THE AESTHETIC TRANSFORMATION OF TRADITIONAL DISHES: A REVIEW ON PLATE DESIGN

Doğukan Bayesen

doi:https://doi.org/10.54497/neugastro.2025.12

Doğukan Bayesen

Year : 2025
Vol : 3
Issue : 1
Page : 1-19

DOI : https://doi.org/10.54497/neugastro.2025.12

Nutrition is one of the most fundamental physiological needs. The transition to a settled lifestyle and professional life has reduced the time individuals can allocate to meeting basic needs, influencing eating behaviors and creating a demand for meals during working hours. Food and beverage businesses emerged to meet this need quickly, and their numbers have steadily increased. This growth has intensified competition, prompting businesses to explore new strategies. Among these strategies are plate design and aesthetics in presentation. Culinary trends, such as innovative cuisine, fusion cuisine, and molecular gastronomy, have played a significant role, revolutionizing not only kitchens but also plate presentation. Food and beverage establishments now focus on plate design, emphasizing food arrangement, positioning, and color harmony to create visually appealing plates. The concept of aesthetics in presentation ensures consumers attribute positive value to what they see, as the plate forms their first impression of the food. This study explores, through a literature review, what businesses should consider in the plate design of local dishes to influence consumers and how aesthetics impacts plate presentation. The findings reveal that businesses must focus on design elements such as color, texture, form, line, shape, point, and space, as well as principles like balance, rhythm, emphasis, and unity. Proper use of these elements and principles in presenting local dishes not only captures consumer attention but also enhances satisfaction. In conclusion, integrating design elements and aesthetic principles into the presentation of local dishes provides a competitive edge, ensuring positive consumer experiences and fostering loyalty in an increasingly competitive market.

Cite this Article As : Bu makaleye atıfta bulunmak için: Bayesen, D. (2025). Yöresel yemeklerin estetik dönüşümü: Tabak tasarımı üzerine bir derleme. NEUGastro, 4(1), 1-19. https://doi.org/10.54497/neugastro.2025.12

Description : Yazarların hiçbiri, bu makalede bahsedilen herhangi bir ürün, aygıt veya ilaç ile ilgili maddi çıkar ilişkisine sahip değildir. Araştırma, herhangi bir dış organizasyon tarafından desteklenmedi.Yazarlar çalışmanın birincil verilerine tam erişim izni vermek ve derginin talep ettiği takdirde verileri incelemesine izin vermeyi kabul etmektedirler. None of the authors, any product mentioned in this article, does not have a material interest in the device or drug. Research, not supported by any external organization. grant full access to the primary data and, if requested by the magazine they agree to allow the examination of data.

THE AESTHETIC TRANSFORMATION OF TRADITIONAL DISHES: A REVIEW ON PLATE DESIGN, Review Article,
2025, Vol. 3 (1)

Received : 29.11.2024, Accepted : 20.03.2025 , Published Online : 26.06.2025