It is our pleasure to welcome you to the ACM Multimedia 2013 Workshop on Multimedia for Cooking and Eating Activities (CEA'13), the fifth of its series, held in Barcelona, Catalonia, Spain.
Cooking and eating have been the most fundamental activities of humankind from ancient days, which affect various aspects of human life such as health, dietary, human communication, safety of food, entertainment, culinary art, welfare, and so on. However, many people who cook at home require supports for cooking because it requires experience and knowledge. They may also need support for food-logging and menu planning for the health of their family. Needless to say, support for a good and enjoyable dinner would improve the quality of life. On the other hand, systematic cooking and eating support for the elderly and/or physically challenged people are significantly important.
The call for papers attracted 21 submissions from France, Italy, Japan, Pakistan, Spain, Switzerland, Turkey, United Kingdom and United States. Each paper was carefully reviewed by three reviewers in related fields, and we decided to accept thirteen papers based on the reports. Three of the accepted papers will be presented in the form of oral presentation, which includes one Best Paper Award winning paper, established last year. The others will be presented in the form of short oral and poster presentation to secure more time for discussions, in order to improve the works to an even higher level. These presentations are about the recent technologies in the fields of Application for cooking and eating support, Menu planning, dietary management, and foodlogging, Analysis and utilization on cooking recipe, Analysis of cooking video, Analysis of Web contents on cooking and eating activities, Cooking archiving and recognition, Learning contents creation for cooking, Recipe text / image / video retrieval and recommendation, Ubiquitous environment and interface in kitchen, and so on.
As for the invited talk, we will invite Professor Amélie Cordier of Laboratoire d'Informatique en Image et Systèmes d'information (LIRIS), France. In her talk, she will provide an overview of the challenges that cooking raises for computer science and information technology. She focuses on many issues such as representation of cooking recipes, suggestions, recommendations, dietary practices, personalization, social side, creativity.
Proceeding Downloads
Knives are picked before slices are cut: recognition through activity sequence analysis
In this paper, we introduce a model to classify cooking activities using their visual and temporal coherence information. We fuse multiple feature descriptors for fine-grained activity recognition as we would need every single detail to catch even ...
Controlling saltiness without salt: evaluation of taste change by applying and releasing cathodal current
In this study, we evaluate the taste intensity of food when a saltiness enhancer is applied, for verifying the effectiveness of our system. In a previous study, we proposed a saltiness enhancer using a cathodal current based on the work of Hettinger et ...
A regional food's features extraction algorithm and its application
Automatically detecting food's taste is a non-trivial part. However, we realize that the taste of food can be extracted by directly analyzing recipes by the ingredients and the amount of them in the recipes. In this paper, we present a food analysis ...
Automatic authoring of a domestic cooking video based on the description of cooking instructions
Traditionally, a cooking recipe is mainly composed of text. Since it may be difficult to intuitively understand or imagine the overall cooking process from such a cooking recipe, it is preferable to publish it with a video that briefly explains the ...
Remote cognitive rehabilitation support system for menu and meal preparation
This paper focuses on the preparation and consumption of meals-menu planning, grocery shopping, cooking, and consumption of people with higher brain dysfunction (HBD) as a novel approach to cognitive rehabilitation. A rehab scheme can be implemented ...
Interactive cooking simulator: showing food ingredients appearance changes in frying pan cooking -
We propose "Interactive Cooking Simulator" which provides users with information of physical and chemical reaction state during cooking process. This system helps users to understand the physical and chemical changes that occurs during cooking process ...
User-adaptive models for recognizing food preparation activities
Recognizing complex activities is a challenging research problem, particularly in the presence of strong variability in the way activities are performed. Food preparation activities are prime examples, involving many different utensils and ingredients ...
Active labeling application applied to food-related object recognition
Every day, lifelogging devices, available for recording different aspects of our daily life, increase in number, quality and functions, just like the multiple applications that we give to them. Applying wearable devices to analyse the nutritional habits ...
Detecting start and end times of object-handlings on a table by fusion of camera and load sensors
We aim to extract object-handlings in real time for realizing a system supporting cooking activities. Traditional methods based solely on camera is principally poor at judging whether touched or just closed near objects, and those based on load sensing ...
Taste and place: design, HCI, location and food
This paper describes the design and envisioning of a novel system that enables anyone interested in cooking and wild food to create menus, locate local ingredients, make recipes and understand the local food culture of an area. The system is the ...
Extraction of ingredient names from recipes by combining linguistic annotations and CRF selection
Nutrition and diet have direct and considerable impact on our well-being and health. This field attracts researchers from different areas, such as medicine, nutrition and epidemiology, computer sciences, artificial intelligence and natural language ...
A product line approach to customized recipe generation
Document Product Lines (DPL) is an approach to variable content document generation based on the definition of document families that share parts of common content while differ in others. Following principles of the Software Product Line Engineering, ...
Image-based food volume estimation
In this paper, we propose an extension to our previous work on food portion size estimation using a single image and a multi-view volume estimation method. The single-view technique estimates food volume by using prior information (segmentation and food ...
Index Terms
- Proceedings of the 5th international workshop on Multimedia for cooking & eating activities