Cooking Recipes Research Articles

Web-based Cooking Recipe Recommender System based on Stocked Groceries

Due to the severity of the recent PM 2.5 and COVID-19 pandemic situations, the work-from-home lifestyle has been widely adopted as a new normal. Consequently, it’s necessarily preferable to cook at home instead of dining out as usual. However, a common problem is that there are unplanned and overstocked grocery items which are usually unrecognized and improperly managed. To address this issue, the "What To Cook" web application was developed with the theoretical application of Term Frequency-Inverted Document Frequency (TF-IDF) calculations to search for recipes based on the stocked groceries and then applied Cosine Similarity to calculate the similarity between each recipe and the stocked grocery items. Users can input the list of own stocked grocery items into the application and then apply the content-based filtering system to recommend recipes that can utilize the stocked grocery items. Additionally, the application supports the image capturing using Google Cloud Vision API. The application also stores the user's cooking history and saves the under interested recipes for future reference. After testing the application in real-world scenarios, it was found to be easy to use with satisfiable results.

Enhancing Procedural Writing Through Personalized Example Retrieval: A Case Study on Cooking Recipes

AbstractWriting high-quality procedural texts is a challenging task for many learners. While example-based learning has shown promise as a feedback approach, a limitation arises when all learners receive the same content without considering their individual input or prior knowledge. Consequently, some learners struggle to grasp or relate to the feedback, finding it redundant and unhelpful. To address this issue, we present , an adaptive learning system designed to enhance procedural writing through personalized example-based learning. The core of our system is a multi-step example retrieval pipeline that selects a higher quality and contextually relevant example for each learner based on their unique input. We instantiate our system in the domain of cooking recipes. Specifically, we leverage a fine-tuned Large Language Model to predict the quality score of the learner’s cooking recipe. Using this score, we retrieve recipes with higher quality from a vast database of over 180,000 recipes. Next, we apply to select the semantically most similar recipe in real-time. Finally, we use domain knowledge and regular expressions to enrich the selected example recipe with personalized instructional explanations. We evaluate in a 2x2 controlled study (personalized vs. non-personalized examples, reflective prompts vs. none) with 200 participants. Our results show that providing tailored examples contributes to better writing performance and user experience.

Development of a Machine Learning Model for Classifying Cooking Recipes According to Dietary Styles.

To complement classical methods for identifying Japanese, Chinese, and Western dietary styles, this study aimed to develop a machine learning model. This study utilized 604 features from 8183 cooking recipes based on a Japanese recipe site. The data were randomly divided into training, validation, and test sets for each dietary style at a 60:20:20 ratio. Six machine learning models were developed in this study to effectively classify cooking recipes according to dietary styles. The evaluation indicators were above 0.8 for all models in each dietary style. The top ten features were extracted from each model, and the features common to three or more models were employed as the best predictive features. Five well-predicted features were indicated for the following seasonings: soy sauce, miso (fermented soy beans), and mirin (sweet cooking rice wine) in the Japanese diet; oyster sauce and doubanjiang (chili bean sauce) in the Chinese diet; and olive oil in the Western diet. Predictions by broth were indicated in each diet, such as dashi in the Japanese diet, chicken soup in the Chinese diet, and consommé in the Western diet. The prediction model suggested that seasonings and broths could be used to predict dietary styles.

Detection and Validation of Macro-Activities in Human Inertial Signals Using Graph Link Prediction.

