CEA'13 : proceedings of the 5th International Workshop on Multimedia for Cooking & Eating Activities : October 21, 2013, Barcelona, Spain. Workshop on Multimedia for Cooking and Eating Activities (5th : 2013 : Barcelona, Spain)最新文献_第3页

Biologeek, an intelligent system for service mashups tuned for recipe processing and rendering Biologeek，一个针对配方处理和呈现的服务混搭的智能系统

CEA'13 : proceedings of the 5th International Workshop on Multimedia for Cooking & Eating Activities : October 21, 2013, Barcelona, Spain. Workshop on Multimedia for Cooking and Eating Activities (5th : 2013 : Barcelona, Spain) Pub Date : 2012-11-02 DOI: 10.1145/2390776.2390787

Mariano Belaunde, Frédérique Pinson, Nicolas Pellen

{"title":"Biologeek, an intelligent system for service mashups tuned for recipe processing and rendering","authors":"Mariano Belaunde, Frédérique Pinson, Nicolas Pellen","doi":"10.1145/2390776.2390787","DOIUrl":"https://doi.org/10.1145/2390776.2390787","url":null,"abstract":"Biologeek has been designed to provide users a way to create and share mashups of web services, exploiting online content processing and communication facilities. It combines intuitive graphical user interfaces with powerful techniques such as Natural Language Processing and Service Oriented Architecture to provide an easy-to-use, game-like, composition tool.\u0000 We have chosen cooking context to illustrate promises held by such a tool. As a matter of fact more and more people search recipes online, and then get entangled with all (often useless) information around the very recipe they have found, instead of getting straight of the line important notices on the content regarding (e.g.) their health status or taste. The purpose of this paper is to show how Biologeek can help users with food planning and cooking process by assisting them to intuitively create, configure and share routine processes for online recipe material. The Biologeek system is still under construction: in this paper we will focus on motivations and the implemented initial architecture.","PeriodicalId":91851,"journal":{"name":"CEA'13 : proceedings of the 5th International Workshop on Multimedia for Cooking & Eating Activities : October 21, 2013, Barcelona, Spain. Workshop on Multimedia for Cooking and Eating Activities (5th : 2013 : Barcelona, Spain)","volume":"10 1","pages":"49-54"},"PeriodicalIF":0.0,"publicationDate":"2012-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76559312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Recipe sub-goals and graphs: an evaluation by cooks 食谱子目标和图表:厨师的评价

CEA'13 : proceedings of the 5th International Workshop on Multimedia for Cooking & Eating Activities : October 21, 2013, Barcelona, Spain. Workshop on Multimedia for Cooking and Eating Activities (5th : 2013 : Barcelona, Spain) Pub Date : 2012-11-02 DOI: 10.1145/2390776.2390789

Lucy Buykx, H. Petrie

引用次数: 8

Influences of a robot's presence and speeches in a cooking support system 机器人在烹饪支持系统中的存在和演讲的影响

CEA'13 : proceedings of the 5th International Workshop on Multimedia for Cooking & Eating Activities : October 21, 2013, Barcelona, Spain. Workshop on Multimedia for Cooking and Eating Activities (5th : 2013 : Barcelona, Spain) Pub Date : 2012-11-02 DOI: 10.1145/2390776.2390784

Yu Suzuki, Haruka Shinkou, H. Ueda

引用次数: 3

Food region segmentation in meal images using touch points 基于接触点的膳食图像食物区域分割

CEA'13 : proceedings of the 5th International Workshop on Multimedia for Cooking & Eating Activities : October 21, 2013, Barcelona, Spain. Workshop on Multimedia for Cooking and Eating Activities (5th : 2013 : Barcelona, Spain) Pub Date : 2012-11-02 DOI: 10.1145/2390776.2390779

Chamin Morikawa, Haruki Sugiyama, K. Aizawa

引用次数: 14

Laser cooking: a novel culinary technique for dry heating using a laser cutter and vision technology 激光烹饪:一种使用激光切割机和视觉技术进行干燥加热的新型烹饪技术

CEA'13 : proceedings of the 5th International Workshop on Multimedia for Cooking & Eating Activities : October 21, 2013, Barcelona, Spain. Workshop on Multimedia for Cooking and Eating Activities (5th : 2013 : Barcelona, Spain) Pub Date : 2012-11-02 DOI: 10.1145/2390776.2390788

K. Fukuchi, Kazuhiro Jo, Akifumi Tomiyama, Shunsuke Takao

引用次数: 30

A cooking support system for people with higher brain dysfunction 为脑功能障碍较高的人提供烹饪支持系统

CEA'13 : proceedings of the 5th International Workshop on Multimedia for Cooking & Eating Activities : October 21, 2013, Barcelona, Spain. Workshop on Multimedia for Cooking and Eating Activities (5th : 2013 : Barcelona, Spain) Pub Date : 2009-10-23 DOI: 10.1145/1630995.1631004

Kenzaburo Miyawaki, Mutsuo Sano, Syunichi Yonemura, Mihoko Matsuoka

{"title":"A cooking support system for people with higher brain dysfunction","authors":"Kenzaburo Miyawaki, Mutsuo Sano, Syunichi Yonemura, Mihoko Matsuoka","doi":"10.1145/1630995.1631004","DOIUrl":"https://doi.org/10.1145/1630995.1631004","url":null,"abstract":"This paper reports a cooking support system for persons with higher brain dysfunction. When a human injured its brain, various brain functions are damaged, such as memory and cognition. This symptom is known as higher brain dysfunction. An effective rehabilitation methods and support systems are essential factors for better Activity of Daily Life (ADL) of the persons with brain dysfunction.\u0000 However, it is not easy to help the persons, because higher brain dysfunction is invisible and hard to understand. We aim to clarify helpful user interface design for such persons. Two aspects should be considered for the design. The aspects are an analysis of both ability and disability of patients, and customization of interface for a daily life. For the purpose, we focus on cooking, one of the most important ADL. Cooking is complex task because it includes many steps. We designed a multimodal interface of cooking-navigation to show instructions of such a complex task easily. We applied the system for rehabilitation training and a patient could use it nicely.","PeriodicalId":91851,"journal":{"name":"CEA'13 : proceedings of the 5th International Workshop on Multimedia for Cooking & Eating Activities : October 21, 2013, Barcelona, Spain. Workshop on Multimedia for Cooking and Eating Activities (5th : 2013 : Barcelona, Spain)","volume":"99 1","pages":"47-52"},"PeriodicalIF":0.0,"publicationDate":"2009-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79257979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 20

