Making personalized recommendations has become a central part in many platforms, and is continuing to grow with more access to massive amounts of data online. Giving recommendations based on the interests of the individual, rather than recommending items that are popular, increases the user experience and can potentially attract more customers when done right. In order to make personalized recommendations, many platforms resort to machine learning algorithms. In the context of food recipes, these machine learning algorithms tend to consist of hybrid methods between collaborative filtering, content-based methods and matrix factorization. Most content-based approaches are ingredient based and can be very fruitful. However, fetching every single ingredient for recipes and processing them can be computationally expensive. Therefore, this paper investigates if clustering recipes according to what cuisine they belong to and what the main protein is can also improve rating predictions compared to when only collaborative filtering and matrix factorization methods are employed. This suggested content-based approach has a structure of a hierarchical classification, where recipes are first clustered into what cuisine group they belong to, then the specific cuisine and finally what the main protein is. The results suggest that the content-based approach can improve the predictions slightly but not significantly, and can help reduce the sparsity of the rating matrix to some extent. However, it suffers from heavily sparse data with respect to how many rating predictions it can give. / Att ge personliga rekommendationer har blivit en central del av många plattformar och fortsätter att bli det då tillgången till stora mängder data har ökat. Genom att ge personliga rekommendationer baserat på användares intressen, istället för att rekommendera det som är populärt, förbättrar användarupplevelsen och kan attrahera fler kunder. För att kunna producera personliga rekommendationer så vänder sig många plattformar till maskininlärningsalgoritmer. När det kommer till matrecept, så brukar dessa maskininlärningsalgoritmer bestå av hybrida metoder som sammanfogar collaborative filtering, innehållsbaserande metoder och matrisfaktorisering. De flesta innehållsbaserande metoderna baseras på ingredienser och har visats vara effektiva. Däremot, så kan det vara kostsamt för datorer att ta hänsyn till varenda ingrediens i varje matrecept. Därför undersöker denna artikel om att klassificera recept hierarkiskt efter matkultur och huvudprotein också kan förbättra rekommendationer när bara collaborative filtering och matrisfaktorisering används. Denna innehållsbaserande metod har en struktur av hierarkisk klassificering, där recept först indelas efter matkultur, specifik matkultur och till slut vad huvudproteinet är. Resultaten visar att innehållsbaserande metoden kan förbättra receptförslagen, men inte på en statistisk signifikant nivå, och kan reducera gleshet i en matris med tillsatta betyg från olika användare med olika recept något. Däremot så påverkas den ansenligt när det är glest med tillgänglighet av data. / Eatit

The thesis is called ?Czech cookery-books of 18th century?. During 18th century there were editted by printing-press totally 5 cookery-books that have come down just till today and are saved in our libraries, museum and archives. This thesis is concentrated on 4 of these books and is divided into 5 chapters. Each cookery-book is interpreted separately in its particular chapters. The main themes of these chapters there are the formal traits of each cookery-book and secondly inner analysis of the recipes. Mainly there was placed emphasis on the ingrediences that were used during cooking in the 18th century (meat, fish, vegetables and herbs, fruits, spices and other ingrediences). There is included the resume after the fourth book of Leopold Neubauer. All books are already presented together there. At the end the obtained pieces of information are summarized and the cookery-bookes from 16th century are partly compared with the ones from 18th century. The enclosure of this thesis is created by edition ?The cookery-bookes of Vienna? by Leopold Neubauer. The complete text was edited (except indexes at the end of the book).