{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T10:09:57Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 19.9, "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: 01a09517-27ce-79c2-a724-670ecf098fbd\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: Hakka cuisine\nSense to describe: (none recorded)\nDomain code: ACT.ACT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 043: 1001 r", "usd": 0.0, "recall": true }, "codex": { "seconds": 79.6, "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: 01a09517-27de-7ae3-af22-dc946b5f364a\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: Hakka cuisine\nRegistry id: vr.tr.hakka-cuisine\nPlane / domain: ACT / ACT.ACT\nRegistry definition: (none recorded)\nNames folded into this entry: (none" } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:50:04+00:00", "fields": [ "agent_conduct", "ethics", "owners" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T10:10:32+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q709287", "registryId": "vr.tr.hakka-cuisine", "name": "Hakka cuisine", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "ACT.ACT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q709287/", "model": { "registry_id": "vr.tr.hakka-cuisine", "name": "Hakka cuisine", "purpose": "Enable an agent to recognise, document and compare Hakka culinary practices, assess the evidence for their attribution, and support contextually appropriate preparation, adaptation and interpretation.", "definition": "Hakka cuisine comprises the regional and diasporic food traditions of Hakka communities, with recurring uses of preserved vegetables, pork, tofu and salt-preserving techniques, but no single uniform repertoire.", "scope_statement": "This model owns Hakka cuisine as a living culinary practice associated with Hakka communities, including regional and diasporic variation, culinary transmission and contested attribution, under registry entry vr.tr.hakka-cuisine in ACT / ACT.ACT.", "in_scope": [ "Community and practitioner attribution of foods and practices to Hakka cuisine", "Regional, household and diasporic repertoires and their relationships", "Ingredient handling, preservation, preparation and sensory expectations", "Meals, hospitality and ceremonial uses of food", "Transmission, adaptation and competing claims about culinary continuity" ], "out_of_scope": [ "Hakka ethnicity, language and migration history except where they explain a documented culinary practice", "Chinese cuisine as a whole and independently modelled neighbouring culinary traditions", "Individual recipes as exhaustive procedural specifications", "Ingredient taxonomy, agricultural production and food chemistry", "Restaurant operations, commercial certification and regulatory food safety" ], "distinguishing_features": [ "Require a traceable community, practitioner or documentary attribution; a dish's ingredients or a cook's ancestry alone do not establish that a practice is Hakka.", "Identify the locality, household lineage and period of an attribution before treating it as representative of Hakka cuisine.", "For foods shared with neighbouring cuisines, compare preparation, naming, meal role and transmission rather than claiming exclusive ownership.", "Treat saltiness, preserved ingredients and particular cooking techniques as contextual evidence rather than sufficient identification tests.", "Establish what a restaurant or speaker means by 'Hakka', including whether it denotes a community tradition, an adapted diaspora repertoire or a commercial category." ], "characteristics": [ { "name": "Attribution basis", "kind": "category", "unit_or_values": "Practitioner testimony; community account; historical document; scholarly interpretation; commercial label; disputed; unknown", "why_it_matters": "Separates supported culinary identification from assumptions based on a name or ingredient." }, { "name": "Culinary locality and transmission", "kind": "relation", "unit_or_values": "Linked places, households, teachers and communities, with dates where known", "why_it_matters": "Makes regional and diasporic differences interpretable without imposing one universal version." }, { "name": "Repertoire membership", "kind": "relation", "unit_or_values": "Dish or practice linked to an attributed local repertoire, with evidence and contested alternatives", "why_it_matters": "Allows shared dishes to belong to multiple traditions without collapsing their differences." }, { "name": "Preparation and preservation profile", "kind": "category", "unit_or_values": "Documented combinations of drying, pickling, stuffing, steaming, braising, stir-frying and other locally named methods", "why_it_matters": "Records the operations that practitioners use to distinguish particular versions." }, { "name": "Meal or ceremonial role", "kind": "category", "unit_or_values": "Everyday meal; hospitality; festival; life-cycle ceremony; offering; commercial service; other documented role", "why_it_matters": "A food's cultural significance may depend on when and how it is served." }, { "name": "Adaptation status", "kind": "state", "unit_or_values": "Locally established; explicitly adapted; experimental; contested; insufficiently documented", "why_it_matters": "Supports transparent descriptions of change without equating adaptation with loss of identity." }, { "name": "Transmission continuity", "kind": "state", "unit_or_values": "Actively taught; household practice only; commercially maintained; being revived; historically documented only; unknown", "why_it_matters": "Helps an agent identify documentation and learning needs." } ], "affordances": [ "Evaluate a proposed Hakka attribution and explain its supporting evidence and limits", "Compare regional or household versions of a named dish without selecting a universal canonical recipe", "Trace how ingredients, techniques and meal roles changed through documented transmission", "Support a preparation or substitution decision using the priorities of the relevant practitioners", "Draft menus, learning materials and heritage descriptions with qualified attribution", "Identify missing testimony or documentation needed to resolve a culinary boundary claim" ], "agent_conduct": { "may": [ "Describe Hakka dishes, ingredients and their regional variation from reliable sources.", "Read recipes and labels and report allergens and preservation methods." ], "must_not": [ "Present one dish or region's version as the single authentic Hakka cuisine.", "Serve preserved foods without following food safety rules for salting and storage.", "Hide allergens such as soy, wheat or pork from people who have declared restrictions." ], "requires_human": [ "Serving food to people with medical or religious dietary restrictions." ] }, "ethics": { "considerations": [ "Food traditions carry the history of migrant communities and deserve respect.", "Diners need honest information about ingredients for health and belief." ], "affected_parties": [ "Hakka communities", "Diners with dietary restrictions" ] }, "owners": { "steward": "Nobody owns the cuisine; it is held in common by Hakka communities.", "master_systems": [] }, "what_it_is_for": [ "Hakka cuisine is encountered in household cooking, community celebrations, restaurants and the food traditions of Hakka diaspora communities.", "It is documented and practised to sustain community knowledge and to compare regional adaptations of ingredients, preservation methods and dishes." ], "standards_and_regulation": [ "The General Principles of Food Hygiene, CXC 1-1969, issued by the Codex Alimentarius Commission, apply to hygiene management when Hakka foods are prepared and supplied." ], "failure_modes_and_hazards": [ "Poor storage or inadequate hygiene can allow prepared foods to cause foodborne illness.", "Undeclared ingredients or cross-contact can expose diners to food allergens.", "Treating one regional repertoire as the only authentic version can misrepresent Hakka communities and erase local variation." ], "facets_not_applicable": { "recognition": "A culinary tradition has no single visual identity that reliably distinguishes it from related cuisines." } }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q709287: Hakka cuisine", "url": "https://www.wikidata.org/wiki/Q709287", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Hakka cuisine", "url": "https://en.wikipedia.org/wiki/Hakka_cuisine", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "hakka-attribution-and-boundaries", "name": "Hakka attribution and boundaries", "description": "Establishes whose culinary practice is being described and what supports calling it Hakka.", "rationale": "The registry supplies no definition, so the model must make attribution inspectable without inventing a single settled boundary.", "layers": [ { "id": "community-attribution", "name": "Community attribution", "description": "Records situated accounts of culinary belonging.", "findings": [ { "id": "grounds-for-hakka-identification", "name": "Grounds for Hakka identification", "description": "A proposed attribution should identify its claimant, culinary context and evidence rather than infer belonging from ancestry alone.", "questions": [ { "text": "Which practitioners or communities identify this food practice as Hakka, and how do they explain that identification?", "kind": "definition", "id": "grounds-for-hakka-identification-q01" }, { "text": "What testimony, publication or observed practice supports the attribution, and when and where was it recorded?", "kind": "provenance", "id": "grounds-for-hakka-identification-q02" } ] } ] }, { "id": "shared-and-commercial-labels", "name": "Shared and commercial labels", "description": "Examines overlapping culinary ownership and differing uses of the Hakka label.", "findings": [ { "id": "label-meaning-and-overlap", "name": "Label meaning and overlap", "description": "Shared foods and restaurant labels require an explicit account of what the Hakka designation means in that setting.", "questions": [ { "text": "What distinguishes this attributed version from versions associated with neighbouring communities?", "kind": "boundary", "id": "label-meaning-and-overlap-q01" }, { "text": "Does 'Hakka' here name a transmitted culinary repertoire, a diaspora adaptation or a commercial style, and who makes that distinction?", "kind": "definition", "id": "label-meaning-and-overlap-q02" } ] } ] } ] }, { "id": "regional-repertoires-and-movement", "name": "Regional repertoires and movement", "description": "Locates culinary versions and traces supported relationships between them.", "rationale": "An agent must avoid projecting one locality's Hakka food onto every community.", "layers": [ { "id": "local-repertoire", "name": "Local repertoire", "description": "Connects foods and flavour expectations to particular places and households.", "findings": [ { "id": "regional-variation", "name": "Regional variation", "description": "Taiwan's Hakka Affairs Council describes differences between northern and southern Taiwan Hakka cooking; these are grounds for recording locality, not a global classification. [Characteristics of Hakka delicacies](https://english.hakka.gov.tw/Content/Content?LanguageType=ENG&NodeID=685&PageID=39954)", "questions": [ { "text": "Which locality and household tradition does this account represent, and which foods do its practitioners consider characteristic?", "kind": "provenance", "id": "regional-variation-q01" }, { "text": "Which ingredient, seasoning or technique differences recur across documented local versions?", "kind": "measurement", "id": "regional-variation-q02" } ] } ] }, { "id": "diasporic-transmission", "name": "Diasporic transmission", "description": "Records movement and adaptation without assuming every similarity proves a migration pathway.", "findings": [ { "id": "documented-repertoire-change", "name": "Documented repertoire change", "description": "Relationships between origin-place and diaspora repertoires should be supported by dated accounts of cooks, households, businesses or community institutions.", "questions": [ { "text": "Who carried or taught this preparation between places, and what evidence establishes that connection?", "kind": "provenance", "id": "documented-repertoire-change-q01" }, { "text": "Which changes are attributed to ingredient access, customers or local preferences, and which explanations remain conjectural?", "kind": "boundary", "id": "documented-repertoire-change-q02" } ] } ] } ] }, { "id": "ingredients-techniques-and-sensory-expectations", "name": "Ingredients, techniques and sensory expectations", "description": "Documents how practitioners produce and judge particular Hakka preparations.", "rationale": "Culinary recognition requires operational detail while avoiding ingredient stereotypes.", "layers": [ { "id": "preservation-and-preparation", "name": "Preservation and preparation", "description": "Records ingredient transformations and their role in a named preparation.", "findings": [ { "id": "preserved-ingredient-role", "name": "Preserved ingredient role", "description": "Taiwan-focused institutional accounts emphasise pickling in Hakka food culture; the model should establish its role preparation by preparation. [Hakka food culture](https://english.hakka.gov.tw/Content/Content?LanguageType=ENG&NodeID=685&PageID=39950)", "questions": [ { "text": "Which ingredients are preserved, by what locally described process, and how are they subsequently prepared?", "kind": "definition", "id": "preserved-ingredient-role-q01" }, { "text": "What evidence supports any claimed connection between this preservation practice and household provisioning or migration?", "kind": "provenance", "id": "preserved-ingredient-role-q02" } ] } ] }, { "id": "dish-comparison-and-substitution", "name": "Dish comparison and substitution", "description": "Identifies which preparation differences matter to the people making and eating a dish.", "findings": [ { "id": "practitioner-defined-invariants", "name": "Practitioner-defined invariants", "description": "Investigate named preparations such as stuffed tofu, salt-baked chicken or lei cha as attributed cases, recording which features practitioners regard as essential rather than assuming a canonical version.", "questions": [ { "text": "For this named version, which filling, cooking sequence, texture or serving accompaniment do practitioners consider defining?", "kind": "definition", "id": "practitioner-defined-invariants-q01" }, { "text": "Which substitutions would they accept, and how should an altered preparation be described?", "kind": "action", "id": "practitioner-defined-invariants-q02" }, { "text": "How are the expected texture, seasoning and doneness assessed in this practice?", "kind": "measurement", "id": "practitioner-defined-invariants-q03" } ] } ] } ] }, { "id": "meals-ceremonies-and-hospitality", "name": "Meals, ceremonies and hospitality", "description": "Connects preparations to eating arrangements and socially meaningful occasions.", "rationale": "A recipe alone cannot establish a food's role in Hakka social practice.", "layers": [ { "id": "everyday-meal-composition", "name": "Everyday meal composition", "description": "Records how foods function together in household meals.", "findings": [ { "id": "household-serving-context", "name": "Household serving context", "description": "Distinguish a preparation's household role from how it appears as an isolated restaurant speciality.", "questions": [ { "text": "What staple, accompanying dishes and serving arrangement belong with this food in the documented household?", "kind": "definition", "id": "household-serving-context-q01" }, { "text": "How does its frequency, portioning or role differ between household meals and restaurant service?", "kind": "measurement", "id": "household-serving-context-q02" } ] } ] }, { "id": "ceremonial-food-use", "name": "Ceremonial food use", "description": "Records occasion-specific foods, participants and meanings.", "findings": [ { "id": "rice-foods-and-occasions", "name": "Rice foods and occasions", "description": "Taiwan's Hakka Affairs Council connects rice foods with births, weddings and festivals; each association needs its own local scope. [Food and Hakka culture](https://webc.hakka.gov.tw/findhakkafood/about_eng.html)", "questions": [ { "text": "Which locally named rice food is prepared for which occasion, and who explains its meaning?", "kind": "provenance", "id": "rice-foods-and-occasions-q01" }, { "text": "Which preparation, presentation or sharing conventions should an agent establish before proposing a ceremonial use?", "kind": "action", "id": "rice-foods-and-occasions-q02" } ] } ] } ] }, { "id": "transmission-adaptation-and-representation", "name": "Transmission, adaptation and representation", "description": "Assesses how Hakka culinary knowledge continues, changes