DFKI / University of Hildesheim, Germany University of Trier, Germany) State University of New York at Oswego, USA University of North Carolina at Charlotte, USA Nagoya University, Japan Universit Laval, Canada Indiana University, USA Drexel University, USA
The Computer Cooking Contest aims to attract people working with AI technologies such as case-based reasoning, semantic technologies, search, and information extraction. Also, cooking is fun, particularly when using a computer to design the menu. Since everybody knows something about cooking, people will be curious about how well a computer can cook. Finally, we have all noticed the public's increasing interest in cooking, motivated by the growing awareness that good food is mandatory for good health. Hence, the Computer Cooking Contest provides an opportunity for researchers to explain the bene ts of their technologies to everyone.
We are happy to present the contributions of one team that has been accepted to the Computer Cooking Contest 2016. The Computer Cooking Contest (CCC) is an open competition. All individuals (e.g., students, professionals), research groups, and others are invited to submit software that creates recipes. The primary knowledge source is a database of basic recipes from which appropriate recipes can be selected, modi ed, or even combined. The queries to the system will include the desired and undesired ingredients. For most of the queries there is no single correct or best answer. That is, many di erent solutions are possible, depending on the creativity of the software. There is no restriction on the technology that may be used; all are welcome.
The 9th Computer Cooking Contest will be held in conjunction with the 2016 International Conference on Case-Based Reasoning in Atlanta, Georgia, USA. A web site with detailed information is online at: https://computercookingcontest.wordpress.com.
The challenge for this year is an open challenge on adapting cooking recipes. In this challenge, contributors may propose whatever they want about the retrieval, adaptation and creativity of cooking recipes, e.g. work ow adaptation, text adaptation, community-based adaptation, recipes combination, explanations, similarity computation, recipe personalized recommendation, etc. The evaluation will take into account the originality aspect and the scienti c aspect of the work. A running system implementing the work is optional.