With the continuous development of new wearable devices, sensor-based human activity recognition is enjoying enormous popularity in research and industry. The signals from inertial sensors allow for the detection, classification, and analysis of human activities such as jogging, cycling, or swimming. However, human activity recognition is often limited to basic activities that occur in short, predetermined periods of time (sliding windows). Complex macro-activities, such as multi-step sports exercises or multi-step cooking recipes, are still only considered to a limited extent, while some works have investigated the classification of macro-activities, the automated understanding of how the underlying micro-activities interact remains an open challenge. This study addresses this gap through the application of graph link prediction, a well-known concept in graph theory and graph neural networks (GNNs). To this end, the presented approach transforms micro-activity sequences into micro-activity graphs that are then processed with a GNN. The evaluation on two derived real-world data sets shows that graph link prediction enables the accurate identification of interactions between micro-activities and the precise validation of composite macro-activities based on learned graph embeddings. Furthermore, this work shows that GNNs can benefit from positional encodings in sequence recognition tasks.

A Literature Survey on Recipe Generation From Food Images using AIML

The "Recipe Generation from Food Images" project introduces an innovative approach to culinary technology by leveraging deep learning techniques to automatically analyze food images and generate comprehensive cooking recipes. The system's key components include crafting catchy titles, compiling detailed ingredient lists, and outlining step-by-step cooking instructions. Targeting individuals intrigued by enticing food imagery but lacking the expertise or inspiration to recreate dishes, the project offers a user-friendly solution to bridge this gap. Ultimately, it aims to contribute to culinary technology by providing a valuable tool for cooking enthusiasts and researchers, catering to the evolving needs of contemporary culinary experiences. Through its utilization of advanced deep learning methodologies, the project seeks to democratize access to culinary knowledge and inspire creativity in the realm of home cooking.

Eksplorasi Camilan Wonton dan Keju Aroma : Sosialisasi Demo Masak sebagai Bentuk Pengabdian Masyarakat

This research is related to socialization activities that will help UMKM develop their products so they can compete in a tight market. This activity exists because of observations that the region has many UMKM that focus on the food sector. The cooking demonstration activity was chosen because the delivery of the cooking recipe steps was easy to follow for the participants, who were dominated by mothers. A cooking demonstration is an activity that explains the process of cooking a dish in a coherent and detailed manner so that it can be easily understood. Food that is trendy and popular with many groups is an important factor in menu selection. This activity aims to help UMKM innovate their products so they can compete competitively and is easy to understand.

Culinary Creations for the Development of MSMEs in Creating Traditional West Cikalong Foods and Drinks

This article explores the pivotal role of traditional culinary arts in fostering the development of Micro, Small, and Medium Enterprises (MSMEs) in West Cikalong. Emphasizing community involvement, it delves into how local food and drink specialties serve as a catalyst for economic growth and social enrichment. The study highlights the diverse culinary heritage of West Cikalong, underscoring the potential of indigenous food and drinks for commercial success. It examines the initiatives aimed at skill development, focusing on traditional cooking techniques and recipes, and how these bolster MSME growth. The article addresses the challenges in preserving authenticity and competing in the market, while recognizing opportunities for innovation and expansion. Incorporating case studies, it showcases successful local MSMEs that have made significant community impacts through culinary endeavors. Furthermore, the role of culinary tourism in enhancing local economic stability and MSME development is discussed. This study underscores the synergy between culinary heritage and economic development, advocating for the integration of traditional culinary practices into MSME strategies as a means for community empowerment and sustainable development in West Cikalong.

SNAP-Ed Programming for College Students Experiencing Food Insecurity: A Qualitative Process-Focused Evaluation

BackgroundGrowing recognition of food insecurity experienced by college students has led to efforts on college campuses to provide students with food assistance benefits and related nutrition education. A Supplemental Nutrition Assistance Program—Education (SNAP-Ed) program was developed for college students as one of these efforts. ObjectiveTo explore program content, recruitment, and implementation through experiences of program implementers in a novel SNAP-Ed intervention among college students. DesignThis qualitative study used focus groups and a case study approach to elicit program implementers’ experiences delivering SNAP-Ed to college students. Participants/settingStudents, staff, and faculty (n = 26) implementing SNAP-Ed with college students experiencing food insecurity across eight campuses in the California State University system participated in 8 focus groups in 2021–2022. Main outcome measuresA process evaluation framework was used to evaluate content fit and orientation; recruitment, retention, and reach; and structure and capacity for implementation. Analyses performedFocus groups were recorded, transcribed, and coded via thematic analysis using NVivo (QSR International, Burlington, MA). ResultsFive themes were identified: (1) need for this work to extend college-based basic needs services; (2) importance of aligning programming with college student context/needs; (3) common factors important for attracting/engaging the audience; (4) program barriers; and (5) training/team sharing for extending ideas. ConclusionsStudy findings suggest tailoring SNAP-Ed programming to the needs of college students experiencing food insecurity, such as integrating student-relevant cooking skills, recipes, and topics of interest. Additional intervention and research efforts may lead to a new model for serving college students with SNAP-Ed.

