Sukiyaki in French style: A novel system for transformation of dietary patterns

  title={Sukiyaki in French style: A novel system for transformation of dietary patterns},
  author={Masahiro Kazama and Minami Sugimoto and Chizuru Hosokawa and Keisuke Matsushima and Lav R. Varshney and Yoshiki Ishikawa},
We propose a novel system which can transform a recipe into any selected regional style (e.g., Japanese, Mediterranean, or Italian). This system has three characteristics. First the system can identify the degree of dietary style mixture of any selected recipe. Second, the system can visualize such dietary style mixtures using barycentric Newton diagrams. Third, the system can suggest ingredient substitutions through an extended word2vec model, such that a recipe becomes more authentic for any… 

Figures and Tables from this paper

Multilingualization of Restaurant Menu by Analogical Description
A new analogical description for a restaurant menu and a method to generate it automatically is proposed and it is demonstrated that the proposed description is expressible as a restaurant Menu.
Nutritionally recommended food for semi- to strict vegetarian diets based on large-scale nutrient composition data
The nutrient-profiling approach may provide a useful guide for designing different types of personalised vegetarian diets and find that selenium and other essential micronutrients can be subject to deficiency in plant-based diets, and suggest nutritionally-desirable dietary patterns.
RecipeScape: An Interactive Tool for Analyzing Cooking Instructions at Scale
This work presents RecipeScape, an interactive system for browsing and analyzing the hundreds of recipes of a single dish available online, and introduces a computational pipeline that extracts cooking processes from recipe text and calculates a procedural similarity between them.
Sustainable Recipes. A Food Recipe Sourcing and Recommendation System to Minimize Food Miles
Sustainable Recipes is a tool that (1) connects food recipes ingredient lists with the closest organic providers to minimize the distance that food travels from farm to food preparation site and (2)
Eliciting User Food Preferences in terms of Taste and Texture in Spoken Dialogue Systems
A dialogue system that elicits the user's food preference through human-robot interaction is proposed and a food vector space is created that represents the relationship between the dish names, ingredients, and taste/texture expressions.
Learning Distributed Representation of Recipe Flow Graphs via Frequent Subgraphs
This paper proposes a simple method to learn a distributed representation of recipe flow graphs using frequent fragments of cooking procedures, and confirms that the proposed representation can capture the difference among recipes well, and it is suitable for the classification tasks.
Procedural Generation for Divination and Inspiration
The takeaway of this paper is that data curation is a fundamental component of working with generative systems and the human aspect needs to be present in order to create meaningful results.
A Word Embedding Model for Mapping Food Composition Databases Using Fuzzy Logic
This paper addresses the problem of mapping equivalent items between two databases based on their textual descriptions by calculating the most likely match of each item in another given database by employing Fuzzy Logic.
Estimating Glycemic Impact of Cooking Recipes via Online Crowdsourcing and Machine Learning
It is shown that a commonly used healthiness metric may not always be effective in determining recipes suitable for diabetics, thus emphasizing the importance of the glycemic-impact estimation task.


Geography and Similarity of Regional Cuisines in China
An online database documenting recipes from various Chinese regional cuisines is harnessed and a model of regional cuisine evolution is developed that provides helpful clues for understanding the evolution of cuisine and cultures.
Flavor network and the principles of food pairing
A flavor network is introduced that captures the flavor compounds shared by culinary ingredients, showing Western cuisines show a tendency to use ingredient pairs that share many flavor compounds, supporting the so-called food pairing hypothesis.
Flavor Pairing in Medieval European Cuisine: A Study in Cooking with Dirty Data
A new data set of recipes from Medieval Europe before the Columbian Exchange is collected and the flavor pairing hypothesis historically is investigated historically to obtain inferences about the evolution of culinary arts when many new ingredients are suddenly made available.
The non-equilibrium nature of culinary evolution
Food is an essential part of civilization, with a scope that ranges from the biological to the economic and cultural levels. Here, we study the statistics of ingredients and recipes taken from
Typicality analysis of the combination of ingredients in a cooking recipe for assisting the arrangement of ingredients
A framework for typicality analysis of the combination of ingredients is proposed and a list of ingredients can be arranged by adjusting the typicality value by adding or removing ingredients iteratively.
Analysis of Food Pairing in Regional Cuisines of India
It is found that frequency of ingredient usage is central in rendering the characteristic food pairing in each of these cuisines, and Spice and dairy emerged as the most significant ingredient classes responsible for the biased pattern of food pairing.
Recipe recommendation using ingredient networks
The recording and sharing of cooking recipes, a human activity dating back thousands of years, naturally became an early and prominent social use of the web, and experiments reveal that recipe ratings can be well predicted with features derived from combinations of ingredient networks and nutrition information.
[Influence of Japanese food on senility and health maintenance].
  • T. Tsuduki
  • Medicine
    Yakugaku zasshi : Journal of the Pharmaceutical Society of Japan
  • 2015
It is revealed that modern Japanese food is useful for health maintenance compared with modern American food.
Dietary patterns: a Mediterranean diet score and its relation to clinical and biological markers of cardiovascular disease risk.