March 30 Joint Food Ontology Workgroup discussion: Recipes Galore!
Damion Dooley
This will be a really engaging discussion of more sophisticated recipe models, with presentations by Andrea Borghini, Associate Professor, Department of Philosophy, University of Milan and Usashi Chatterjee, Lecturer, School of Computer Science & Informatics, Cardiff University.
When: 8am Pacific, for an hour.
Zoom: https://sfu.zoom.us/j/7603423756
Andrea Borghini says: “I will discuss my most recent work on recipes. I will start with a one-minute intro on the studies of food and theoretical philosophy, followed by a super-short presentation of philosophical work on recipes based on this most recent paper. For the conversation, I wanted to focus on one question that is important for work that I am doing now and hopefully for the group at large, that is, to what extent traditional recipes (e.g. JaJangMyeon or Paella), which are couched in traditional languages and practices, can be expressed in the language of some formal ontology and can be executed by a robot.
Andrea's background material:
https://sites.unimi.it/borghini/Articles/Philosophy_of_Food/Borghini_Seven_Philosophical_Questions_About_Recipes_A_Philosophy_of_Recipes_Chapter_1_Final.pdf
https://sites.unimi.it/borghini/Articles/Philosophy_of_Food/Borghini_2015_JAEE_WhatIsARecipe.pdf
https://www.bloomsbury.com/us/philosophy-of-recipes-9781350145917/
https://www.humanamente.eu/index.php/HM/article/view/328/282
https://www.humanamente.eu/index.php/HM/issue/view/39
Usashi Chatterjee says: “My talk will be based on one of my publications: Context-based understanding of food-related queries using a culinary knowledge model . Title of talk: Influence of social and cultural factors increasing query ambiguity: A case study in RECIPE. Brief: Dietary practices are governed by a mix of ethnographic aspects, such as social, cultural and environmental factors. These aspects need to be taken into consideration during an analysis of food-related queries. This presentation will focus on identifying the explicit, implicit and hidden facets of a query, taking into consideration the context – culinary domain. I will also reflect upon the influence of ethnographic aspects, such as social, cultural, and environmental factors on food and recipe in general.”
Looking forward to seeing you all on the zoom!
Cheers,
Damion