In [ ]:
Packages Discussued:
Other packages:
The science that has been developed around the facts of language passed through three stages before finding its true and unique object. First something called "grammar" was studied. This study, initiated by the Greeks and continued mainly by the French, was based on logic. It lacked a scientific approach and was detached from language itself. Its only aim was to give rules for distinguishing between correct and incorrect forms; it was a normative discipline, far removed from actual observation, and its scope was limited.
— Ferdinand de Saussure
Required:
The study of the forms of things, words in particular.
Consider pluralization for English:
Major parsing tasks:
The study of the rules for the formation of sentences.
Major tasks:
The study of meaning.
I see what I eat.
I eat what I see.
He poached salmon.
Major Tasks
Solve Clustering Problems:
Solve Classification Problems:
Use of word vectors to implement distance based metrics.
To install the required packages (hopefully to a virtual environment) you can download the requirements.txt and run:
$ pip install -r requirements.txt
Or you can pip install each dependency as you need them.
Much of the text that we're interested in is available on the web and formatted either as HTML or XML. It's not just web pages, however. Most eReader formats like ePub and Mobi are actually zip files containing XHTML. These semi-structured documents contain a lot of information, usually structural in nature. However, we want to get to the main body of the content of what we're looking for, disregarding other content that might be included such as headers for navigation, sidebars, ads and other extraneous content.
On the web, there are several services that provide web pages in a "readable" fashion like Instapaper and Clearly. Some browsers might even come with a clutter and distraction free "reading mode" that seems to give us exactly the content that we're looking for. An option that I've used in the past is to either programmatically access these renderers, Instapaper even provides an API. However, for large corpora, we need to quickly and repeatably perform extraction, while maintaining the original documents.
Corpus management requires that the original documents be stored alongside preprocessed documents - do not make changes to the originals in place! See discussions of data lakes and data pipelines for more on ingesting to WORM storages.
In Python, the fastest way to process HTML and XML text is with the lxml library - a superfast XML parser that binds the C libraries libxml2 and libxslt. However, the API for using lxml is a bit tricky, so instead use friendlier wrappers, readability-lxml and BeautifulSoup.
For example, consider the following code to fetch an HTML web article from The Washington Post:
In [1]:
import codecs
import requests
from urlparse import urljoin
from contextlib import closing
chunk_size = 10**6 # Download 1 MB at a time.
wpurl = "http://wpo.st/" # Washington Post provides short links
def fetch_webpage(url, path):
# Open up a stream request (to download large documents)
# Ensure that we will close when complete using contextlib
with closing(requests.get(url, stream=True)) as response:
# Check that the response was successful
if response.status_code == 200:
# Write each chunk to disk with the correct encoding
with codecs.open(path, 'w', response.encoding) as f:
for chunk in response.iter_content(chunk_size, decode_unicode=True):
f.write(chunk)
def fetch_wp_article(article_id):
path = "%s.html" % article_id
url = urljoin(wpurl, article_id)
return fetch_webpage(url, path)
In [2]:
fetch_webpage("http://www.koreadaily.com/news/read.asp?art_id=3283896", "korean.html")
In [3]:
fetch_wp_article("nrRB0")
In [4]:
fetch_wp_article("uyRB0")
BeautifulSoup allows us to search the DOM to extract particular elements, for example to load our document and find all the <p> tags, we would do the following:
In [2]:
import bs4
def get_soup(path):
with open(path, 'r') as f:
return bs4.BeautifulSoup(f, "lxml") # Note the use of the lxml parser
for p in get_soup("nrRB0.html").find_all('p'):
print p
<p class="category-desc"> The inside track on Washington politics. </p>
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<p id="U1000696839467p6H"> <i>It’s lowbrow. It’s messy. It could never be accused of being healthful. But we’d never let those formalities get between us and an order of crispy, crackly, delicious fried chicken. Whether it comes in a bucket or on a bun, or you eat it with your fingers or chopsticks, there’s a surprising variety to the Washington area’s fried chicken offerings. Here are some of the most irresistible.</i> </p>
<p id="U1000696839467ntG"></p>
<p id="U9001274173114AOB">Forget the cronut. Our newest favorite food chimera is the “rotissi-fried” chicken at <b>the Partisan</b>. Credit goes to chef Nate Anda, who dreamed up the dish: After a 12-hour brine, the chicken is rotisseried for two hours and then fried for two and a half minutes. Why both? “Everything is better once it’s fried in beef fat,” Anda said. We have to agree. Whether white or dark, the meat is succulent throughout. The batter-free frying leaves the simply seasoned skin rendered perfectly crisp, golden and translucent — cracklings, essentially. The sound of it shattering under the knife was music to our ears. And as if the lily needed further gilding, the chicken comes with a generous pour of honey hot sauce. The sauce is hard to resist, but try to reserve a few bites of unadorned chicken so you can fully appreciate this happy marriage of classic preparations.</p>
<p id="U9001274173114XlF"> <i>The Partisan, 709 D St. NW. 202-524-5322. <a class="showlink" href="http://www.thepartisandc.com">www.thepartisandc.com</a>. </i> </p>
<p><strong>— Becky Krystal</strong></p>
<p id="U9001274173114AdG">When <a href="http://www.washingtonpost.com/lifestyle/food/bryan-voltaggio-from-a-teenager-amok-to-top-chef-masters/2013/07/22/682d35f8-ef04-11e2-bed3-b9b6fe264871_story.html">Bryan Voltaggio</a> started planning the menu for <b>Family Meal</b>, his modern, upscale spin on a diner, his thoughts turned to home and the carryout meal he most enjoyed as a kid: fried chicken. “It was one of our favorite things,” he says. “It just seems like a family dinner.” And if he was creating a restaurant called Family Meal, fried chicken “had to be an important part of it.” But Voltaggio wanted to do it right, and set about testing cooking methods, brines, breadings and fryers. That long process paid off with a home run of a fried chicken dish that’s become the most popular item on Family Meal’s menu. The whole chickens spend 12 hours in a brine of pickle juice and roasted poultry stock before getting dredged, rested and dredged again in a mixture of flour, cornmeal and corn starch. After a dip in the top-of-the-line pressure fryer, the thighs, legs and breasts emerge with a crisp, salty skin that cracks open to reveal wonderfully warm and moist flesh. You don’t even need to dunk it in the house-made hot sauce that accompanies the dish, but really, who can resist? </p>
<p id="U9001274173114THE"> <i>Family Meal Ashburn, 20462 Exchange St. 703-726-9800; Frederick, 880 N. East St. 301-378-2895; Baltimore, 621 E. Pratt St. 410-601-3242. <a class="showlink" href="http://www.voltfamilymeal.com">www.voltfamilymeal.com</a>. </i> </p>
<p><strong>— John Taylor</strong></p>
<p id="U90012741731140AH">Although it’s commonly served in Japan at karaoke bars, convenience stores and on street carts, kara age chicken — like most of the country’s food — is held to an extremely high standard. “It’s taken it to the nth degree of obsession and detail,” says Cizuka Seki, who, with her father Hiroshi, owns <b>Izakaya Seki</b> on V Street NW. “Kara age” is used to describe the method for deep-frying bite-size pieces of fish and, more commonly, chicken. Though there are subtle variations on the ubiquitous dish, most recipes call for chicken thighs marinated in soy sauce, coated in flour or corn starch and deep-fried in oil. Izakaya Seki’s version sticks closely to the formula. Probably. “I’m not even quite sure what my dad puts into it, because we don’t have recipes,” Seki says, though she’s certain wheat flour is involved. The result is a thin, tender coating that’s slightly softer than tempura. The accompanying ponzu sauce lends a tartness to the nubs.</p>
<p id="U900127417311410F"> <i>Izakaya Seki, 1117 V St. NW. 202-588-5841. <a class="showlink" href="http://www.sekidc.com">www.sekidc.com</a>. </i> </p>
<p><strong>— Holley Simmons</strong></p>
<p id="U9001274173114ewH">Don’t waste your kimchi-stinking breath asking for more sauce at <b>BonChon</b>. The <a href="http://www.washingtonpost.com/goingoutguide/the-20-diner-the-zen-of-bonchon-chicken/2013/07/31/b879060c-f582-11e2-aa2e-4088616498b4_story.html">South Korean fried chicken chain</a>, founded in 2002, is so dedicated to consistency that it doesn’t allow for any modifications. And why would you want to change anything, really? The made-to-order wings, drumsticks and strips are fried twice, resulting in a paper-thin crust that yields the same satisfying crack as shattering crème brulee with a spoon. Founder Jinduk Seh spent two years perfecting his secret sauces, which come in three flavors — soy garlic, hot and a blend of the two — and are brushed on by hand post-fry, piece by piece. True to BonChon’s commitment to uniformity, sauces are made exclusively in South Korea and distributed to all 140-plus BonChon locations, which means the wings you’re chewing on in Arlington are slathered with the same exact stuff as those in the Philippines. Joints like these are so common throughout Korea they’re called “chimeks,” which is a hybrid term that combines “chicken” with the Korean word for beer. Washington should be happy to have 10 BonChons within driving distance, plus a brand new Metro-accessible location near the Navy Yard.</p>
<p id="U9001274173114bBI"> <i>BonChon, 1015 Half St. SE and nine other locations in Maryland and Virginia. <a class="showlink" href="http://www.bonchon.com">www.bonchon.com</a>. </i> </p>
<p><strong>— Holley Simmons</strong></p>
<p id="U9001274173114NgD">There’s not much agreement on what constitutes Maryland fried chicken. Some say it’s just a fresh Maryland chicken that’s pan-fried; others say it should be topped with white gravy, almost like a chicken-fried steak. The pan-fried chicken platter at <b> <br/>Crisfield Seafood</b> is a perfect example of the former style. Half of a chicken is dredged in flour, dusted with salt and pepper, and fried in a cast-iron pan. This preparation lends a snap and crunch to the exterior, and while the meat falls off the bone, the well-seasoned breading holds on. (The chicken is available only Friday through Sunday, and frequently sells out.) The Chesapeake fried chicken at <b>Hank’s Oyster Bar</b> in Dupont Circle and Capitol Hill is plumper than Crisfield’s version and seasoned with Old Bay, black pepper and cayenne, but the breading is softer and less crispy. It’s brined for 24 hours and deep-fried, rather than pan-fried, and it’s served only on Sunday. </p>
<p id="U9001274173114wEE"> <i>Crisfield Seafood, 8012 Georgia Ave., Silver Spring. 301-589-1306. <a class="showlink" href="http://www.crisfieldseafood.com">www.crisfieldseafood.com</a>. Hank’s Oyster Bar, 1624 Q St. NW. 202-462-4265; 633 Pennsylvania Ave. SE. 202-733-1971. <a class="showlink" href="http://www.hanksoysterbar.com">www.hanksoysterbar.com</a>.</i> </p>
<p><strong>— Fritz Hahn</strong></p>
<p id="U9001274173114bsG">Self-consciousness may prevent you from ordering fried chicken in a white-tablecloth restaurant. It feels incongruous — gauche, almost — to dig into picnic fare at the kind of place where you should be ordering risotto or tartare or something that comes with mousse, gelee or foam. But you have to override that adult voice in the back of your head, because if you don’t, you’ll miss out on <b>Central Michel Richard</b>’s famed fried chicken plate ($24 at lunch, $25 for dinner), which remains as good as ever. Though it’s no longer sold by the bucket to go, Michel Richard’s KFC-inspired crispy breast and thigh come stacked atop a pool of the butteriest mashed potatoes you’ll ever taste. It’s such a dignified presentation that this most American of dishes almost could pass as (gasp!) French. Self-consciousness should, however, steer you toward using a knife and fork — not your fingers — to eat the chicken. It is, after all, that kind of a place. </p>
<p id="U9001274173114p0D"> <i>Central Michel Richard, 1001 Pennsylvania Ave. NW. 202-626-0015. <a class="showlink" href="http://www.centralmichelrichard.com">www.centralmichelrichard.com</a> <i>. </i> </i> </p>
<p></p>
<p><strong>— Maura Judkis</strong></p>
<p id="U900127417311467G"></p>
