Академический

This article presents a procedure for optical character recognition (OCR) improvement, after image preprocessing of Greek food menus images. To achieve this goal, many well-known and other more so- phisticated techniques for image preprocessing have been used. The performance of the Tesseract OCR en…

AThe aim of this study is the evaluation of an open-source OCR engine (tesseract OCR ver.4.0) by integration of a Greek dictionary with more than 500,000 words. To achieve this goal, an open access dictionary was initially used which was enriched with words that exist in the Greek restaurant menus…

Tourism dates back to ancient times, as ancient Greek philosophers recognized the concept of rest-based tourism. In the Dark Ages tourism took the form of participation in festivals and events, while in the 16th century an aristocratic form of tourism surfaced that focused on culture and educ…

Mining Web data to create AI-usable datasets, is still non-trivial. Unfortunately, despite the free data access, the formation of a dataset useful for machine learning applications cannot rely solely on a data mining phase. For any given query, the retrieved sample may include duplicated, misclassif…

The syntactic and semantic analyses of 2,500 dish names retrieved from 112 restaurant, tavern, and patisserie menus in Eastern Macedonia and in Thrace in Northern Greece show that only a small number of concepts are denoted by the heads of these noun phrases (NPs): Main Ingredient (MI)&nbs…

We present AMAΛΘEIA (AMALTHIA), an application ontology that models the domain of dishes as they are presented in 112 menus collected from restaurants/taverns/patisseries in East Macedonia and Thrace in Northern Greece. AMAΛΘEIA supports a tourist mobile application offerin…

We evaluate manually five lexical association measurements as regards the discovery of Modern Greek verb multiword expressions with two or more lexicalised components using mwetoolkit3 (Ramisch et al., 2010). We use Twitter corpora and compare our findings with previous work on fiction cor…

Automatic image-based food recognition is a particularly challenging task. Traditional image analysis approaches have achieved low classification accuracy in the past, whereas deep learning approaches enabled the identification of food types and their ingredients. The contents of food dishes are…

Gastronomy is increasingly becoming a decisive flavour of tourists’ experience. Tourists’ gastronomic experience could be significantly enhanced by AI tools that provide image-based dish recognition and menu translation, thus covering the basic needs of tourists during a visit that…

It may be the case that the world is gradually becoming global (and somehow unified), but tourists are more and more looking for experiences based on ‘divergence’, on destination identity and culture. One such strong ‘diversity’ feature is the regional gastronomy. According…

As part of our project entitled “GRE-Taste: The Taste of Greece,” we have been developing a trilingual (Greek, English and Russian) thesaurus of food served in restaurants in Eastern Macedonia and Thrace. To this end, we have designed a web thesaurus development environment, and have def…

Αναπτύσσουμε τρίγλωσσο θησαυρό όρων για τις τροφές…

We report on the ongoing development of IDION, a web resource of richly documented multiword expressions (MWEs) of Modern Greek addressed to the human user and to NLP. IDION contains about 2000 verb MWEs (VMWEs) of which about 850 have been documented as regards their syntactic flexibility, their…

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…