Δημοσιεύσεις
2021
Markantonatou, Stella; Toraki, Katerina; Minos, Panagiotis; Vacalopoulou, Anna; Stamou, Vivian; Pavlidis, George
AMAΛΘΕΙA: A dish-driven ontology in the food domain Journal Article
In: Data, vol. 6, no. 41, 2021.
@article{nokey,
title = {AMAΛΘΕΙA: A dish-driven ontology in the food domain},
author = {Stella Markantonatou and Katerina Toraki and Panagiotis Minos and Anna Vacalopoulou and Vivian Stamou and George Pavlidis},
doi = {https://doi.org/10.3390/data6040041},
year = {2021},
date = {2021-04-14},
journal = {Data},
volume = {6},
number = {41},
abstract = {We present AΜAΛΘΕΙA (AMALTHIA), an application ontology that models the domain of dishes as they are presented in 112 menus collected from restaurants/taverns/patisseries in East Macedonia and Thrace in Northern Greece. AΜAΛΘΕΙA supports a tourist mobile application offering multilingual translation of menus, dietary and cultural information about the dishes and their ingredients, as well as information about the geographical dispersion of the dishes. In this document, we focus on the food/dish dimension that constitutes the ontology’s backbone. Its dish-oriented perspective differentiates AΜAΛΘΕΙA from other food ontologies and thesauri, such as Langual, enabling it to codify information about the dishes served, particularly considering the fact that they are subject to wide variation due to the inevitable evolution of recipes over time, to geographical and cultural dispersion, and to the chef’s creativity. We argue for the adopted design decisions by drawing on semantic information retrieved from the menus, as well as other social and commercial facts, and compare AMAΛΘΕΙA with other important taxonomies in the food field. To the best of our knowledge, AΜAΛΘΕΙA is the first ontology modeling (i) dish variation and (ii) Greek (commercial) cuisine (a component of the Mediterranean diet).},
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We present AΜAΛΘΕΙA (AMALTHIA), an application ontology that models the domain of dishes as they are presented in 112 menus collected from restaurants/taverns/patisseries in East Macedonia and Thrace in Northern Greece. AΜAΛΘΕΙA supports a tourist mobile application offering multilingual translation of menus, dietary and cultural information about the dishes and their ingredients, as well as information about the geographical dispersion of the dishes. In this document, we focus on the food/dish dimension that constitutes the ontology’s backbone. Its dish-oriented perspective differentiates AΜAΛΘΕΙA from other food ontologies and thesauri, such as Langual, enabling it to codify information about the dishes served, particularly considering the fact that they are subject to wide variation due to the inevitable evolution of recipes over time, to geographical and cultural dispersion, and to the chef’s creativity. We argue for the adopted design decisions by drawing on semantic information retrieved from the menus, as well as other social and commercial facts, and compare AMAΛΘΕΙA with other important taxonomies in the food field. To the best of our knowledge, AΜAΛΘΕΙA is the first ontology modeling (i) dish variation and (ii) Greek (commercial) cuisine (a component of the Mediterranean diet).
Markantonatou, Stella; Toraki, Katerina; Stamou, Vivian; Pavlidis, George
The semantic and syntactic ingredients of Greek dish names: Are compounds a main choice? Journal Article
In: Open Linguistics, vol. 7, no. 1, pp. 116–135, 2021.
@article{markantonatou2021semantic,
title = {The semantic and syntactic ingredients of Greek dish names: Are compounds a main choice?},
author = {Stella Markantonatou and Katerina Toraki and Vivian Stamou and George Pavlidis},
doi = {https://doi.org/10.1515/opli-2021-0009},
year = {2021},
date = {2021-01-01},
urldate = {2021-01-01},
journal = {Open Linguistics},
volume = {7},
number = {1},
pages = {116--135},
publisher = {De Gruyter},
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Β., Μουτζούρη; Markantonatou, Stella; Toraki, Katerina; Minos, Panagiotis; Vacalopoulou, Anna
Θησαυρός για την τεκμηρίωση των ελληνικών λαογραφικών εκθεμάτων στο πλαίσιο του σημασιολογικού ιστού Inproceedings
In: 13o Συνέδριο «Ελληνική Γλώσσα και Ορολογία», Αθήνα, 2021.
@inproceedings{Moutzouri2021,
title = {Θησαυρός για την τεκμηρίωση των ελληνικών λαογραφικών εκθεμάτων στο πλαίσιο του σημασιολογικού ιστού},
author = {Μουτζούρη Β. and Stella Markantonatou and Katerina Toraki and Panagiotis Minos and Anna Vacalopoulou},
url = {http://www.eleto.gr/download/Conferences/13th%20Conference/13thHeLaTerm-2021_Programme_GR.pdf},
year = {2021},
date = {2021-06-11},
urldate = {2021-06-11},
booktitle = {13o Συνέδριο «Ελληνική Γλώσσα και Ορολογία»},
address = {Αθήνα},
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pubstate = {published},
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2020
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 Inproceedings
In: pp. 168–174, 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.
@inproceedings{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.},
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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.
Toraki, Katerina; Markantonatou, Stella; Vacalopoulou, Anna; Minos, Panagiotis; Pavlidis, George
Issues in linking a thesaurus of Macedonian and Thracian gastronomy with the Langual system Inproceedings
In: 2020.
@inproceedings{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 = {inproceedings}
}
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.