Colour, like flavour and texture: why do we like it?

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My favourite colour has always been ‘blue’. But not this blue, left, even though I do like navy in small doses.

 Not my favourite colour tones, by any stretch. These look yellow-browned and opaque: I prefer colours like jewels, with white light apparently glinting through them.

Not my favourite colour tones, by any stretch. These look yellow-browned and opaque: I prefer colours like jewels, with white light apparently glinting through them.

And certainly not THIS blue, at right, which I honestly don’t care for at all. It’s like the blue in the Google logo, which seems jollier only because it has other colours to bring it along, so to speak.

So which blue? Well, anything from eggshell blue to translucent turquoise blue to the brightest blue of the sky. Something nearer cyan: a greenish blue. And then there is red.

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I can’t stand orangey reds, or reddish orange. I don’t like the look of the waiters’ outfits on old 1970s Columbo episodes (the film has aged and this apparently has made the reds look a dark, morbid orange). I like the New Criterion magazine, but wish they wouldn’t keep putting out so many issues with my absolute least-favourite orangey-reds on the cover. (The dark one is the worst offender, and looks worse in real life.)

Upshot: I love slightly greenish blues — greens that themselves have some yellow-white, bright and lustrous — and for reds, I like bluish ones. I clearly favour one side of the visible spectrum over the other. The question is: WHY?

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