Extracting Feeling From Food Colour
Color influences the sensations that people perceive when eating. People from different regions apply colouring in food differently, or use different cooking procedures that provoke distinct coloured dishes. In this paper we present an application of a cognitively inspired qualitative colour theory, QCharm, which is able to construct harmonic colour palettes based on a model for qualitative colour description. Using Kobayashi’s colour space, cognitive keywords representing a feeling or a lifestyle can be assigned to QCharm harmonic colour palettes. QCharm is applied to several food images and set of feeling is obtained from these. The results of this approach can be useful to create a recommender system of Gastronomic marketing materials in the future.
KeywordsFood colour Sentiment analysis Tourism Data science
Unable to display preview. Download preview PDF.
The funding and support by the Spanish Ministry of Economy and Competitiveness (project TIN2017-88805-R and PGC2018-102145-B-C21), the Spanish Ministry of Education, Culture and Sport (FPU-17/00014), Universitat Jaume I (project UJI-B2017-73), and the University of Bremen under the project Cognitive Qualitative Descriptions and Applications (CogQDA), are gratefully acknowledged.
- 2.Cohen-Or D, Sorkine O, Gal R, Leyvand T, Xu YQ. Colour harmonization. In: ACM SIGGRAPH 2006 Papers, SIGGRAPH’06. p. 624–630., 2006Google Scholar
- 3.Freksa C. Spatial computing. Cognitive and Linguistic Aspects of Geographic Space: New Perspectives on Geographic Information Research. In: Raubal M, Mark DM, and Frank AU, editors. Berlin: Springer Berlin Heidelberg. p. 23–42, 2013Google Scholar
- 5.Marketline. (2018). Global Travel & Tourism, (January), 1–37Google Scholar
- 7.Museros, L., Sanz, I., Falomir, Z., González-Abril, L. Creating, Interpreting and Rating Harmonic Colour Palettes Using a Cognitively Inspired Model. Cognitive Computation, pp.1-18., 2018Google Scholar
- 11.Schaefer, H. M., & Schmidt, V. (2004). Detectability and content as opposing signal characteristics in fruits. Proceedings of the Royal Society B: Biological Sciences, 271(Suppl_5)Google Scholar
- 15.Watson, E., 2013. We Eat with Our Eyes: Flavor Perception Strongly Influenced by Food Color, Says DDW. Downloaded from: http://www.foodnavigator-usa.com/Science/We-eatwith-our-eyes-Flavor-perception-strongly-influenced-by-food-color-says-DDW (accessed 4.06.19.)
- 16.WTO. (2012). Global Report on Food Tourism. UNWTO. Madrid, Spain: Published by the World Tourism OrganizationGoogle Scholar
- 17.WTO: UNWTO Tourism Highlights 2018. Published by the World Tourism Organization UNWTO Tourism Highlights, Madrid, Spain (2018)Google Scholar
- 18.Falomir, Z., Museros, L., Gonzalez-Abril, L.: A model for colour naming and comparing based on conceptual neighbourhood. An application for comparing art compositions, Knowledge-Based Systems 81, 1–21 (2015)Google Scholar