CQA services are collaborative platforms where users ask and answer questions. We investigate the influence of national culture on people's online questioning and answering behavior. For this, we analyzed a sample of 200 thousand users in Yahoo Answers from 67 countries. We measure empirically a set of cultural metrics defined in Geert Hofstede's cultural dimensions and Robert Levine's Pace of Life and show that behavioral cultural differences exist in community question answering platforms. We find that national cultures differ in Yahoo Answers along a number of dimensions such as temporal predictability of activities, contribution-related behavioral patterns, privacy concerns, and power inequality.
@cite_26 used food and drink check-ins in Foursquare to identify cultural boundaries and similarities across populations. They showed that online footprints of foods and drinks are good indicators of cultural similarities between users, e.g., lunch time is the perfect time for Brazilians to go for slow food places more often, whereas Americans and English people go for slow foods more at dinner time. Extracted features like these allow them to apply simple clustering algorithms such as K-means to draw cultural boundaries across the countries.
@cite_26
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Food and drink are two of the most basic needs of human beings. However, as society evolved, food and drink became also a strong cultural aspect, being able to describe strong differences among people. Traditional methods used to analyze cross-cultural differences are mainly based on surveys and, for this reason, they are very difficult to represent a significant statistical sample at a global scale. In this paper, we propose a new methodology to identify cultural boundaries and similarities across populations at different scales based on the analysis of Foursquare check-ins. This approach might be useful not only for economic purposes, but also to support existing and novel marketing and social applications. Our methodology consists of the following steps. First, we map food and drink related check-ins extracted from Foursquare into users' cultural preferences. Second, we identify particular individual preferences, such as the taste for a certain type of food or drink, e.g., pizza or sake, as well as temporal habits, such as the time and day of the week when an individual goes to a restaurant or a bar. Third, we show how to analyze this information to assess the cultural distance between two countries, cities or even areas of a city. Fourth, we apply a simple clustering technique, using this cultural distance measure, to draw cultural boundaries across countries, cities and regions. FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. Authors Pamela Goyan Kittler and Kathryn P. Sucher include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans. Food occupies a central position in every culture and it is therefore of great interest to understand the evolution of food culture. The advent of the World Wide Web and online recipe repositories have begun to provide unprecedented opportunities for data-driven, quantitative study of food culture. Here we harness an online database documenting recipes from various Chinese regional cuisines and investigate the similarity of regional cuisines in terms of geography and climate. We find that geographical proximity, rather than climate proximity, is a crucial factor that determines the similarity of regional cuisines. We develop a model of regional cuisine evolution that provides helpful clues for understanding the evolution of cuisines and cultures. In this paper, we propose a novel effective framework to expand an existing image dataset automatically leveraging existing categories and crowdsourcing. Especially, in this paper, we focus on expansion on food image data set. The number of food categories is uncountable, since foods are different from a place to a place. If we have a Japanese food dataset, it does not help build a French food recognition system directly. That is why food data sets for different food cultures have been built independently so far. Then, in this paper, we propose to leverage existing knowledge on food of other cultures by a generic “foodness” classifier and domain adaptation. This can enable us not only to built other-cultured food datasets based on an original food image dataset automatically, but also to save as much crowd-sourcing costs as possible. In the experiments, we show the effectiveness of the proposed method over the baselines. Food and nutrition occupy an increasingly prevalent space on the web, and dishes and recipes shared online provide an invaluable mirror into culinary cultures and attitudes around the world. More specifically, ingredients, flavors, and nutrition information become strong signals of the taste preferences of individuals and civilizations. However, there is little understanding of these palate varieties. In this paper, we present a large-scale study of recipes published on the web and their content, aiming to understand cuisines and culinary habits around the world. Using a database of more than 157K recipes from over 200 different cuisines, we analyze ingredients, flavors, and nutritional values which distinguish dishes from different regions, and use this knowledge to assess the predictability of recipes from different cuisines. We then use country health statistics to understand the relation between these factors and health indicators of different nations, such as obesity, diabetes, migration, and health expenditure. Our results confirm the strong effects of geographical and cultural similarities on recipes, health indicators, and culinary preferences across the globe. Automatic food image recognition systems are alleviating the process of food-intake estimation and dietary assessment. However, due to the nature of food images, their recognition is a particularly challenging task, which is why traditional approaches in the field have achieved a low classification accuracy. Deep neural