<p id="U9001274173114o0G">If you believe the lore, Nashville hot chicken was basically a crime of passion, created as a blistering rebuke to a no-account Romeo who couldn’t keep his hands off other women. Alas, this wolf was also a chili head who found pleasure, not pain, in this dish of revenge served hot. Decades later, chefs are latching onto this addictive form of punishment. Aaron Silverman served an ultra-refined version at Rose’s Luxury for months, and now Eric Reid, chef and co-owner of <b>Reserve 2216</b> in Del Ray, has developed his own take on hot chicken, even if he’s never actually enjoyed it in Nashville. He marinates an airline cut (boneless breast with the drumette wing attached) in buttermilk and Crystal hot sauce before dredging the chicken in seasoned flour and frying it. Reid ditches the traditional white bread base in favor of collards and a side of corn bread waffles. He finishes the dish with a combination of Cajun seasonings and more Crystal hot sauce for a moist, crispy bird that bites back. But not too hard. This is Alexandria, after all. </p>
<p id="U900127417311481"> <i>Reserve 2216, 2216 Mount Vernon Ave., Alexandria. 703-549-2889. <a class="showlink" href="http://www.drpreserve.com">www.drpreserve.com</a>.</i> </p>
<p><strong>— Tim Carman</strong></p>
<p id="U9001274173114HvD"></p>
<p id="U90012741731145tH">The sole virtue of most fast-food operations is consistency. Whether you bite into a Big Mac in Bethesda or Beijing, the sandwich should taste the same. The menu at <b>Popeyes</b> follows suit, but it deviates from the brand-name competition in an important respect: The signature at Popeyes could pass for home cooking (well, if your home had a vat of clean, hot oil and a person with a Southern accent tending the meal). Maybe that accounts for my occasional forays to the chicken fryer after a bum restaurant-review excursion. No matter where I eat my order, inevitably “spicy,” I know I can count on a coating that smacks of cayenne, paprika and even crushed cornflakes, and chicken that spurts with juice. The shatter is audible; the golden crumbs fly everywhere, but end up on my tongue. No one-trick pony, Popeyes has hot and tender buttermilk biscuits that bolster my favorite excuse to snack low on the food chain. Once, I got home to discover a clerk had forgotten to pack bread in my bag. I almost cried. Instead, I consoled myself with another piece of chicken. </p>
<p id="U9001274173114EOF"> <i>Popeyes has locations throughout the D.C. metro area. <a class="showlink" href="http://www.popeyes.com">www.popeyes.com</a>.</i> </p>
<p><strong>— Tom Sietsema</strong></p>
<p id="U9001274173114JiB"></p>
<p id="U9001274173114mFG">The fried chicken sandwich hasn’t been the same since KFC’s Double Down turned a guilty pleasure into an outright farce, using crispy white-meat fillets as both the sandwich’s primary protein and the oily handles by which you eat the monstrosity. Leave it to Rob Sonderman, pitmaster and co-owner of <b>DCity Smokehouse</b>, to bring dignity back to the bite. His Den-Den — named for co-creator and pitmaster-in-training <br/>Dennis Geddie — begins with boneless thighs marinated in buttermilk, hot sauce and honey. Sonderman then dredges the meat in seasoned flour before dropping the thighs into the fryer. Generously stuffed into a grilled hoagie roll with lettuce, tomato and crispy onions, the chicken is finished with two sauces, including a house-made cilantro ranch. Technically, the Den-Den ($9.25) is one of the few smokeless items on DCity’s menu (unless you count the chipotle peppers in the hot sauce). No matter. You won’t care the minute you sink your teeth into that heaping hoagie of spicy thigh meat.</p>
<p id="U9001274173114vPC"> <i>DCity Smokehouse, 8 Florida Ave. NW. 202-733-1919. <a class="showlink" href="http://www.dcitysmokehouse.com">www.dcitysmokehouse.com</a>. </i> </p>
<p><strong>— Tim Carman</strong></p>
<p id="U9001274173114L3B"></p>
<p id="U9001274173114yyH">Hearty is the appetite that can handle <b>Oohh’s and Aahh’s</b> chef-owner Oji Abbott’s boneless fried chicken breast without taking home leftovers. He buys local — from Hartman Meat Co. in Northeast Washington — and butterflies each 14-ounce portion ($12.95), which results in a lot of real estate for the crispy, well-seasoned coating. Abbott chalks up the consistently moist meat to proper cooking time and temperature, and to the recipe he learned from his grandmother.</p>
<p id="U9001274173114gCF"> <i>Oohh’s and Aahh’s, 1005 U St. NW. 202-667-7142. <a class="showlink" href="http://www.oohhsnaahhs.com">www.oohhsnaahhs.com</a>.</i> </p>
<p><strong>— Bonnie S. Benwick</strong></p>
<p id="U9001274173114ZvF"></p>
<p id="U9001274173114wdH">It’s all too easy to chomp through an order of Boardwalk Chicken at the shore-happy <b>Pop’s Sea Bar</b> in Adams Morgan. The bite-size pieces of dark-meat-only bird are brined for two hours, then treated to a buttermilk bath until they are coated with plain flour and flash-fried to order. A generous hand with salt and pepper just before serving means the effect of that seasoning builds as you empty the single-serving basket ($8.99). Ask for two portions of the accompanying Jersey sauce so you’ll have enough of its horseradish-y, kitchen-sink blend for every bite.</p>
<p id="U9001274173114ycC"> <i>Pop’s Sea Bar, 1817 Columbia Rd. NW. 202-534-3933. <a class="showlink" href="http://www.popsseabar.com">www.popsseabar.com</a>.</i> </p>
<p><strong>— Bonnie S. Benwick</strong></p>
<p id="U9001274173114ZfD"></p>
<p id="U9001274173114RpD">Chicken tenders are often relegated to the children’s menu, but the chicken Tendies at <b>GBD</b> are a fine meal for adults and children alike. Each white-meat tender comes with a dark, crispy outer layer with a heavy dose of salt and spice. But the best part about chicken tenders is the dipping, and GBD offers nine sauces, including a take on <a href="http://www.washingtonpost.com/lifestyle/food/mumbo-sauce-gets-gentrified/2013/07/08/b1011ade-cc67-11e2-9f1a-1a7cdee20287_story.html">D.C.’s own mumbo sauce</a>, buttermilk ranch, chipotle barbecue and Frankenbutter, which combines Frank’s RedHot sauce with butter. Ask for the $5.50 Saucetown option to try all nine. </p>
<p id="U9001274173114bCE"> <i>GBD, 1323 Connecticut Ave. NW. 202-524-5210. <a class="showlink" href="http://www.gbdchickendoughnuts.com/">www.gbdchickendoughnuts.com</a>.</i> </p>
<p><strong>— Margaret Ely</strong></p>
<p id="U9001274173114xGE"></p>
<p id="U90012741731149NI">Fried chicken fans can argue the merits of white meat vs. dark meat, or whether it’s better to chow down on a drumstick or the breast. But one thing we all can agree on is that the outer layer — the breading and the skin — is the most important element of a memorable piece of fried chicken. And sometimes you just want to savor the flavor of the skin — deeply spiced, perfect crunch — without filling up on meat or having to deal with bones. And that is when you grab one of the bar stools at R.J. Cooper’s <b>Gypsy Soul</b> in Fairfax’s Mosaic District. Cooper’s chicken skins ($9) are twisted slivers and shards, decadently salty and crackling with paprika, cayenne pepper and garlic. The dish arrives with a house-made “roof top honey-snake oil,” but it’s best to let these beauties shine on their own. </p>
<p id="U9001274173114vUB"> <i>Gypsy Soul, 8296 Glass Alley, Fairfax. 703-992-0933. <a class="showlink" href="http://www.gypsysoul-va.com">www.gypsysoul-va.com</a>.</i> </p>
<p><strong>— Fritz Hahn</strong></p>
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It’s lowbrow. It’s messy. It could never be accused of being healthful. But we’d never let those formalities get between us and an order of crispy, crackly, delicious fried chicken. Whether it comes in a bucket or on a bun, or you eat it with your fingers or chopsticks, there’s a surprising variety to the Washington area’s fried chicken offerings. Here are some of the most irresistible.
Forget the cronut. Our newest favorite food chimera is the “rotissi-fried” chicken at the Partisan. Credit goes to chef Nate Anda, who dreamed up the dish: After a 12-hour brine, the chicken is rotisseried for two hours and then fried for two and a half minutes. Why both? “Everything is better once it’s fried in beef fat,” Anda said. We have to agree. Whether white or dark, the meat is succulent throughout. The batter-free frying leaves the simply seasoned skin rendered perfectly crisp, golden and translucent — cracklings, essentially. The sound of it shattering under the knife was music to our ears. And as if the lily needed further gilding, the chicken comes with a generous pour of honey hot sauce. The sauce is hard to resist, but try to reserve a few bites of unadorned chicken so you can fully appreciate this happy marriage of classic preparations.
The Partisan, 709 D St. NW. 202-524-5322. www.thepartisandc.com.
— Becky Krystal
When Bryan Voltaggio started planning the menu for Family Meal, his modern, upscale spin on a diner, his thoughts turned to home and the carryout meal he most enjoyed as a kid: fried chicken. “It was one of our favorite things,” he says. “It just seems like a family dinner.” And if he was creating a restaurant called Family Meal, fried chicken “had to be an important part of it.” But Voltaggio wanted to do it right, and set about testing cooking methods, brines, breadings and fryers. That long process paid off with a home run of a fried chicken dish that’s become the most popular item on Family Meal’s menu. The whole chickens spend 12 hours in a brine of pickle juice and roasted poultry stock before getting dredged, rested and dredged again in a mixture of flour, cornmeal and corn starch. After a dip in the top-of-the-line pressure fryer, the thighs, legs and breasts emerge with a crisp, salty skin that cracks open to reveal wonderfully warm and moist flesh. You don’t even need to dunk it in the house-made hot sauce that accompanies the dish, but really, who can resist?
Family Meal Ashburn, 20462 Exchange St. 703-726-9800; Frederick, 880 N. East St. 301-378-2895; Baltimore, 621 E. Pratt St. 410-601-3242. www.voltfamilymeal.com.
— John Taylor
Although it’s commonly served in Japan at karaoke bars, convenience stores and on street carts, kara age chicken — like most of the country’s food — is held to an extremely high standard. “It’s taken it to the nth degree of obsession and detail,” says Cizuka Seki, who, with her father Hiroshi, owns Izakaya Seki on V Street NW. “Kara age” is used to describe the method for deep-frying bite-size pieces of fish and, more commonly, chicken. Though there are subtle variations on the ubiquitous dish, most recipes call for chicken thighs marinated in soy sauce, coated in flour or corn starch and deep-fried in oil. Izakaya Seki’s version sticks closely to the formula. Probably. “I’m not even quite sure what my dad puts into it, because we don’t have recipes,” Seki says, though she’s certain wheat flour is involved. The result is a thin, tender coating that’s slightly softer than tempura. The accompanying ponzu sauce lends a tartness to the nubs.
Izakaya Seki, 1117 V St. NW. 202-588-5841. www.sekidc.com.
— Holley Simmons
Don’t waste your kimchi-stinking breath asking for more sauce at BonChon. The South Korean fried chicken chain, founded in 2002, is so dedicated to consistency that it doesn’t allow for any modifications. And why would you want to change anything, really? The made-to-order wings, drumsticks and strips are fried twice, resulting in a paper-thin crust that yields the same satisfying crack as shattering crème brulee with a spoon. Founder Jinduk Seh spent two years perfecting his secret sauces, which come in three flavors — soy garlic, hot and a blend of the two — and are brushed on by hand post-fry, piece by piece. True to BonChon’s commitment to uniformity, sauces are made exclusively in South Korea and distributed to all 140-plus BonChon locations, which means the wings you’re chewing on in Arlington are slathered with the same exact stuff as those in the Philippines. Joints like these are so common throughout Korea they’re called “chimeks,” which is a hybrid term that combines “chicken” with the Korean word for beer. Washington should be happy to have 10 BonChons within driving distance, plus a brand new Metro-accessible location near the Navy Yard.
BonChon, 1015 Half St. SE and nine other locations in Maryland and Virginia. www.bonchon.com.
— Holley Simmons
There’s not much agreement on what constitutes Maryland fried chicken. Some say it’s just a fresh Maryland chicken that’s pan-fried; others say it should be topped with white gravy, almost like a chicken-fried steak. The pan-fried chicken platter at Crisfield Seafood is a perfect example of the former style. Half of a chicken is dredged in flour, dusted with salt and pepper, and fried in a cast-iron pan. This preparation lends a snap and crunch to the exterior, and while the meat falls off the bone, the well-seasoned breading holds on. (The chicken is available only Friday through Sunday, and frequently sells out.) The Chesapeake fried chicken at Hank’s Oyster Bar in Dupont Circle and Capitol Hill is plumper than Crisfield’s version and seasoned with Old Bay, black pepper and cayenne, but the breading is softer and less crispy. It’s brined for 24 hours and deep-fried, rather than pan-fried, and it’s served only on Sunday.
