Cross-modal recipe retrieval with rich food attributes

• Main Authors: CHEN, Jingjing, NGO, Chong-wah, CHUA, Tat-Seng
• Format: text
• Language: English
• Published: Institutional Knowledge at Singapore Management University 2017
• Subjects: Cooking and cutting recognition; Cross-modal retrieval; Ingredient recognition; Recipe retrieval; Databases and Information Systems; Data Storage Systems; Graphics and Human Computer Interfaces
• Online Access: https://ink.library.smu.edu.sg/sis_research/6559; https://ink.library.smu.edu.sg/context/sis_research/article/7562/viewcontent/jingjingmm2017.pdf
• Institution: Singapore Management University

Food is rich of visible (e.g., colour, shape) and procedural (e.g., cutting, cooking) attributes. Proper leveraging of these attributes, particularly the interplay among ingredients, cutting and cooking methods, for health-related applications has not been previously explored. This paper investigate...