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 high-luxury sensory autopsy visual 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 main food object suspended like a rare artifact. Exploded sensory layers reveal aroma clouds, ingredient strata, cooking transformations, regional tools, serving vessels, and tasting sequence. Apply callout lines like a high-luxury perfume diagram or watch movement analysis. STYLE DNA: Michelin magazine-editorial photography ::0.30 high-luxury product teardown ::0.25 museum specimen visual poster ::0.20 old culinary encyclopedia ::0.15 gentle paper grain ::0.10 OUTPUT: White-backdrop high-luxury food visual poster, sophisticated serif typography, restrained callouts, appetizing realism, polished shadows, high-end negative space. NEGATIVE: no sloppy plating, no cartoon food, no excessive steam, no greasy shine, no clutter, no cheap restaurant-menu aesthetic, no watermark.