Crisfield Seafood, 8012 Georgia Ave., Silver Spring. 301-589-1306. www.crisfieldseafood.com. Hank’s Oyster Bar, 1624 Q St. NW. 202-462-4265; 633 Pennsylvania Ave. SE. 202-733-1971. www.hanksoysterbar.com.
— Fritz Hahn
Self-consciousness may prevent you from ordering fried chicken in a white-tablecloth restaurant. It feels incongruous — gauche, almost — to dig into picnic fare at the kind of place where you should be ordering risotto or tartare or something that comes with mousse, gelee or foam. But you have to override that adult voice in the back of your head, because if you don’t, you’ll miss out on Central Michel Richard’s famed fried chicken plate ($24 at lunch, $25 for dinner), which remains as good as ever. Though it’s no longer sold by the bucket to go, Michel Richard’s KFC-inspired crispy breast and thigh come stacked atop a pool of the butteriest mashed potatoes you’ll ever taste. It’s such a dignified presentation that this most American of dishes almost could pass as (gasp!) French. Self-consciousness should, however, steer you toward using a knife and fork — not your fingers — to eat the chicken. It is, after all, that kind of a place.
Central Michel Richard, 1001 Pennsylvania Ave. NW. 202-626-0015. www.centralmichelrichard.com .
— Maura Judkis
If you believe the lore, Nashville hot chicken was basically a crime of passion, created as a blistering rebuke to a no-account Romeo who couldn’t keep his hands off other women. Alas, this wolf was also a chili head who found pleasure, not pain, in this dish of revenge served hot. Decades later, chefs are latching onto this addictive form of punishment. Aaron Silverman served an ultra-refined version at Rose’s Luxury for months, and now Eric Reid, chef and co-owner of Reserve 2216 in Del Ray, has developed his own take on hot chicken, even if he’s never actually enjoyed it in Nashville. He marinates an airline cut (boneless breast with the drumette wing attached) in buttermilk and Crystal hot sauce before dredging the chicken in seasoned flour and frying it. Reid ditches the traditional white bread base in favor of collards and a side of corn bread waffles. He finishes the dish with a combination of Cajun seasonings and more Crystal hot sauce for a moist, crispy bird that bites back. But not too hard. This is Alexandria, after all.
Reserve 2216, 2216 Mount Vernon Ave., Alexandria. 703-549-2889. www.drpreserve.com.
— Tim Carman
The sole virtue of most fast-food operations is consistency. Whether you bite into a Big Mac in Bethesda or Beijing, the sandwich should taste the same. The menu at Popeyes follows suit, but it deviates from the brand-name competition in an important respect: The signature at Popeyes could pass for home cooking (well, if your home had a vat of clean, hot oil and a person with a Southern accent tending the meal). Maybe that accounts for my occasional forays to the chicken fryer after a bum restaurant-review excursion. No matter where I eat my order, inevitably “spicy,” I know I can count on a coating that smacks of cayenne, paprika and even crushed cornflakes, and chicken that spurts with juice. The shatter is audible; the golden crumbs fly everywhere, but end up on my tongue. No one-trick pony, Popeyes has hot and tender buttermilk biscuits that bolster my favorite excuse to snack low on the food chain. Once, I got home to discover a clerk had forgotten to pack bread in my bag. I almost cried. Instead, I consoled myself with another piece of chicken.
Popeyes has locations throughout the D.C. metro area. www.popeyes.com.
— Tom Sietsema
The fried chicken sandwich hasn’t been the same since KFC’s Double Down turned a guilty pleasure into an outright farce, using crispy white-meat fillets as both the sandwich’s primary protein and the oily handles by which you eat the monstrosity. Leave it to Rob Sonderman, pitmaster and co-owner of DCity Smokehouse, to bring dignity back to the bite. His Den-Den — named for co-creator and pitmaster-in-training Dennis Geddie — begins with boneless thighs marinated in buttermilk, hot sauce and honey. Sonderman then dredges the meat in seasoned flour before dropping the thighs into the fryer. Generously stuffed into a grilled hoagie roll with lettuce, tomato and crispy onions, the chicken is finished with two sauces, including a house-made cilantro ranch. Technically, the Den-Den ($9.25) is one of the few smokeless items on DCity’s menu (unless you count the chipotle peppers in the hot sauce). No matter. You won’t care the minute you sink your teeth into that heaping hoagie of spicy thigh meat.
DCity Smokehouse, 8 Florida Ave. NW. 202-733-1919. www.dcitysmokehouse.com.
— Tim Carman
Hearty is the appetite that can handle Oohh’s and Aahh’s chef-owner Oji Abbott’s boneless fried chicken breast without taking home leftovers. He buys local — from Hartman Meat Co. in Northeast Washington — and butterflies each 14-ounce portion ($12.95), which results in a lot of real estate for the crispy, well-seasoned coating. Abbott chalks up the consistently moist meat to proper cooking time and temperature, and to the recipe he learned from his grandmother.
Oohh’s and Aahh’s, 1005 U St. NW. 202-667-7142. www.oohhsnaahhs.com.
— Bonnie S. Benwick
It’s all too easy to chomp through an order of Boardwalk Chicken at the shore-happy Pop’s Sea Bar in Adams Morgan. The bite-size pieces of dark-meat-only bird are brined for two hours, then treated to a buttermilk bath until they are coated with plain flour and flash-fried to order. A generous hand with salt and pepper just before serving means the effect of that seasoning builds as you empty the single-serving basket ($8.99). Ask for two portions of the accompanying Jersey sauce so you’ll have enough of its horseradish-y, kitchen-sink blend for every bite.
Pop’s Sea Bar, 1817 Columbia Rd. NW. 202-534-3933. www.popsseabar.com.
— Bonnie S. Benwick
Chicken tenders are often relegated to the children’s menu, but the chicken Tendies at GBD are a fine meal for adults and children alike. Each white-meat tender comes with a dark, crispy outer layer with a heavy dose of salt and spice. But the best part about chicken tenders is the dipping, and GBD offers nine sauces, including a take on D.C.’s own mumbo sauce, buttermilk ranch, chipotle barbecue and Frankenbutter, which combines Frank’s RedHot sauce with butter. Ask for the $5.50 Saucetown option to try all nine.
GBD, 1323 Connecticut Ave. NW. 202-524-5210. www.gbdchickendoughnuts.com.
— Margaret Ely
Fried chicken fans can argue the merits of white meat vs. dark meat, or whether it’s better to chow down on a drumstick or the breast. But one thing we all can agree on is that the outer layer — the breading and the skin — is the most important element of a memorable piece of fried chicken. And sometimes you just want to savor the flavor of the skin — deeply spiced, perfect crunch — without filling up on meat or having to deal with bones. And that is when you grab one of the bar stools at R.J. Cooper’s Gypsy Soul in Fairfax’s Mosaic District. Cooper’s chicken skins ($9) are twisted slivers and shards, decadently salty and crackling with paprika, cayenne pepper and garlic. The dish arrives with a house-made “roof top honey-snake oil,” but it’s best to let these beauties shine on their own.
Gypsy Soul, 8296 Glass Alley, Fairfax. 703-992-0933. www.gypsysoul-va.com.
— Fritz Hahn
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While this allows us to easily traverse the DOM and find specific elements by their id, class, or element type - we still have a lot of cruft in the document. This is where readability-lxml comes in. This library is a Python port of the readability project, written in Ruby and inspired by Instapaper. This code uses readability.js and some other helper functions to extract the main body and even title of the document you're working with.
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A crisp and juicy bucket list of D.C.’s best fried chicken - The Washington Post
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Combine readability and BeautifulSoup as follows:
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In [7]:
print get_text("nrRB0.html")
A crisp and juicy bucket list of D.C.’s best fried chicken - The Washington Post
It’s lowbrow. It’s messy. It could never be accused of being healthful. But we’d never let those formalities get between us and an order of crispy, crackly, delicious fried chicken. Whether it comes in a bucket or on a bun, or you eat it with your fingers or chopsticks, there’s a surprising variety to the Washington area’s fried chicken offerings. Here are some of the most irresistible.
‘Rotissi-fried’ chicken at the Partisan
Forget the cronut. Our newest favorite food chimera is the “rotissi-fried” chicken at the Partisan. Credit goes to chef Nate Anda, who dreamed up the dish: After a 12-hour brine, the chicken is rotisseried for two hours and then fried for two and a half minutes. Why both? “Everything is better once it’s fried in beef fat,” Anda said. We have to agree. Whether white or dark, the meat is succulent throughout. The batter-free frying leaves the simply seasoned skin rendered perfectly crisp, golden and translucent — cracklings, essentially. The sound of it shattering under the knife was music to our ears. And as if the lily needed further gilding, the chicken comes with a generous pour of honey hot sauce. The sauce is hard to resist, but try to reserve a few bites of unadorned chicken so you can fully appreciate this happy marriage of classic preparations.
The Partisan, 709 D St. NW. 202-524-5322. www.thepartisandc.com.
— Becky Krystal
Traditional fried chicken at Family Meal
When Bryan Voltaggio started planning the menu for Family Meal, his modern, upscale spin on a diner, his thoughts turned to home and the carryout meal he most enjoyed as a kid: fried chicken. “It was one of our favorite things,” he says. “It just seems like a family dinner.” And if he was creating a restaurant called Family Meal, fried chicken “had to be an important part of it.” But Voltaggio wanted to do it right, and set about testing cooking methods, brines, breadings and fryers. That long process paid off with a home run of a fried chicken dish that’s become the most popular item on Family Meal’s menu. The whole chickens spend 12 hours in a brine of pickle juice and roasted poultry stock before getting dredged, rested and dredged again in a mixture of flour, cornmeal and corn starch. After a dip in the top-of-the-line pressure fryer, the thighs, legs and breasts emerge with a crisp, salty skin that cracks open to reveal wonderfully warm and moist flesh. You don’t even need to dunk it in the house-made hot sauce that accompanies the dish, but really, who can resist?
Family Meal Ashburn, 20462 Exchange St. 703-726-9800; Frederick, 880 N. East St. 301-378-2895; Baltimore, 621 E. Pratt St. 410-601-3242. www.voltfamilymeal.com.
— John Taylor
Japanese fried chicken at Izakaya Seki
Although it’s commonly served in Japan at karaoke bars, convenience stores and on street carts, kara age chicken — like most of the country’s food — is held to an extremely high standard. “It’s taken it to the nth degree of obsession and detail,” says Cizuka Seki, who, with her father Hiroshi, owns Izakaya Seki on V Street NW. “Kara age” is used to describe the method for deep-frying bite-size pieces of fish and, more commonly, chicken. Though there are subtle variations on the ubiquitous dish, most recipes call for chicken thighs marinated in soy sauce, coated in flour or corn starch and deep-fried in oil. Izakaya Seki’s version sticks closely to the formula. Probably. “I’m not even quite sure what my dad puts into it, because we don’t have recipes,” Seki says, though she’s certain wheat flour is involved. The result is a thin, tender coating that’s slightly softer than tempura. The accompanying ponzu sauce lends a tartness to the nubs.
Izakaya Seki, 1117 V St. NW. 202-588-5841. www.sekidc.com.
— Holley Simmons
Korean fried chicken at BonChon
Don’t waste your kimchi-stinking breath asking for more sauce at BonChon. The South Korean fried chicken chain, founded in 2002, is so dedicated to consistency that it doesn’t allow for any modifications. And why would you want to change anything, really? The made-to-order wings, drumsticks and strips are fried twice, resulting in a paper-thin crust that yields the same satisfying crack as shattering crème brulee with a spoon. Founder Jinduk Seh spent two years perfecting his secret sauces, which come in three flavors — soy garlic, hot and a blend of the two — and are brushed on by hand post-fry, piece by piece. True to BonChon’s commitment to uniformity, sauces are made exclusively in South Korea and distributed to all 140-plus BonChon locations, which means the wings you’re chewing on in Arlington are slathered with the same exact stuff as those in the Philippines. Joints like these are so common throughout Korea they’re called “chimeks,” which is a hybrid term that combines “chicken” with the Korean word for beer. Washington should be happy to have 10 BonChons within driving distance, plus a brand new Metro-accessible location near the Navy Yard.
BonChon, 1015 Half St. SE and nine other locations in Maryland and Virginia. www.bonchon.com.
