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.

Publication Type:	Article
Additional Information:	Copyright © 2021 van Erp, Reynolds, Maynard, Starke, Ibáñez Martín, Andres, Leite, Alvarez de Toledo, Schmidt Rivera, Trattner, Brewer, Adriano Martins, Kluczkovski, Frankowska, Bridle, Levy, Rauber, Tereza da Silva and Bosma. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
Publisher Keywords:	natural language processing, semantic web, computational recipe analysis, food history, interdisciplinary, recommender systems, food science, food computing
Subjects:	H Social Sciences > HM Sociology Q Science > QA Mathematics > QA75 Electronic computers. Computer science
Departments:	School of Health Sciences > Healthcare Services Research & Management > Food Policy
Date available in CRO:	23 Feb 2021 15:34
Date deposited:	23 February 2021
Date of acceptance:	10 December 2020
Date of first online publication:	23 February 2021
URI:	https://openaccess.city.ac.uk/id/eprint/25704

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