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Restaurants in the Age of (Big) Data

Abstract : AbstractFrom recommender systems in tourism, with restaurant recommendation according togeolocation, local specialties, etc. to Computer-Curated Culinary Creations, many scientific andprofessional events focus on capitalising recipes, associating new flavours, reinventing dishes,simulating former dishes odours, etc.Internet of Things and its connected devices, and the underlying data management and analytics,now integrated in many day life applications raise new trends about “computerised” or “smart”restaurants. This concept makes cooperate in various ways and at different levels computerscience and cooking or eating activities. The amount of data collected in these contexts impliesto cope with big data problematic, for volume, variety, veracity and privacy issues, as these datamust remain protected.Our aim in this paper is to give a first survey on how the type of large-scale data analysis thattransformed many scientific areas can lead to new results in other fields, such as food science. Itis precisely on the social aspect that we will focus, to observe social interactions. Indeed,cooking is not only recipes. Atmosphere, ambiance, memory, recollection, link with birth place,holidays, culture, family, any subjective element can come into play.In order to instantiate various social contexts and atmosphere, such an observation will takeplace in a dedicated platform, seen as an experimental restaurant: this platform will enable toobserve a “real life” scenario, considering the whole scene (devices, tables, seats, guests, food,cooking, lights, sounds, temperature, etc.) as a social ecosystem.
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Preprints, Working Papers, ...
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https://halshs.archives-ouvertes.fr/halshs-02504972
Contributor : Joel Courant <>
Submitted on : Wednesday, March 11, 2020 - 10:40:06 AM
Last modification on : Tuesday, September 8, 2020 - 10:24:03 AM

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  • HAL Id : halshs-02504972, version 1

Citation

Florence Sèdes, Joel Courant. Restaurants in the Age of (Big) Data. 2016. ⟨halshs-02504972⟩

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