Colour-taste correspondences: Designing food experiences to meet expectations or to surprise
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...
| Main Authors: | , , , , , |
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| Format: | Journal article |
| Published: |
Intellect
2016
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