— Holley Simmons
Maryland fried chicken at Crisfield Seafood and Hank’s Oyster Bar
There’s not much agreement on what constitutes Maryland fried chicken. Some say it’s just a fresh Maryland chicken that’s pan-fried; others say it should be topped with white gravy, almost like a chicken-fried steak. The pan-fried chicken platter at Crisfield Seafood is a perfect example of the former style. Half of a chicken is dredged in flour, dusted with salt and pepper, and fried in a cast-iron pan. This preparation lends a snap and crunch to the exterior, and while the meat falls off the bone, the well-seasoned breading holds on. (The chicken is available only Friday through Sunday, and frequently sells out.) The Chesapeake fried chicken at Hank’s Oyster Bar in Dupont Circle and Capitol Hill is plumper than Crisfield’s version and seasoned with Old Bay, black pepper and cayenne, but the breading is softer and less crispy. It’s brined for 24 hours and deep-fried, rather than pan-fried, and it’s served only on Sunday.
Crisfield Seafood, 8012 Georgia Ave., Silver Spring. 301-589-1306. www.crisfieldseafood.com. Hank’s Oyster Bar, 1624 Q St. NW. 202-462-4265; 633 Pennsylvania Ave. SE. 202-733-1971. www.hanksoysterbar.com.
— Fritz Hahn
Fancy fried chicken at Central
Self-consciousness may prevent you from ordering fried chicken in a white-tablecloth restaurant. It feels incongruous — gauche, almost — to dig into picnic fare at the kind of place where you should be ordering risotto or tartare or something that comes with mousse, gelee or foam. But you have to override that adult voice in the back of your head, because if you don’t, you’ll miss out on Central Michel Richard’s famed fried chicken plate ($24 at lunch, $25 for dinner), which remains as good as ever. Though it’s no longer sold by the bucket to go, Michel Richard’s KFC-inspired crispy breast and thigh come stacked atop a pool of the butteriest mashed potatoes you’ll ever taste. It’s such a dignified presentation that this most American of dishes almost could pass as (gasp!) French. Self-consciousness should, however, steer you toward using a knife and fork — not your fingers — to eat the chicken. It is, after all, that kind of a place.
Central Michel Richard, 1001 Pennsylvania Ave. NW. 202-626-0015. www.centralmichelrichard.com .
— Maura Judkis
Nashville hot chicken at Reserve 2216
If you believe the lore, Nashville hot chicken was basically a crime of passion, created as a blistering rebuke to a no-account Romeo who couldn’t keep his hands off other women. Alas, this wolf was also a chili head who found pleasure, not pain, in this dish of revenge served hot. Decades later, chefs are latching onto this addictive form of punishment. Aaron Silverman served an ultra-refined version at Rose’s Luxury for months, and now Eric Reid, chef and co-owner of Reserve 2216 in Del Ray, has developed his own take on hot chicken, even if he’s never actually enjoyed it in Nashville. He marinates an airline cut (boneless breast with the drumette wing attached) in buttermilk and Crystal hot sauce before dredging the chicken in seasoned flour and frying it. Reid ditches the traditional white bread base in favor of collards and a side of corn bread waffles. He finishes the dish with a combination of Cajun seasonings and more Crystal hot sauce for a moist, crispy bird that bites back. But not too hard. This is Alexandria, after all.
Reserve 2216, 2216 Mount Vernon Ave., Alexandria. 703-549-2889. www.drpreserve.com.
— Tim Carman
Fast-food fried chicken at Popeyes
The sole virtue of most fast-food operations is consistency. Whether you bite into a Big Mac in Bethesda or Beijing, the sandwich should taste the same. The menu at Popeyes follows suit, but it deviates from the brand-name competition in an important respect: The signature at Popeyes could pass for home cooking (well, if your home had a vat of clean, hot oil and a person with a Southern accent tending the meal). Maybe that accounts for my occasional forays to the chicken fryer after a bum restaurant-review excursion. No matter where I eat my order, inevitably “spicy,” I know I can count on a coating that smacks of cayenne, paprika and even crushed cornflakes, and chicken that spurts with juice. The shatter is audible; the golden crumbs fly everywhere, but end up on my tongue. No one-trick pony, Popeyes has hot and tender buttermilk biscuits that bolster my favorite excuse to snack low on the food chain. Once, I got home to discover a clerk had forgotten to pack bread in my bag. I almost cried. Instead, I consoled myself with another piece of chicken.
Popeyes has locations throughout the D.C. metro area. www.popeyes.com.
— Tom Sietsema
Fried chicken sandwich at DCity Smokehouse
The fried chicken sandwich hasn’t been the same since KFC’s Double Down turned a guilty pleasure into an outright farce, using crispy white-meat fillets as both the sandwich’s primary protein and the oily handles by which you eat the monstrosity. Leave it to Rob Sonderman, pitmaster and co-owner of DCity Smokehouse, to bring dignity back to the bite. His Den-Den — named for co-creator and pitmaster-in-training Dennis Geddie — begins with boneless thighs marinated in buttermilk, hot sauce and honey. Sonderman then dredges the meat in seasoned flour before dropping the thighs into the fryer. Generously stuffed into a grilled hoagie roll with lettuce, tomato and crispy onions, the chicken is finished with two sauces, including a house-made cilantro ranch. Technically, the Den-Den ($9.25) is one of the few smokeless items on DCity’s menu (unless you count the chipotle peppers in the hot sauce). No matter. You won’t care the minute you sink your teeth into that heaping hoagie of spicy thigh meat.
DCity Smokehouse, 8 Florida Ave. NW. 202-733-1919. www.dcitysmokehouse.com.
— Tim Carman
Classic D.C. fried chicken at Oohh’s and Aahh’s
Hearty is the appetite that can handle Oohh’s and Aahh’s chef-owner Oji Abbott’s boneless fried chicken breast without taking home leftovers. He buys local — from Hartman Meat Co. in Northeast Washington — and butterflies each 14-ounce portion ($12.95), which results in a lot of real estate for the crispy, well-seasoned coating. Abbott chalks up the consistently moist meat to proper cooking time and temperature, and to the recipe he learned from his grandmother.
Oohh’s and Aahh’s, 1005 U St. NW. 202-667-7142. www.oohhsnaahhs.com.
— Bonnie S. Benwick
Popcorn fried chicken at Pop’s Sea Bar
It’s all too easy to chomp through an order of Boardwalk Chicken at the shore-happy Pop’s Sea Bar in Adams Morgan. The bite-size pieces of dark-meat-only bird are brined for two hours, then treated to a buttermilk bath until they are coated with plain flour and flash-fried to order. A generous hand with salt and pepper just before serving means the effect of that seasoning builds as you empty the single-serving basket ($8.99). Ask for two portions of the accompanying Jersey sauce so you’ll have enough of its horseradish-y, kitchen-sink blend for every bite.
Pop’s Sea Bar, 1817 Columbia Rd. NW. 202-534-3933. www.popsseabar.com.
— Bonnie S. Benwick
Fried chicken tenders at GBD
Chicken tenders are often relegated to the children’s menu, but the chicken Tendies at GBD are a fine meal for adults and children alike. Each white-meat tender comes with a dark, crispy outer layer with a heavy dose of salt and spice. But the best part about chicken tenders is the dipping, and GBD offers nine sauces, including a take on D.C.’s own mumbo sauce, buttermilk ranch, chipotle barbecue and Frankenbutter, which combines Frank’s RedHot sauce with butter. Ask for the $5.50 Saucetown option to try all nine.
GBD, 1323 Connecticut Ave. NW. 202-524-5210. www.gbdchickendoughnuts.com.
— Margaret Ely
Fried chicken skins at Gypsy Soul
Fried chicken fans can argue the merits of white meat vs. dark meat, or whether it’s better to chow down on a drumstick or the breast. But one thing we all can agree on is that the outer layer — the breading and the skin — is the most important element of a memorable piece of fried chicken. And sometimes you just want to savor the flavor of the skin — deeply spiced, perfect crunch — without filling up on meat or having to deal with bones. And that is when you grab one of the bar stools at R.J. Cooper’s Gypsy Soul in Fairfax’s Mosaic District. Cooper’s chicken skins ($9) are twisted slivers and shards, decadently salty and crackling with paprika, cayenne pepper and garlic. The dish arrives with a house-made “roof top honey-snake oil,” but it’s best to let these beauties shine on their own.
Gypsy Soul, 8296 Glass Alley, Fairfax. 703-992-0933. www.gypsysoul-va.com.
— Fritz Hahn
In order to transform PDF documents to XML, the best solution is currently PDFMiner, specificially their pdf2text tool. Note that this tool can output into multiple formats like XML or HTML, which is often better than the direct text export. Because of this it's often useful to convert PDF to XHTML and then use Readabiilty or BeautifulSoup to extract the text out of the document.
Unfortunately, the conversion from PDF to text is often not great, though statistical methodologies can help ease some of the errors in transformation. If PDFMiner is not sufficient, you can use tools like PyPDF2 to work directly on the PDF file, or write Python code to wrap other tools in Java and C like PDFBox.
Older binary formats like Pre-2007 Microsoft Word Documents (.doc) require special tools. Again, the best bet is to use Python to call another command line tool like antiword. Newer Microsoft formats are acutally zipped XML files (.docx) and can be either unzipped and handled using the XML tools mentioned above, or using Python packages like python-docx and python-excel.
The pattern library by the CLiPS lab at the University of Antwerp is designed specifically for language processing of web data and contains a toolkit for fetching data via web APIS: Google, Gmail, Bing, Twitter, Facebook, Wikipedia, and more. It supports HTML DOM parsing and even includes a web crawler!
For example to ingest Twitter data:
In [11]:
from pattern.web import Twitter, plaintext
In [12]:
twitter = Twitter(language='en')
for tweet in twitter.search("#DataDC", cached=False):
print tweet.text
RT @MicrosoftR: MT @DataEducationDC: Register for our #rstats special event w/ @RevoJoe 4/12 @WeWork in Dupont: https://t.co/2L75cA781v #da…
RT @wahalulu: More #datadc at #rstatsnyc. @robertvesco @HarlanH https://t.co/1PfLS9w351
RT @wahalulu: More #datadc at #rstatsnyc. @robertvesco @HarlanH https://t.co/1PfLS9w351
More #datadc at #rstatsnyc. @robertvesco @HarlanH https://t.co/1PfLS9w351
RT @wahalulu: Getting the #datadc gang together at #rstatsnyc @robertvesco https://t.co/qebNLGWFFd
Getting the #datadc gang together at #rstatsnyc @robertvesco https://t.co/qebNLGWFFd
RT @robertvesco: Screw teddy bears and dolls -> Awesome plush statistical distributions via @NausicaaDist https://t.co/zHJiLQMfba #rstatsny…
RT @tonyojeda3: Natural Language Processing with Python Workshop on 4/9 https://t.co/3gzxbXW2Jw #DataScience #BigData #NLProc #DataDC #DCTe…
Screw teddy bears and dolls -> Awesome plush statistical distributions via @NausicaaDist https://t.co/zHJiLQMfba #rstatsnyc #datadc
Natural Language Processing with Python Workshop on 4/9 https://t.co/FcDwuReMoA #DataScience #BigData #NLProc #DataDC #DCTech #NLTK
Pattern also contains an NLP toolkit for English in the pattern.en module that utilizes statistical approcahes and regular expressions. Other languages include Spanish, French, Italian, German, and Dutch.
The patern parser will identify word classes (e.g. Part of Speech tagging), perform morphological inflection analysis, and includes a WordNet API for lemmatization.
In [13]:
from pattern.en import parse, parsetree
s = "The man hit the building with a baseball bat."
print parse(s, relations=True, lemmata=True)
print
for clause in parsetree(s):
for chunk in clause.chunks:
for word in chunk.words:
print word,
print
The/DT/B-NP/O/NP-SBJ-1/the man/NN/I-NP/O/NP-SBJ-1/man hit/VBD/B-VP/O/VP-1/hit the/DT/O/O/O/the building/VBG/B-VP/O/O/build with/IN/B-PP/B-PNP/O/with a/DT/B-NP/I-PNP/O/a baseball/NN/I-NP/I-PNP/O/baseball bat/NN/I-NP/I-PNP/O/bat ././O/O/O/.
Word(u'The/DT') Word(u'man/NN')
Word(u'hit/VBD')
Word(u'building/VBG')
Word(u'with/IN')
Word(u'a/DT') Word(u'baseball/NN') Word(u'bat/NN')
The pattern.search module allows you to retreive N-Grams from text based on phrasal patterns, and can be used to mine dependencies from text, e.g.