A Study of Diversity Analysis Model Based on Embeddings for Cooking Recipes

A Study of Diversity Analysis Model Based on Embeddings for Cooking Recipes

A Translation of and a Commentary on 100 Cooking Recipes from English into Arabic: How Culture and Culinary Translation Intertwine

Not until the beginning of the 20th century did the recipe begin to be the subject of serious research and academic interest. It is even more rarely tackled in the realm of translation studies. The purpose of this work was to examine the recipe as a separate genre. One-hundred recipes were collected from five different sources, translated from English into Arabic, then both texts were analyzed through parallel-text analysis. This paper aims to identify the difficulties that translators may encounter in translating recipes from English into Arabic at the lexical, syntactic, textual and cultural levels. These textual features are divided into macro-textual and micro-textual features. The findings showed that there were no differences between the English and the Arabic recipe on the macro-textual level; however, there were some differences on the micro-textual level, such as the use of indefinite articles for reference, ellipsis, and the use of pronouns. The translation techniques that prevailed in the translation of culture-specific items (CSIs) were delineated. The analysis showed that the most commonly used method to handle CSIs was couplets (41%), while the least used method was free translation (10%). Furthermore, 223 CSIs were identified, classified and translated.

A Note on Recommendation of Cooking Recipes Considering Healthcare

Many recommendation methods for cooking recipes are proposed in previous research. There are many studies on maximizing evaluation score on healthcare, but few studies on maximization under the limits on the cost of purchasing additional ingredients and food loss. In this research new recommendation and purchase methods are proposed. Dynamic programming is applied in the proposed methods. The basic proposed method maximizes the evaluation score on healthcare under the limits on the cost of purchasing additional ingredients and food loss. It is possible that there are multiple optimal solutions. To address this issue, two improvements of the basic proposed method are implemented. The two improved proposed methods minimize the additional purchase cost and the food loss in addition to the maximization of the healthcare score when there are multiple optimal solutions. The minimization of the additional purchase cost takes priority over the minimization of the food loss in the first improved proposed method. The minimization of the food loss takes priority over the minimization of the additional purchase cost in the second improved proposed method. The effectiveness of the proposed methods is shown by some computational examples.

System Design for Food and Cooking Recipe Design

System Design for Food and Cooking Recipe Design

조선 후기 고조리서의 혼합차 고찰

In this paper, in order to find out the recipes, making procedure and drinking methods of Korean indigenous teas, 『Jeungbo Forest Economy』,『Gosasibijip』,『Imwonsipyukji』,『Gunhakhoedeung』,『Joseon Cuisine Recipe』,『Chosun invincible cooking recipe』,『Simple Joseon cooking recipe』 which are cookbooks of the Joseon Dynasty Period were investigated. As a results, there were found 23 types of tea including yuzu tea which is still drink, and among them, Gugi tea, Chrysanthemum tea, Kiguk tea, Gingertangerine tea, and Cheongcheon Baekseok tea were suggested in this thesis, especially about recipe, making procedure, and drinking method of them. These teas were mixed teas containing tea leaves and plant flower, fruit can be popularized. It is considered that if more research is conducted on making procedure and drinking methods of teas in accordance with modern times, and various methods of using tea are presented, it will help expand the base of the Korean tea population.

