A Survey on Output Methodologies for Cooking and Eating Activities

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  • NAKAMURA Hiromi
    Dept. of Program in Frontier Science and Innovation, Graduate School of Science and Technology, Meiji University
  • MIYASHITA Homei
    Dept. of Program in Frontier Science and Innovation, Graduate School of Science and Technology, Meiji University

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Other Title
  • 食メディアにおける味情報提示手法のサーベイ
  • ショク メディア ニ オケル アジ ジョウホウ テイジ シュホウ ノ サーベイ

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Abstract

Research area of eating and cooking activities include sharing, analysis, helping about cooking, health assistance of eating, analysis of communication about eating with other people and measuring and outputting information of taste. Among them, various technologies of outputting about information of taste are proposed. In this thesis, we surveyed outputting information of taste utilizing information technology and computer science. We classified these output system of taste information according type of direct output to our sensor organ and indirectness output. In addition, we discussed about the wave of the future of these system and research and contribution of these methodology for eating and cooking activities.

Journal

  • Computer Software

    Computer Software 30 (1), 1_65-1_75, 2013

    Japan Society for Software Science and Technology

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