Abstract
Bu çalışma, mekân ve tat duyusunu crossmodal algı çerçevesinde incelemeyi amaçlamaktadır. Crossmodal algı, bir duyusal özelliğin başka bir duyusal özellikle ilişkilendirilme eğilimini gösteren bir olgu olan algıyı ifade etmektedir. Crossmodal algı, tatla ilişkili olarak tat-ses, tat-koku, tat-ışık vb. birçok duyusal benzeşme ile gerçekleşmektedir. Çalışma, crossmodal algının mekân tasarımı disiplini alanlarındaki yerini genişletmeye yöneliktir. Çalışmada, meta analiz yöntemi kullanılarak çeşitli literatür kaynaklarından elde edilen veriler analiz edilmiştir. Meta analizi sonucunda elde edilen bulgular göstermektedir ki; crossmodal algı, ağırlıklı olarak psikoloji alanında çalışılmakta fakat etkileri, mekân tasarım çerçevesini de etkilemektedir. Crossmodal algı çalışmalarının mekân tasarımı üzerindeki etkilerinin incelenmesi, kullanıcı deneyiminin yalnızca görsel ve işitsel boyutlarla sınırlı olmadığını; aynı zamanda çok katmanlı ve bütünsel bir duyusal deneyim olarak ele alınması gerektiğini ortaya koymaktadır. Çalışmanın sonucunda, mekân ve tat ilişkisinin değerlendirilmesine farklı bir boyut getirilmiş; crossmodal algı çalışmalarının etkilerinin mekân tasarımını da etkilediği ve mekân tasarımının bu algı çerçevesinde de ele alınması gerektiği vurgulanmıştır.
Keywords
References
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- Dantec, M., Mantel, M., Lafraire, J., Rouby, C., & Bensafi, M. (2021). On the contribution of the senses to food emotional experience. Food quality and preference, 92, 104120.
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- Kandisky, W. (2015). Sanatta ruhsallık üzerine. Altıkırkbeş Yayınları. Knoeferle, K. M., Woods, A., Käppler, F., & Spence, C. (2015). That sounds sweet: Using cross‐modal correspondences to communicate gustatory attributes. Psychology & Marketing, 32(1), 107-120.
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- North, A. C. (2012). The effect of background music on the taste of wine. British journal of Psychology, 103(3), 293-301.
- Oberfeld, D., Hecht, H., Allendorf, U., & Wickelmaier, F. (2009). Ambient lighting modifies the flavor of wine. Journal of sensory studies, 24(6), 797-832.
- Pallasmaa, J. (2016). Tenin gözleri, YEM Yayın.
- Solso, R. L., Maclin, M. K. ve Maclin, O. H. (2014). Bilişsel psikoloji, Kitabevi.
- Spence, C. (2014). Noise and its impact on the perception of food and drink. Flavour, 3(1), 1-17.
- Spence, C., Piqueras-Fiszman, B., Michel, C., & Deroy, O. (2014). Plating manifesto (II): The art and science of plating. Flavour, 3(1), 1-12.
- Spence, C., Velasco, C., & Knoeferle, K. (2014). A large sample study on the influence of the multisensory environment on the wine drinking experience. Flavour, 3(8), 1-12.
- Sunaga, T., Park, J., & Spence, C. (2016). Effects of lightness‐location congruency on consumers’ purchase decision‐making. Psychology & Marketing, 33(11), 934-950.
- Velasco, C., Jones, R., King, S., & Spence, C. (2013). Assessing the influence of the multisensory environment on the whisky drinking experience. Flavour, 2(1), 1-11.
- Yenilmez, F. (2012). Ambalaj tasarımında kullanıcı deneyimi: Bir zeytinyağı ambalajı üzerinden değerlendirme (Yayın No. 323902). [Yüksek Lisans tezi, İstanbul Teknik Üniversitesi]. Ulusal Tez Merkezi Veri Tabanı.
- Wansink, B. (2004). Environmental factors that increase the food intake and consumption volume of unknowing consumers. Annu. Rev. Nutr., 24, 455-479.
- Wei-zhen, W. N. (2017, November 17). Michelin three-star molecular gastronomy: The Fat Duck Restaurant. Sohu. https://www.sohu.com/a/204653553_746907#google_vignette
- Willander, J., & Larsson, M. (2006). Smell your way back to childhood: Autobiographical odor memory. Psychonomic bulletin & review, 13, 240-244.
Abstract
This study aims to examine the relationship between space and taste within the framework of crossmodal perception. Crossmodal perception refers to the phenomenon where a sensory feature tends to be associated with another sensory characteristic. It occurs through various sensory similarities such as taste-sound, taste-smell, taste-light, etc., in relation to taste. The study seeks to expand the place of crossmodal perception within the discipline of spatial design. Using the meta-analysis method, data from various literature sources have been analyzed. The findings of the meta-analysis indicate that while crossmodal perception is primarily studied in the field of psychology, its effects also influence the realm of spatial design. Investigating the impacts of crossmodal perception studies on space design reveals that user experience is not limited to just visual and auditory dimensions; it should be considered a multi-layered and holistic sensory experience. The results of the study add a new dimension to the evaluation of the relationship between space and taste; highlighting that the effects of crossmodal perception studies influence space design and that spatial design should also be considered within this perceptual framework.