and is presented to others.", "rationale": "An agent needs to distinguish inherited practice, deliberate innovation and unsupported heritage claims.", "layers": [ { "id": "culinary-knowledge-transmission", "name": "Culinary knowledge transmission", "description": "Identifies teachers, learning settings and knowledge that written recipes omit.", "findings": [ { "id": "skills-and-learning-continuity", "name": "Skills and learning continuity", "description": "Record who can demonstrate the preparation and which judgments learners acquire through participation.", "questions": [ { "text": "Who taught this version, and is it currently transmitted through households, businesses, associations or classes?", "kind": "provenance", "id": "skills-and-learning-continuity-q01" }, { "text": "Which tactile, visual or timing judgments require demonstration to document the practice adequately?", "kind": "action", "id": "skills-and-learning-continuity-q02" } ] } ] }, { "id": "adaptation-and-public-claims", "name": "Adaptation and public claims", "description": "Evaluates descriptions of authenticity, continuity and change.", "findings": [ { "id": "qualified-heritage-description", "name": "Qualified heritage description", "description": "Claims that a preparation is original, ancient or representative should retain their claimant and evidence; proposed adaptations should name the version being changed.", "questions": [ { "text": "Who accepts or disputes this version as Hakka, and what criteria underpin the disagreement?", "kind": "boundary", "id": "qualified-heritage-description-q01" }, { "text": "How should a menu or learning resource describe the preparation's locality, adaptations and unresolved attribution?", "kind": "action", "id": "qualified-heritage-description-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": [ "Regional labels describe overlapping traditions rather than a universally agreed classification.", "Claims about the origins or exclusive Hakka ownership of particular dishes require checking.", "Migration, agricultural labour and preservation needs are commonly invoked to explain the cuisine, but specific historical causal claims require research." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of Hakka cuisine 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": [ "Hakka cuisine of Guangdong", "Taiwanese Hakka cuisine", "Malaysian Hakka cuisine", "Singaporean Hakka cuisine" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of Hakka cuisine 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": [ "Everyday household cooking in Hakka communities", "Food preparation for festivals, ancestral observances and family gatherings", "Restaurant menus expressing Hakka regional or community identity", "Transmission of community heritage through recipes and cooking practices" ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of Hakka cuisine 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": [ "Treating one regional repertoire as representative of all Hakka communities", "Equating Hakka cuisine as a whole with restaurant dishes marketed as Hakka Chinese or Hakka noodles", "Assuming that dishes associated with Hakka communities are exclusive to them" ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of Hakka cuisine 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": [ "In Guangdong, salt-baked chicken, stuffed tofu and pork with preserved mustard greens are prominent Hakka-associated dishes, although recipes and attribution vary.", "Taiwanese Hakka cooking includes distinctive local preparations such as Hakka stir-fry and a substantial repertoire of preserved vegetables.", "In Malaysia and Singapore, Hakka traditions interact with local ingredients and other Chinese foodways; yong tau foo and lei cha are prominent examples with regional adaptations." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of Hakka cuisine 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": "Cantonese cuisine", "difference": "Cantonese cuisine and Hakka cuisine overlap geographically in Guangdong, but Hakka cuisine is identified through Hakka community traditions rather than Guangdong provenance alone." }, { "name": "Taiwanese cuisine", "difference": "Taiwanese cuisine encompasses multiple community traditions; Taiwanese Hakka cuisine is one component, while Hakka cuisine also extends beyond Taiwan." }, { "name": "Indian Chinese cuisine", "difference": "Indian Chinese cuisine developed through Chinese cooking adapted in India, including contributions from Hakka migrants; dishes labelled Hakka within it do not define the wider Hakka repertoire." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of Hakka cuisine this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "How do practitioner definitions across mainland Chinese, Taiwanese and diasporic Hakka communities agree or conflict, given the Taiwan emphasis of the sources checked for this draft?", "Which named preparations have well-supported Hakka transmission histories, and which have shared or disputed histories with neighbouring cuisines?", "When and where does 'Hakka' denote an Indian-Chinese or other commercial repertoire, and how do participants relate that label to community food traditions?", "Which explanations linking preservation, saltiness and particular techniques to migration or labour are supported by historical evidence rather than repeated origin narratives?", "Which household, ceremonial and less commercially visible practices are missing from published representations of Hakka cuisine?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 16, "questions": 27 } }