Architecture can influence the perception of food itself: taste, feeling, enhancement of the neurology, intimacy, and consumption of the food.
A contrast warm with cold (heater for the body, cold for the dish). Compliments either way, remarkably cold alters perception of the consumed. Warm dish applies to more comfort. Parametric gastronomy can be deconstructed by levels of pH (taste), texture, uniformity of smell (possible layering of smell as well affected by pH).