The Colors We Eat

Food color does more than guide us — it changes the experience of taste

Nautilus
Nautilus
Nov 6 · 10 min read
Red bananas, pink kale, a blue kiwi, a black strawberry, + a green mango overlaid with transparent colored squares.
Red bananas, pink kale, a blue kiwi, a black strawberry, + a green mango overlaid with transparent colored squares.
Photo-illustrations: Mathery Studio

By Tom Vanderbilt

Originally published at Nautilus on July 9, 2015.

When it comes to food, color is money. Food companies scan their products on the line with custom colorimeters to ensure mathematically consistent hues. Fruits and vegetables are shipped in…

Nautilus

Written by

Nautilus

A magazine on science, culture, and philosophy for the intellectually curious

Nautilus Magazine

A magazine on science, culture, and philosophy for the intellectually curious

Welcome to a place where words matter. On Medium, smart voices and original ideas take center stage - with no ads in sight. Watch
Follow all the topics you care about, and we’ll deliver the best stories for you to your homepage and inbox. Explore
Get unlimited access to the best stories on Medium — and support writers while you’re at it. Just $5/month. Upgrade