Interest in food styling and photography, usage contexts, and knowledge levels: A study on culinary arts, gastronomy, and culinary students

The rapid changes in technology have brought innovations in many areas, ranging from communication to consumption habits. As a reflection of these developments, the impulse to eat has transformed into not only a necessity but also an aesthetic experience. Nowadays, food photographs presented with attractive designs have a strong impact on consumers by prioritizing visual appeal. In this study, the interest of students studying in the cookery, gastronomy and culinary arts departments of universities in Turkey in food styling and photography, their use of these techniques and their level of knowledge in this field were examined.The data collection method used in the study was a survey technique. The data obtained from the survey, conducted with 502 participants, were analyzed and interpreted using the SPSS program. In evaluating the students' demographic characteristics, "Frequency" analysis was used, and to examine the significance of interest and usage of food photography across groups, "Frequency" and "Chi-Square" analyses were performed. The findings of the study reveal that students show an interest in food styling, with insights gathered regarding important factors when preparing dishes. Regarding food photography, the results indicate the necessity for education in this area and the inadequacy of current educational opportunities. Furthermore, it is suggested that providing professional training in food styling and photography would increase students' level of interest and contribute to the development of their knowledge and skills in this field. This approach would not only improve the presentation quality of food but also strengthen the competence of professionals working in this area.