MULTISENSORY AESTHETICS IN GASTRONOMY: A REVIEW OF AUGMENTED/VIRTUAL REALITY AND PROJECTION MAPPING APPROACHES


Mutu O., Bulut S.

INTERNATIONAL ART AND DESIGN SYMPOSIUM, İstanbul, Türkiye, 14 - 25 Ekim 2025, ss.146, (Özet Bildiri)

  • Yayın Türü: Bildiri / Özet Bildiri
  • Basıldığı Şehir: İstanbul
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayıları: ss.146
  • İstanbul Gelişim Üniversitesi Adresli: Evet

Özet

The aim of this research is to holistically reveal the capacity of virtual and augmented reality (VR/AR) technologies, projection mapping applications, and auditory and haptic interfaces to transform the gastronomic experience into a multidimensional art form; accordingly, it seeks to develop a conceptual framework, design principles, and evaluation criteria. The findings compiled for the study converge along several axes. These are: the ability of projection mapping and table-top projection-based storytelling to shape expectations before the meal by framing perception through visual rhythm, lighting, and service choreography; the capacity of AR menus and 3D food models to reduce pre-purchase uncertainty and increase user engagement; the modulation of qualitative taste perceptions (e.g., sweetness/bitterness) and liking within VR/MR atmospheres via cues of color, texture, and spatial context; and the “sonic seasoning” approach, whereby musical frequency, timbre, and tempo influence perceived taste intensity and hedonic evaluations. In addition, it is noted that, while auditory and haptic interfaces are promising, they also entail limitations related to cost, maintenance, and scalability. On the basis of these findings and the review of restaurant applications, it is considered that a framework entitled the “Metagastronomic Stage” can be constructed. This framework comprises the alignment of narrative, food, and space; the coordination of light, color, and rhythm with service timing; the alignment of the auditory atmosphere with the taste profile; and the design of multilingual and accessible interfaces. As priorities for future studies, the validation of laboratory findings in restaurant contexts, the synchronous design of olfactory–haptic integration with VR/AR, the systematic examination of cross-cultural aesthetic differences, and the transparent reporting of energy–sustainability impacts are considered to be beneficial for creating a practical roadmap for designers and researchers.