Program
[9:00-12:30 WEST] MaDiMA2022
[12:30-13:00 WEST] Oral Session 1Chair: Yoko Yamakata (The Univ. of Tokyo)
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"Comparable Recipes": A Construction and Analysis of a Dataset of Recipes Described by Different People for the Same Dish
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Few-shot Food Recognition with Pre-trained Model
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ABLE: Aesthetic Box Lunch Editing
[13:00-14:00 WEST] Lunch Break
[14:00-15:40 WEST] Oral Session 2Chair: Yoko Yamakata (The Univ. of Tokyo)
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Recipe Recommendation for Balancing Ingredient Preference and Daily Nutrients
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Learning Sequential Transformation Information of Ingredients for Fine-Grained Cooking Activity Recognition
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Multimodal Dish Pairing: Predicting Side Dishes to Serve with a Main Dish
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Prediction of Mental State from Food Images
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Recipe Recording by Duplicating and Editing Standard Recipe
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MIAIS: A Multimedia Recipe Dataset with Ingredient Annotation at Each Instructional Step
[15:40-15:50 WEST] Break
[15:50-17:00 WEST] Keynote & Panel discussion
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Keynote Talk: Creating a World Food Atlas
Abstract
I face a problem multiple times every day: What am I going to eat, how much, and where? Where can I get enjoyable healthy food?
We live in a world where latest geo-spatial information of interest around us is available in the palm of our hand in our smart phone with navigational guidance, if needed. However, the most vital life information related to food remains inaccessible.
Food is vital for health and enjoyment by people, society, and planet. However, data, information, and knowledge related to food suffer from inaccessibility, disinformation, and ignorance. A dependable, trusted, accessible, and dynamic source of geo-indexed food data providing culinary, nutritional, and environmental characteristics is essential for guiding wholistic food decisions. A good amount of data and knowledge related to food is already available in different silos. All those silos may be assimilated into a World Food Atlas (WFA) and made available to people to use it for designing food-centered applications, including food recommendation. WFA contains information about location of sources for food ingredients, dishes, recipes, and consumption patterns. All this information may become available through ubiquitous maps. WFA will help in making better decisions for personal, societal, and planetary health. We believe that there is an urgent need and technology is ready to make it happen. Since food varies significantly across even shorter distances and food preparations are dependent on local culture and socio-economic conditions, it is important that local people are involved in creating such an atlas. We have started an open-data World Food Atlas project and are inviting participation of all interested people to contribute. We need people from different area to help populate WFA and use it. The project is in its infancy. We are building a global community that will make this happen. We invite you to participate in this exciting project. -
Panel: CEA++2022 Panel - Toward Building a Global Food Network
Abstract
How can we create a global food network?
Attempts are being made worldwide to lead people to healthier eating habits. They are not always in the academic field but often on a small scale and privately, in hospitals, nursing homes, schools, and various organizations. They may be collecting and manually analyzing data such as recipes and food records. They are precious data, but in many cases, they are never made public. And in academia, dictionaries, corpora, and knowledge graphs are constructed manually at a high cost, but such knowledge is never shared, and another group continues to generate new knowledge. How can we reduce this wasteful work and allow data and knowledge to be shared and leveraged?
There are several issues involved in sharing food data. First, food cultures differ from country to country and region to region. Food data produced in one area rarely works as in another. Food data, especially when linked to medical care, is likely to contain private information and must be anonymized when shared. Anonymizing data without losing its intrinsic value is complex, and knowledge sharing must be abandoned in many cases. In addition, food logging is burdensome. Eating takes place every day, multiple times a day. Recording every meal requires a tremendous amount of effort. However, the impact of a single meal on a person's body is minimal, and it is the long-term record that is important in guiding a person to good health.
In this panel discussion, we invite Prof. Stavroula Mougiakakou, General Chair of MADiMa22, a workshop co-located with CEA++22, and Prof. Ramesh Jain, the keynote speaker of CEA++22, to discuss the issues raised above. The Moderator, Prof. Yoko Yamakata will make the panel discussion open to all, and participants from MADiMa22 and CEA++22 are also welcome to join the discussion.
[17:00-17:10 WEST] Closing
[17:10-17:50 WEST] MADiMa/CEA Joined Poster Session
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Food Recipe Ingredient Substitution Ontology Design Pattern
Original paper (a track for published papers and presentation only)
A. Ławrynowicz, A. Wróblewska, W. T. Adrian, B. Kulczyński, A. Gramza-Michałowska, "Food Recipe Ingredient Substitution Ontology Design Pattern," Sensors, 22(3):1095, https://doi.org/10.3390/s22031095, 2022 -
State-aware Video Procedural Captioning
Original paper (a track for published papers and presentation only)
T. Nishimura, A. Hashimoto, Y. Ushiku, H. Kameko, S. Mori, "State-aware Video Procedural Captioning," Proc. the 29th ACM International Conference on Multimedia, pp.1766-1774, https://doi.org/10.1145/3474085.3475322, 2021 -
Recipe-oriented Food Logging for Nutritional Management
Original paper (invited from the main conference)
Y. Yamakata, A. Ishino, A. Sunto, S. Amano, K. Aizawa, "Recipe-oriented Food Logging for Nutritional Management," Proc. ACM Multimedia 2022