This chapter discusses the relationship between food color and food flavor. The history of cooking shows that coloring agents have been popular since the earliest times. In the Middle Ages, cooks used a variety of substances derived from spices and vegetables, even insects. Green was obligatory in the Christian West, where it symbolized the resurrection of Jesus Christ. Modern cooks continue to use the green pigment of spinach to color sauces. Chefs remain intrigued by the possibility of using first impressions in order to influence the judgment of diners. Physiologists have thoroughly investigated how the brain processes the information it receives about foods once they have been swallowed. The sensations detected by taste and visual receptors are encoded as neural signals in a dense and rapid train of electrochemical impulses. This fact has a crucial implication, that sight is an important aspect of our perception of flavor.
Columbia Scholarship Online requires a subscription or purchase to access the full text of books within the service. Public users can however freely search the site and view the abstracts and keywords for each book and chapter.
If you think you should have access to this title, please contact your librarian.
To troubleshoot, please check our FAQs, and if you can't find the answer there, please contact us .