2020
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Pavlidis, George; Markantonatou, Stella; Toraki, Katerina; Vacalopoulou, Anna; Strouthopoulos, Charalampos; Varsamis, Dimitris; Tsimpiris, Alkiviadis; Mouroutsos, Spyridon; Kiourt, Chairi; Sevetlidis, Vasileios; Minos, Panagiotis AI in gastronomic tourism (Conference) In Proceedings of the 2nd International Conference on Advances in Signal Processing and Artificial Intelligence International Frequency Sensor Association (IFSA) Publishing, S. L., Berlin, Germany, 2020, ISBN: 978-84-09-21931-5. (Abstract | Links | BibTeX) @conference{Pavlidis2020b,
title = {AI in gastronomic tourism},
author = {George Pavlidis and Stella Markantonatou and Katerina Toraki and Anna Vacalopoulou and Charalampos Strouthopoulos and Dimitris Varsamis and Alkiviadis Tsimpiris and Spyridon Mouroutsos and Chairi Kiourt and Vasileios Sevetlidis and Panagiotis Minos},
url = {https://zenodo.org/record/3862543#.YBE56ej7Tcc},
doi = {10.5281/zenodo.3862543},
isbn = {978-84-09-21931-5},
year = {2020},
date = {2020-07-13},
pages = {168–174},
publisher = {International Frequency Sensor Association (IFSA) Publishing, S. L.},
address = {Berlin, Germany},
organization = {In Proceedings of the 2nd International Conference on Advances in Signal Processing and Artificial Intelligence},
abstract = {Gastronomy is increasingly becoming a decisive flavour of tourists’ experience. Tourists’ gastronomic experience could be significantly enhanced by AI tools that provide image-based dish recognition and menu translation, thus covering the basic needs of tourists during a visit that involves culinary experiences. This paper presents and discusses solutions explored with the project GRE-Taste that deals with the enhancement of culinary tourism experience in northern Greece, for which no linguistic resources exist and where general-purpose tools fail.},
keywords = {},
pubstate = {published},
tppubtype = {conference}
}
Gastronomy is increasingly becoming a decisive flavour of tourists’ experience. Tourists’ gastronomic experience could be significantly enhanced by AI tools that provide image-based dish recognition and menu translation, thus covering the basic needs of tourists during a visit that involves culinary experiences. This paper presents and discusses solutions explored with the project GRE-Taste that deals with the enhancement of culinary tourism experience in northern Greece, for which no linguistic resources exist and where general-purpose tools fail. |
Kiourt, Chairi; Pavlidis, George; Markantonatou, Stella Deep learning approaches in food recognition (Journal Article) arXiv preprint arXiv:2004.03357, 2020. (BibTeX) @article{kiourt2020deep,
title = {Deep learning approaches in food recognition},
author = {Chairi Kiourt and George Pavlidis and Stella Markantonatou},
year = {2020},
date = {2020-01-01},
journal = {arXiv preprint arXiv:2004.03357},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
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Pavlidis, George; Markantonatou, Stella Gastronomic tourism in Greece and beyond: A thorough review (Journal Article) International Journal of Gastronomy and Food Science, pp. 100229, 2020. (BibTeX) @article{pavlidis2020gastronomic,
title = {Gastronomic tourism in Greece and beyond: A thorough review},
author = {George Pavlidis and Stella Markantonatou},
year = {2020},
date = {2020-01-01},
journal = {International Journal of Gastronomy and Food Science},
pages = {100229},
publisher = {Elsevier},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
|
Toraki, Katerina; Markantonatou, Stella; Vacalopoulou, Anna; Minos, Panagiotis; Pavlidis, George Issues in linking a thesaurus of Macedonian and Thracian gastronomy with the Langual system (Conference) 2020. (Abstract | Links | BibTeX) @conference{torakiissuesb,
title = {Issues in linking a thesaurus of Macedonian and Thracian gastronomy with the Langual system},
author = {Katerina Toraki and Stella Markantonatou and Anna Vacalopoulou and Panagiotis Minos and George Pavlidis},
url = {https://euralex2020.gr/wp-content/uploads/2020/11/EURALEX2020_ProceedingsBook-p493-498.pdf},
year = {2020},
date = {2020-09-01},
journal = {EURALEX XIX},
abstract = {As part of our project entitled “GRE-Taste: The Taste of Greece,” we have been developing a trilingual (Greek, English and Russian) thesaurus of food served in restaurants in Eastern Macedonia and Thrace. To this end, we have designed a web thesaurus development environment, and have defined facets and subfacets corresponding to the following major categories: Foods (both as ingredients and as dishes); drinks; food sources (and parts thereof); places of origin; preparation methods; functions; state; and, nutrition. For each concept, the preferred (most common) and non-preferred (synonym and hidden) terms are entered; nutritional, cultural and other information appear in separate fields, as do the relationships between concepts (e.g. between a dish and its ingredients, cooking methods or place of origin). In this paper, we examine how the Langual thesaurus can be used to code foods, and as well as the issues involved in the process, such as those related to confusing descriptions and the absence of corresponding Greek dishes. We offer a suggestion for the enrichment of the Langual thesaurus aimed at producing an outcome that might ensure harmonization and interoperability among different applications. We also put forth a proposal that might help resolve Greek terminology challenges encountered in the description and classification process of foods and also regarding issues that arise related to other gastronomic concepts.},
keywords = {},
pubstate = {published},
tppubtype = {conference}
}
As part of our project entitled “GRE-Taste: The Taste of Greece,” we have been developing a trilingual (Greek, English and Russian) thesaurus of food served in restaurants in Eastern Macedonia and Thrace. To this end, we have designed a web thesaurus development environment, and have defined facets and subfacets corresponding to the following major categories: Foods (both as ingredients and as dishes); drinks; food sources (and parts thereof); places of origin; preparation methods; functions; state; and, nutrition. For each concept, the preferred (most common) and non-preferred (synonym and hidden) terms are entered; nutritional, cultural and other information appear in separate fields, as do the relationships between concepts (e.g. between a dish and its ingredients, cooking methods or place of origin). In this paper, we examine how the Langual thesaurus can be used to code foods, and as well as the issues involved in the process, such as those related to confusing descriptions and the absence of corresponding Greek dishes. We offer a suggestion for the enrichment of the Langual thesaurus aimed at producing an outcome that might ensure harmonization and interoperability among different applications. We also put forth a proposal that might help resolve Greek terminology challenges encountered in the description and classification process of foods and also regarding issues that arise related to other gastronomic concepts. |
Markantonatou, Stella; Donig, Simon; Pavlidis, George; Gees, Thomas; Koumpis, Adamantios Ten Challenges for Digital Humanities and the Way Forward: Revisited From the Social Context (Incollection) Applying Innovative Technologies in Heritage Science, pp. 297–305, IGI Global, 2020. (BibTeX) @incollection{markantonatou2020ten,
title = {Ten Challenges for Digital Humanities and the Way Forward: Revisited From the Social Context},
author = {Stella Markantonatou and Simon Donig and George Pavlidis and Thomas Gees and Adamantios Koumpis},
year = {2020},
date = {2020-01-01},
booktitle = {Applying Innovative Technologies in Heritage Science},
pages = {297--305},
publisher = {IGI Global},
keywords = {},
pubstate = {published},
tppubtype = {incollection}
}
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