The “Cooking Recipe” Speech Genre in Television Discourse

The article presents the results of the analysis of utterances in the genre of “cooking recipe”. The purpose of the study is to find out how the "cooking recipe" speech genre is used in TV shows. The model of T.V. Shmeleva modified to study the speech genres of television discourse is used as a methodological basis. The programs were previously divided into four groups: educational, cooking interviews, travel, talk shows. In the TV shows the cooking recipes are used both for traditional purposes and with some additional ones. The image of the author and the image of the addressee are interrelated and are represented by pairs of the most experienced person and the least experienced person in a cooking. The classical recipe structure is reproduced completely not in all cases. A cooking recipe in TV shows allows the use of different verb forms in one utterance, reliance on consituation, interweaving additional semantic elements into the description of the cooking method. The training programs are characterized by repetitions of the elements, allowing the viewer to have time to memorize or write down everything necessary.

Realizing the cooking recipe of materials synthesis through large language models

LLMs offer a promising and viable direction to convert materials synthesis descriptions into recipe-like outputs effectively preserving the order of synthesis steps. LLMs show true potential to guide experimental design using materials literature.

Abstract B022: Adaption of a cancer prevention wellness program for Hispanic community members

Abstract Background. Cancer is the second leading cause of death in Wisconsin with higher mortality rates observed for Black/African American (B/AA) and Hispanic/Latino (H/L) communities. However, programs tailored to the interests of communities most impacted by cancer AND made available to the general population are lacking. In this project, we adapted the Moving Forward program for African American cancer survivors which included a program workbook, in-person education/supervised exercise classes and text messaging. We targeted two adaptations to inform a cancer prevention program available to the public through a public recreation system: 1) tailoring to include non-cancer affected individuals and 2) extending to meet the needs of the H/L community. Methods. This project was facilitated through partnerships between an academic cancer center, the Milwaukee public recreation system (MKE Rec) and the WI Department of Health and Human Services. We also engaged a community advisory board (CAB). Our approach comprised focus groups, surveys collected at community events, and an After-Action Review of a 4-week program pilot (2 groups, English or Spanish language). Translation was conducted using a forward/back translation process with workbook review by individuals from different Spanish language backgrounds. Our CAB contributed to the development and review of all study procedures and materials. Results: 42 H/L community members participated through two focus groups (1 English language, [N=4]), 1 Spanish language (N=6)], 16 surveys, and 16 pilot participants (N=9 Spanish language, N=7 English language). Adaptations targeted program content and materials, as well as program implementation/sustainability within MKE Rec. Program adaptations included: 1) integrating information on basic cancer biology; 2) explaining associations between cancer, lifestyle and other risk factors; 3) adding cancer screening information; 4) including cooking demonstrations and recipes with culturally relevant tips; 5) updating workbook images and content to reflect the diversity of local communities; and 6) addressing comorbidity risk. Key adaptations related to conducting and sustaining within a public recreation system included: 1) creating a standardized instructor training and manual; 2) dividing the program into two 8-week sessions to meet the public recreation system program calendar; 3) eliminating the text message component; 4) providing the program workbook and classes in English and Spanish; and 5) integrating different exercise approaches to meet needs/interests of different age groups, genders, and different fitness levels. The adapted program, Total Wellness/Bienestar Total, is now offered as the first ever Spanish language wellness class within MKE Rec. Conclusions: Community-academic partnerships and ongoing community engagement led to meaningful adaptations to a cancer prevention and lifestyle program. These efforts leverage a public resource and can impact disparities by making widely available cancer prevention and lifestyle support. Citation Format: Jamila Kwarteng, Laura Pinsoneault, Anakaren Manriquez Prado, Sophia Aboagye, Alexis Visotcky, Erica Wasserman, Derek Donlevy, Patricia Sheenan, Margaret Tovar, Kathleen Jensik, Regina Vidaver, Melinda Stolley, Sandra Contreras. Adaption of a cancer prevention wellness program for Hispanic community members [abstract]. In: Proceedings of the 15th AACR Conference on the Science of Cancer Health Disparities in Racial/Ethnic Minorities and the Medically Underserved; 2022 Sep 16-19; Philadelphia, PA. Philadelphia (PA): AACR; Cancer Epidemiol Biomarkers Prev 2022;31(1 Suppl):Abstract nr B022.