In [14]:
from pattern.search import search
s = "The man hit the building with a baseball bat."
pt = parsetree(s, relations=True, lemmata=True)
for match in search('NP VP', pt):
print match
Match(words=[Word(u'The/DT'), Word(u'man/NN'), Word(u'hit/VBD')])
Lastly the pattern.vector module has a toolkit for distance-based bag-of-words model machine learning including clustering (K-Means, Hierarhcical Clustering) and classification.
Suite of libraries for a variety of academic text processing tasks:
tokenization, stemming, tagging,
chunking, parsing, classification,
language modeling, logical semantics
Pedagogical resources for teaching NLP theory in Python ...
What is NLTK not?
There are actually a few things that are production ready right out of the box.
The Good Parts:
The Bad Parts:
In [87]:
import nltk
text = get_text("nrRB0.html")
for idx, s in enumerate(nltk.sent_tokenize(text)): # Segmentation
words = nltk.wordpunct_tokenize(s) # Tokenization
tags = nltk.pos_tag(words) # Part of Speech tagging
print tags
print
if idx > 5:
break
[(u'A', 'DT'), (u'crisp', 'NN'), (u'and', 'CC'), (u'juicy', 'NN'), (u'bucket', 'NN'), (u'list', 'NN'), (u'of', 'IN'), (u'D', 'NNP'), (u'.', '.'), (u'C', 'NNP'), (u'.\u2019', 'NNP'), (u's', 'VBZ'), (u'best', 'JJS'), (u'fried', 'VBN'), (u'chicken', 'NN'), (u'-', ':'), (u'The', 'DT'), (u'Washington', 'NNP'), (u'Post', 'NNP'), (u'It', 'NNP'), (u'\u2019', 'NNP'), (u's', 'VBZ'), (u'lowbrow', 'NN'), (u'.', '.')]
[(u'It', 'PRP'), (u'\u2019', 'VBP'), (u's', 'NNS'), (u'messy', 'JJ'), (u'.', '.')]
[(u'It', 'PRP'), (u'could', 'MD'), (u'never', 'RB'), (u'be', 'VB'), (u'accused', 'VBN'), (u'of', 'IN'), (u'being', 'VBG'), (u'healthful', 'JJ'), (u'.', '.')]
[(u'But', 'CC'), (u'we', 'PRP'), (u'\u2019', 'VBP'), (u'd', 'VBN'), (u'never', 'RB'), (u'let', 'VB'), (u'those', 'DT'), (u'formalities', 'NNS'), (u'get', 'VBP'), (u'between', 'IN'), (u'us', 'PRP'), (u'and', 'CC'), (u'an', 'DT'), (u'order', 'NN'), (u'of', 'IN'), (u'crispy', 'NN'), (u',', ','), (u'crackly', 'RB'), (u',', ','), (u'delicious', 'JJ'), (u'fried', 'JJ'), (u'chicken', 'NN'), (u'.', '.')]
[(u'Whether', 'IN'), (u'it', 'PRP'), (u'comes', 'VBZ'), (u'in', 'IN'), (u'a', 'DT'), (u'bucket', 'NN'), (u'or', 'CC'), (u'on', 'IN'), (u'a', 'DT'), (u'bun', 'NN'), (u',', ','), (u'or', 'CC'), (u'you', 'PRP'), (u'eat', 'VBP'), (u'it', 'PRP'), (u'with', 'IN'), (u'your', 'PRP$'), (u'fingers', 'NNS'), (u'or', 'CC'), (u'chopsticks', 'NNS'), (u',', ','), (u'there', 'EX'), (u'\u2019', ':'), (u's', 'NNS'), (u'a', 'DT'), (u'surprising', 'JJ'), (u'variety', 'NN'), (u'to', 'TO'), (u'the', 'DT'), (u'Washington', 'NNP'), (u'area', 'NN'), (u'\u2019', ':'), (u's', 'NNS'), (u'fried', 'VBD'), (u'chicken', 'VBN'), (u'offerings', 'NNS'), (u'.', '.')]
[(u'Here', 'RB'), (u'are', 'VBP'), (u'some', 'DT'), (u'of', 'IN'), (u'the', 'DT'), (u'most', 'RBS'), (u'irresistible', 'JJ'), (u'.', '.')]
[(u'\u2018', 'NN'), (u'Rotissi', 'NNP'), (u'-', ':'), (u'fried', 'VBD'), (u'\u2019', 'CD'), (u'chicken', 'VBN'), (u'at', 'IN'), (u'the', 'DT'), (u'Partisan', 'NNP'), (u'Forget', 'NNP'), (u'the', 'DT'), (u'cronut', 'NN'), (u'.', '.')]
In [90]:
from nltk import FreqDist
from nltk import WordNetLemmatizer
lemmatizer = WordNetLemmatizer()
text = get_text("nrRB0.html")
vocab = FreqDist()
words = FreqDist()
for s in nltk.sent_tokenize(text):
for word in nltk.wordpunct_tokenize(s):
words[word] += 1
lemma = lemmatizer.lemmatize(word)
vocab[lemma] += 1
print words
print vocab
<FreqDist with 1072 samples and 3084 outcomes>
<FreqDist with 1032 samples and 3084 outcomes>
The first thing you needed to do was create a corpus reader that could read the RSS feeds and their topics, implementing one of the built-in corpus readers:
In [16]:
import os
import nltk
import time
import random
import pickle
import string
from bs4 import BeautifulSoup
from nltk.corpus import CategorizedPlaintextCorpusReader
# The first group captures the category folder, docs are any HTML file.
CORPUS_ROOT = './corpus'
DOC_PATTERN = r'(?!\.).*\.html'
CAT_PATTERN = r'([a-z_]+)/.*'
# Specialized Corpus Reader for HTML documents
class CategorizedHTMLCorpusreader(CategorizedPlaintextCorpusReader):
"""
Reads only the HTML body for the words and strips any tags.
"""
def _read_word_block(self, stream):
soup = BeautifulSoup(stream, 'lxml')
return self._word_tokenizer.tokenize(soup.get_text())
def _read_para_block(self, stream):
soup = BeautifulSoup(stream, 'lxml')
paras = []
piter = soup.find_all('p') if soup.find('p') else self._para_block_reader(stream)
for para in piter:
paras.append([self._word_tokenizer.tokenize(sent)
for sent in self._sent_tokenizer.tokenize(para)])
return paras
# Create our corpus reader
rss_corpus = CategorizedHTMLCorpusreader(CORPUS_ROOT, DOC_PATTERN,
cat_pattern=CAT_PATTERN, encoding='utf-8')
Just to make things easy, I've also included all of the imports at the top of this snippet in case you're just copying and pasting. This should give you a corpus that is easily readable with the following properties:
RSS Corpus contains 5506 files in 11 categories Vocab: 69642 in 1920455 words for a lexical diversity of 27.576
This snippet demonstrates a choice I made - to override the _read_word_block and the _read_para_block functions in the CategorizedPlaintextCorpusReader, but of course you could have created your own HTMLCorpusReader class that implemented the categorization features.
The next thing to do is to figure out how you will generate your featuresets, I hope that you used unigrams, bigrams, TF-IDF and others. The simplest thing to do is simply a bag of words approach, however I have ensured that this bag of words does not contain punctuation or stopwords, has been normalized to all lowercase and has been lemmatized to reduce the number of word forms:
In [17]:
# Create feature extractor methodology
def normalize_words(document):
"""
Expects as input a list of words that make up a document. This will
yield only lowercase significant words (excluding stopwords and
punctuation) and will lemmatize all words to ensure that we have word
forms that are standardized.
"""
stopwords = set(nltk.corpus.stopwords.words('english'))
lemmatizer = nltk.stem.wordnet.WordNetLemmatizer()
for token in document:
token = token.lower()
if token in string.punctuation: continue
if token in stopwords: continue
yield lemmatizer.lemmatize(token)
def document_features(document):
words = nltk.FreqDist(normalize_words(document))
feats = {}
for word in words.keys():
feats['contains(%s)' % word] = True
return feats
You should save a training, devtest and test as pickles to disk so that you can easily work on your classifier without having to worry about the overhead of randomization. I went ahead and saved the features to disk; but if you're developing features then you'll only save the word lists to disk. Here are the functions both for generation and for loading the data sets:
In [19]:
def timeit(func):
def wrapper(*args, **kwargs):
start = time.time()
result = func(*args, **kwargs)
delta = time.time() - start
return result, delta
return wrapper
@timeit
def generate_datasets(test_size=550, pickle_dir="."):
"""
Creates three data sets; a test set and dev test set of 550 documents
then a training set with the rest of the documents in the corpus. It
will then write the data sets to disk at the pickle_dir.
"""
documents = [(document_features(rss_corpus.words(fileid)), category)
for category in rss_corpus.categories()
for fileid in rss_corpus.fileids(category)]
random.shuffle(documents)
datasets = {
'test': documents[0:test_size],
'devtest': documents[test_size:test_size*2],
'training': documents[test_size*2:],
}
for name, data in datasets.items():
with open(os.path.join(pickle_dir, name+".pickle"), 'wb') as out:
pickle.dump(data, out)
def load_datasets(pickle_dir="."):
"""
Loads the randomly shuffled data sets from their pickles on disk.
"""
def loader(name):
path = os.path.join(pickle_dir, name+".pickle")
with open(path, 'rb') as f:
data = pickle.load(f)
return name, data
return dict(loader(name) for name in ('test', 'devtest', 'training'))
# Using a time it decorator you can see that this saves you quite a few seconds:
_, delta = generate_datasets(pickle_dir='datasets')
print "Took %0.3f seconds to generate datasets" % delta
Took 26.951 seconds to generate datasets
Last up is the building of the classifier. I used a maximum entropy classifier with the lemmatized word level features. Also note that I used the MEGAM algorithm to significantly speed up my training time:
In [20]:
@timeit
def train_classifier(training, path='classifier.pickle'):
"""
Trains the classifier and saves it to disk.
