Classifier Instance:

Anchor text: Isan
Target Entity: Isan
Preceding Context: Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography. Southern curries tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or
Succeeding Context: ) Thailand is similar to southern Lao cuisine whereas northern Thai cuisine shares many dishes with northern Lao cuisine and the cuisine of Shan state in Burma. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by the Teochew people who make up the majority of the Thai Chinese. Such dishes include chok (rice porridge), kuai-tiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice). The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, and noodles, oyster sauce and soybean products. Dishes such as kaeng kari (yellow curry) and kaeng matsaman (massaman curry) are Thai adaptations of dishes originating in the cuisine of India and the cuisine of Persia.
Paragraph Title: Influences
Source Page: Thai cuisine

Ground Truth Types:

Predicted Types:

Type	Confidence	Decision
wordnet_artifact_100021939	-1.4507141980876395	0
wordnet_event_100029378	-1.4832608392100537	0
wordnet_organization_108008335	-2.66135220872715	0
wordnet_person_100007846	-3.2685489882558967	0
yagoGeoEntity	-0.6163716340786457	0