Keywords
References
- Arthurs, D. (2023, November 8). Heston Blumenthal unveils £350 Christmas menu at Fat Duck - and you'll be eating plum porridge, gold, frankincense and myhrr... and an advent candle. Dailymail. https://www.dailymail.co.uk/femail/food/article-2492878/Heston-Blumenthal-announces-350-Christmas-menu-Fat-Duck-plum-porridge-gold-frankincense-myhrr-advent-candle.html
- Brahm, R. (2016). Atmosfer kavramı ve zaman-özne-nesne ilişkileri üzerinden bir mekân okuması (Yayın No. 455407). [Yüksek Lisans tezi, İstanbul Teknik Üniversitesi]. Ulusal Tez Merkezi Veri Tabanı.
- Crisinel, A. S., Cosser, S., King, S., Jones, R., Petrie, J., & Spence, C. (2012). A bittersweet symphony: Systematically modulating the taste of food by changing the sonic properties of the soundtrack playing in the background. Food quality and preference, 24(1), 201-204.
- Dantec, M., Mantel, M., Lafraire, J., Rouby, C., & Bensafi, M. (2021). On the contribution of the senses to food emotional experience. Food quality and preference, 92, 104120.
- De Araujo, I. E., Rolls, E. T., Kringelbach, M. L., McGlone, F., & Phillips, N. (2003). Taste‐olfactory convergence, and the representation of the pleasantness of flavour, in the human brain. European Journal of Neuroscience, 18(7), 2059-2068.
- Delwiche, J. (2004). The impact of perceptual interactions on perceived flavor. Food Quality and preference, 15(2), 137-146.
- Kandisky, W. (2015). Sanatta ruhsallık üzerine. Altıkırkbeş Yayınları. Knoeferle, K. M., Woods, A., Käppler, F., & Spence, C. (2015). That sounds sweet: Using cross‐modal correspondences to communicate gustatory attributes. Psychology & Marketing, 32(1), 107-120.
- Malkoç, G. (2016). Bilişsel psikoloji. Anadolu Üniversitesi Yayınları.
- Maltaper (2023, July 12). Kandinsky - Panel for Edwin R. Campbell No. 4, 1914. Wikimedia Commons. Retrieved July, 2023, from https://commons.wikimedia.org/wiki/File:Kandinsky_-_Panel_for_Edwin_R._Campbell_No._4,_1914.jpg
- Marr, D. (1982). Vision: A computational investigation into the human representation and processing of visual information. Freeman.
- Mil, B. (2012). Alan algısının turistlerin yemek deneyimi memnuniyetine etkileri (Yayın No. 312516). [Doktora tezi, Adnan Menderes Üniversitesi]. Ulusal Tez Merkezi Veri Tabanı.
- North, A. C. (2012). The effect of background music on the taste of wine. British journal of Psychology, 103(3), 293-301.
- Oberfeld, D., Hecht, H., Allendorf, U., & Wickelmaier, F. (2009). Ambient lighting modifies the flavor of wine. Journal of sensory studies, 24(6), 797-832.
- Pallasmaa, J. (2016). Tenin gözleri, YEM Yayın.
- Solso, R. L., Maclin, M. K. ve Maclin, O. H. (2014). Bilişsel psikoloji, Kitabevi.
- Spence, C. (2014). Noise and its impact on the perception of food and drink. Flavour, 3(1), 1-17.
- Spence, C., Piqueras-Fiszman, B., Michel, C., & Deroy, O. (2014). Plating manifesto (II): The art and science of plating. Flavour, 3(1), 1-12.
- Spence, C., Velasco, C., & Knoeferle, K. (2014). A large sample study on the influence of the multisensory environment on the wine drinking experience. Flavour, 3(8), 1-12.
- Sunaga, T., Park, J., & Spence, C. (2016). Effects of lightness‐location congruency on consumers’ purchase decision‐making. Psychology & Marketing, 33(11), 934-950.
- Velasco, C., Jones, R., King, S., & Spence, C. (2013). Assessing the influence of the multisensory environment on the whisky drinking experience. Flavour, 2(1), 1-11.
- Yenilmez, F. (2012). Ambalaj tasarımında kullanıcı deneyimi: Bir zeytinyağı ambalajı üzerinden değerlendirme (Yayın No. 323902). [Yüksek Lisans tezi, İstanbul Teknik Üniversitesi]. Ulusal Tez Merkezi Veri Tabanı.
- Wansink, B. (2004). Environmental factors that increase the food intake and consumption volume of unknowing consumers. Annu. Rev. Nutr., 24, 455-479.
- Wei-zhen, W. N. (2017, November 17). Michelin three-star molecular gastronomy: The Fat Duck Restaurant. Sohu. https://www.sohu.com/a/204653553_746907#google_vignette
- Willander, J., & Larsson, M. (2006). Smell your way back to childhood: Autobiographical odor memory. Psychonomic bulletin & review, 13, 240-244.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Interior Architecture |
| Journal Section | Research Article |
| Authors | |
| Publication Date | December 27, 2023 |
| Submission Date | May 12, 2023 |
| Published in Issue | Year 2023Volume: 6 Issue: 2 |
