| Abstract |
| There is an old Korean adage saying What looks good tastes good. Among the five senses, which consist of vision, hearing, smell, taste, and touch, a vision plays the greatest role in affecting the taste. While many reasons are discussed about the relationship of food and visualization, the color arrangement between food and plates should never be ignored from the one of the important visual factors that stimulates one`s appetite. This research indicates this close relationship of food and plates in visualization, specifically, their color harmonization.
The research only covers and is restricted to Korean food based on Korean traditional five-cardinal-colors. The arrangement of five-cardinal-colors which consists of blue, red, yellow, white, and black and its interrelationship with sensitivity factors is analyzed. In order to analyze the impact of Customer sensitivity on arrangement of colors, Charles Egerton Osgood`s SD method, which can estimate sensitivity, is used in this research. The color samples from Korean traditional five-cardinal-colors and taste adjective are collected, and then they are tested and analyzed.
According to the tests and collected analysis, the conclusion is drawn to determine the close relationship of color arrangements of Korean traditional five-cardinal-colors and taste of food. |
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| Key Words |
| 미각, 오방색, 배색, 감성, Taste, the traditional five-cardinal-colors, arrangements of colors, sensitivity |
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