CEA 2013 - 5th International Workshop on Multimedia for Cooking and Eating Activities (CEA2013)

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, dietary, culinary art, entertainment, human communication, and so on. Many people who cook at home require supports for cooking because it requires experience and knowledge. They may also need support for food-logging and menu planning for the health of their family. 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 people cook by manipulating foods, watching their conditions, listening to the sound, smelling the meal, and tasting it in the end, cooking support system also requires such multimedia sensing capability. Thanks to modern technology, the basic environment in a kitchen is becoming rich. Recently, home appliances such as a refrigerator, a microwave oven, and a cooking stove, are equipped with multiple sensing devices and a computer processor. Some may even have a capability to equip additional devices such as a camera, a microphone, a RF-ID tag reader, and so on. Reflecting this trend, researches on supporting cooking and eating activities have started in many corners of the world individually.
As the fifth 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 and eating support
Cooking archiving and recognition
Learning contents creation for cooking
Analysis of cooking 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
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
Review criteria and process
Each paper submission will be reviewed by more than two experts. Submissions are reviewed based on:
Originality of the content
Quality of the content
Relevance to the theme
Clarity of the written presentation