In this chapter, the authors discuss what can be achieved when a taxonomy of three-dimensional visual analysis, derived from the fields of art and design, is applied to teaching within Culinary Arts and Meal Sciences. They propose further development of the Five Aspects Meal Model (FAMM) to include both temporal dimension and a more detailed understanding of the meal space. The design of the meal within a space rarely adheres to single organisational form; rather, it often involves a blend of static, dynamic, and organic elements within the same table setting. Various objects come into focus at different times, playing dominant roles accordingly. By integrating the temporal dimension into the spatial aspect of the FAMM, the model becomes more dynamic, and more useful in meal design. Thus, with an expanded aesthetic taxonomy, professionals can become more reflective practitioners when handling the meal space.