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Trattner Christoph, Kuśmierczyk Tomasz, Rokicki Markus, Herder Eelco

Plate and Prejudice: Gender Differences in Online Cooking

UMAP 2016, ACM, Halifax, NS, Canada , 2016

Historically, there have always been differences in how men andwomen cook or eat. The reasons for this gender divide have mostlygone in Western culture, but still there is qualitative and anecdotalevidence that men prefer heftier food, that women take care of everydaycooking, and that men cook to impress. In this paper, weshow that these differences can also quantitatively be observed in alarge dataset of almost 200 thousand members of an online recipecommunity. Further, we show that, using a set of 88 features, thegender of the cooks can be predicted with fairly good accuracy of75%, with preference for particular dishes, the use of spices andthe use of kitchen utensils being the strongest predictors. Finally,we show the positive impact of our results on online food reciperecommender systems that take gender information into account.

Trattner Christoph, Elsweiler David, Howard Simon

Estimating the Healthiness of Internet recipes: Implications for Recommender Systems and Meal Planning

British Medical Journal (BMJ) , Frontiers in Public Health, 2016

One government response to increasing incidence of lifestyle related illnesses, such as obesity, has been to encourage people to cook for themselves. The healthiness of home cooking will, nevertheless, depend on what people cook and how they cook it. In this article one common source of cooking inspiration - Internet-sourced recipes - is investigated in depth. The energy and macronutrient content of 5237 main meal recipes from the food website are compared with those of 100 main meal recipes from five bestselling cookery books from popular celebrity chefs and 100 ready meals from the three leading UK supermarkets. The comparison is made using nutritional guidelines published by the World Health Organisation and the UK Food Standards Agency. The main conclusions drawn from our analyses are that Internet recipes sourced from are less healthy than TV-chef recipes and ready meals from leading UK supermarkets. Only 6 out of 5237 Internet recipes fully complied with the WHO recommendations. Internet recipes were more likely to meet the WHO guidelines for protein than both other classes of meal (10.88% v 7% (TV), p<0.01; 10.86% v 9% (ready), p<0.01). However, the Internet recipes were less likely to meet the criteria for fat (14.28% v 24% (TV) v 37% (ready); p<0.01), saturated fat (25.05% v 33% (TV) v 34% (ready); p<0.01) and fibre (compared to ready meals 16.50% v 56%; p<0.01). More Internet recipes met the criteria for sodium density than ready meals (19.63% v 4%; p<0.01), but fewer than the TV-chef meals (19.32% v 36%; p<0.01). For sugar, no differences between Internet recipes and TV-chef recipes were observed (81.1% v 81% (TV); p=0.86), although Internet recipes were less likely to meet the sugar criteria than ready meals (81.1% v 83 % (ready); p<0.01). Repeating the analyses for each year of available data shows that the results are very stable over time.

Eberhard Lukas, Trattner Christoph

Recommending Sellers to Buyers in Virtual Marketplaces Leveraging Social Information

WWW '16 Companion Proceedings of the 25th International Conference Companion on World Wide Web, WWW '16, Canton of Geneva, 2016

Social information such as stated interests or geographic check-insin social networks has shown to be useful in many recommendertasks recently. Although many successful examples exist, not muchattention has been put on exploring the extent to which social im-pact is useful for the task of recommending sellers to buyers in vir-tual marketplaces. To contribute to this sparse field of research wecollected data of a marketplace and a social network in the virtualworld of Second Life and introduced several social features andsimilarity metrics that we used as input for a user-basedk-nearestneighbor collaborative filtering method. As our results reveal, mostof the types of social information and features which we used areuseful to tackle the problem we defined. Social information suchas joined groups or stated interests are more useful, while otherssuch as places users have been checking in, do not help much forrecommending sellers to buyers. Furthermore, we find that some ofthe features significantly vary in their predictive power over time,while others show more stable behaviors. This research is rele-vant for researchers interested in recommender systems and onlinemarketplace research as well as for engineers interested in featureengineering.

Trattner Christoph, Oberegger Alexander, Eberhard Lukas, Parra Denis, Marinho Leandro

Understanding the Impact of Weather for POI recomennder systems

RecTour’16,, ACM, Boston, 2016

POI (point of interest) recommender systems for location-based social network services, such as Foursquare or Yelp,have gained tremendous popularity in the past few years.Much work has been dedicated into improving recommenda-tion services in such systems by integrating different featuresthat are assumed to have an impact on people’s preferencesfor POIs, such as time and geolocation. Yet, little atten-tion has been paid to the impact of weather on the users’final decision to visit a recommended POI. In this paper wecontribute to this area of research by presenting the firstresults of a study that aims to predict the POIs that userswill visit based on weather data. To this end, we extend thestate-of-the-art Rank-GeoFM POI recommender algorithmwith additional weather-related features, such as tempera-ture, cloud cover, humidity and precipitation intensity. Weshow that using weather data not only significantly increasesthe recommendation accuracy in comparison to the origi-nal algorithm, but also outperforms its time-based variant.Furthermore, we present the magnitude of impact of eachfeature on the recommendation quality, showing the need tostudy the weather context in more detail in the light of POIrecommendation systems.

Kusmierczyk Tomasz, Trattner Christoph, Nørvåg Kjetil

Understanding and Predicting Online Food Recipe Production Patterns

HT '16 Proceedings of the 27th ACM Conference on Hypertext and Social Media, ACM, Halifax, NS, Canada, 2016

Studying online food patterns has recently become an active fieldof research. While there are a growing body of studies that investi-gate how online food in consumed, little effort has been devoted yetto understand how online food recipes are being created. To con-tribute to this lack of knowledge in the area, we present in this paperthe results of a large-scale study that aims at understanding howhistorical, social and temporal factors impact on the online foodcreation process. Several experiments reveal the extent to whichvarious factors are useful in predicting future recipe production.
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