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Criteria for basic tastes and other sensory primaries

Published online by Cambridge University Press:  08 April 2008

James E. Cutting
James E. Cutting
Affiliation:
Department of Psychology, Cornell University, Ithaca, NY 14853-7601. jec7@cornell.eduhttp://people.psych.cornell.edu/~jec7/index.htm
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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
Information
Behavioral and Brain Sciences , Volume 31 , Issue 1 , February 2008 , pp. 77 - 78
Copyright
Copyright © Cambridge University Press 2008

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