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All Technical Committee Conferences (Searched in: All Years)
| Committee | Date Time | Place | Paper Title / Authors | Abstract | Paper # | |
| WIT, HI-SIGACI | 2023-12-07 14:25 |
Tokyo | AIST Tokyo Waterfront (TBD) | Development of a cooking utensil grasping support system for visually impaired people using image analysis Eiichiro Ihara, Hirokazu Seki (CIT)  WIT2023-34 |
This study aims to realize a support system that enables visually impaired people to grasp the possible gripping positio... [more] | WIT2023-34 pp.53-55 |
| WIT, HI-SIGACI | 2023-12-07 14:50 |
Tokyo | AIST Tokyo Waterfront (TBD) | Cooking support database for visually impaired people
-- Basic study of information presentation method based on consumption behavior process model SIPS -- Yuka Kanno, Shunichi Yonemura (SIT) WIT2023-35 |
The cooking process for the visually impaired involves various potential hazards and errors, and it is not easy for the ... [more] | WIT2023-35 pp.56-63 |
| ET | 2023-03-14 09:00 |
Tokushima | Tokushima University (Primary: On-site, Secondary: Online) |
Object Extraction Training System Using Recipes as Target Process Daiki Maeda, Kota Kunori, Tomoko Kojiri (Kansai Univ) ET2022-62 |
Object-oriented programming requires programmers to design classes by identifying objects from given use cases. To ident... [more] | ET2022-62 pp.1-8 |
| WIT, HI-SIGACI | 2022-12-08 13:50 |
Tokyo | AIST Tokyo Waterfront (TBD) | Universal design to inclusive assist the visually impaired in the cooking process
-- Interviews with blind people about the cooking process and its challenges in everyday life -- Yuka Kanno, Shun-ichi Yonemura (SIT) WIT2022-10 |
It is said that vision accounts for 80% of human input information. Even in the cooking process, we use a lot of visual ... [more] | WIT2022-10 pp.35-40 |
| HCGSYMPO (2nd) |
2020-12-15 - 2020-12-17 |
Online | Online | Analysis of Relationship between Dishes and Foods towards Serving and Arrangement Support
-- Feature Analysis Focusing on Color Histogram -- Hayate Fukumoto, Mitsunori Matsushita, Ryosuke Yamanishi (Kansai Univ.) |
This paper investigate relationship between foods and plates based on each color histogram and its area. The goal of thi... [more] | |
| HCGSYMPO (2nd) |
2019-12-11 - 2019-12-13 |
Hiroshima | Hiroshima-ken Joho Plaza (Hiroshima) | Complementing Ambiguous Expressions in Cooking Recipes Based on Similarity of Cooking Procedures Hayate Fukumoto, Mitsunori Matsushita (Kansai Univ.) |
The purpose of this study is to support understanding of cooking recipes for users with lack of knowledge by complementi... [more] | |
| LOIS | 2019-03-07 15:25 |
Okinawa | Miyakojima-shi Central Community Center | LOIS2018-66 |
Studies on cooking support systems have been actively conducted in the past, but most of them are identifying and suppor... [more] | LOIS2018-66 pp.61-66 |
| PRMU, CNR | 2017-02-19 11:20 |
Hokkaido | [Poster Presentation]
A Dining Media Which Can Elicit Communications Between Families Who Are Separated by Long Distances
-- Study of room sensors to estimate the state of action during cooking -- Hiroko Tokunaga, Hiroto Saito, Naoki Mukawa, Naoki Ohshima (Tokyo Denki Univ.) PRMU2016-188 CNR2016-55 |
The purpose of this study was to develop an interface that would emit realistic environmental sounds during communicatio... [more] | PRMU2016-188 CNR2016-55 pp.175-180 |
|
| HCGSYMPO (2nd) |
2015-12-16 - 2015-12-18 |
Toyama | Toyama International Conference Center | Patterns that Induce Advice in Remote Cooking Support Via First Person Vision Communication Kanako Obata, Yuichi Nakamura, Takahiro Koizumi, Kazuaki Kondo (Kyoto Univ.), Yasuhiko Watanabe (Ryukoku Univ.) |
In this study, we introduce a novel scheme for distance learning that aims to teach people how to cook, thereby reach... [more] |
|
| DE | 2015-09-25 14:40 |
Kanagawa | Input support of cooking instructions based on frequent pairs of ingredients and cooking methods Masaki Kobayashi, Takayasu Fushimi, Tetsuji Satoh (Univ. of Tsukuba) DE2015-29 |
Large amount of cooking recipes are shared in recipe sharing sites. There exist some recipes with insufficient or ambigu... [more] | DE2015-29 pp.53-57 |
|
| EMM | 2015-03-12 16:00 |
Okinawa | [Poster Presentation]
Proposal of an application supporting cook named Oryouri-kareshi
