We introduce a novel method to quantify the visual quality difference between a generated gastronomic plate and a target plate.
Our approach utilizes two models: one for local evaluation and another for overall balance evaluation.
We validate these models by comparing the automated rankings they generate with rankings provided by human annotators.
Our results indicate that the overall balance model achieves a ranking match of over 80% with human perception, demonstrating its effectiveness in capturing human assessments of gastronomic aesthetics.