CEA 2012 Proceedings

Mutsuo Sano, Ichiro Ide, Yoko Yamakata (Eds.), Proceedings of the 2012 ACM Workshop on Multimedia for Cooking and Eating Activities, CEA'12 (co-located with ACM Multimedia 2012), November 2, 2012, Nara, Japan. ACM 2012, ISBN 978-1-4503-1592-0.

Table of Contents

Foreword
Mutsuo Sano (Osaka Institute of Technology)
Ichiro Ide (Nagoya University)
Yoko Yamakata (Kyoto University)

CEA 2012 Workshop Organization

CEA 2012 Author Index

Session 1: Oral Session
Session Chair: Daisuke Deguchi (Nagoya University)

Intelligent Menu Planning: Recommending Set of Recipes by Ingredients (Page 1)
Fang-Fei Kuo (National Chiao-Tung University)
Cheng-Te Li (National Taiwan University)
Man-Kwan Shan (National Chengchi University)
Suh-Yin Lee (National Chiao-Tung University)

Food Region Segmentation in Meal Images Using Touch Points (Page 7)
Chamin Morikawa (The University of Tokyo)
Haruki Sugiyama (The University of Tokyo)
Kiyoharu Aizawa (The University of Tokyo)

Recognizing Ingredients at Cutting Process by Integrating Multimodal Features (Page 13)
Atsushi Hashimoto (Kyoto University)
Jin Inoue (Kyoto University)
Kazuaki Nakamura (Osaka University)
Takuya Funatomi (Kyoto University)
Mayumi Ueda (University of Marketing and Distribution Sciences)
Yoko Yamakata (Kyoto University)
Michihiko Minoh (Kyoto University)

Session 2: Poster Session
Session Chair: Yoko Yamakata (Kyoto University)

Cooking Rehabilitation Support for Self-Reliance of Cognitive Dysfunction Patients (Page 19)
Kenzaburo Miyawaki (Osaka Institute of Technology)
Mutsuo Sano (Osaka Institute of Technology)
Syunichi Yonemura (Shibaura Institute of Technology)
Michiko Ode (Osaka Prefecture Self-Reliance Center for Persons with Disabilities)

Table Talk Enhancer: A Tabletop System for Enhancing and Balancing Mealtime Conversations Using Utterance Rates (Page 25)
Kyohei Ogawa (The University of Tokyo)
Yukari Hori (The University of Tokyo)
Toshiki Takeuchi (The University of Tokyo)
Takuji Narumi (The University of Tokyo)
Tomohiro Tanikawa (The University of Tokyo)
Michitaka Hirose (The University of Tokyo)

Influences of a Robot's Presence and Speeches in a Cooking Support System (Page 31)
Yu Suzuki (Kyoto Sangyo University)
Haruka Shinkou (Kyoto Sangyo University)
Hirotada Ueda (Kyoto Sangyo University)

Cooking Gesture Recognition Using Local Feature and Depth Image (Page 37)
Yanli Ji (Kyushu University)
Yoshiyasu Ko (Kyushu University)
Atsushi Shimada (Kyushu University)
Hajime Nagahara (Kyushu University)
Rin-ichiro Taniguchi (Kyushu University)

Food Menu Selection Support System: Considering Constraint Conditions for Safe Dietary Life (Page 43)
Kayo Iizuka (Senshu University)
Takuya Okawada (Senshu University)
Kouki Matsuyama (Senshu University)
Sui Kurihashi (University of Electro-Communications)
Yasuki Iizuka (Tokai University)

Biologeek, an Intelligent System for Service Mashups Tuned for Recipe Processing and Rendering (Page 49)
Mariano Belaunde (Orange Labs)
Fr�d�rique Pinson (Orange Labs)
Nicolas Pellen (Orange Labs)

Laser Cooking: A Novel Culinary Technique for Dry Heating Using a Laser Cutter and Vision Technology (Page 55)
Kentaro Fukuchi (Meiji University)
Kazuhiro Jo (Institute of Advanced Media Arts and Sciences)
Akifumi Tomiyama (Meiji University)
Shunsuke Takao (Tokyo University of the Arts)

Recipe Sub-Goals and Graphs: An Evaluation by Cooks (Page 59)
Lucy Buykx (University of York)
Helen Petrie (University of York)