Too Much Spice, Not Enough Soul: When LLMs Cook Without Culture
Recipe localization looks like an easy prompt. “Create a Jamaican version of Moroccan couscous.” The model smiles politely, throws in jerk seasoning, allspice, scotch bonnet, maybe coconut milk if it is feeling ambitious, and returns something that looks country-specific enough to survive a quick marketing review. The title says “Jamaican.” The ingredients sound Jamaican. The format is clean. No hallucinated oven temperature from another dimension. Excellent, ship it. ...