Since there are 2 main coefficients which determine how salad-like something is (ingredient and arrangement), I propose a unified coefficient that combines the 2 in some way. A logical method would be to multiply e to the power of each coefficient.
First, this means that salads with high scores would have a rating increase scaling with how high the score is. This is because it becomes increasingly difficult to accept incrementally un-saladlike foods as salads (i.e. for each decrease in salad-likeness there is an increasing decrease in acceptability). On the other hand, the increase of acceptance goes up for the foods that are right on the edge of being a traditional salad (like a fruit salad, which, even though it does not have usual salad ingredients, is almost universally considered a salad).
Second, unlike straight multiplication, it does not prevent a food from being a salad by simply having one of the coefficients being 0. This makes sure any unmixed salads are included properly. Multiplying by 1 means it does not completely nullify the salad-ness, but it instead moves solely with the other coefficient.
so Csalad=eac eic
For example, a piece of salmon nigiri (which was mentioned in the original proposal) has 2 ingredients (salmon, rice), and thus has ic of log2(2)*2=2, and has ac of 0. The combined value is then calculated to be 7.38. Note that this is still more salad-like than water, and thus should have a higher value (the combined coefficient would be the same, 0, if only multiplication was used).
Water has ic of 0, and ac of 1 (since you can rotate a usual symmetrical cup along the vertical axis). The combined value would therefore be 2.71. It isn't 0, so it fits the "everything is a salad" proposal, but it is significantly lower than the nigiri.
One possible further improvement would be to scale it based on the distance from the current food with the highest known Csalad food. However, this may change as more salad-like foods are discovered, and thus is not very concrete.
Since there are 2 main coefficients which determine how salad-like something is (ingredient and arrangement), I propose a unified coefficient that combines the 2 in some way. A logical method would be to multiply e to the power of each coefficient.
First, this means that salads with high scores would have a rating increase scaling with how high the score is. This is because it becomes increasingly difficult to accept incrementally un-saladlike foods as salads (i.e. for each decrease in salad-likeness there is an increasing decrease in acceptability). On the other hand, the increase of acceptance goes up for the foods that are right on the edge of being a traditional salad (like a fruit salad, which, even though it does not have usual salad ingredients, is almost universally considered a salad).
Second, unlike straight multiplication, it does not prevent a food from being a salad by simply having one of the coefficients being 0. This makes sure any unmixed salads are included properly. Multiplying by 1 means it does not completely nullify the salad-ness, but it instead moves solely with the other coefficient.
so Csalad=eac eic
For example, a piece of salmon nigiri (which was mentioned in the original proposal) has 2 ingredients (salmon, rice), and thus has ic of log2(2)*2=2, and has ac of 0. The combined value is then calculated to be 7.38. Note that this is still more salad-like than water, and thus should have a higher value (the combined coefficient would be the same, 0, if only multiplication was used).
Water has ic of 0, and ac of 1 (since you can rotate a usual symmetrical cup along the vertical axis). The combined value would therefore be 2.71. It isn't 0, so it fits the "everything is a salad" proposal, but it is significantly lower than the nigiri.
One possible further improvement would be to scale it based on the distance from the current food with the highest known Csalad food. However, this may change as more salad-like foods are discovered, and thus is not very concrete.