[HTML][HTML] On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes

C Spence, X Wan, A Woods, C Velasco, J Deng… - Flavour, 2015 - Springer
Can basic tastes, such as sweet, sour, bitter, salty, and possibly also umami, be conveyed by
means of colour? If so, how should we understand the relationship between colours and …

[HTML][HTML] On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes

C Spence, X Wan, A Woods, C Velasco… - …, 2015 - flavourjournal.biomedcentral.com
Can basic tastes, such as sweet, sour, bitter, salty, and possibly also umami, be conveyed by
means of colour? If so, how should we understand the relationship between colours and …

On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes

C Spence, X Wan, A Woods, C Velasco, J Deng… - Flavour, 2015 - ora.ox.ac.uk
Can basic tastes, such as sweet, sour, bitter, salty, and possibly also umami, be conveyed by
means of colour? If so, how should we understand the relationship between colours and …

On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes

C Spence, X Wan, A Woods, C Velasco, J Deng… - Flavour, 2015 - infona.pl
Can basic tastes, such as sweet, sour, bitter, salty, and possibly also umami, be conveyed by
means of colour? If so, how should we understand the relationship between colours and …

On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes

C Spence, X Wan, A Woods, C Velasco, J Deng… - …, 2015 - search.proquest.com
The idea that the four or five basic tastes-bitter, sweet, sour, salty, and possibly also umami-
are in some way associated with particular colours is one that has widespread currency. The …

[引用][C] On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes

C Spence, X Wan, A Woods, C Velasco, J Deng… - Flavour, 2015 - cir.nii.ac.jp
On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal
correspondences between colours and basic tastes | CiNii Research CiNii 国立情報学 …

[PDF][PDF] On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes

C Spence, X Wan, A Woods, C Velasco, J Deng… - 2015 - cyberleninka.org
Can basic tastes, such as sweet, sour, bitter, salty, and possibly also umami, be conveyed by
means of colour? If so, how should we understand the relationship between colours and …

[引用][C] On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes

C Spence - (No Title) - cir.nii.ac.jp
On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal
correspondences between colours and basic tastes | CiNii Research CiNii 国立情報学研究所 …

[PDF][PDF] On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes

C Spence, X Wan, A Woods, C Velasco, J Deng… - 2015 - flavourjournal.biomedcentral.com
Can basic tastes, such as sweet, sour, bitter, salty, and possibly also umami, be conveyed by
means of colour? If so, how should we understand the relationship between colours and …