.ktb.gov.tr/tr-64329/yoresel-mutfak-kulturu.html)", "questions": [ { "text": "Which recipe, cook or regional account identifies this preparation as kapuska?", "kind": "provenance", "id": "preserved-cabbage-variation-q01" }, { "text": "Was the cabbage fresh or pickled before cooking?", "kind": "definition", "id": "preserved-cabbage-variation-q02" }, { "text": "What evidence distinguishes this preparation from a neighbouring dish also described as lahana yemeği?", "kind": "boundary", "id": "preserved-cabbage-variation-q03" } ] } ] } ] }, { "id": "kapuska-composition", "name": "Kapuska composition", "description": "Records the ingredient choices that distinguish actual preparations.", "rationale": "The name does not determine whether the batch contains meat, pulses, grains or animal-derived cooking ingredients.", "layers": [ { "id": "meat-pulse-and-grain-choices", "name": "Meat, pulse and grain choices", "description": "Describes substantial additions to the cabbage.", "findings": [ { "id": "documented-ingredient-variants", "name": "Documented ingredient variants", "description": "The official recipe includes ground meat and recognises precooked green lentils as a substitution, with rice or bulgur as possible additions. These are variant attributes rather than separate registry things. [Turkish Ministry of Culture and Tourism](https://www.ktb.gov.tr/EN-99108/shredded-cabbage-with-ground-meat.html)", "questions": [ { "text": "Which meat or pulse ingredients are actually present, and in what quantities?", "kind": "measurement", "id": "documented-ingredient-variants-q01" }, { "text": "Does this batch contain rice, bulgur or neither?", "kind": "definition", "id": "documented-ingredient-variants-q02" }, { "text": "Which adjustments does the selected substitution require in the chosen recipe?", "kind": "action", "id": "documented-ingredient-variants-q03" } ] } ] }, { "id": "flavour-and-dietary-composition", "name": "Flavour and dietary composition", "description": "Records less visible ingredients that affect taste and suitability.", "findings": [ { "id": "complete-cooking-mixture", "name": "Complete cooking mixture", "description": "The proposed model records fats, stock, pastes and seasonings explicitly; the absence of visible meat does not establish the complete composition.", "questions": [ { "text": "Which fats, stock, pastes and seasonings were added to this cabbage batch?", "kind": "provenance", "id": "complete-cooking-mixture-q01" }, { "text": "Do ingredient records support the requested dietary classification?", "kind": "boundary", "id": "complete-cooking-mixture-q02" }, { "text": "Would changing a cooking ingredient require revising the batch's dietary declaration?", "kind": "action", "id": "complete-cooking-mixture-q03" } ] } ] } ] }, { "id": "kapuska-cooking-state", "name": "Kapuska cooking state", "description": "Describes how the cabbage and optional additions have developed during cooking.", "rationale": "A cooking duration alone cannot describe tenderness, grain hydration or the resulting liquid balance.", "layers": [ { "id": "cabbage-and-addition-readiness", "name": "Cabbage and addition readiness", "description": "Separates the condition of cabbage from that of meat, pulses or grains.", "findings": [ { "id": "component-specific-completion", "name": "Component-specific completion", "description": "The proposed model assesses cabbage texture and the completion of other ingredients separately, relative to the selected preparation.", "questions": [ { "text": "How tender are sampled cabbage pieces, including thicker sections?", "kind": "measurement", "id": "component-specific-completion-q01" }, { "text": "What evidence establishes completion of any meat, lentils, rice or bulgur present?", "kind": "measurement", "id": "component-specific-completion-q02" }, { "text": "Should cooking continue to reach the intended component states?", "kind": "action", "id": "component-specific-completion-q03" } ] } ] }, { "id": "liquid-and-texture-balance", "name": "Liquid and texture balance", "description": "Records the relationship between cabbage pieces and surrounding cooking liquid.", "findings": [ { "id": "recipe-relative-consistency", "name": "Recipe-relative consistency", "description": "The proposed model records free liquid and cabbage integrity against a documented target rather than assigning every kapuska preparation one required thickness.", "questions": [ { "text": "How much free liquid remains relative to the sampled cooked dish?", "kind": "measurement", "id": "recipe-relative-consistency-q01" }, { "text": "What consistency does the chosen kapuska recipe or cook intend?", "kind": "provenance", "id": "recipe-relative-consistency-q02" }, { "text": "Would further reduction or added liquid improve the intended result without overcooking the