• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.5
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• pp.543-550
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• 2020

Interest in food recipe retrieval systems has been increasing recently. Most computer-based recipe retrieval systems are searched by cooking name or ingredient name. Since each recipe provides information in different weighing units, recalculations to the desired amount are necessary and inconvenient. This paper introduces a computer system that addresses these inconveniences. The system is a chatbot system, based on web-based recipe recommendations, for users familiar with the use of messenger conversation systems. After selecting the most popular recipes by their names, and pre-processing to extract only information required for the recipes, the system recommends recipes based on the 100,000 data. Recipes are then searched by the names of food ingredients (included and excluded). Recalculations are performed based on the number of servings entered by the user. A satisfaction rate for the systems' recommendations was 90.5%.

• The Journal of Korean Institute of Next Generation Computing
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• v.14 no.5
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• pp.71-79
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• 2018

Recently, Korean traditional foods have been commercialized and exported to the world because they can be conveniently and easily ingested. In particular, it is necessary to study and develop recipe for representative foods with high preference in China and Japan which are geographically close to Korea. Therefore, this paper retrieves and collects recipes for representative foods of Korean traditional foods in China and Japan using country portal sites in China and Japan. The recipe collected for each country is constructed with a recipe database to analyze and visualize what materials are used for each type of recipe. The recipe analyzed by country will be used as basic data for commercializing Korean traditional food in China and Japan in the future.

• Journal of Convergence for Information Technology
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• v.9 no.7
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• pp.122-134
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• 2019

The purpose of this research is to analyze the effect on children's creativity and nutrition knowledge of cooking activities by applying recipe development. The procedure consists 7 steps which are diagnosing a necessity, setting a basic direction, setting ingredients and topics of the activity, designing some models of the activity, designing some developed activity, lastly completing the creative cooking activity. The model of this activities consists 5 steps which are exploring the ingredients, creating a recipe, practising the activities, representing the activities, lastly evaluation the activities. Participants were 36 children who are 4 to 5 years old from K daycare center located in Busan. The results exhibited that creativity and nutrition knowledge of experimental group is significantly higher than comparative group. The creative cooking activity by applying recipe development is effective for advancing in creativity and getting nutrition knowledge of children.

• Journal of the Korea Computer Graphics Society
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• v.27 no.5
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• pp.13-23
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• 2021

This study examined how users use smart speakers in cooking situations. Skilled and unskilled participants cooked a new recipe while following voice instructions delivered by a smart speaker. The results from video recordings of their cooking, think-aloud protocols, and interviews showed that the smart speakers freed users' hands, allowing them to cook while checking recipes. The lack of visual information did not pose a serious challenge to the cooking task, but impacted cooking quality. The implications for VUI-based recipe service designs are discussed.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.26 no.10
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• pp.1441-1446
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• 2022

Modern people can access various information about food recipes very easily on the Internet or social media. As the supply of food recipes increases, it is difficult to find a suitable recipe for each user in the overflowing information. As such, the need to provide information by reflecting users' requirements has increased, and research related to food recipes and cooking recommendations is becoming active. In addition, the Internet, video, and application markets using this are also rapidly activating. In this study, in order to classify recipes from the user's perspective of food recipe users, the user's review data was applied with the k-mean clustering technique, which is unsupervised learning, and a "food recipe classification model" was derived. As a result, it was classified into a total of 25 clusters including information needed by many users, such as specific purposes and cooking stages.

• The Transactions of the Korea Information Processing Society
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• v.5 no.7
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• pp.1813-1828
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• 1998

본 논문에서는 기능별로 태스크를 설계하고 프로세스간 통신을 위하여 공유 메모리를 사용하여 wet station 모니터링 시스템을 구현한다. 롯트라는 반도체 웨이퍼 단위를 처리하기 위하여 레시피 명령을 설계하고 이 레시피에 의한 롯트의 배치 처리 과정을 모니터링하는 방법에 대하여 논한다. 설계된 태스크 및 레시피, 공유 메모리를 구현하여 실제 장비에 적용한 결과 각 태스크들이 레시피 명령에 따라 공유 메모리를 매개로 하여 배치 작업을 진행하였고 그 과정을 그래픽 화면을 통해 시각적으로 모니터링 할 수 있었다.

• Monthly Korean Chicken
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• v.16 no.6
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• pp.80-83
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• 2010

국내산 닭고기 홍보 UCC에 이어 치킨 페스티벌에서 빠질 수 없는 또 하나의 이벤트, 바로 닭판짓기. 닭요리 레시피 콘테스트인 '닭판짓기'는 2010 치킨 페스티벌 관련 사전 이벤트로서 지난 5월 10일부터 21일까지 자신이 개발한 독특한 닭요리 레시피를 치킨 페스티벌 블로그에 게시, 총 206개의 레시피 중 금상 은상 각각 1명, 입선 10명을 선정했다. 독특한 닭요리의 세계로 들어가보자.

• The Journal of the Korea Contents Association
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• v.16 no.8
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• pp.160-168
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• 2016

The classification and evaluation of cooking that is being published on the internet are presented without scientific criteria based on individual subjective factors. In this paper, we objectified the degree of cooking difficulty based on the information entropy. And we measured the similarity by calculating the common entropy between recipes and constructed a social network based on the recipe similarity. As a result of measuring the cooking difficulty, 'Dongtae Haemul-jjim' (Korean) and 'Vegetarian Lasagna' (Italy) are the most difficult recipes and 'Gochu-jang' (Korean) and 'Tofu steak' (Italy) are the easiest recipes. Through the recipe network, the similarity between Korean and Asian cooking is higher than Western cuisine. We showed a similar recipe to a particular cooking, the group of similar recipes, and reasonable schedule when preparing the menu from the viewpoint of ease of cooking.

• Proceedings of the KSCN Conference
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• 2002.11a
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• pp.970-971
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• 2002

• The Journal of the Korea institute of electronic communication sciences
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• v.16 no.2
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• pp.339-346
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• 2021

In this paper, we implemented an interface that provides a better food ordering mechanism and enables real-time selection of recipe ingredient ratios for customized food orders from global customers. Providing appropriate food to global customers by arranging a selection of menu on the order system screen that shows the basic ratio of each recipe ingredient and provides a customized recipe ingredient composition ratio by configuring a recipe graph without a system for simply selecting and ordering food menus. By enabling interaction, it allows users to provide customized services through the ratio adjustment of various recipe ingredients in the food menu ordering device