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"ACM SIGCHI General Interest Announcements (Mailing List)" <[log in to unmask]>
Sat, 4 Feb 2017 18:01:56 +0900
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Keisuke DOMAN <[log in to unmask]>
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_/_/_/_/_/_/_/_/_/_/_/_ Call for Papers _/_/_/_/_/_/_/_/_/_/_/_/_

The Ninth International Workshop on
Multimedia for Cooking and Eating Activities (CEA2017)

in conjunction with
2017 Int. Joint Conf. on Artificial Intelligence (IJCAI2017)

Melbourne, Australia
August 19, 20 or 21, 2017 (TBD)


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
handling 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 is related
work in multimedia, human-computer interaction, natural language
processing, data mining, and artificial intelligence.

As the nihth 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:  May 1, 2017
- Notification of acceptance: June 9, 2017
- Camera ready deadline:      TBD
- Workshop date:              TBD (August 19, 20 or 21, 2017)

[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:
    Ichiro Ide (Nagoya Univ., JP)
- Program chair:
    Yoko Yamakata (The Univ. of Tokyo, JP)
- Organizing chair:
    Keisuke Doman (Chukyo Univ., JP)
- Publication chair:
    Atsushi Hashimoto (Kyoto Univ., JP)
- Publicity co-chairs:
    Shinsuke Nakajima (Kyoto Sangyo Univ., JP)
    Hiromi Nakamura (The Univ. of Tokyo, JP)
    Katsufumi Inoue (Osaka Prefecture Univ., JP)
- Advisory co-chairs:
    Mutsuo Sano (Osaka Inst. of Technology, JP)
    Kiyoharu Aizawa (The Univ. of Tokyo, JP)

To reach the organizers: [log in to unmask]
Workshop Webpage:

[Past activities]
- CEA2016 at ICME2016
- CEA2015 at ICME2015
- CEA2014 at UbiComp2014
- CEA2013 at ACMMM2013
- CEA2012 at ACMMM2012
- CEA2011 at ISM2011
- CEA2010 at ISM2010
- CEA2009 at ACMMM2009

Keisuke DOMAN, Ph.D.
School of Engineering,
 Chukyo University, Japan
E-mail: [log in to unmask]
Tel/Fax: +81-565-46-6606

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