"""
classifier = nltk.MaxentClassifier.train(training,
algorithm='megam', trace=2, gaussian_prior_sigma=1)
with open(path, 'wb') as out:
pickle.dump(classifier, out)
return classifier
datasets = load_datasets(pickle_dir='datasets')
classifier, delta = train_classifier(datasets['training'])
print "trained in %0.3f seconds" % delta
testacc = nltk.classify.accuracy(classifier, datasets['test']) * 100
print "test accuracy %0.2f%%" % testacc
classifier.show_most_informative_features(30)
[Found megam: /Users/benjamin/bin/megam]
[Found megam: /Users/benjamin/bin/megam]
trained in 133.205 seconds
test accuracy 82.36%
3.917 contains(comment)==True and label is 'data_science'
3.599 contains(...)==True and label is 'gaming'
3.573 contains(data)==True and label is 'data_science'
3.248 contains(book)==True and label is 'books'
2.984 contains(wired)==True and label is 'tech'
2.970 label is 'business'
2.836 contains(»)==True and label is 'business'
2.667 contains(game)==True and label is 'gaming'
2.481 contains(entrepreneur)==True and label is 'business'
-2.418 label is 'essays'
2.342 contains(facebook)==True and label is 'tech'
2.259 contains(read)==True and label is 'tech'
2.255 contains(...)==True and label is 'cinema'
2.229 contains(adafruit)==True and label is 'do_it_yourself'
2.186 contains(recipe)==True and label is 'cooking'
2.166 contains(film)==True and label is 'cinema'
-2.101 contains(read)==True and label is 'business'
2.067 contains(business)==True and label is 'business'
-1.991 contains(’)==True and label is 'sports'
-1.957 label is 'do_it_yourself'
1.953 contains(nfl)==True and label is 'sports'
1.922 contains(sweet)==True and label is 'cooking'
1.913 contains(...))==True and label is 'design'
1.860 contains(steam)==True and label is 'gaming'
1.839 contains(dish)==True and label is 'cooking'
1.834 contains(mail)==True and label is 'books'
1.769 contains(cup)==True and label is 'sports'
1.766 contains(e)==True and label is 'books'
1.731 contains(appeared)==True and label is 'tech'
1.728 contains(.»)==True and label is 'books'
Exception RuntimeError: 'generator ignored GeneratorExit' in <generator object find_file_iter at 0x1246070a0> ignored
In [21]:
from operator import itemgetter
def classify(text, explain=False):
classifier = None
with open('classifier.pickle', 'rb') as f:
classifier = pickle.load(f)
document = nltk.wordpunct_tokenize(text)
features = document_features(document)
pd = classifier.prob_classify(features)
for result in sorted([(s,pd.prob(s)) for s in pd.samples()], key=itemgetter(1), reverse=True):
print "%s: %0.4f" % result
print
if explain:
classifier.explain(features)
classify(get_text("nrRB0.html"), True)
cooking: 1.0000
essays: 0.0000
books: 0.0000
do_it_yourself: 0.0000
gaming: 0.0000
design: 0.0000
tech: 0.0000
cinema: 0.0000
data_science: 0.0000
sports: 0.0000
business: 0.0000
Feature cooking essays books do_it_y
--------------------------------------------------------------------------------
contains(recipe)==True (1) 2.186
contains(dish)==True (1) 1.839
contains(food)==True (1) 1.073
contains(chef)==True (1) 1.026
contains(classic)==True (1) 0.980
contains(spicy)==True (1) 0.881
contains(flavor)==True (1) 0.853
contains(stuffed)==True (1) 0.845
contains(served)==True (1) 0.841
contains(bar)==True (1) 0.823
contains(fresh)==True (1) 0.787
contains(tomato)==True (1) 0.783
contains(cooking)==True (1) 0.729
contains(friday)==True (1) 0.717
contains(delicious)==True (1) 0.690
contains(sauce)==True (1) 0.649
contains(oil)==True (1) 0.609
contains(—)==True (1) 0.583
contains(meal)==True (1) 0.580
contains(topped)==True (1) 0.577
contains(combination)==True (1) 0.567
contains(spiced)==True (1) 0.562
contains(grilled)==True (1) 0.557
contains(without)==True (1) 0.524
contains(pickle)==True (1) 0.522
contains(made)==True (1) 0.500
contains(meat)==True (1) 0.500
contains(kitchen)==True (1) 0.499
contains().)==True (1) 0.477
contains(perfect)==True (1) 0.476
contains(filling)==True (1) 0.458
contains(pepper)==True (1) 0.436
contains(time)==True (1) -0.429
contains(crisp)==True (1) 0.429
contains(dinner)==True (1) 0.424
contains(kimchi)==True (1) 0.419
contains(home)==True (1) 0.406
contains(seasoning)==True (1) 0.387
contains(favorite)==True (1) 0.373
contains(roasted)==True (1) 0.369
contains(butter)==True (1) 0.353
contains(restaurant)==True (1) 0.349
contains(bite)==True (1) 0.345
contains(year)==True (1) -0.344
contains(corn)==True (1) 0.343
label is 'cooking' (1) -0.337
contains(almost)==True (1) 0.329
contains(say)==True (1) -0.328
contains(fish)==True (1) 0.326
contains(come)==True (1) 0.298
contains(spring)==True (1) 0.295
contains(secret)==True (1) 0.294
contains(taken)==True (1) 0.292
contains(potato)==True (1) 0.292
contains(variation)==True (1) 0.291
contains(hot)==True (1) 0.289
contains(.”)==True (1) 0.288
contains(onion)==True (1) 0.286
contains(side)==True (1) 0.286
contains(satisfying)==True (1) 0.285
contains(change)==True (1) -0.283
contains(pack)==True (1) 0.281
contains(’)==True (1) -0.281
contains(salt)==True (1) 0.281
contains(garlic)==True (1) 0.280
contains(chicken)==True (1) 0.279
contains(seafood)==True (1) 0.277
contains(cayenne)==True (1) 0.274
contains(country)==True (1) 0.270
contains(version)==True (1) 0.269
contains(mixture)==True (1) 0.267
contains(juice)==True (1) 0.267
contains(used)==True (1) 0.260
contains(often)==True (1) 0.259
contains(traditional)==True (1) 0.250
contains(temperature)==True (1) 0.249
contains(house)==True (1) 0.247
contains(taste)==True (1) 0.244
contains(snack)==True (1) 0.241
contains(plate)==True (1) 0.236
contains(good)==True (1) 0.233
contains(fried)==True (1) 0.227
contains(beauty)==True (1) 0.226
contains(lettuce)==True (1) 0.226
contains(lunch)==True (1) 0.224
contains(right)==True (1) 0.224
contains(flour)==True (1) 0.223
contains(style)==True (1) 0.222
contains(kind)==True (1) 0.221
contains(‘)==True (1) -0.221
contains(risotto)==True (1) 0.215
contains(roll)==True (1) 0.214
contains(probably)==True (1) 0.213
contains(open)==True (1) -0.211
contains(white)==True (1) 0.210
contains(5)==True (1) -0.208
contains(variety)==True (1) 0.208
contains(new)==True (1) -0.207
contains(want)==True (1) -0.202
contains(com)==True (1) -0.202
contains(warm)==True (1) 0.200
contains(piece)==True (1) -0.199
contains(slathered)==True (1) 0.199
contains(crispy)==True (1) 0.199
contains(best)==True (1) 0.197
contains(street)==True (1) 0.195
contains(menu)==True (1) 0.194
contains(much)==True (1) 0.192
contains(head)==True (1) 0.192
contains(e)==True (1) -0.190
contains(.))==True (1) 0.184
contains(need)==True (1) -0.184
contains(8)==True (1) -0.183
contains(leave)==True (1) 0.179
contains(le)==True (1) -0.178
contains(hour)==True (1) -0.176
contains(could)==True (1) -0.176
contains(child)==True (1) -0.174
contains(woman)==True (1) -0.174
contains(”)==True (1) -0.174
contains(steak)==True (1) 0.174
contains(list)==True (1) 0.171
contains(slightly)==True (1) 0.170
contains(put)==True (1) 0.169
contains(option)==True (1) -0.166
contains(former)==True (1) -0.163
contains(may)==True (1) 0.163
contains(know)==True (1) -0.162
contains(dark)==True (1) 0.160
contains(name)==True (1) -0.159
contains(hand)==True (1) 0.158
contains(created)==True (1) -0.157
contains(throughout)==True (1) 0.157
contains(month)==True (1) -0.155
contains(one)==True (1) 0.153
contains(miss)==True (1) -0.152
contains(including)==True (1) 0.151
contains(batter)==True (1) 0.151
contains(shore)==True (1) 0.151
contains(hard)==True (1) -0.150
contains(credit)==True (1) 0.150
contains(really)==True (1) 0.150
contains(area)==True (1) -0.149
contains(anything)==True (1) 0.149
contains(another)==True (1) -0.149
contains(suit)==True (1) 0.148
contains(pas)==True (1) 0.147
contains(leaf)==True (1) 0.146
contains(tender)==True (1) 0.145
contains(honey)==True (1) 0.145
contains(crust)==True (1) 0.145
contains(oyster)==True (1) 0.142
contains(part)==True (1) 0.142
contains(begin)==True (1) -0.142
contains(v)==True (1) -0.142
contains(u)==True (1) 0.142
contains(quite)==True (1) 0.141
contains(deep)==True (1) 0.138
contains(discover)==True (1) -0.137
contains(beer)==True (1) 0.137
contains(,”)==True (1) 0.135
contains(run)==True (1) -0.134
contains(grab)==True (1) 0.132
contains(spice)==True (1) 0.131
contains(sea)==True (1) 0.131
contains(family)==True (1) 0.130
contains(review)==True (1) -0.129
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contains(basket)==True (1) -0.021
contains(steak)==True (1) 0.021
contains(coating)==True (1) 0.021
contains(florida)==True (1) -0.021
contains(eric)==True (1) 0.021
contains(preparation)==True (1) -0.021
contains(fan)==True (1) -0.020
contains(crushed)==True (1) 0.020
contains(surprising)==True (1) 0.020
contains(version)==True (1) 0.019
contains(bath)==True (1) -0.019
contains(open)==True (1) 0.019
contains(reveal)==True (1) 0.019
contains(technically)==True (1) 0.019
contains(deviate)==True (1) 0.019
contains(skin)==True (1) 0.019
contains(resist)==True (1) -0.019
contains(high)==True (1) 0.019
contains(pennsylvania)==True (1) 0.019
contains(rendered)==True (1) 0.019
contains(convenience)==True (1) -0.018
contains(.’)==True (1) -0.018
contains(got)==True (1) 0.018
contains(happy)==True (1) -0.018
contains(j)==True (1) -0.018
contains(columbia)==True (1) 0.018
contains(northeast)==True (1) 0.018
contains(variety)==True (1) 0.018
contains(primary)==True (1) 0.017
contains(mixture)==True (1) -0.017
contains(modification)==True (1) -0.017
contains(jersey)==True (1) -0.017
contains(however)==True (1) 0.017
contains(dose)==True (1) 0.017
contains(half)==True (1) -0.017
contains(fry)==True (1) -0.016
contains(japan)==True (1) -0.016
contains(snake)==True (1) -0.016
contains(true)==True (1) 0.016
contains(onion)==True (1) 0.015
contains(garlic)==True (1) 0.015
contains(sold)==True (1) -0.015
contains(pepper)==True (1) 0.015
contains(turned)==True (1) 0.014
contains(japanese)==True (1) -0.014
contains(follows)==True (1) -0.014
contains(dish)==True (1) 0.014
contains(punishment)==True (1) -0.014
contains(dignity)==True (1) 0.014
contains(new)==True (1) -0.013
contains(serving)==True (1) -0.013
contains(iron)==True (1) -0.013
contains(formula)==True (1) 0.013
contains(accent)==True (1) 0.013
contains(presentation)==True (1) -0.013
contains(inevitably)==True (1) -0.013
contains(toward)==True (1) 0.012
contains(fly)==True (1) 0.012
contains(remains)==True (1) -0.012
contains(flash)==True (1) 0.012
contains(sole)==True (1) 0.012
contains(side)==True (1) -0.012
contains(sink)==True (1) -0.011
contains(modern)==True (1) -0.011
contains(generous)==True (1) -0.011
contains(meat)==True (1) -0.011
contains(emerge)==True (1) -0.010
contains(dad)==True (1) -0.010
contains(discover)==True (1) -0.010
contains(hartman)==True (1) 0.010
contains(chain)==True (1) -0.010
contains(unless)==True (1) -0.010
contains(messy)==True (1) -0.010
contains(tender)==True (1) -0.010
contains(dip)==True (1) -0.010
contains(spoon)==True (1) 0.009
contains(home)==True (1) 0.009
contains(nashville)==True (1) -0.009
contains(pain)==True (1) -0.009
contains(flesh)==True (1) 0.009
contains(forgotten)==True (1) -0.009
contains(estate)==True (1) 0.009
contains(filling)==True (1) 0.008
contains(longer)==True (1) -0.008
contains(favorite)==True (1) 0.008
contains(pool)==True (1) 0.008
contains(spring)==True (1) -0.008
contains(se)==True (1) 0.008
contains(lends)==True (1) 0.008
contains(excursion)==True (1) 0.007
contains(end)==True (1) 0.007
contains(within)==True (1) 0.007
contains(crunch)==True (1) 0.007
contains(shattering)==True (1) -0.007
contains(waste)==True (1) -0.007
contains(fairfax)==True (1) 0.006
contains(corn)==True (1) -0.006
contains(heavy)==True (1) -0.006
contains(favor)==True (1) -0.006
contains(ordering)==True (1) -0.006
contains(whether)==True (1) 0.006
contains(traditional)==True (1) -0.006
contains(georgia)==True (1) -0.005
contains(memorable)==True (1) -0.005
contains(even)==True (1) 0.005
contains(thigh)==True (1) -0.005
contains(area)==True (1) -0.005
contains(plate)==True (1) 0.005
contains(upscale)==True (1) 0.005
contains(popcorn)==True (1) 0.005
contains(yield)==True (1) 0.005
contains(tongue)==True (1) 0.005
contains(generously)==True (1) -0.004
contains(880)==True (1) 0.004
contains(unadorned)==True (1) 0.004
contains(starch)==True (1) 0.004