networks have outperformed such solutions, and we present a novel approach to the problem of food and drink image detection and recognition that uses a newly-defined deep convolutional neural network architecture, called NutriNet. This architecture was tuned on a recognition dataset containing 225,953 512 × 512 pixel images of 520 different food and drink items from a broad spectrum of food groups, on which we achieved a classification accuracy of 86.72 , along with an accuracy of 94.47 on a detection dataset containing 130,517 images. We also performed a real-world test on a dataset of self-acquired images, combined with images from Parkinson’s disease patients, all taken using a smartphone camera, achieving a top-five accuracy of 55 , which is an encouraging result for real-world images. Additionally, we tested NutriNet on the University of Milano-Bicocca 2016 (UNIMIB2016) food image dataset, on which we improved upon the provided baseline recognition result. An online training component was implemented to continually fine-tune the food and drink recognition model on new images. The model is being used in practice as part of a mobile app for the dietary assessment of Parkinson’s disease patients. The pervasiveness of mobile cameras has resulted in a dramatic increase in food photos, which are pictures reflecting what people eat. In this paper, we study how taking pictures of what we eat in restaurants can be used for the purpose of automating food journaling. We propose to leverage the context of where the picture was taken, with additional information about the restaurant, available online, coupled with state-of-the-art computer vision techniques to recognize the food being consumed. To this end, we demonstrate image-based recognition of foods eaten in restaurants by training a classifier with images from restaurant's online menu databases. We evaluate the performance of our system in unconstrained, real-world settings with food images taken in 10 restaurants across 5 different types of food (American, Indian, Italian, Mexican and Thai). There has been a recent surge of research looking at the reporting of food consumption on social media. The topic of alcohol consumption, however, remains poorly investigated. Social media has the potential to shed light on a topic that, traditionally, is difficult to collect fine-grained information on. One social app stands out in this regard: Untappd is an app that allows users to ‘check-in’ their consumption of beers. It operates in a similar fashion to other location-based applications, but is specifically tailored to the collection of information on beer consumption. In this paper, we explore beer consumption through the lens of social media. We crawled Untappd in real time over a period of 112 days, across 40 cities in the United States and Europe. Using this data, we shed light on the drinking habits of over 369k users. We focus on per-user and per-city characterisation, highlighting key behavioural trends. Food is a central element of humans’ life, and food preferences are amongst others manifestations of social, cultural and economic forces that influence the way we view, prepare and consume food. Historically, data for studies of food preferences stems from consumer panels which continuously capture food consumption and preference patterns from individuals and households. In this work we look at a new source of data, i.e., server log data from a large recipe platform on the World Wide Web, and explore its usefulness for understanding online food preferences. The main findings of this work are: (i) recipe preferences are partly driven by ingredients, (ii) recipe preference distributions exhibit more regional differences than ingredient preference distributions, and (iii) weekday preferences are clearly distinct from weekend preferences. Human beings have developed a diverse food culture. Many factors like ingredients, visual appearance, courses (e.g., breakfast and lunch), flavor and geographical regions affect our food perception and choice. In this work, we focus on multi-dimensional food analysis based on these food factors to benefit various applications like summary and recommendation. For that solution, we propose a delicious recipe analysis framework to incorporate various types of continuous and discrete attribute features and multi-modal information from recipes. First, we develop a Multi-Attribute Theme Modeling (MATM) method, which can incorporate arbitrary types of attribute features to jointly model them and the textual content. We then utilize a multi-modal embedding method to build the correlation between the learned textual theme features from MATM and visual features from the deep learning network. By learning attribute-theme relations and multi-modal correlation, we are able to fulfill different applications, including (1) flavor analysis and comparison for better understanding the flavor patterns from different dimensions, such as the region and course, (2) region-oriented multi-dimensional food summary with both multi-modal and multi-attribute information and (3) multi-attribute oriented recipe recommendation. Furthermore, our proposed framework is flexible and enables easy incorporation of arbitrary types of attributes and modalities. Qualitative and quantitative evaluation results have validated the effectiveness of the proposed method and framework on the collected Yummly dataset. Publisher Summary This chapter discusses the selection of food by rats, humans, and other animals, and focuses on the complex problems, especially in food recognition and choice, in the omnivores or generalists. Food selection implies food ingestion. Food ingestion implies the presence of food. Therefore, background for the study of food selection includes the food search process: search images and search mechanisms for finding appropriate food stimuli in the environment. Honey bees provide fine examples of a highly developed food search system. Food selection also implies the ability to obtain or capture food, and to assimilate it, for which many