Cooking Recipe Recommendation Method Focusing on the Relationship Between User Preference and Ingredient Quantity

Abstract

Cooking Recipe Recommendation Method Focusing on the Relationship Between User Preference and Ingredient Quantity Mayumi Ueda & Shinsuke Nakajima Chapter First Online: 30 December 2014 781 Accesses 9 Citations Abstract There are numerous websites on the Internet that recommend cooking recipes. However, these websites order recipes according to date of submission, access frequency, or user ratings for recipes, and therefore, they do not reflect a user’s personal preferences. In this paper, we propose a recipe recommendation method based on the user’s culinary preferences. We employ the user’s recipe browsing and cooking history in order to determine his/her preferences in food. In our previous study on the subject, we considered only the presence of certain ingredients in cooking recipes in order to determine user preferences. However, in order to ascertain them more accurately, we propose a scoring method for cooking recipes based on users’ food preferences and the quantity of the ingredients used.