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Greek Culinary Tourism Is Lost in Translation

  • Stella Markantonatou
  • George Pavlidis
Conference paper
Part of the Springer Proceedings in Business and Economics book series (SPBE)

Abstract

In the framework of the ongoing development of an application that both offers a multilingual, comprehensive (ingredients, nutritional properties, cultural context, location) presentation of the culinary wealth of Central and East Macedonia and Thrace and draws on OCR and Machine Translation techniques, we develop an ontology of national and local foods and wines supported by a standards compatible multilingual thesaurus. We talk about the problems encountered in the particular terminological domain and outline our methodology of populating the thesaurus.

Keywords

Greek culinary tourism Thesauri Food terminology 

Notes

Acknowledgements

This research has been co-financed by European Union and Greek national funds through the Operational Program Competitiveness, Entrepreneurship and Innovation, under the call RESEARCH–CREATE–INNOVATE (project code: T1EDK-02015).

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Stella Markantonatou
    • 1
  • George Pavlidis
    • 2
  1. 1.Institute for Language and Speech Processing/‘Athena’ RCParadisos AmarousiouGreece
  2. 2.ILSP/Athena RICUniversity Campus at KimmeriaXanthiGreece

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