often exotic mechanisms have been evolved. Given the presence of potential food, ingestion then usually depends on an internal state or detector indicating a “need” for the particular food or class of foods, and recognition of the potential food as food. Omnivores, such as rats and humans, faced with an enormous number of potential foods, must choose wisely. They are always in danger of eating something harmful or eating too much of a good thing. Although there are some helpful internal mechanisms, such as poison detoxification, nutrient biosynthesis, and nutrient storage, the major share of the burden for maintaining nutritional balance must out of necessity come from incorporation of appropriate nutrients in the environment and, hence, behavior. The most striking parallel between human and rat feeding is in the neophobia seen in both. The chapter discusses the multiple determinants of food selection in man that are divided into biological factors and effects of individual experience, on one hand, and cultural influences, on the other. Food is an integral part of our lives, cultures, and well-being, and is of major interest to public health. The collection of daily nutritional data involves keeping detailed diaries or periodic surveys and is limited in scope and reach. Alternatively, social media is infamous for allowing its users to update the world on the minutiae of their daily lives, including their eating habits. In this work we examine the potential of Twitter to provide insight into US-wide dietary choices by linking the tweeted dining experiences of 210K users to their interests, demographics, and social networks. We validate our approach by relating the caloric values of the foods mentioned in the tweets to the state-wide obesity rates, achieving a Pearson correlation of 0.77 across the 50 US states and the District of Columbia. We then build a model to predict county-wide obesity and diabetes statistics based on a combination of demographic variables and food names mentioned on Twitter. Our results show significant improvement over previous CHI research (Culotta 2014). We further link this data to societ al and economic factors, such as education and income, illustrating that areas with higher education levels tweet about food that is significantly less caloric. Finally, we address the somewhat controversial issue of the social nature of obesity (Christakis & Fowler 2007) by inducing two social networks using mentions and reciprocal following relationships. Any national cuisine is a sum total of its variety of regional cuisines, which are the cultural and historical identifiers of their respective regions. India is home to a number of regional cuisines that showcase its culinary diversity. Here, we study recipes from eight different regional cuisines of India spanning various geographies and climates. We investigate the phenomenon of food pairing which examines compatibility of two ingredients in a recipe in terms of their shared flavor compounds. Food pairing was enumerated at the level of cuisine, recipes as well as ingredient pairs by quantifying flavor sharing between pairs of ingredients. Our results indicate that each regional cuisine follows negative food pairing pattern; more the extent of flavor sharing between two ingredients, lesser their co-occurrence in that cuisine. We find that frequency of ingredient usage is central in rendering the characteristic food pairing in each of these cuisines. Spice and dairy emerged as the most significant ingredient classes responsible for the biased pattern of food pairing. Interestingly while individual spices contribute to negative food pairing, dairy products on the other hand tend to deviate food pairing towards positive side. Our data analytical study highlighting statistical properties of the regional cuisines, brings out their culinary fingerprints that could be used to design algorithms for generating novel recipes and recipe recommender systems. It forms a basis for exploring possible causal connection between diet and health as well as prospection of therapeutic molecules from food ingredients. Our study also provides insights as to how big data can change the way we look at food. We propose a mobile food recognition system, FoodCam, the purposes of which are estimating calorie and nutrition of foods and recording a user's eating habits. In this paper, we propose image recognition methods which are suitable for mobile devices. The proposed method enables real-time food image recognition on a consumer smartphone. This characteristic is completely different from the existing systems which require to send images to an image recognition server. To recognize food items, a user draws bounding boxes by touching the screen first, and then the system starts food item recognition within the indicated bounding boxes. To recognize them more accurately, we segment each food item region by GrubCut, extract image features and finally classify it into one of the one hundred food categories with a linear SVM. As image features, we adopt two kinds of features: one is the combination of the standard bag-of-features and color histograms with ?2 kernel feature maps, and the other is a HOG patch descriptor and a color patch descriptor with the state-of-the-art Fisher Vector representation. In addition, the system estimates the direction of food regions where the higher SVM output score is expected to be obtained, and it shows the estimated direction in an arrow on the screen in order to ask a user to move a smartphone camera. This recognition process is performed repeatedly and continuously. We implemented this system as a standalone mobile application for Android smartphones so as to use multiple CPU cores effectively for real-time recognition. In the experiments, we have achieved the 79.2 classification rate for the top 5 category candidates for a 100-category food dataset with the ground-truth bounding boxes when we used HOG and color patches with the Fisher Vector coding as image features. In addition, we obtained positive evaluation by a