Perception Color Taste at www.japanese-home-gardens.com

ALTHOUGH THE PERCEPTION color taste of color and taste is a personal and subjective matter, there are basic guidelines that can help you plan the color schemes of your garden. The theory behind color combinations, both harmonies and contrasts, can be most readily understood by visualizing a chart known as the color wheel. This is based on the colors of the spectrum and consists of the primary colors red, blue and yellow, separated by the secondary, blended colors violet, green and orange. Colors adjacent to each other on the wheel, such as yellow and orange or blue and green, are generally considered to go well together—in other words they harmonize.

Good taste, however, eschews much color; a vulgar taste seeks gratification of strong contrasts, and hence of colors; for such a taste you will have to gild buttons, ear-rings, breast pins and watch-charms; for such you will have to paste on color to obscure every other shade beneath; for such, unfortunately, the artistic photographer has frequently to cast his pearls before swine; his bread, however, is the gain; and it is the part of a business man at least to sacrifice all preconceived notions to the desires of his customers.

While at the Johnson Foundation of the University of Pennsylvania (1930-1932), Graham collaborated with Ragnar Granit and Haldan K. Hartline (two 1967 Nobel Prize winners in physiology or medicine for their work in vision) in investigating the neural basis for human and animal vision. After that, he studied retinal interaction at Clark University (1932-1936) and visual psychophysics and stereoscopic PERCEPTION color taste at Brown University (1936-1945). From 1945, while at Columbia University, he concentrated on space PERCEPTION color taste and color vision, doing extensive studies, many with Yun Hsia, on the differences between a color-blind eye and a normal eye. He sponsored over 60 doctoral theses.