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.
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Notes
- 1.
The terms mostly describe the part of the animal; some of them are animal specific, e.g. pork or buffalo.
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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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Markantonatou, S., Pavlidis, G. (2019). Greek Culinary Tourism Is Lost in Translation. In: Kavoura, A., Kefallonitis, E., Giovanis, A. (eds) Strategic Innovative Marketing and Tourism. Springer Proceedings in Business and Economics. Springer, Cham. https://doi.org/10.1007/978-3-030-12453-3_12
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DOI: https://doi.org/10.1007/978-3-030-12453-3_12
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