user study compared to the food recording system without object recognition. The cultural diversity of culinary practice, as illustrated by the variety of regional cuisines, raises the question of whether there are any general patterns that determine the ingredient combinations used in food today or principles that transcend individual tastes and recipes. We introduce a flavor network that captures the flavor compounds shared by culinary ingredients. Western cuisines show a tendency to use ingredient pairs that share many flavor compounds, supporting the so-called food pairing hypothesis. By contrast, East Asian cuisines tend to avoid compound sharing ingredients. Given the increasing availability of information on food preparation, our data-driven investigation opens new avenues towards a systematic understanding of culinary practice. Since health care on foods is drawing people's attention recently, a system that can record everyday meals easily is being awaited. In this paper, we propose an automatic food image recognition system for recording people's eating habits. In the proposed system, we use the Multiple Kernel Learning (MKL) method to integrate several kinds of image features such as color, texture and SIFT adaptively. MKL enables to estimate optimal weights to combine image features for each category. In addition, we implemented a prototype system to recognize food images taken by cellular-phone cameras. In the experiment, we have achieved the 61.34 classification rate for 50 kinds of foods. To the best of our knowledge, this is the first report of a food image classification system which can be applied for practical use. Online social networking tools are used around the world by people to ask questions of their friends, because friends provide direct, reliable, contextualized, and interactive responses. However, although the tools used in different cultures for question asking are often very similar, the way they are used can be very different, reflecting unique inherent cultural characteristics. We present the results of a survey designed to elicit cultural differences in people’s social question asking behaviors across the United States, the United Kingdom, China, and India. The survey received responses from 933 people distributed across the four countries who held similar job roles and were employed by a single organization. Responses included information about the questions they ask via social networking tools, and their motivations for asking and answering questions online. The results reveal culture as a consistently significant factor in predicting people’s social question and answer behavior. The prominent cultural differences we observe might be traced to people’s inherent cultural characteristics (e.g., their cognitive patterns and social orientation), and should be comprehensively considered in designing social search systems. Location-based social networking platform (e.g., Foursquare), as a popular scenario of participatory sensing system that collects heterogeneous information (such as tips and photos) of venues from users, has attracted much attention recently. In this paper, we study the distribution of these information and their relationship, based on a large dataset crawled from Foursquare, which consists of 2,728,411 photos, 1,212,136 tips and 148,924,749 check-ins of 190,649 venues, contributed by 508,467 users. We analyze the distribution of user-generated check-ins, venue photos and venue tips, and show interesting category patterns and correlation among these information. In addition, we make the following observations: i) Venue photos in Foursquare are able to significantly make venues more social and popular. ii) Users share venue photos highly related to food category. iii) Category dynamics of venue photo sharing have similar patterns as that of venue tips and user check-ins at the venues. iv) Users tend to share photos rather than tips. We distribute our data and source codes under the request of research purposes (email: yi.yu.yy@gmail.com). We present a large-scale analysis of Instagram pictures taken at 164,753 restaurants by millions of users. Motivated by the obesity epidemic in the United States, our aim is three-fold: (i) to assess the relationship between fast food and chain restaurants and obesity, (ii) to better understand people's thoughts on and perceptions of their daily dining experiences, and (iii) to reveal the nature of social reinforcement and approval in the context of dietary health on social media. When we correlate the prominence of fast food restaurants in US counties with obesity, we find the Foursquare data to show a greater correlation at 0.424 than official survey data from the County Health Rankings would show. Our analysis further reveals a relationship between small businesses and local foods with better dietary health, with such restaurants getting more attention in areas of lower obesity. However, even in such areas, social approval favors the unhealthy foods high in sugar, with donut shops producing the most liked photos. Thus, the dietary landscape our study reveals is a complex ecosystem, with fast food playing a role alongside social interactions and personal perceptions, which often may be at odds. Relying on Gudykunst's cultural variability in communication (CVC) framework and culture-specific facial expressions of emotion, we examined how people's use of emoticons varies cross-culturally. By merging emoticon usage patterns on Twitter with Hofstede's national culture scores and national indicators across 78 countries, this study found that people within individualistic cultures favor horizontal and mouth-oriented emoticons like :), while those within collectivistic cultures favor vertical and eye-oriented emoticons like ^_^. Our study serves to demonstrate how recent big data-driven approaches can be used to test research hypotheses in cross-cultural communication effectively from the methodological triangulation perspective. Implications and limitations regarding the findings of this study are also discussed.