Food Perception Without Colors
DOI:
https://doi.org/10.23738/ccsj.i52016.07Keywords:
Color, measurement, instrumentation, digital, lighting, physiology, psychology, production, restoration, design, culture, education, communication, marketing, built environmentAbstract
If we are going to discuss the importance of color in food we cannot overlook that part of the world population has not trichromatic vision – with reference to those who see colors differently or who don’t see any colors at all.
In this article I try to put myself in the shoes of someone who don’t see any colors of food or who cannot see them properly. I shall try to see through the eyes of a person unable to perceive colors – an anomalous trichromacy –– exploring and describing, when possible, the numerous visual-perceptive problems. These people have a limited access to the meanings mediated by colors in our society.
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