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Journal article

Colour-taste correspondences: Designing food experiences to meet expectations or to surprise

Abstract:

Recent research demonstrates the existence of a number of surprising associations (otherwise known as crossmodal correspondences) between seemingly non-related features in different sensory modalities, such as between basic tastes and colours. These correspondences have been incorporated into a dish called ‘The Four Tastes’ by chef Jozef Youssef. The dish is presented with four separate elements, each having a distinctive colour. Diners are instructed to match the colour to the appropriate ta...

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Publication status:
Published
Peer review status:
Peer reviewed
Version:
Accepted manuscript

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Publisher copy:
10.1386/ijfd.1.2.83_1

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Department:
Oxford, MSD, Experimental Psychology
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Department:
Oxford, MSD, Experimental Psychology
Youssef, J More by this author
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Publisher:
Intellect Publisher's website
Journal:
International Journal of Food Design Journal website
Volume:
1
Issue:
2
Pages:
83-102
Publication date:
2016-10-01
Acceptance date:
2016-06-01
DOI:
ISSN:
2056-6522
Pubs id:
pubs:642532
URN:
uri:b0d22bb8-facf-4386-a231-d4f4ce888d15
UUID:
uuid:b0d22bb8-facf-4386-a231-d4f4ce888d15
Local pid:
pubs:642532

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