The use of virtual reality and the perception of spatial reality in gastronomy

In recent years, virtual spaces created using virtual reality technologies have offered consumers the opportunity to experience gastronomy in desired environments. It is essential to address consumers' psychosocial needs in addition to their physical needs, such as nutrition. Consequently, the perception of reality in virtual gastronomy venues has become a significant topic of interest. This research aims to elucidate the perception of reality in virtual gastronomy venues. For this study, a video of a third-generation cafe was recorded using 360-degree video technology, a prominent virtual reality technology, to capture a real-world experience. The 5-minute video, selected for its ambience suitable for the research's purpose, was processed using various programs to be experienced through virtual reality glasses. Fourteen participants engaged with the virtual space video over a coffee session. Following the experience, semi-structured interviews were conducted to understand participants' perception of spatial reality. The data obtained from these interviews were content analyzed using the MAXQDA program, with the most frequently repeated expressions coded. From these codes, sub-themes were derived, leading to the identification of four main themes: "Perception of Spatial Reality", "Elements Supporting the Perception of Reality", "Factors Obstructing the Perception of Reality" and "Outcomes of Experience". The research identified several indicators of the perception of spatial reality, including participants' efforts to interact with people and objects within the virtual space, their rapid immersion in the virtual environment, and the swift passage of the experience. Additionally, participants frequently cited ambient sounds and the coffee served during the experience as factors enhancing the perception of reality. Conversely, the inability to interact with objects and individuals within the space was noted as a hindrance to the perception of reality. While a significant number of participants highlighted the beneficial potential of this technology, some reported that their initial prejudices regarding the technology were dispelled. As a result, it has been understood that the effective use of virtual reality technologies in gastronomy enchances the perception of spatial reality.