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Advances in Tourism, Technology and Smart Systems pp 15–24Cite as

Extracting Feeling From Food Colour

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Part of the book series: Smart Innovation, Systems and Technologies ((SIST,volume 171))

Abstract

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.

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Acknowledgments

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.

Author information

Authors and Affiliations

  1. Depto. Economía Aplicada 1, Universidad de Sevilla, Ramón y Cajal 1, E-41018, Sevilla, Spain

    Vicente Casales-Garcia & Luis Gonzalez-Abril

  2. Universitat Jaume I, Dept. of Engineering and Computer Science, Av. Vicent Sos Baynat s/n, E-12071, Castelló, Spain

    Lledó Museros & Ismael Sanz

  3. Faculty of Computer Science and Mathematics, University of Bremen, Enrique-Schmidt-Str. 5, 28359, Bremen, Germany

    Zoe Falomir

Authors
  1. Vicente Casales-Garcia
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  2. Lledó Museros
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  3. Ismael Sanz
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  4. Zoe Falomir
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  5. Luis Gonzalez-Abril
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Corresponding author

Correspondence to Vicente Casales-Garcia .

Editor information

Editors and Affiliations

  1. Department of Informatics Engineering, University of Coimbra, Coimbra, Portugal

    Álvaro Rocha

  2. Institute of Accounting and Admn, Polytechnic of Porto, S. Mamede de Infesta, Portugal

    António Abreu

  3. Institute of Accounting and Admn, Polytechnic of Porto, S. Mamede de Infesta, Portugal

    João Vidal de Carvalho

  4. School of Hospitality and Tourism, Polytechnic of Porto, Vila do Conde, Portugal

    Dália Liberato

  5. Business Administration and Tourism, University of Vigo, Ourense, Spain

    Elisa Alén González

  6. School of Hospitality and Tourism, Polytechnic of Porto, VILA DO CONDE, Portugal

    Pedro Liberato

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Casales-Garcia, V., Museros, L., Sanz, I., Falomir, Z., Gonzalez-Abril, L. (2020). Extracting Feeling From Food Colour. In: Rocha, Á., Abreu, A., de Carvalho, J., Liberato, D., González, E., Liberato, P. (eds) Advances in Tourism, Technology and Smart Systems. Smart Innovation, Systems and Technologies, vol 171. Springer, Singapore. https://doi.org/10.1007/978-981-15-2024-2_2

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