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Criteria for basic tastes and other sensory primaries

Published online by Cambridge University Press:  08 April 2008

James E. Cutting
Affiliation:
Department of Psychology, Cornell University, Ithaca, NY 14853-7601. jec7@cornell.eduhttp://people.psych.cornell.edu/~jec7/index.htm

Abstract

Primary, or basic, colors have been discussed for centuries. Over time, three criteria have emerged on their behalf: (a) their physical mixture yielding all other spectral colors, (b) the physiological attunement of receptors or pathways to particular wavelengths, and (c) the etymological history of the color term. These criteria can be applied usefully to taste to clarify issues.

Type
Open Peer Commentary
Copyright
Copyright © Cambridge University Press 2008

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