cabbage?", "kind": "action", "id": "recipe-relative-consistency-q03" } ] } ] } ] }, { "id": "kapuska-batch-and-service", "name": "Kapuska batch and service", "description": "Connects a prepared batch to handling evidence and a defined serving.", "rationale": "Kapuska's variable ingredients and shared-pot preparation make batch identity and portion composition necessary for serving decisions.", "layers": [ { "id": "cooked-batch-history", "name": "Cooked batch history", "description": "Associates the cabbage mixture with its actual handling events.", "findings": [ { "id": "handling-evidence-for-this-mixture", "name": "Handling evidence for this mixture", "description": "The proposed model links handling evidence to the actual cabbage, meat, pulse and grain combination and refers decisions to an applicable food-safety procedure.", "questions": [ { "text": "When was this kapuska batch cooked, and what holding, cooling or reheating events followed?", "kind": "provenance", "id": "handling-evidence-for-this-mixture-q01" }, { "text": "What temperatures were measured, when and where within the batch?", "kind": "measurement", "id": "handling-evidence-for-this-mixture-q02" }, { "text": "Does the applicable procedure support serving this batch, or is handling evidence missing?", "kind": "action", "id": "handling-evidence-for-this-mixture-q03" } ] } ] }, { "id": "portion-and-accompaniment-boundary", "name": "Portion and accompaniment boundary", "description": "Defines the served kapuska separately from other foods on the plate.", "findings": [ { "id": "batch-specific-serving", "name": "Batch-specific serving", "description": "The proposed model ties portion estimates to actual cooked yield and ingredient distribution while recording accompanying foods separately.", "questions": [ { "text": "What is the portion mass, and does it represent the batch's cabbage, liquid and additions?", "kind": "measurement", "id": "batch-specific-serving-q01" }, { "text": "Which served foods are accompaniments rather than ingredients in the kapuska?", "kind": "boundary", "id": "batch-specific-serving-q02" }, { "text": "Are cooked yield and ingredient quantities sufficient for a portion-level nutrition estimate?", "kind": "measurement", "id": "batch-specific-serving-q03" } ] } ] } ] }, { "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 recalled sense is a food dish, not a chemical substance; the PHY.MAT classification should not imply a fixed chemical composition.", "There is no single fixed recipe, so ingredient proportions and nutritional measurements require a specified preparation.", "Specific regional attributions and the name's etymology should be checked before publication." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of kapuska 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": [ "Meatless kapuska", "Kapuska with minced meat", "Kapuska with cubed meat" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of kapuska 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": [ "Prepared as an everyday home-cooked meal.", "Served as a hot main dish or vegetable accompaniment." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of kapuska 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": [ "Excessive cooking can make the cabbage mushy.", "Insufficient liquid or excessive heat can cause scorching." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of kapuska 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": [ "Recipes vary in their inclusion of meat, rice, bulgur, and hot pepper." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of kapuska 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": "Cabbage", "difference": "Cabbage is the principal vegetable ingredient; kapuska is a prepared dish." }, { "name": "Lahana sarma", "difference": "Lahana sarma consists of cabbage leaves wrapped around a filling; kapuska uses chopped cabbage cooked as a stew." }, { "name": "Sauerkraut", "difference": "Sauerkraut is fermented cabbage; kapuska is a cooked dish ordinarily made with fresh cabbage." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of kapuska this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Does the underlying registry source identify kapuska specifically as the Turkish dish, and does an existing Vercy world model already cover it?", "Which regional uses of kapuska and lahana yemeği are equivalent, overlapping or distinct?", "How broadly are pickled-cabbage preparations recognised as kapuska beyond the documented Kırklareli account?", "Which seasoning and consistency differences remain within kapuska's recognised culinary identity?", "What recipe-specific completion targets and jurisdiction-appropriate handling procedures should govern operational decisions?" ], "statistics": { "bundles": 5, "layers": 9, "findings": 14, "questions": 29 } }