Follow along! - @tastepluscolor ... Colors are very definitely linked with tastes, and yet I do not believe that you can create a taste out of nowhere, simply by showing the appropriate color. Consider the amuse bouche created by the London-based chef Jozef Youssef as part of Kitchen Theory's "Synaesthesia" dining events, which developed out of the latest research findings from my Crossmodal Research Laboratory. Color can be used to modify people's perception of a taste that is already present in the mouth.
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