In the research, 8 dishes from Turkish Cuisine (İmambayıldı and zeytinyağlı enginar (artichoke with olive oil) for the olive oil theme, Adana kebab and Hünkâr beğendi for the main course theme, fırında sütlaç (baked rice pudding) and pumpkin dessert for the dessert theme, çay (Turkish tea) and Turkish coffee for the beverage theme) were produced separately using Adobe Firefly 3 and Dall-E 3 Artificial Intelligence (AI) applications, and the same number of real food photographs were added to them. Thirty-one volunteer professional food stylists and photographers participated in the study. Consequently, a total of 24 food images were created and evaluated by professionals according to aesthetic criteria. The participants indicated that there is no significant difference between food photos produced according to AI 1 application and real food photos. There was no significant difference between half of the photos produced with the AI 2 application and real food photos. There is a significant difference between 5 food images between the two AI applications. Participants emphasize low cost, fast and flexible production as strengths in the use of AI applications in food styling and photography. Weaknesses include surreal image production and aesthetic concerns. The potential opportunities include the acquisition of new perspectives, innovation and creativity. Conversely, the potential threats to be considered include ethical and moral concerns and copyright issues, as well as the risk of over-dependence on AI tools and the possibility of job losses.
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