Chinatsu Kasamatsu

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The aim of this study was to conceptualize a new dish design process used by highly reputable chefs at fine dining restaurants, using cognitive modeling methods, and prioritize the important culinary success factors (CSFs) of the cognitive structures involved in creating new dishes characteristic to Japanese chefs of Japanese and French cuisine in fine(More)
It is difficult to analyze how human feels deliciousness by seeing served food because many factors affect to judgment of deliciousness. Human recognizes and evaluates deliciousness of the food from many points of view. In this paper, we propose a method to extract the points of view and factors that recognize deliciousness. Images which are reduced(More)
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