contains(rested)==True (1) 0.003
contains(ear)==True (1) -0.003
contains(commonly)==True (1) 0.003
contains(without)==True (1) 0.003
contains(meal)==True (1) 0.003
contains(essentially)==True (1) -0.002
contains(consciousness)==True (1) 0.002
contains(fritz)==True (1) -0.002
contains(available)==True (1) -0.002
contains(crystal)==True (1) 0.002
contains(consistently)==True (1) -0.002
contains(wheat)==True (1) -0.001
contains(respect)==True (1) 0.001
contains(bun)==True (1) -0.001
contains(occasional)==True (1) -0.001
contains(dedicated)==True (1) -0.001
contains(satisfying)==True (1) -0.000
contains(latching)==True (1) 0.000
contains(vernon)==True (1) 0.000
contains(karaoke)==True (1) 0.000
---------------------------------------------------------------------------------
TOTAL: 40.166 9.835 9.084 6.412
PROBS: 1.000 0.000 0.000 0.000
In [22]:
classifier.explain(document_features(get_text("nrRB0.html")))
Feature design books data_sc tech
--------------------------------------------------------------------------------
contains(’)==True (1) 1.444
contains(2)==True (1) 0.709
contains(x)==True (1) 0.607
contains(4)==True (1) 0.513
contains(h)==True (1) 0.475
contains(“)==True (1) 0.368
label is 'design' (1) 0.362
contains(r)==True (1) 0.331
contains(0)==True (1) -0.296
contains(7)==True (1) -0.290
contains(8)==True (1) -0.266
contains(v)==True (1) -0.261
contains(q)==True (1) 0.255
contains(9)==True (1) -0.237
contains(—)==True (1) -0.228
contains(l)==True (1) 0.210
contains(1)==True (1) 0.182
contains(f)==True (1) -0.161
contains(c)==True (1) -0.115
contains(”)==True (1) -0.106
contains(‘)==True (1) -0.093
contains(w)==True (1) 0.092
contains(e)==True (1) -0.091
contains(5)==True (1) 0.086
contains(z)==True (1) -0.077
contains(n)==True (1) -0.066
contains(b)==True (1) 0.050
contains(j)==True (1) 0.044
contains(3)==True (1) 0.038
contains(p)==True (1) -0.031
contains(k)==True (1) 0.026
contains(6)==True (1) -0.004
contains(u)==True (1) 0.003
contains(e)==True (1) 1.766
contains(“)==True (1) 1.441
contains(‘)==True (1) 1.095
contains(9)==True (1) 0.865
contains(’)==True (1) 0.745
contains(”)==True (1) 0.577
contains(u)==True (1) -0.520
label is 'books' (1) -0.416
contains(5)==True (1) -0.388
contains(3)==True (1) -0.358
contains(6)==True (1) -0.263
contains(2)==True (1) -0.236
contains(8)==True (1) -0.215
contains(1)==True (1) -0.212
contains(x)==True (1) -0.190
contains(—)==True (1) -0.177
contains(v)==True (1) -0.176
contains(4)==True (1) -0.157
contains(r)==True (1) -0.150
contains(b)==True (1) -0.096
contains(z)==True (1) -0.052
contains(n)==True (1) -0.051
contains(j)==True (1) -0.050
contains(7)==True (1) -0.048
contains(k)==True (1) 0.042
contains(g)==True (1) -0.036
contains(c)==True (1) -0.034
contains(f)==True (1) 0.017
contains(l)==True (1) 0.014
contains(p)==True (1) 0.002
contains(r)==True (1) 1.170
contains(—)==True (1) -0.854
label is 'data_science' (1) 0.606
contains(”)==True (1) 0.393
contains(4)==True (1) -0.331
contains(v)==True (1) 0.287
contains(7)==True (1) -0.285
contains(g)==True (1) 0.264
contains(’)==True (1) 0.257
contains(6)==True (1) 0.225
contains(n)==True (1) 0.223
contains(3)==True (1) -0.221
contains(“)==True (1) -0.194
contains(8)==True (1) -0.185
contains(j)==True (1) 0.166
contains(1)==True (1) 0.138
contains(x)==True (1) 0.093
contains(l)==True (1) -0.091
contains(q)==True (1) -0.077
contains(h)==True (1) -0.075
contains(e)==True (1) 0.073
contains(5)==True (1) -0.067
contains(f)==True (1) -0.066
contains(w)==True (1) 0.057
contains(9)==True (1) 0.055
contains(b)==True (1) -0.052
contains(u)==True (1) 0.040
contains(z)==True (1) 0.039
contains(p)==True (1) 0.032
contains(k)==True (1) -0.032
contains(‘)==True (1) -0.032
contains(0)==True (1) 0.028
contains(c)==True (1) 0.026
contains(2)==True (1) 0.004
contains(8)==True (1) 1.563
contains(—)==True (1) 1.497
contains(2)==True (1) -0.904
contains(r)==True (1) -0.437
contains(f)==True (1) 0.431
contains(4)==True (1) -0.414
contains(‘)==True (1) -0.409
contains(u)==True (1) 0.389
contains(5)==True (1) -0.344
contains(“)==True (1) -0.323
contains(v)==True (1) 0.295
label is 'tech' (1) 0.278
contains(0)==True (1) 0.272
contains(9)==True (1) -0.243
contains(7)==True (1) 0.238
contains(6)==True (1) 0.213
contains(k)==True (1) -0.141
contains(1)==True (1) -0.134
contains(3)==True (1) -0.120
contains(p)==True (1) -0.118
contains(b)==True (1) 0.102
contains(n)==True (1) -0.101
contains(j)==True (1) -0.091
contains(q)==True (1) 0.067
contains(”)==True (1) -0.058
contains(h)==True (1) -0.056
contains(z)==True (1) 0.052
contains(c)==True (1) -0.044
contains(l)==True (1) -0.040
contains(’)==True (1) 0.037
contains(g)==True (1) -0.036
contains(e)==True (1) -0.035
contains(w)==True (1) -0.026
contains(x)==True (1) -0.023
---------------------------------------------------------------------------------
TOTAL: 3.473 2.739 1.617 1.338
PROBS: 0.378 0.227 0.104 0.086
In [23]:
import os
from nltk.tag.stanford import NERTagger
from nltk.parse.stanford import StanfordParser
## NER JAR and Models
STANFORD_NER_MODEL = os.path.expanduser("~/Development/stanford-ner-2014-01-04/classifiers/english.all.3class.distsim.crf.ser.gz")
STANFORD_NER_JAR = os.path.expanduser("~/Development/stanford-ner-2014-01-04/stanford-ner-2014-01-04.jar")
## Parser JAR and Models
STANFORD_PARSER_MODELS = os.path.expanduser("~/Development/stanford-parser-full-2014-10-31/stanford-parser-3.5.0-models.jar")
STANFORD_PARSER_JAR = os.path.expanduser("~/Development/stanford-parser-full-2014-10-31/stanford-parser.jar")
def create_tagger(model=None, jar=None, encoding='ASCII'):
model = model or STANFORD_NER_MODEL
jar = jar or STANFORD_NER_JAR
return NERTagger(model, jar, encoding)
def create_parser(models=None, jar=None, **kwargs):
models = models or STANFORD_PARSER_MODELS
jar = jar or STANFORD_PARSER_JAR
return StanfordParser(jar, models, **kwargs)
class NER(object):
tagger = None
@classmethod
def initialize_tagger(klass, model=None, jar=None, encoding='ASCII'):
klass.tagger = create_tagger(model, jar, encoding)
@classmethod
def tag(klass, sent):
if klass.tagger is None:
klass.initialize_tagger()
sent = nltk.word_tokenize(sent)
return klass.tagger.tag(sent)
class Parser(object):
parser = None
@classmethod
def initialize_parser(klass, models=None, jar=None, **kwargs):
klass.parser = create_parser(models, jar, **kwargs)
@classmethod
def parse(klass, sent):
if klass.parser is None:
klass.initialize_parser()
return klass.parser.raw_parse(sent)
def tag(sent):
return NER.tag(sent)
def parse(sent):
return Parser.parse(sent)
In [24]:
tag("The man hit the building with the bat.")
Out[24]:
[(u'The', u'O'),
(u'man', u'O'),
(u'hit', u'O'),
(u'the', u'O'),
(u'building', u'O'),
(u'with', u'O'),
(u'the', u'O'),
(u'bat', u'O'),
(u'.', u'O')]
In [25]:
for p in parse("The man hit the building with the bat."):
print p
(ROOT
(S
(NP (DT The) (NN man))
(VP
(VBD hit)
(NP (DT the) (NN building))
(PP (IN with) (NP (DT the) (NN bat))))
(. .)))
In [23]:
from textblob import TextBlob
from bs4 import BeautifulSoup
text = TextBlob(get_text("nrRB0.html"))
print text.sentences
[Sentence("A crisp and juicy bucket list of D.C.’s best fried chicken - The Washington Post
It’s lowbrow."), Sentence("It’s messy."), Sentence("It could never be accused of being healthful."), Sentence("But we’d never let those formalities get between us and an order of crispy, crackly, delicious fried chicken."), Sentence("Whether it comes in a bucket or on a bun, or you eat it with your fingers or chopsticks, there’s a surprising variety to the Washington area’s fried chicken offerings."), Sentence("Here are some of the most irresistible."), Sentence("‘Rotissi-fried’ chicken at the Partisan
Forget the cronut."), Sentence("Our newest favorite food chimera is the “rotissi-fried” chicken at the Partisan."), Sentence("Credit goes to chef Nate Anda, who dreamed up the dish: After a 12-hour brine, the chicken is rotisseried for two hours and then fried for two and a half minutes."), Sentence("Why both?"), Sentence("“Everything is better once it’s fried in beef fat,” Anda said."), Sentence("We have to agree."), Sentence("Whether white or dark, the meat is succulent throughout."), Sentence("The batter-free frying leaves the simply seasoned skin rendered perfectly crisp, golden and translucent — cracklings, essentially."), Sentence("The sound of it shattering under the knife was music to our ears."), Sentence("And as if the lily needed further gilding, the chicken comes with a generous pour of honey hot sauce."), Sentence("The sauce is hard to resist, but try to reserve a few bites of unadorned chicken so you can fully appreciate this happy marriage of classic preparations."), Sentence("The Partisan, 709 D St. NW."), Sentence("202-524-5322. www.thepartisandc.com."), Sentence("— Becky Krystal
[In a love/hate relationship with Chick-fil-A?"), Sentence("Here are some alternatives]
Traditional fried chicken at Family Meal
When Bryan Voltaggio started planning the menu for Family Meal, his modern, upscale spin on a diner, his thoughts turned to home and the carryout meal he most enjoyed as a kid: fried chicken."), Sentence("“It was one of our favorite things,” he says."), Sentence("“It just seems like a family dinner.” And if he was creating a restaurant called Family Meal, fried chicken “had to be an important part of it.” But Voltaggio wanted to do it right, and set about testing cooking methods, brines, breadings and fryers."), Sentence("That long process paid off with a home run of a fried chicken dish that’s become the most popular item on Family Meal’s menu."), Sentence("The whole chickens spend 12 hours in a brine of pickle juice and roasted poultry stock before getting dredged, rested and dredged again in a mixture of flour, cornmeal and corn starch."), Sentence("After a dip in the top-of-the-line pressure fryer, the thighs, legs and breasts emerge with a crisp, salty skin that cracks open to reveal wonderfully warm and moist flesh."), Sentence("You don’t even need to dunk it in the house-made hot sauce that accompanies the dish, but really, who can resist?"), Sentence("Family Meal Ashburn, 20462 Exchange St. 703-726-9800; Frederick, 880 N. East St. 301-378-2895; Baltimore, 621 E. Pratt St. 410-601-3242. www.voltfamilymeal.com."), Sentence("— John Taylor
[40 Eats: D.C.’s most essential dishes of 2015]
Japanese fried chicken at Izakaya Seki
Although it’s commonly served in Japan at karaoke bars, convenience stores and on street carts, karaage chicken — like most of the country’s food — is held to an extremely high standard."), Sentence("“It’s taken it to the nth degree of obsession and detail,” says Cizuka Seki, who, with her father Hiroshi, owns Izakaya Seki on V Street NW."), Sentence("“Kara age” is used to describe the method for deep-frying bite-size pieces of fish and, more commonly, chicken."), Sentence("Though there are subtle variations on the ubiquitous dish, most recipes call for chicken thighs marinated in soy sauce, coated in flour or corn starch and deep-fried in oil."), Sentence("Izakaya Seki’s version sticks closely to the formula."), Sentence("Probably."), Sentence("“I’m not even quite sure what my dad puts into it, because we don’t have recipes,” Seki says, though she’s certain wheat flour is involved."), Sentence("The result is a thin, tender coating that’s slightly softer than tempura."), Sentence("The accompanying ponzu sauce lends a tartness to the nubs."), Sentence("Izakaya Seki, 1117 V St. NW."), Sentence("202-588-5841. www.sekidc.com."), Sentence("— Holley Simmons
Korean fried chicken at BonChon
Don’t waste your kimchi-stinking breath asking for more sauce at BonChon."), Sentence("The South Korean fried chicken chain, founded in 2002, is so dedicated to consistency that it doesn’t allow for any modifications."), Sentence("And why would you want to change anything, really?"), Sentence("The made-to-order wings, drumsticks and strips are fried twice, resulting in a paper-thin crust that yields the same satisfying crack as shattering crème brulee with a spoon."), Sentence("Founder Jinduk Seh spent two years perfecting his secret sauces, which come in three flavors — soy garlic, hot and a blend of the two — and are brushed on by hand post-fry, piece by piece."), Sentence("True to BonChon’s commitment to uniformity, sauces are made exclusively in South Korea and distributed to all 140-plus BonChon locations, which means the wings you’re chewing on in Arlington are slathered with the same exact stuff as those in the Philippines."), Sentence("Joints like these are so common throughout Korea they’re called “chimeks,” which is a hybrid term that combines “chicken” with the Korean word for beer."), Sentence("Washington should be happy to have 10 BonChons within driving distance, plus a brand new Metro-accessible location near the Navy Yard."), Sentence("BonChon, 1015 Half St."), Sentence("SE and nine other locations in Maryland and Virginia."), Sentence("www.bonchon.com."), Sentence("— Holley Simmons
