Cultura e Scienza del Colore - Color Culture and Science 05 16 riv is ta s em es tr al e | h al f- ye ar ly jo ur na l | D O I: 10 .2 37 38 /C C SJ .0 0 Rivista dell’Associazione Italiana Colore www.gruppodelcolore.it DOI: 10.23738/CCSJ.I52016.00 CULTURA E SCIENZA DEL COLORE COLOR CULTURE AND SCIENCE SPECIAL ISSUE ON FOOD COLOUR Editor: Anna Grazia Mignani - Alessandro Farini http://www.gruppodelcolore.it 05NUMERO 05 - FEBBRAIO 2016 NUMBER 05 - FEBRUARY 2016 COLLABORATORI | CONTRIBUTORS Daria Casciani, Paul Chambers, Trevor Cox, Kyoko Hidaka, Lucie Ling, Marina Mastropietro von Rautenkrantz, Fulvio Musante, Maria Luisa Musso, Marianne Patera, Anna Poli, Maurizio Rossi EDITORE | PUBLISHER Gruppo del Colore – Associazione Italiana Colore www.gruppodelcolore.it Sede legale: Piazza Carlo Caneva, 4 - 20154 Milano (Italia) DOI: 10.23738/CCSJ.I52016.00 GRUPPO DEL COLORE ASSOCIAZIONE ITALIANA COLORE CULTURA E SCIENZA DEL COLORE COLOR CULTURE AND SCIENCE Rivista dell’Associazione Italiana Colore Registrazione presso il Tribunale di Milano al n. 233 del 24.06.2014 PEER REVIEW PROCESS Tutti gli articoli inviati alla rivista “Cultura e Scienza del Colore - Color Culture and Science” sono sottoposti ad un processo di revisione secondo la seguente procedura: PRIMA REVISIONE Gli associate editors valutano ogni articolo per determinare se il tema e il contenuto sono di interesse per la rivista “Cultura e Scienza del Colore - Color Culture and Science”. Una volta valutati gli articoli, gli associate editors selezionano una serie di revisori scegliendoli scegliendoli nell’editorial board in base all’esperienza degli stessi in un particolare settore disciplinare o tema. SECONDA REVISIONE Ogni articolo è revisionato da due revisori in un processo in cui essi stessi e gli autori sono mantenuti anonimi. Ai revisori è chiesto di valutare l’articolo considerando la sua originalità, la metodologia applicata e l’impatto sulla ricerca o sulla pratica professionale. Dopo aver raccolto i commenti dei revisori, gli associate editors elaborano ed inviano al direttore responsabile un giudizio riassuntivo sull’accettazione o meno dell’articolo. All articles submitted to “Cultura e Scienza del Colore - Color Culture and Science” journal are peer-reviewed according to the following procedure: FIRST REVIEW The Associate Editors evaluates each article in order to define if the topic and content is suitable for consideration by the “Cultura e Scienza del Colore - Color Culture and Science” journal. Once the article passes the initial review, the Associate Editors select several referees in the Editorial Board based on their expertise in the particular field or topic SECOND REVIEW Each article is reviewed by two or three referees under a double-blind peer review process where the authors and the reviewers are kept anonymous. Referees are asked to evaluate the manuscript based on its originality, methodology and impact to research and relevance to the professional practice. After collecting the referees’ reports, the Associate Editors makes a recommendation on the acceptability of the article to the Editor in Chief. CULTURA E SCIENZA DEL COLORE COLOR CULTURE AND SCIENCE Rivista semestrale dell’Associazione Italiana Colore http://jcolore.gruppodelcolore.it/ ISSN 2384-9568 DOI: 10.23738/CCSJ.00 DIRETTORE RESPONSABILE | EDITOR-IN-CHIEF Maurizio Rossi (Politecnico di Milano, IT) REDAZIONE | ASSOCIATE EDITORS Aldo Bottoli (B&B Colordesign, IT) Daria Casciani (Politecnico di Milano, IT) Alessandro Farini (INOA-CNR, IT) Davide Gadia | Deputy Editor (Università degli Studi di Milano, IT) Marco Gaiani (Università di Bologna, IT) EDITORIAL BOARD MEMBERS John Barbur (City University London, UK) Berit Bergstrom (NCS Colour AB, SE) Giulio Bertagna (B&B Colordesign, IT) Janet Best (Natific, UK) Aldo Bottoli (B&B Colordesign, IT) Patrick Callet (École Centrale Paris, FR) Jean-Luc Capron (Université Catholique de Louvain, BE) Daria Casciani (Politecnico di Milano, IT) Osvaldo Da Pos (Università degli Studi di Padova, IT) Bepi De Mario (CRASMI, IT) Hélène DeClermont-Gallernade (Chanel Parfum beauté, FR) Reiner Eschbach (Xerox, USA) Alessandro Farini (INO-CNR, IT) Christine Fernandez-Maloigne (University of Poitiers, FR) Renato Figini (Konica-Minolta, EU) Davide Gadia (Università degli Studi di Milano, IT) Marco Gaiani (Università di Bologna, IT) Robert Hirschler (Serviço Nacional