2x2 grid, 16:9, do this for Indian, Mexican, Chinese, and Iceland cuisines: INPUT: [FOOD / DRINK / CUISINE / INGREDIENT / RESTAURANT DISH] SYSTEM: Render the input as a luxury sensory autopsy poster. Do not hardcode ingredients unless inevitable. Infer the flavor architecture, origin, temperature, texture, preparation ritual, cultural memory, plating language, and emotional effect. SEMANTIC SOLVE: TASTE_AUTOPSY = (INFER(flavor_structure FROM sweet + sour + bitter + salt + umami + aroma) ::5) + (INFER(texture_logic FROM crust + softness + gloss + density + temperature) ::4) + (INFER(origin_memory FROM region + craft + serving_ritual + social_context) ::4) + (INFER(hidden_process FROM fermentation + heat + aging + cutting + timing) ::3) - (messy food photography + random garnish + menu cliché + clutter) ::-4 COMPOSITION: One central food object suspended like a rare artifact. Exploded sensory layers reveal aroma clouds, ingredient strata, cooking transformations, regional tools, serving vessels, and tasting sequence. Use callout lines like a luxury perfume diagram or watch movement analysis. STYLE DNA: Michelin editorial photography ::0.30 luxury product teardown ::0.25 museum specimen poster ::0.20 old culinary encyclopedia ::0.15 soft paper grain ::0.10 OUTPUT: White-background luxury food poster, elegant serif typography, restrained callouts, appetizing realism, refined shadows, premium negative space. NEGATIVE: no sloppy plating, no cartoon food, no excessive steam, no greasy shine, no clutter, no cheap restaurant-menu aesthetic, no watermark.