The taste of color

What if you could taste every color?

Imagine this blue as a flavor: would it be ocean, metal, or midnight? Is pink always sweet, or could it also be bitter? What does green do on your tongue once it stops being “vegetable” and becomes pure color?

In The taste of color, each plate is a small experiment — not with food, but with pigment. Every page presents a single “dish”: how the colors are served, how much of each shade is used, and how they interact on the plate. There are no right or wrong answers — only your own associations. Is purple creamy or smoky? Does cyan feel cold on your tongue? Can magenta burn?