Nowadays, the signature plates of famous chefs that fascinate people with their color harmony attract attention. Since aesthetic concerns are at the forefront in presentations, colors are used in food and plate presentations to appeal to the eye, to make it look delicious, to stimulate appetite and to make it appealing to the eye. The reason for this study is to examine the relations and differences between color perceptions in cultures and gastronomy. In this context, the concept of color, the relationship between gastronomy and color, the psychological effects of color in cultures and gastronomy, the effect of color on perceptions have been examined and evaluated in terms of neurogastronomy. It has been determined that although the colors are the same, they have different meanings in different cultures. In addition to this, it has been determined that colors have an important role in consumer preference and purchasing behavior in gastronomy.