Lezzeti Görselleştirmek : Yemek Fotoğraflarında Renk, Kompozisyon ve Estetik Algı

Yıl 2025, Cilt: 26 Sayı: 1, 137 - 160, 25.03.2025

Serkan Şengül , Sevim Usta Dişsiz

https://doi.org/10.17494/ogusbd.1597044

Öz

Bu araştırmada yemek fotoğraflarında kullanılan renk ve kompozisyonların tüketici gıda algısını nasıl şekillendirdiğinin ve yemek deneyimine etkisinin ortaya koyulması amaçlanmaktadır. Bu nedenle araştırma kapsamında gastronomi ve mutfak sanatları bölümünde eğitim gören ancak yemek stilistliği ve fotoğrafçılığı alanında herhangi bir eğitimi bulunmayan öğrenciler ile görüşmeler gerçekleştirilmiştir. Nitel araştırma yönteminin kullanıldığı bu araştırmada, yemek fotoğrafı çekimleri gerçekleştirilmiş ve yarı yapılandırılmış mülakat formu hazırlanmıştır. Elde edilen veriler, MAXQDA programında betimsel analiz yöntemi kullanılarak analiz edilmiştir. Yemek stilistliği ve fotoğrafçılığında teknik bilgiler, estetik değer ve prop kullanımına ilişkin üç ayrı tema kapsamında fotoğraf çekimi gerçekleştirilmiş ve görüşmelerde bu fotoğraflara ilişkin izlenimler değerlendirilmiştir. Sonuçlar gençlerin yemek fotoğraflarında yapay ışıklandırma, makro çekim tekniği, insan eli görselinin kullanımı ve az prop kullanımının daha estetik bir görüntü sunduğunu düşündüklerini göstermektedir.

Anahtar Kelimeler

Yemek Stilistliği, Yemek Fotoğrafçılığı, Renklendirme, Kompozisyon

Proje Numarası

137-2023

The Effect of Color and Composıtıon on Consumer Perception in Food Styling and Photography

Öz

This research aims to reveal how the colors and compositions used in food photographs shape consumer food perception and their effects on food experience. For this reason, interviews were conducted with students studying in the gastronomy and culinary arts department but who did not have any training in food styling and photography. In this research, where the qualitative research method was used, food photographs were taken and a semi-structured interview form was prepared. The obtained data were analyzed using the descriptive analysis method in the MAXQDA program. Photographs were taken within the scope of three separate themes regarding technical information, aesthetic value and prop use in food styling and photography, and the impressions regarding these photographs were evaluated in the interviews. The results show that young people think that artificial lighting, macro shooting technique, use of human hand visuals and less prop use in food photographs provide a more aesthetic image.

Anahtar Kelimeler

Food Styling, Food Photography, Coloring, Composition

Proje Numarası

137-2023

Kaynakça

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