Finding replaceable materials in cooking recipe texts considering characteristic cooking actions 考虑到烹饪行为的特点，在烹饪食谱文本中寻找可替代的材料

CEA'13 : proceedings of the 5th International Workshop on Multimedia for Cooking & Eating Activities : October 21, 2013, Barcelona, Spain. Workshop on Multimedia for Cooking and Eating Activities (5th : 2013 : Barcelona, Spain) Pub Date : 2009-10-23 DOI: 10.1145/1630995.1630998

Yuka Shidochi, Tomokazu Takahashi, I. Ide, H. Murase

引用次数: 55

Assisting the validity assessment of items based on composition similarity 协助基于成分相似度的项目效度评估

CEA'13 : proceedings of the 5th International Workshop on Multimedia for Cooking & Eating Activities : October 21, 2013, Barcelona, Spain. Workshop on Multimedia for Cooking and Eating Activities (5th : 2013 : Barcelona, Spain) Pub Date : 2009-10-23 DOI: 10.1145/1630995.1630999

H. Miyamori

{"title":"Assisting the validity assessment of items based on composition similarity","authors":"H. Miyamori","doi":"10.1145/1630995.1630999","DOIUrl":"https://doi.org/10.1145/1630995.1630999","url":null,"abstract":"This paper proposes a method that helps users efficiently judge the validity of items by comparing the composition of these items with those which they trust as being credible standards, where the compositions are sets of factors that comprise the items, their quantities, and their weights. Taking cooking recipes as an example, the proposed method presents relationship between a given recipe and other recipes corresponding to the same dish --- with respect to the expected taste --- by considering the proportion of ingredients in each recipe's composition and comparing them in terms of compositional similarity. The average of other recipes for the same dish which is taken as the given recipe, and the recipe most similar to the average are determined as the recipes to be used for comparison in the method. The experiment --- conducted using data from sites containing recipes posted by cooking teachers and general contributors --- revealed that the proposed method helped users to efficiently grasp whether the given recipe would yield an average-tasting or peculiar-tasting dish, and enabled the easy assessment of its validity with regard to whether the dish is suitable for the individual user.","PeriodicalId":91851,"journal":{"name":"CEA'13 : proceedings of the 5th International Workshop on Multimedia for Cooking & Eating Activities : October 21, 2013, Barcelona, Spain. Workshop on Multimedia for Cooking and Eating Activities (5th : 2013 : Barcelona, Spain)","volume":"54 1","pages":"15-22"},"PeriodicalIF":0.0,"publicationDate":"2009-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83330859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Smart cooking support system based on interaction reproducing model 基于交互再现模型的智能烹饪支持系统

CEA'13 : proceedings of the 5th International Workshop on Multimedia for Cooking & Eating Activities : October 21, 2013, Barcelona, Spain. Workshop on Multimedia for Cooking and Eating Activities (5th : 2013 : Barcelona, Spain) Pub Date : 2009-10-23 DOI: 10.1145/1630995.1631003

H. Aoyama, Motoyuki Ozeki, Yuichi Nakamura

引用次数: 10

A study of object naming according to the manufacturing processes in a cooking activity 根据烹饪活动中的制造过程对物体命名的研究

CEA'13 : proceedings of the 5th International Workshop on Multimedia for Cooking & Eating Activities : October 21, 2013, Barcelona, Spain. Workshop on Multimedia for Cooking and Eating Activities (5th : 2013 : Barcelona, Spain) Pub Date : 2009-10-23 DOI: 10.1145/1630995.1630997

Yoko Yamakata, Takuya Funatomi, K. Kakusho, M. Minoh

{"title":"A study of object naming according to the manufacturing processes in a cooking activity","authors":"Yoko Yamakata, Takuya Funatomi, K. Kakusho, M. Minoh","doi":"10.1145/1630995.1630997","DOIUrl":"https://doi.org/10.1145/1630995.1630997","url":null,"abstract":"Usually, an intermediate object that appears for a short time during a process of production, for instance \"minced onion,\" does not have a common and specific name. In this paper, we study how people designate such an intermediate object using their own wording. First, we investigated the human naming structure employed for an intermediate object using a questionnaire survey of 20 female homemaker subjects. The result showed that the subjects most frequently designated an intermediate object by the name(s) of its component material(s), even when its appearance changed completely as compared to the original object(s). When the name(s) of the component(s) referred to more than two object candidates, the subjects tended to add the name of the last process performed to the target object, or the name of the final product that the target was going to be. Second, we proposed an algorithm for searching a target food designated by the user in his/her words. This algorithm successfully determined an average of 93% of the foods designated by the user at any time during the cooking process.","PeriodicalId":91851,"journal":{"name":"CEA'13 : proceedings of the 5th International Workshop on Multimedia for Cooking & Eating Activities : October 21, 2013, Barcelona, Spain. Workshop on Multimedia for Cooking and Eating Activities (5th : 2013 : Barcelona, Spain)","volume":"4 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2009-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80211357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4