Hostname: page-component-78c5997874-4rdpn Total loading time: 0 Render date: 2024-11-13T08:24:37.822Z Has data issue: false hasContentIssue false
  • English
  • Français

Basic tastes and unique hues

Published online by Cambridge University Press:  08 April 2008

David R. Hilbert
David R. Hilbert
Affiliation:
Department of Philosophy, University of Illinois at Chicago, Chicago, IL 60607. hilbert@uic.eduhttp://www.uic.edu/~hilbert/
Get access Rights & Permissions [Opens in a new window]

Abstract

The logic of the basic taste concept is discussed in relation to the physiology and psychophysics of color vision. An alternative version of the basic taste model, analogous to opponent-process theory is introduced. The logic of quality naming experiments is clarified.

Type
Open Peer Commentary
Information
Behavioral and Brain Sciences , Volume 31 , Issue 1 , February 2008 , pp. 82
Copyright
Copyright © Cambridge University Press 2008

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Kaiser, P. K. & Boynton, R. M. (1996) Human color vision Optical Society of America.Google Scholar
Sternheim, C. E. & Boynton, R. M. (1966) Uniqueness of perceived hues investigated with a continuous judgmental technique. Journal of Experimental Psychology 72(5):770–76.CrossRefGoogle ScholarPubMed