A TASTE OF COLOR
In my post entitled The Textural Sense, I describe my reaction to color and texture and how it relates to my sense of taste.
To expand on this: color combinations, apart from texture specifically, can sometimes give the same sensations (however slight they may be); it is the actual colors and their relationship that can give the same palate like sensation as when I look or think about certain food combinations.
For example, the near compliments yellow and blue-violet, in certain relationship, can bring to mind something similar to a sweet and sour taste combination. In cooking, certain spices make better combinations, and it’s the amount of each ingredient, their dominance or submissive role in the recipe, that make it. It’s the same with color; most times it is necessary to play one color down–use less of it or gray it–and play up the other, to get a harmonious relationship. This is heightened, also, with the right value relationships and the addition of other colors.
This is not an Impressionist’s convention of representing light (though it may start there) but is a response to something internal, and usually not so conscious a thing in the heat of battle.