Week 5 Chemistry
Colors of Food In Your Own Kitchen
I'd say I give a certain amount of attention to the color of foods that I eat, if not for an aesthetic reason, for a sense of variety and certain key characteristics that I know I want in my diet, for example, green leafy vegetables. But there are certain simple color patterns I adhere to when choosing foods at the market, so I figured I share those observations.
Color plays prominent in my selection of fruits. The most prominent criteria for my selection is actually seasonal variety, so I'm not regularly purchasing fruit that is out of season. But beyond that criteria, I look at the color palette available and make choices based on what I feel 'resonates' at the moment. And ideally I have an option for at least a couple distinctly different choices. My last trip to the market I found myself deciding amongst three items: apricots, strawberries, and blueberries. All were in season. All were organic, and all of them were reasonably priced for what they were.
Strawberries are particularly at the height of their season, so I was more inclined to make that choice, but did check the color to make sure they were up to snuff so to speak. They were a deep, vibrant red color. So they made it in the basket.
Next I went to decide between the apricots and the blueberries. My inclination was to contrast the strawberries with a stone fruit, so the apricots were the likely choice. But the blueberries' color juxtaposed with the red of the strawberries was ringing quite loudly so I paid attention. I did, however give the apricots a second look, yet decided that the color wasn't calling to me, and plus, the hue of orange I want to see with apricots wasn't there. These ones were a bit pale for my liking. So the blueberries made it in the basket.
Now the two are still in the fridge, sitting on top of each other. And meal to meal, I make my choice based on how I feel, as well as food pairing, usually more according to taste combinations rather than color or aesthetic. For what it's worth, I chose blueberries for a bit of sweetness after dinner last night, and again they made it on the plate during breakfast this morning. I also chose to wear a blue t-shirt today, although didn't conflate the two decisions when I was making them. Just realizing that now as I am writing this. Yesterday, I indulged quite heavily in a vice of mine - hot and spicy, in particular a certain kimchee that can burn your face off, at lunchtime, and a favorite fried chili sauce that I dip into more than I should, during last night's supper. So it isn't farfetched to reason that perhaps my reaching for the coolness of blue was an attempt to regain some balance.
Color, thoughts
Something I kept thinking about during last class was Goethe's Theory of Color. If you don't have the bandwidth for the whole book, the wiki is a good summation of the work.
One of the things that comes to mind is how well Goethe's theories interface with ancient Chinese 5 element thinking. Actually, the basis of his theory comes from Aristotle, who was alive at the time 5 element theory was beginning to establish itself in China during the Warring States period.
Consider the quote:
"The eye may be said to owe its existence to light."
Similarly, the Neijing states that our five zang organs owe their existence to flavors from the outside world, for example the Liver owes its existence to the sour flavor, in addition to it being resonant with the color blue-green, Wind, Spring, etc.
Goethe's color theory was a direct affront to Newton's theory of color (the one that has been handed down to us) because Goethe thought Newton's theory to be, in essence, a dehumanized lie that was based on Newton's scientific research of optics rather than research of the human and their eye, mind, and soul.
Another quote:
"The colors are the deeds of the light."
Fascinating read.
Here's also a valuable scientific critique.
I'd say I give a certain amount of attention to the color of foods that I eat, if not for an aesthetic reason, for a sense of variety and certain key characteristics that I know I want in my diet, for example, green leafy vegetables. But there are certain simple color patterns I adhere to when choosing foods at the market, so I figured I share those observations.
Color plays prominent in my selection of fruits. The most prominent criteria for my selection is actually seasonal variety, so I'm not regularly purchasing fruit that is out of season. But beyond that criteria, I look at the color palette available and make choices based on what I feel 'resonates' at the moment. And ideally I have an option for at least a couple distinctly different choices. My last trip to the market I found myself deciding amongst three items: apricots, strawberries, and blueberries. All were in season. All were organic, and all of them were reasonably priced for what they were.
Strawberries are particularly at the height of their season, so I was more inclined to make that choice, but did check the color to make sure they were up to snuff so to speak. They were a deep, vibrant red color. So they made it in the basket.
Next I went to decide between the apricots and the blueberries. My inclination was to contrast the strawberries with a stone fruit, so the apricots were the likely choice. But the blueberries' color juxtaposed with the red of the strawberries was ringing quite loudly so I paid attention. I did, however give the apricots a second look, yet decided that the color wasn't calling to me, and plus, the hue of orange I want to see with apricots wasn't there. These ones were a bit pale for my liking. So the blueberries made it in the basket.
Now the two are still in the fridge, sitting on top of each other. And meal to meal, I make my choice based on how I feel, as well as food pairing, usually more according to taste combinations rather than color or aesthetic. For what it's worth, I chose blueberries for a bit of sweetness after dinner last night, and again they made it on the plate during breakfast this morning. I also chose to wear a blue t-shirt today, although didn't conflate the two decisions when I was making them. Just realizing that now as I am writing this. Yesterday, I indulged quite heavily in a vice of mine - hot and spicy, in particular a certain kimchee that can burn your face off, at lunchtime, and a favorite fried chili sauce that I dip into more than I should, during last night's supper. So it isn't farfetched to reason that perhaps my reaching for the coolness of blue was an attempt to regain some balance.
Color, thoughts
Something I kept thinking about during last class was Goethe's Theory of Color. If you don't have the bandwidth for the whole book, the wiki is a good summation of the work.
Goethe's symmetric colour wheel with associated symbolic qualities (1809) [Wikipedia]
One of the things that comes to mind is how well Goethe's theories interface with ancient Chinese 5 element thinking. Actually, the basis of his theory comes from Aristotle, who was alive at the time 5 element theory was beginning to establish itself in China during the Warring States period.
Consider the quote:
"The eye may be said to owe its existence to light."
Similarly, the Neijing states that our five zang organs owe their existence to flavors from the outside world, for example the Liver owes its existence to the sour flavor, in addition to it being resonant with the color blue-green, Wind, Spring, etc.
Goethe's color theory was a direct affront to Newton's theory of color (the one that has been handed down to us) because Goethe thought Newton's theory to be, in essence, a dehumanized lie that was based on Newton's scientific research of optics rather than research of the human and their eye, mind, and soul.
Another quote:
"The colors are the deeds of the light."
Fascinating read.
Here's also a valuable scientific critique.
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