Non-Visual Reference Database

A proposed structured collection that maps common visual descriptions used in cooking and other domains to their non-visual equivalents using texture, sound, smell, time, and temperature descriptors. For example, mapping the visual instruction "cook until golden brown" to non-visual alternatives such as "cook for 5-7 minutes until the surface feels crispy and you can hear active sizzling." Such a database could enable automatic transformation of visually-oriented instructions into accessible formats for blind users, and could be populated through expert knowledge from chefs, blind cooking instructors, and food safety professionals.