| Presentation | 2015-03-03 Typicality Analysis of the Combination of Ingredients in Cooking Recipes Satoshi YOKOI, Keisuke DOMAN, Takatsugu HIRAYAMA, Ichiro IDE, DAISUKE DEGUCHI, Hiroshi MURASE, |
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| PDF Download Page |  PDF download Page Link |
| Abstract(in Japanese) | (See Japanese page) |
| Abstract(in English) | In recent years, the number of user-generated contents such as those in SNSs and Blogs are increasing, including cooking recipe sites, where various user-contributed cooking recipes are published. Therefore, it becomes difficult to find an intended cooking recipe. In addition, users may wish to use an ingredient different from that in a cooking recipe. Therefore, in this report, we investigate methods for recommendation of adding or removing ingredients, and retrieval of cooking recipes that match the user's intention. Accordingly, we propose a method for the typicality analysis of the combination of ingredients. The results of typicality analysis are used in order to update the ingredients list to either a more typical or a more atypical combination of ingredients. For the retrieval of cooking recipes, in the input list of ingredients, the atypical ingredients are considered to be included intentionally by the user, so the proposed method puts larger weights on them. The results of experiments showed the effectiveness of the proposed methods. |
| Keyword(in Japanese) | (See Japanese page) |
| Keyword(in English) | Cooking recipe / typicality analysis / recommendation of ingredients / retrieval of cooking recipes |
| Paper # | IMQ2014-36,IE2014-97,MVE2014-84 |
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| Conference Information | |
| Committee | MVE |
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| Conference Date | 2015/2/24(1days) |
| Place (in Japanese) | (See Japanese page) |
| Place (in English) | |
| Topics (in Japanese) | (See Japanese page) |
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| Vice Chair | |
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| Paper Information | |
| Registration To | Media Experience and Virtual Environment (MVE) |
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| Language | JPN |
| Title (in Japanese) | (See Japanese page) |
| Sub Title (in Japanese) | (See Japanese page) |
| Title (in English) | Typicality Analysis of the Combination of Ingredients in Cooking Recipes |
| Sub Title (in English) | |
| Keyword(1) | Cooking recipe |
| Keyword(2) | typicality analysis |
| Keyword(3) | recommendation of ingredients |
| Keyword(4) | retrieval of cooking recipes |
| 1st Author's Name | Satoshi YOKOI |
| 1st Author's Affiliation | Graduate School of Information Science, Nagoya University() |
| 2nd Author's Name | Keisuke DOMAN |
| 2nd Author's Affiliation | School of Engineering, Chukyo University:Graduate School of Information Science, Nagoya University |
| 3rd Author's Name | Takatsugu HIRAYAMA |
| 3rd Author's Affiliation | Graduate School of Information Science, Nagoya University |
| 4th Author's Name | Ichiro IDE |
| 4th Author's Affiliation | Graduate School of Information Science, Nagoya University |
| 5th Author's Name | DAISUKE DEGUCHI |
| 5th Author's Affiliation | Information and Communications Headquarters, Nagoya University:Graduate School of Information Science, Nagoya University |
| 6th Author's Name | Hiroshi MURASE |
| 6th Author's Affiliation | Graduate School of Information Science, Nagoya University |
| Date | 2015-03-03 |
| Paper # | IMQ2014-36,IE2014-97,MVE2014-84 |
| Volume (vol) | vol.114 |
| Number (no) | 487 |
| Page | pp.pp.- |
| #Pages | 6 |
| Date of Issue | |