Akademik Veri Yönetim Sistemi
International Journal of Gastronomy and Food Science, cilt.42, 2025 (SCI-Expanded, Scopus)
This study aims to systematically review the existing academic literature on plate presentation in order to identify general trends, conceptual gaps, and future research opportunities in the field. Although there are many empirical studies on plate presentation in the literature, the lack of a systematic review focusing on this area constitutes an important gap. This study provides a comprehensive review of the existing literature on plate presentation, focusing on its role as a bridge between food and design through visual aesthetics. It highlights that while taste is essential in food consumption, visual perception plays a critical role in shaping the eating experience. The search conducted in the Scopus and Web of Science databases identified studies conducted in different countries using various methodological approaches. The review shows that the vast majority of studies are based on quantitative methods and that qualitative studies have the potential to fill important gaps in the field. The analyses reveal that the most frequently addressed design element in the studies is “composition,” while the most frequently used concept in terms of basic terminology is “presentation.” In contrast, it has been determined that elements such as texture, balance, and integrity have been examined to a more limited extent in the literature. When examining the geographical distribution of the studies, it is seen that the United States is the country that contributes most intensively to the field academically. This study contributes to the academic field by highlighting methodological and conceptual gaps in the literature and provides findings that will form the basis for strategic design applications that can be developed for chefs and restaurant businesses. The results obtained are expected to contribute to the development of conscious and holistic design approaches to plate presentation.