The ways in which languages have come to divide the visible spectrum with their color terminology, in both their variety and the apparent universal tendencies, are still largely unexplained. Building on recent work in modeling color perception and categorization, as well as the theory of signaling games, we incrementally construct a color categorization model which combines perceptual characteristics of individual agents, game-theoretic signaling interaction of these agents, and the probability of observing particular colors as an environmental constraint. We also propose (...) a method of transparent evaluation against the data gathered in the World Color Survey. The results show that the model’s predictive power is comparable to the current state of the art. Additionally, we argue that the model we suggest is superior in terms of motivation of the principles involved, and that its explanatory relevance with respect to color categorization in languages is therefore higher. Our results suggest that the universal tendencies of color categorization cannot be explained solely in terms of the shape of the color space induced by our perceptual apparatus. We believe that only by taking the heterogeneity of the phenomenon seriously can we acquire a deeper understanding of why color categorization takes the forms we observe across languages. (shrink)

Our understanding of the sense of taste is largely based on research designed and interpreted in terms of the traditional four tastes: sweet, sour, salty, and bitter, and now a few more. This concept of basic tastes has no rational definition to test, and thus it has not been tested. As a demonstration, a preliminary attempt to test one common but arbitrary psychophysical definition of basic tastes is included in this article; that the basic tastes are unique in being able (...) to account for other tastes. This definition was falsified in that other stimuli do about as well as the basic words and stimuli. To the extent that this finding might show analogies with other studies of receptor, neural, and psychophysical phenomena, the validity of the century-long literature of the science of taste based on a few is called into question. The possible origins, meaning, and influence of this concept are discussed. Tests of the model with control studies are suggested in all areas of taste related to basic tastes. As a stronger alternative to the basic tradition, the advantages of the across-fiber pattern model are discussed; it is based on a rational data-based hypothesis, and has survived attempts at falsification. Such has found broad acceptance in many neural systems. (shrink)

There are striking parallels between the basic tastes debate and the debate on human colour categorisation. Colour categories show a remarkable cross-cultural similarity, but at the same the time exhibit seemingly inexplicable large interpersonal variations. Recent results suggest that colour categories are the result of cultural learning constrained by the neural substrate of colour perception.