de Aprendizagem Industrial, BR) Sandra Krasovec (Fashion Institute of Technology, USA) Francisco Imai (Canon, USA) Lia Luzzatto (Color and colors, IT) Kevin Mansfield (UCL, UK) Veronica Marchiafava (Associazione Italiana Colore, IT) Gabriel Marcu (Apple, USA) Anna Marotta (Politecnico di Torino, IT) Manuel Melgosa (Universidad de Granada, ES) Anna Grazia Mignani (IFAC-CNR, IT) Annie Mollard-Desfour (CNRS, FR) Maria Luisa Musso (Universidad de Buenos Aires, RA) Claudio Oleari (Università degli Studi di Parma, IT) Galina Paramei (Liverpool Hope University, UK) Laurence Pauliac (Historienne de l’Art et de l’Architecture, Paris, FR) Silvia Piardi (Politecnico di Milano, IT) Marcello Picollo (IFAC-CNR, IT) Renata Pompas (AFOL Milano-Moda, IT) Boris Pretzel (Victoria & Albert Museum, UK) Noel Richard (University of Poitiers, FR) Katia Ripamonti (Cambridge Research System, UK) Alessandro Rizzi (Università degli Studi di Milano, IT) Maurizio Rossi (Politecnico di Milano, IT) Jodi L. Sandford (Università di Perugia, IT) Raimondo Schettini (Università degli Studi di Milano Bicocca, IT) Gabriele Simone (ST Microelectronics, IT) Andrea Siniscalco (Politecnico di Milano, IT) Ferenc Szabó (University of Pannonia, HU) Mari UUsküla (Tallinn University, EE) Francesca Valan (Studio Valan, IT) Ralf Weber (Technische Universität Dresden, DE) Alexander Wilkie (Charles University in Prague, CZ) Veronica Marchiafava (Associazione Italiana Colore, IT) Anna Grazia Mignani (IFAC-CNR, IT) Silvia Piardi (Politecnico di Milano, IT) Alessandro Rizzi (Università degli Studi di Milano, IT) Francesca Valan (Studio Valan, IT) http://www.gruppodelcolore.it SOMMARIO | SUMMARY05 5 7 15 21 31 41 49 55 NUMERO 05 - FEBBRAIO 2016 NUMBER 05 - FEBRUARY 2016 Editorial by Alessandro Farini and Anna Grazia Mignani A Comparison of Color Schemes and Images in the Package Design of Sweets in the US and Japan by Kyoko Hidaka Colour as a Code in Food Packaging: an Argentine Case by Maria Luisa Musso Colour in Food Packaging Strategies and Rules by Marina Mastropietro von Rautenkrantz Domestic Horticultural - Centric Lighting Design by Daria Casciani, Fulvio Musante, Maurizio Rossi Tea versus celadon: some chromatic interactions by Lucie Ling A Look into Cross-modal Associations between Taste, Color and Music by Paul Chambers, Marianne Patera, Trevor Cox Food Perception Without Colors by Anna Poli Cultura e Scienza del Colore - Color Culture and Science | Special Issue on Food Color | 05 | 2016 4 ISSN 2384-9568 This page has been intentionally left white Cultura e Scienza del Colore - Color Culture and Science | Special Issue on Food Color | 05 | 2016 5 ISSN 2384-9568 Editorial 2015 was a very important year for food culture because in Milan took place the Universal Exposition Expo 2015. Expo 2015 was held under the theme Feeding the Planet, Energy for Life. It was very natural, for an international journal based in Italy to dedicate a special issue to the relationship between food and colour. As editors of this special issue, we took into consideration the statement of the famous gastronome Savarin: “Tell me what you eat, and I’ll tell you who you are”, since the many color hues related to food are indeed an expression of culture, in addition to being nutritional and health aspects. We could imagine that food is a huge topic, and obviously we know very well that colour is also an interdisciplinary topic. What we could not forecast is the incredible extent of the subjects belonging to the overlap between food and colour. In this special issue, only to give same examples, you can find papers about tea, packaging, lighting, music. Finding referees for so many different topics was not easy, because we need in a referee the same overlap in expertise present in the papers. For this reason, the preparation of this special issue was not fast as we would have liked and we want to apologize with all the authors. We want also to thank Maurizio Rossi, editor in chief of this journal, for his proposal to us to be editors of this special issue, and Veronica Marchiafava, journal secretariat, for her patience, continuous commitment, and great help. Without Veronica this special issue would not exist. And now enjoy the read, or, probably better for this special issue, “bon appetit”! Editor Alessandro Farini (INOA-CNR, IT) Anna Grazia Mignani (IFAC-CNR, IT) Special Issue on Food Colour