Refining Food Presentation Aesthetic Psychological and Technological Dimensions of Dining Experience

Abstract

This study investigates how aesthetic, psychological, and technological dimensions collectively refine modern dining experiences. Using a mixed-method approach, the research analyzed 12 standardized food presentations through quantitative assessments and participant evaluations, supported by qualitative insights from culinary experts. Results demonstrate that aesthetic attributes such as colour harmony, symmetry, structural height, and texture contrast significantly shape psychological responses including perceived freshness, taste intensity, emotional valence, and satisfaction. Technological enhancements, particularly augmented reality–based visual overlays, further elevated engagement, perceived value addition, and social media sharing intention. Principal Component Analysis revealed two dominant dimensions: an aesthetic–psychological cluster and a technologically driven engagement dimension. Regression modelling confirmed emotional valence, colour harmony, and AR engagement as strong predictors of overall satisfaction, while excessive complexity showed a weak negative influence. The findings highlight that contemporary dining experiences are not solely determined by taste but emerge from the integrated interplay of visual coherence, emotional appeal, and digital augmentation. This study provides actionable insights for chefs, restaurateurs, and hospitality professionals seeking to design innovative and immersive food presentations that enhance consumer perception and dining satisfaction.