Frontiers in Artificial Intelligence (Feb 2021)
Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food
- Marieke van Erp,
- Christian Reynolds,
- Diana Maynard,
- Alain Starke,
- Rebeca Ibáñez Martín,
- Frederic Andres,
- Maria C. A. Leite,
- Damien Alvarez de Toledo,
- Ximena Schmidt Rivera,
- Christoph Trattner,
- Steven Brewer,
- Carla Adriano Martins,
- Alana Kluczkovski,
- Angelina Frankowska,
- Sarah Bridle,
- Renata Bertazzi Levy,
- Fernanda Rauber,
- Jacqueline Tereza da Silva,
- Ulbe Bosma
Affiliations
- Marieke van Erp
- KNAW Humanities Cluster, Amsterdam, Netherlands
- Christian Reynolds
- Centre for Food Policy, City, University of London, London, United Kingdom
- Diana Maynard
- Natural Language Processing Group, Department of Computer Science, The University of Sheffield, Sheffield, United Kingdom
- Alain Starke
- Department of Information Science and Media Studies, University of Bergen, Bergen, Norway
- Rebeca Ibáñez Martín
- Meertens Institute (KNAW), Amsterdam, Netherlands
- Frederic Andres
- National Institute of Informatics, Chiyoda-ku, Japan
- Maria C. A. Leite
- Department of Mathematics and Statistics, College of Arts and Sciences, University of South Florida, St. Petersburg, FL, United States
- Damien Alvarez de Toledo
- National Institute of Informatics, Chiyoda-ku, Japan
- Ximena Schmidt Rivera
- Equitable Development and Resilience Research Group, Institute of Energy Futures, College of Engineering, Design and Physical Science, Brunel University London, Uxbridge, United Kingdom
- Christoph Trattner
- Department of Information Science and Media Studies, University of Bergen, Bergen, Norway
- Steven Brewer
- Text Mining Solutions Ltd., York, United Kingdom
- Carla Adriano Martins
- 0Department of Physics & Astronomy, Faculty of Science and Engineering, The University of Manchester, Manchester, United Kingdom
- Alana Kluczkovski
- 0Department of Physics & Astronomy, Faculty of Science and Engineering, The University of Manchester, Manchester, United Kingdom
- Angelina Frankowska
- 0Department of Physics & Astronomy, Faculty of Science and Engineering, The University of Manchester, Manchester, United Kingdom
- Sarah Bridle
- 0Department of Physics & Astronomy, Faculty of Science and Engineering, The University of Manchester, Manchester, United Kingdom
- Renata Bertazzi Levy
- 1University of São Paulo, São Paulo, Brazil
- Fernanda Rauber
- 1University of São Paulo, São Paulo, Brazil
- Jacqueline Tereza da Silva
- 0Department of Physics & Astronomy, Faculty of Science and Engineering, The University of Manchester, Manchester, United Kingdom
- Ulbe Bosma
- 2International Institute of Social History (KNAW), Amsterdam, Netherlands
- DOI
- https://doi.org/10.3389/frai.2020.621577
- Journal volume & issue
-
Vol. 3
Abstract
In this paper, we discuss the use of natural language processing and artificial intelligence to analyze nutritional and sustainability aspects of recipes and food. We present the state-of-the-art and some use cases, followed by a discussion of challenges. Our perspective on addressing these is that while they typically have a technical nature, they nevertheless require an interdisciplinary approach combining natural language processing and artificial intelligence with expert domain knowledge to create practical tools and comprehensive analysis for the food domain.
Keywords
- natural language processing
- semantic web
- computational recipe analysis
- food history
- interdisciplinary
- recommender systems
