Tasty colours

In this post I am going to write about something slightly different than earlier, before returning to thoughts on sustainable living and durable things (as promised in my last post).
I am going to write about colours – colours so intriguing that you can almost taste them! And about food so aesthetically pleasing that you nearly get full just looking at it.

And due to the nature of this post, it will be mainly visual.

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”Many colours have been described as rough or sticky, others as smooth and uniform, so that one feels inclined to stroke them (e.g., dark ultramarine, chromic oxide green, and rose madder). Equally the distinction between warm and cold colours belongs to this connection. Some colours appear soft (rose madder), others hard (cobalt green, blue-green oxide), so that even fresh from the tube they seem to be dry.”
Wassily Kandinsky “Concerning the Spiritual in Art”

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Russian artist and philosopher Wassily Kandinsky (1866-1944) had a phenomenological approach to colours and shapes. And he was particularly occupied with colours and the way our senses respond to them. According to him, colours have a physical, almost tactile effect on the viewer, which is based on what he chose to call “the spiritual vibration” of the colour. And I must say; here in Bali I feel the spiritual vibrations of colours on a daily basis.

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Not only balancing flavours, but also colours when serving a plate of food makes eating an aesthetic experience. The combination of soft and hard colours as well as sweet, salt and bitter flavours, provides you with the perfect symphony of opposites, and hence satisfies the senses (visual/tactile and taste/smell).

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On our very first morning in Bali, we woke up late after a night of very little, interrupted sleep, just longing for some good food and coffee. We had arrived late the night before and had come to the house that we have rented for our first two months here in darkness, unable to get an impression of the area and the surroundings. To our luck, we found ourselves less than 200 metres from the most amazing restaurant and permaculture garden; Moksa, and here we were served a delicious breakfast and “long black coffee” with cashew milk in beautiful stoneware cups. I felt “inclined to stroke” the different shades of brown that the coffee arrangement presented, as they were perfectly “smooth and uniform.” 

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At times your senses desire complex colour combinations and flavours, and at times uniform, smooth aesthetic experiences. The jet-lagged first Bali-morning was a moment for comfort providing smoothness. Other moments call for complexity and sense bombardment in order for the spiritual vibrations to take place.

 

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