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Please use this identifier to cite or link to this item: https://nccur.lib.nccu.edu.tw/handle/140.119/75852

Title:	Automatic recipe cuisine classification by ingredients
Authors:	Su, Han;Lin, Ting Wei;Li, C.-T.;Shan, Man-Kwan;Chang, J. 沈錳坤
Contributors:	資科系
Keywords:	Ubiquitous computing;Associative classification;Classification technique;Cooking recipe;Cuisine;Ingredient;Recipe;Recommendation;Recommendation mechanism;Cooking
Date:	2014-10
Issue Date:	2015-06-16 15:57:27 (UTC+8)
Abstract:	With the growth of recipe sharing services, online cooking recipes associated with ingredients and cooking procedures are available. Many recipe sharing sites have devoted to the development of recipe recommendation mechanism. While most food related research has been on recipe recommendation, little effort has been done on analyzing the correlation between recipe cuisines and ingredients. In this paper, we aim to investigate the underlying cuisineingredient connections by exploiting the classification techniques, including associative classification and support vector machine. Our study conducted on food.com data provides insights about which cuisines are the most similar and what are the essential ingredients for a cuisine, with an application to automatic cuisine labeling for recipes. Copyright 2014 ACM.
Relation:	UbiComp 2014 - Adjunct Proceedings of the 2014 ACM International Joint Conference on Pervasive and Ubiquitous Computing, 2014, Pages 565-570, 2014 ACM International Joint Conference on Pervasive and Ubiquitous Computing, UbiComp 2014; Seattle; United States; 13 September 2014 到 17 September 2014; 代碼 114605
Data Type:	conference
DOI 連結:	http://dx.doi.org/10.1145/2638728.2641335
DOI:	10.1145/2638728.2641335
Appears in Collections:	[資訊科學系] 會議論文

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