Proceedings of the 26th International Conference on World Wide Web Companion - WWW '17 Companion 2017
DOI: 10.1145/3041021.3055137
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Kissing Cuisines

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Cited by 54 publications
(4 citation statements)
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“…For example, Jain et al [4] analyzed ingredient networks in terms of spices for Indian cuisines. To make a comparative analysis of cuisines in the world, Sajadmanesh et al [16] examined cuisine networks in terms of ingredients and flavors. On the other hand, West et al [17] investigated population-wide dietary preferences from recipe queries on the Web, Jiang et al [18] compared food cultures in the world by jointly visualizing recipe density and ingredient categories, and Min et al [19] made a cross-region analysis of culinary culture by automatically extracting cuisine-course topics of recipes on the basis of ingredient combinations.…”
Section: Related Workmentioning
confidence: 99%
“…For example, Jain et al [4] analyzed ingredient networks in terms of spices for Indian cuisines. To make a comparative analysis of cuisines in the world, Sajadmanesh et al [16] examined cuisine networks in terms of ingredients and flavors. On the other hand, West et al [17] investigated population-wide dietary preferences from recipe queries on the Web, Jiang et al [18] compared food cultures in the world by jointly visualizing recipe density and ingredient categories, and Min et al [19] made a cross-region analysis of culinary culture by automatically extracting cuisine-course topics of recipes on the basis of ingredient combinations.…”
Section: Related Workmentioning
confidence: 99%
“…These ontologies facilitate cooking recipe-based works, such as mining, retrieval, and recommendation. 74 , 75 …”
Section: Development Of the Food Knowledge Graphmentioning
confidence: 99%
“…Taste can be extended to represent cuisine in a given place through forming a flavor principle (Rozin 1973). Chili peppers and sour bamboo shoots have been constructed as the "notable ingredients" (Sajadmanesh et al 2017) in Nanxiong cuisine, ingredients that serve to define the cuisine's overall flavors. The combination of these two tastes has been abstracted, constructed and refined as the flavor principle for Nanxiong cuisine's recipes, as this extract from the website of the Shaoguan Tourist Center (2014) illustrates:…”
Section: 3: Marker Of Place: Embedding the Flavor Principlementioning
confidence: 99%
“…Rather than viewing taste as an abstract concept, this paper rethinks how people construct the basic taste of spiciness within the lens of regional cuisine and embody the spiciness of chili peppers. The literature on food ingredients has analyzed both seasoning ingredients of archetypal dishes and recipes (Ahn et al 2011;Sajadmanesh et al 2017) and "artefacts associated within certain cultures" (Yamamoto 2017, : 60).…”
Section: : Introductionmentioning
confidence: 99%