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This study aims to systematically reveal the complex interaction between uncertainty and the international commodity market (CRB).

A composite uncertainty index and five categorical uncertainty indices, together with wavelet analysis and detrended cross-correlation analysis, were used. First, in the time-frequency domain, the coherency and lead-lag relationship between uncertainty and the commodity markets were investigated. Furthermore, the transmission direction of the cross-correlation over different lag periods and asymmetry in this cross-correlation under different trends were identified.

First, there is significant coherency between uncertainties and CRB mainly in the short and medium terms, with natural disaster and public health uncertainties tending to lead CRB. Second, uncertainty impacts CRB more markedly over shorter lag periods, whereas the impact of CRB on uncertainty gradually increases with longer lag periods. Third, the cross-correlation is asymmetric and multifractal under different trends. Finally, from the perspective of lag periods and trends, the interaction of uncertainty with the Chinese commodity market is significantly different from its interaction with CRB.

First, this study comprehensively constructs a composite uncertainty index based on five types of uncertainty. Second, this study provides a scientific perspective on examining the core and diverse interactions between uncertainty and CRB, as achieved by investigating the interactions of CRB with five categorical and composite uncertainties. Third, this study provides a new research framework to enable multiscale analysis of the complex interaction between uncertainty and the commodity markets.

The purpose of this paper is to explore and examine discrepancies of food aesthetics portrayed on social media across different types of restaurants using a large-scale data set of food images.

A neural food aesthetic assessment model using computer vision and deep learning techniques is proposed, applied and evaluated on the food images data set. In addition, a set of photographic attributes drawn from food services and cognitive science research, including color, composition and figure–ground relationship attributes is implemented and compared with aesthetic scores for each food image.

This study finds that restaurants with different rating levels, cuisine types and chain status have different aesthetic scores. Moreover, the authors study the difference in the aesthetic scores between two groups of image posters: customers and restaurant owners, showing that the latter group tends to post more aesthetically appealing food images about the restaurant on social media than the former.

Restaurant owners may consider performing more proactive social media marketing strategies by posting high-quality food images. Likewise, social media platforms should incentivize their users to share high-quality food images.

The main contribution of this paper is to provide a novel methodological framework to assess the aesthetics of food images. Instead of relying on a multitude of standard attributes stemming from food photography, this method yields a unique one-take-all score, which is more straightforward to understand and more accessible to correlate with other target variables.