Seventh International Workshop on Cooking and Eating Activities (CEA2015)

Call for Papers

The Seventh International Workshop on Cooking and Eating Activities (CEA2015)
In Conjunction with The 2015 IEEE International Conference on Multiemdia and Expo Torino, Italy / July 3, 2015

Cooking is one of the most fundamental activities of humankind. It is
not only connected with the joy of eating but also deeply affects
various aspects of human life such as health, culinary art,
entertainment, and human communication. Cooking at home requires
experience and knowledge. They may also need support for food-logging
and menu planning for their family health. Needless to say, support
for a good and enjoyable meal would improve the quality of
life. Systematic cooking/eating support for elderly or physically
challenged people is also significantly important.

Since a cooking activity requires people to manipulate foods, watch
their conditions, listen to the sounds, smell the aromas, and taste
it, a cooking assistive system should also be capable of multiple
sensitivities. CEA has been aiming to provide an opportunity for such
research groups to discover each other, introduce their trials, and
discuss their status and where they should go. The research community
of CEA is truly interdisciplinary, including health science, domestic
science, and cultural science. Even if we limit ourselves to computer
science, there are related works in multimedia, human-computer
interaction, natural language processing, and artificial

As the seventh meeting of this workshop series, it aims to provide an
opportunity for such research groups to discover each other, introduce
their trials, and discuss how it should be and where they should go.

The workshop welcomes contributions in, but not limited to, the
following topics:

– Application for cooking and eating support
– Cooking archiving and recognition
– Learning contents creation for cooking
– Analysis of cooking video
– Recipe image/video retrieval
– Analysis and utilization on cooking recipe
– Menu planning, dietary management, and food log
– Artificial agent for cooking/eating activity
– Sensing of taste/ smell/ texture
– Food communication (human-to-human / human-to-computer
– Ubiquitous environment and interface in kitchen
– Intelligent home appliance
– Cooking navigation interface for the dementia and physically
challenged person support
– Multimedia learning contents for dietary
– Multimedia information service for food safety and security
– Analysis of Web contents on cooking/eating activities

Important Dates
– Paper submission deadline: March 31, 2015
– Notification of acceptance: April 30, 2015
– Camera ready deadline: May 15, 2015
– Workshop date: July 3, 2015

Review criteria and process
Each paper submission will be reviewed by more than two experts.
Submissions are reviewed based on:
– Originality of the content
– Quality of the content
– Relevance to the theme
– Clarity of the written presentation

Organizing Committee
– General chair
Kiyoharu Aizawa (The Univ. of Tokyo, JP)
– Program co-chairs
Ichiro Ide (Nagoya Univ., JP)
Yoko Yamakata (Kyoto Univ., JP)
– Organizing co-chairs
Atsushi Hashimoto (Kyoto Univ., JP)
Keisuke Doman (Chukyo Univ., JP)
– Publicity co-chairs
Shinsuke Nakajima (Kyoto Sangyo Univ., JP)
Hiromi Nakamura (The Univ. of Toky, JP)
– Advisory chair
Mutsuo Sano (Osaka Institute of Technology, JP)

To reach the organizers:
Workshop Webpage:

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