-- cooking action classification using audio data -- Aiko Kishino, Michiharu Niimi, Mitsunori Mizumachi (KIT) EMM2014-94 |
This paper proposes an application on smart phones which is able to provaide cooking navigation and make encourage cook,... [more] | EMM2014-94 pp.103-108 |
|
| DE | 2014-09-10 13:25 |
Tokyo | NII、12F Room1208, 1210 | A Cooking Support System by a Dialog Robot adapting Social Style Model Hirotada UEDA and Akihiro OKA Hirotada Ueda, Akihiro Oka (Kyoto Sangyo Univ.) DE2014-24 |
For the robot in the future, as a human partner, how to earn the trust of the user is getting important. The robot shoul... [more] | DE2014-24 pp.7-12 |
| CQ, MVE, IE, IMQ, CEA (Joint) [detail] |
2014-03-06 11:40 |
Oita | Beppu International Convention Center | Cooking with Temperature Graph Viewing
-- Developing a New System with Sensor Embedded Fry-ing Pan "panavi" -- Daisuke Uriu, Mizuki Namai (Keio Univ.) IMQ2013-31 IE2013-140 MVE2013-69 |
This paper describes the experience of cooking through monitoring temperature changing on grilling. The authors conducte... [more] | IMQ2013-31 IE2013-140 MVE2013-69 pp.43-48 |
| CQ, MVE, IE, IMQ, CEA (Joint) [detail] |
2014-03-07 11:45 |
Oita | Beppu International Convention Center | Reflection Support System for Cognition rehabilitation Masanari Sugitani, Takahiro Miyamoto, Sho Ooi, Kenzaburo Miyawaki, Mutsuo Sano (O.I.T) IMQ2013-62 IE2013-171 MVE2013-100 |
We have verified the effectiveness of cooking rehabilitation based on action navigation through ADL cognitive rehabilita... [more] | IMQ2013-62 IE2013-171 MVE2013-100 pp.185-186 |
| DE | 2013-09-13 14:10 |
Tokyo | NII、12F Room1208, 1210 | Strategies of Conversational Robots in Cooking Support Hirotada Ueda (Kyoto Sangyo Univ.) DE2013-41 |
Effect of interactive robot are easiness and friendliness. In the cooking support system, there are theelimination of lo... [more] | DE2013-41 pp.49-54 |
| DE | 2013-09-13 15:00 |
Tokyo | NII、12F Room1208, 1210 | Evaluation of risk factors remote cooking support in a higher brain function disorder person Ryo Ujita, Shunichi Yonemura (Shibaura Inst. of Tech.), Kenzaburo Miyawaki, Mutsuo Sano (Osaka Inst. of Tech.), Michiko Ohde (Osaka Prefecture Self-Reliance Center for Persons with Disabilit) DE2013-43 |
It is very important for patients with Higher Brain Dysfunctions to cooking rehabilitation alone after back home. Becaus... [more] | DE2013-43 pp.57-61 |
| MoNA | 2013-08-01 14:55 |
Hokkaido | Hokkaido University | A Recommendation Method for Dinner Recipes with Comprehensive Consideration of Multiple Factors Hiroaki Ihara, Morihiko Tamai, Keiichi Yasumoto (NAIST) MoNA2013-14 |
In this paper, we propose a recommender system for dinner recipes. The decision making of dinner recipes is troublesom... [more] |
MoNA2013-14 pp.7-12 |
| MVE, IE, WIT, IMQ, CQ (Joint) [detail] |
2013-03-11 13:40 |
Fukuoka | Fukuoka Institute of Technology | Extraction of Tips on Taste in Supplementary Information of Cooking Recipes Satoshi Yokoi, Yasuhiro Hayashi (Nagoya Univ.), Keisuke Doman (Chukyo Univ.), Ichiro Ide, Daisuke Deguchi, Hiroshi Murase (Nagoya Univ.), Yuto Mizuno, Tomoko Kojiri (Kansai Univ.), Kazuhisa Seta (Osaka Prefecture Univ.) IMQ2012-54 IE2012-158 MVE2012-115 WIT2012-64 |
We are focusing on the cooking support in a kitchen. In order to cook well, not only the knowledge on techniques and ter... [more] | IMQ2012-54 IE2012-158 MVE2012-115 WIT2012-64 pp.113-114 |
| PRMU | 2012-10-05 15:10 |
Chiba | Prototype of a Cooking Support System Overlaying Cooking Instructions over Ingredients Yu Suzuki, Shunsuke Morioka, Hirotada Ueda (Kyoto Sangyo Univ.) PRMU2012-68 |
Cooking instructions are written down with texts and photos in common cookbooks. However, the cookbooks do not always pr... [more] | PRMU2012-68 pp.89-94 |
|
| DE | 2012-06-05 13:25 |
Tokyo | NII、12F Room1208, 1210 | Supporting Remote Communication by Multi-media Processing based-on the Development Platform "IwaCam"
-- Discussions about the Role of Image and Speech Information for Synchronized Cooking by Two People -- Yoko Yamakata, Atsushi Hashimoto, Takuya Funatomi, Hiromi Hiramatsu (Kyoto Univ.), Hidenori Tsuji (IIT/IISEC), Shinsuke Mori (Kyoto Univ.) DE2012-2 |
(To be available after the conference date) [more] | DE2012-2 pp.7-12 |
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