Inverse Cooking Recipe Generation from Food Images Using Hybrid Approaches

Inverse Cooking Recipe Generation from Food Images Using Hybrid Approaches

Graph-Based Framework on Bimanual Manipulation Planning from Cooking Recipe

It is difficult to effectively operate a dual-arm robot using only the information written in a cooking recipe. To cope with this problem, this paper proposes a graph-based approach on bimanual cooking motion planning from a cooking recipe. In our approach, we first decompose the cooking recipe into graph elements. Then, we try to connect the graph elements taking into account the attributes of the input/output nodes. If two graph elements cannot be connected to each other, we search for a graph element that can be inserted between them from a motion database. Since the constructed graph includes the whole sequence of the robot’s motions to perform the cooking task, we can generate a task sequence of a dual-arm manipulator simultaneously performing two different tasks by using two arms. Through experimental study, we show that it is possible to generate robot motions from a cooking recipe and perform the cooking motions while simultaneously moving the left and right arms.

Exploring post-hoc agnostic models for explainable cooking recipe recommendations

The need of increasing trustworthiness and transparency in artificial intelligence (AI)-based systems that adhere ethical principles of respect for human autonomy, prevention of harm, fairness, and explainability; has boosting the development of systems that incorporate such issues as a key component. Recommender systems (RSs) are included in such AI-based systems, because they use intelligent algorithms for providing the most suitable items to active users according to other users’ preferences. The RSs success is based on how much customers trust on the system, therefore recommendation explainability has become a crucial dimension for RSs adoption in real-world scenarios. Among the different successful applications of RS, it is remarkable the recent and exponential importance of recommendations for health and wellness areas. Hence, this paper aims at exploring, adapting and applying explanations for nutrition/recipes recommendations, that not only explain why the recommendation is enjoyable but also, it is aware of how healthy is the recommendation. Among the different methodologies to explain recommendations, this paper is focused on post-hoc explainability approaches and its adaptation, application and evaluation for nutrition/recipes recommendation. Eventually, it is included a comprehensive experimental study for characterizing the strengths and weaknesses of such explainability approaches in the recipe recommendation context.

Community Perspective on the Banjarese Cuisine and the Strategy for Culinary Tourism Development in Kuin Village, Banjarmasin

Ethnic food is a form of community participation in the process of using plants, animals, or other biological resources that have local wisdom values. Ethnic food can be explored further to reach the environmental and cultural conservation value based on community perspective, because the cuisine is always served from generation to generation continuously. It is also a tourism potential and base for culinary tourism development. This study aimed to analyze the community perspectives of Banjarese Cuisine and also gives recommendations for tourism products based on local resources. This study interviewed 74 respondents in Kuin Village from September 2019 to January 2020 using questionnaires. Respondents are local people who live in the area along the Kuin River, Banjarmasin, South Kalimantan. Information for tourism potential is about tourism and culinary conditions, community perspectives, literature studies, and other local wisdom information. The highest score is 4.47 about teaching Banjar cooking recipes in Kuin Village to others as an important effort by the Banjarese people. It reflects that public awareness of teaching recipes is still high. The lowest point of 2.36 reflects the existence of a floating market did not help much with the availability of various raw materials for Banjarese cuisine because usually, people buy raw materials in Banjarmasin traditional markets, especially the spices market.Keywords: Banjarmasin, Community Responses, Culinary Tourism, Ethnic food.