Coxsackie
Distinguished Member
- Joined
- Sep 30, 2013
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Actually not. I think BD22 has done great work here. I just have a problem with one of the underpinnings of his system.
BD, I'm afraid I can't come up with an alternative theory at this point to explain why some colours may go better together than others. But I'm sure someone has.
It could be that there are explanations based on neurophysiology. In this case, we might predict that certain colour combinations trigger output from the visual cortex to the amygdala, limbic system, and other "reward" centres within the brain. We might then ask ourselves why the brain is wired that way. It could be that evolutionary biology theory could explain this. However, the further we go in this direction, the more idle and unscientific speculation we must indulge ourselves in.
I suspect that the real answer is much more prosaic and relies on arbitrary cultural formulae. This would tend to be supported by the observation that colour combinations accepted in the West as "tasteful" are very different from those admired in other sartorially advanced cultures.
I know that this throws quite a large spanner in the works, and I'm sorry for that. But I have suspected all along that "good taste" is highly relative and culture-specific, and not to be derived from artificial constructs such as colour wheels.
Nevertheless, there is much to be learned from your treatise and I hope you continue to refine the ideas outlined in your original set of posts.
BD, I'm afraid I can't come up with an alternative theory at this point to explain why some colours may go better together than others. But I'm sure someone has.
It could be that there are explanations based on neurophysiology. In this case, we might predict that certain colour combinations trigger output from the visual cortex to the amygdala, limbic system, and other "reward" centres within the brain. We might then ask ourselves why the brain is wired that way. It could be that evolutionary biology theory could explain this. However, the further we go in this direction, the more idle and unscientific speculation we must indulge ourselves in.
I suspect that the real answer is much more prosaic and relies on arbitrary cultural formulae. This would tend to be supported by the observation that colour combinations accepted in the West as "tasteful" are very different from those admired in other sartorially advanced cultures.
I know that this throws quite a large spanner in the works, and I'm sorry for that. But I have suspected all along that "good taste" is highly relative and culture-specific, and not to be derived from artificial constructs such as colour wheels.
Nevertheless, there is much to be learned from your treatise and I hope you continue to refine the ideas outlined in your original set of posts.