<http://webisa.webdatacommons.org/prov/507877547>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/188817086> .
<http://webisa.webdatacommons.org/188817086>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .
<http://webisa.webdatacommons.org/188817086>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<pasadena.edu> .
<http://webisa.webdatacommons.org/prov/510705281>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/188817086> .
<http://webisa.webdatacommons.org/188817086>	<http://www.w3.org/ns/prov#value>	"However, since cuisine is a living art, sub-classifications still continue to increase today." .