Maryland fried chicken at Crisfield Seafood and Hank’s Oyster Bar
There’s not much agreement on what constitutes Maryland fried chicken."), Sentence("Some say it’s just a fresh Maryland chicken that’s pan-fried; others say it should be topped with white gravy, almost like a chicken-fried steak."), Sentence("The pan-fried chicken platter at Crisfield Seafood is a perfect example of the former style."), Sentence("Half of a chicken is dredged in flour, dusted with salt and pepper, and fried in a cast-iron pan."), Sentence("This preparation lends a snap and crunch to the exterior, and while the meat falls off the bone, the well-seasoned breading holds on."), Sentence("(The chicken is available only Friday through Sunday, and frequently sells out.)"), Sentence("The Chesapeake fried chicken at Hank’s Oyster Bar in Dupont Circle and Capitol Hill is plumper than Crisfield’s version and seasoned with Old Bay, black pepper and cayenne, but the breading is softer and less crispy."), Sentence("It’s brined for 24 hours and deep-fried, rather than pan-fried, and it’s served only on Sunday."), Sentence("Crisfield Seafood, 8012 Georgia Ave., Silver Spring."), Sentence("301-589-1306. www.crisfieldseafood.com."), Sentence("Hank’s Oyster Bar, 1624 Q St. NW."), Sentence("202-462-4265; 633 Pennsylvania Ave."), Sentence("SE."), Sentence("202-733-1971. www.hanksoysterbar.com."), Sentence("— Fritz Hahn
[Pizza in Washington: An upper-crust tour of every D.C. style ]
Fancy fried chicken at Central
Self-consciousness may prevent you from ordering fried chicken in a white-tablecloth restaurant."), Sentence("It feels incongruous — gauche, almost — to dig into picnic fare at the kind of place where you should be ordering risotto or tartare or something that comes with mousse, gelee or foam."), Sentence("But you have to override that adult voice in the back of your head, because if you don’t, you’ll miss out on Central Michel Richard’s famed fried chicken plate ($24 at lunch, $25 for dinner), which remains as good as ever."), Sentence("Though it’s no longer sold by the bucket to go, Michel Richard’s KFC-inspired crispy breast and thigh come stacked atop a pool of the butteriest mashed potatoes you’ll ever taste."), Sentence("It’s such a dignified presentation that this most American of dishes almost could pass as (gasp!)"), Sentence("French."), Sentence("Self-consciousness should, however, steer you toward using a knife and fork — not your fingers — to eat the chicken."), Sentence("It is, after all, that kind of a place."), Sentence("Central Michel Richard, 1001 Pennsylvania Ave. NW."), Sentence("202-626-0015. www.centralmichelrichard.com ."), Sentence("— Maura Judkis
Nashville hot chicken at Reserve 2216
If you believe the lore, Nashville hot chicken was basically a crime of passion, created as a blistering rebuke to a no-account Romeo who couldn’t keep his hands off other women."), Sentence("Alas, this wolf was also a chili head who found pleasure, not pain, in this dish of revenge served hot."), Sentence("Decades later, chefs are latching onto this addictive form of punishment."), Sentence("Aaron Silverman served an ultra-refined version at Rose’s Luxury for months, and now Eric Reid, chef and co-owner of Reserve 2216 in Del Ray, has developed his own take on hot chicken, even if he’s never actually enjoyed it in Nashville."), Sentence("He marinates an airline cut (boneless breast with the drumette wing attached) in buttermilk and Crystal hot sauce before dredging the chicken in seasoned flour and frying it."), Sentence("Reid ditches the traditional white bread base in favor of collards and a side of corn bread waffles."), Sentence("He finishes the dish with a combination of Cajun seasonings and more Crystal hot sauce for a moist, crispy bird that bites back."), Sentence("But not too hard."), Sentence("This is Alexandria, after all."), Sentence("Reserve 2216, 2216 Mount Vernon Ave., Alexandria."), Sentence("703-549-2889. www.drpreserve.com."), Sentence("— Tim Carman
Fast-food fried chicken at Popeyes
The sole virtue of most fast-food operations is consistency."), Sentence("Whether you bite into a Big Mac in Bethesda or Beijing, the sandwich should taste the same."), Sentence("The menu at Popeyes follows suit, but it deviates from the brand-name competition in an important respect: The signature at Popeyes could pass for home cooking (well, if your home had a vat of clean, hot oil and a person with a Southern accent tending the meal)."), Sentence("Maybe that accounts for my occasional forays to the chicken fryer after a bum restaurant-review excursion."), Sentence("No matter where I eat my order, inevitably “spicy,” I know I can count on a coating that smacks of cayenne, paprika and even crushed cornflakes, and chicken that spurts with juice."), Sentence("The shatter is audible; the golden crumbs fly everywhere, but end up on my tongue."), Sentence("No one-trick pony, Popeyes has hot and tender buttermilk biscuits that bolster my favorite excuse to snack low on the food chain."), Sentence("Once, I got home to discover a clerk had forgotten to pack bread in my bag."), Sentence("I almost cried."), Sentence("Instead, I consoled myself with another piece of chicken."), Sentence("Popeyes has locations throughout the D.C. metro area."), Sentence("www.popeyes.com."), Sentence("— Tom Sietsema
Fried chicken sandwich at DCity Smokehouse
The fried chicken sandwich hasn’t been the same since KFC’s Double Down turned a guilty pleasure into an outright farce, using crispy white-meat fillets as both the sandwich’s primary protein and the oily handles by which you eat the monstrosity."), Sentence("Leave it to Rob Sonderman, pitmaster and co-owner of DCity Smokehouse, to bring dignity back to the bite."), Sentence("His Den-Den — named for co-creator and pitmaster-in-training Dennis Geddie — begins with boneless thighs marinated in buttermilk, hot sauce and honey."), Sentence("Sonderman then dredges the meat in seasoned flour before dropping the thighs into the fryer."), Sentence("Generously stuffed into a grilled hoagie roll with lettuce, tomato and crispy onions, the chicken is finished with two sauces, including a house-made cilantro ranch."), Sentence("Technically, the Den-Den ($9.25) is one of the few smokeless items on DCity’s menu (unless you count the chipotle peppers in the hot sauce)."), Sentence("No matter."), Sentence("You won’t care the minute you sink your teeth into that heaping hoagie of spicy thigh meat."), Sentence("DCity Smokehouse, 8 Florida Ave. NW."), Sentence("202-733-1919. www.dcitysmokehouse.com."), Sentence("— Tim Carman
Classic D.C. fried chicken at Oohh’s and Aahh’s
Hearty is the appetite that can handle Oohh’s and Aahh’s chef-owner Oji Abbott’s boneless fried chicken breast without taking home leftovers."), Sentence("He buys local — from Hartman Meat Co. in Northeast Washington — and butterflies each 14-ounce portion ($12.95), which results in a lot of real estate for the crispy, well-seasoned coating."), Sentence("Abbott chalks up the consistently moist meat to proper cooking time and temperature, and to the recipe he learned from his grandmother."), Sentence("Oohh’s and Aahh’s, 1005 U St. NW."), Sentence("202-667-7142. www.oohhsnaahhs.com."), Sentence("— Bonnie S. Benwick
Popcorn fried chicken at Pop’s Sea Bar
It’s all too easy to chomp through an order of Boardwalk Chicken at the shore-happy Pop’s Sea Bar in Adams Morgan."), Sentence("The bite-size pieces of dark-meat-only bird are brined for two hours, then treated to a buttermilk bath until they are coated with plain flour and flash-fried to order."), Sentence("A generous hand with salt and pepper just before serving means the effect of that seasoning builds as you empty the single-serving basket ($8.99)."), Sentence("Ask for two portions of the accompanying Jersey sauce so you’ll have enough of its horseradish-y, kitchen-sink blend for every bite."), Sentence("Pop’s Sea Bar, 1817 Columbia Rd."), Sentence("NW."), Sentence("202-534-3933. www.popsseabar.com."), Sentence("— Bonnie S. Benwick
Fried chicken tenders at GBD
Chicken tenders are often relegated to the children’s menu, but the chicken Tendies at GBD are a fine meal for adults and children alike."), Sentence("Each white-meat tender comes with a dark, crispy outer layer with a heavy dose of salt and spice."), Sentence("But the best part about chicken tenders is the dipping, and GBD offers nine sauces, including a take on D.C.’s own mumbo sauce, buttermilk ranch, chipotle barbecue and Frankenbutter, which combines Frank’s RedHot sauce with butter."), Sentence("Ask for the $5.50 Saucetown option to try all nine."), Sentence("GBD, 1323 Connecticut Ave. NW."), Sentence("202-524-5210. www.gbdchickendoughnuts.com."), Sentence("— Margaret Ely
Fried chicken skins at Gypsy Soul
Fried chicken fans can argue the merits of white meat vs. dark meat, or whether it’s better to chow down on a drumstick or the breast."), Sentence("But one thing we all can agree on is that the outer layer — the breading and the skin — is the most important element of a memorable piece of fried chicken."), Sentence("And sometimes you just want to savor the flavor of the skin — deeply spiced, perfect crunch — without filling up on meat or having to deal with bones."), Sentence("And that is when you grab one of the bar stools at R.J. Cooper’s Gypsy Soul in Fairfax’s Mosaic District."), Sentence("Cooper’s chicken skins ($9) are twisted slivers and shards, decadently salty and crackling with paprika, cayenne pepper and garlic."), Sentence("The dish arrives with a house-made “roof top honey-snake oil,” but it’s best to let these beauties shine on their own."), Sentence("Gypsy Soul, 8296 Glass Alley, Fairfax."), Sentence("703-992-0933. www.gypsysoul-va.com."), Sentence("— Fritz Hahn
Related items:
D.C.’s most essential dishes of 2015
Pizza in Washington: An upper crust tour of every D.C. style
")]
In [25]:
import nltk
In [26]:
np = nltk.FreqDist(text.noun_phrases)
print np.most_common(10)
[(u'hot sauce', 6), (u'popeyes', 5), (u'washington', 5), (u'it\u2019s', 4), (u'gbd', 4), (u'd.c.\u2019s', 4), (u'st. nw', 4), (u'bonchon', 3), (u'maryland', 3), (u'hank\u2019s oyster', 3)]
In [27]:
print text.sentiment
Sentiment(polarity=-0.0025676717918097208, subjectivity=0.5856343297507093)
In [28]:
review = TextBlob("Harrison Ford would be the most amazing, most wonderful, most handsome actor - the greatest that ever lived, if only he didn't have that silly earing.")
print review.sentiment
Sentiment(polarity=0.4555555555555555, subjectivity=0.8083333333333333)
Language Detection using TextBlob
In [29]:
b = TextBlob(u"بسيط هو أفضل من مجمع")
b.detect_language()
Out[29]:
u'ar'
In [32]:
chinese_blob = TextBlob(u"美丽优于丑陋")
chinese_blob.translate(from_lang="zh-CN", to='en')
Out[32]:
TextBlob("")
In [33]:
en_blob = TextBlob(u"Simple is better than complex.")
en_blob.translate(to="es")
Out[33]:
TextBlob("")
In [34]:
from __future__ import unicode_literals
from spacy.en import English
nlp = English()
tokens = nlp(u'The man hit the building with the baseball bat.')
baseball = tokens[7]
print (baseball.orth, baseball.orth_, baseball.head.lemma, baseball.head.lemma_)
(2303, u'baseball', 4193, u'bat')
In [139]:
tokens = nlp(u'The man hit the building with the baseball bat.', parse=True)
for token in tokens:
print token.prob
-5.02773189545
-8.16621112823
-8.3605670929
-3.07847452164
-8.67186450958
-5.23164892197
-3.07847452164
-9.61269950867
-10.9683980942
-3.17597317696
Content source: RobertHolderIII/intro-to-nltk
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