9th Workshop on Multimedia for Cooking and Eating Activities (CEA2017) in conjunction with The 2017 International Joint Conference on Artificial Intelligence (IJCAI2017)

Overview

Cooking is one of the most fundamental activities of humankind. It is not only connected with the joy of eating but also deeply affects various aspects of human life such as health, culinary art, entertainment, and human communication. Cooking at home requires experience and knowledge. They may also need support for food-logging and menu planning for their family health. Needless to say, support for a good and enjoyable meal would improve the quality of life. Systematic cooking/eating support for elderly or physically challenged people is also significantly important.

Since a cooking activity requires people to manipulate foods, watch their conditions, listen to the sounds, smell the aromas, and taste it, a cooking assistive system should also be capable of handling multiple sensitivities. CEA has been aiming to provide an opportunity for such research groups to discover each other, introduce their trials, and discuss their status and where they should go. The research community of CEA is truly interdisciplinary, including health science, domestic science, and cultural science. Even if we limit ourselves to computer science, there is related work in multimedia, human-computer interaction, natural language processing, data mining, and artificial intelligence.

As the ninth meeting of this workshop series, it aims to provide an opportunity for such research groups to discover each other, introduce their trials, and discuss how it should be and where they should go.

Topics

The workshop welcomes contributions in, but not limited to, the following topics:

Application for cooking / eating support
Cooking / eating archiving and recognition
Learning contents creation for cooking
Analysis of cooking / eating video
Recipe image/video retrieval
Analysis and utilization on cooking recipe
Menu planning, dietary management, and food log
Artificial agent for cooking/eating activity
Sensing of taste / smell / texture
Food communication (human-to-human / human-to-computer communication)
Ubiquitous environment and interface in kitchen / dining room
Intelligent home appliance
Cooking navigation interface for the dementia and physically challenged person support
Multimedia learning contents for dietary
Multimedia information service for food safety and security
Analysis of Web contents on cooking / eating activities

Call for Full and Short Papers

We invite the submission of

Full Papers with 5 to 6 pages
Short Papers with 3 to 4 pages

Full Papers should describe original contents with evaluations. It will be reviewed by more than two experts based on:

Originality of the content
Quality of the content based on evaluation
Relevance to the theme
Clarity of the written presentation

The CEA2017 Best Paper Award and the CEA2017 Student Grant will be selected from the Full Papers presented at the CEA2017 workshop. Accepted Full Papers will be presented as either oral or poster presentations.

Short papers should describe work in-progress as position papers. It will be reviewed by two experts based on:

Originality of the content
Clarity of the presentation

Accepted Short Papers will be presented as poster presentations.

Since the review process will be conducted in the "double-blind" style, submissions should be completely anonymized; There should be no indication of the authors' identities in the paper.

At least one of the authors should register by the author registration deadline, and all registered papers should be presented by at least one of the authors. Dual submissions are not allowed, which means that a paper will be rejected without review if it has been published or accepted as another journal or reviewed conference paper in substantially similar form. Furthermore, the authors must not submit a paper that contains significant overlap with the contributions of the paper to other conferences or journals during the review period of this workshop.