Abstract
The purpose of this study is comparative studies on cognitive process between beginner and expert in cooking. The twelve elements of the cognitive process were extracted. The relationships among elements were cleared by DEMATEL. Finally, we suggested the cognitive models in cooking.
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© 2011 Springer-Verlag Berlin Heidelberg
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Ishihara, K., Yamaoka, T., Tateyama, K., Kasamatsu, C. (2011). A Study on the Cognitive Differences between Beginners and Experts Regarding Cooking Processes. In: Stephanidis, C. (eds) HCI International 2011 – Posters’ Extended Abstracts. HCI 2011. Communications in Computer and Information Science, vol 173. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-22098-2_56
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DOI: https://doi.org/10.1007/978-3-642-22098-2_56
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-22097-5
Online ISBN: 978-3-642-22098-2
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