You Are What You Eat: hxploring Rich Recipe Information for Cross-Region Food Analysis

doi:10.1109/TMM.2017.2759499

	You Are What You Eat: hxploring Rich Recipe Information for Cross-Region Food Analysis
	Min, Weiqing 1; Bao, Bing-Kun2,3 ; Mei, Shuhuan 1,4; Zhu, Yaohui 1; Rui, Yong 1,5; Jiang, Shuqiang 1,3
发表期刊	IEEE TRANSACTIONS ON MULTIMEDIA
	2018-04-01
卷号	20 期号:4 页码:950-964
文章类型	Article
摘要	Cuisine is a style of cooking and usually associated with a specific geographic region. Recipes from different cuisines shared on the web are an indicator of culinary cultures in different countries. Therefore, analysis of these recipes can lead to deep understanding of food from the cultural perspective. In this paper, we perform the first cross-region recipe analysis by jointly using the recipe ingredients, food images, and attributes such as the cuisine and course (e.g., main dish and dessert). For that solution, we propose a culinary culture analysis framework to discover the topics of ingredient bases and visualize them to enable various applications. We first propose a probabilistic topic model to discover cuisine-course specific topics. The manilbld ranking method is then utilized to incorporate deep visual features to retrieve food images for topic visualization. At last, we applied the topic modeling and visualization method for three applications: 1) multimodal cuisine summarization with both recipe ingredients and images, 2) cuisine-course pattern analysis including topic specific cuisine distribution and cuisine-specific course distribution of topics, and 3) cuisine recommendation for both cuisine-oriented and ingredient-oriented queries. Through these three applications, we can analyze the culinary cultures at both macro and micro levels. We conduct the experiment on a recipe database Yummly-66K with 66,615 recipes from 10 cuisines in Yummly. Qualitative and quantitative evaluation results have validated the effectiveness of topic modeling and visualization, and demonstrated the advantage of the framework in utilizing rich recipe information to analyze and interpret the culinary cultures from different regions.
关键词	Cross-region Food Analysis Cuisine Recommendation Cuisine Summarization Culinary Culture Analysis Topic Model
WOS标题词	Science & Technology ; Technology
DOI	10.1109/TMM.2017.2759499
关键词[WOS]	RECOGNITION
收录类别	SCI
语种	英语
项目资助者	National Natural Science Foundation of China(61532018 ; Beijing Municipal Commission of Science and Technology(D161100001816001) ; Beijing Natural Science Foundation(4174106 ; Lenovo Outstanding Young Scientists Program ; National Program for Special Support of Eminent Professionals and National Program for Support of Top-notch Young Professionals ; China Postdoctoral Science Foundation(2016M590135 ; 61602437 ; 4152053) ; 2017T100110) ; 61672497 ; 61572503 ; 61620106003)
WOS研究方向	Computer Science ; Telecommunications
WOS类目	Computer Science, Information Systems ; Computer Science, Software Engineering ; Telecommunications
WOS记录号	WOS:000427623000015
引用统计	被引频次：55[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.ia.ac.cn/handle/173211/21985
专题	多模态人工智能系统全国重点实验室_多媒体计算
作者单位	1.Chinese Acad Sci, Inst Comp Technol, Key Lab Intelligent Informat Proc, Beijing 100190, Peoples R China 2.Chinese Acad Sci, Inst Automat, Natl Lab Pattern Recognit, Beijing 100190, Peoples R China 3.Univ Chinese Acad Sci, Beijing 100049, Peoples R China 4.Shandong Univ Sci & Technol, Qingdao 266590, Shandong, Peoples R China 5.Lenovo Grp Ltd, Lenovo Corp Res, Beijing 100085, Peoples R China
推荐引用方式 GB/T 7714	Min, Weiqing,Bao, Bing-Kun,Mei, Shuhuan,et al. You Are What You Eat: hxploring Rich Recipe Information for Cross-Region Food Analysis[J]. IEEE TRANSACTIONS ON MULTIMEDIA,2018,20(4):950-964.
APA	Min, Weiqing,Bao, Bing-Kun,Mei, Shuhuan,Zhu, Yaohui,Rui, Yong,&Jiang, Shuqiang.(2018).You Are What You Eat: hxploring Rich Recipe Information for Cross-Region Food Analysis.IEEE TRANSACTIONS ON MULTIMEDIA,20(4),950-964.
MLA	Min, Weiqing,et al."You Are What You Eat: hxploring Rich Recipe Information for Cross-Region Food Analysis".IEEE TRANSACTIONS ON MULTIMEDIA 20.4(2018):950-964.