Eat with our eyes
My final project is based around informing people with normal colour vision how people with a colour vision deficiency see the world. The inspiration for this project was when a family friend was talking about how her sons colour deficiency affects the foods that he eats. Whilst researching into colour deficiency she found a web site that could convert an image from normal vision to a representation of how a colour deficient person would see the image. The project I am engaged in at the moment, “Eat with our eyes”, aims to give a visual representation of 2 of the 4 forms of colour deficiency.
Monochromacy, also known as "total colour blindness," is the lack of ability to distinguish colours, and thus the person views everything as if it were on a black and white television screen.
Deuteranomaly, this is caused by malfunctioning green cones in the person’s eye. It is the most common form of colour deficiency, affecting approximately 4/5% of the male population. This causes a person to have a diminished ability to distinguish red and green.
For my project I first developed a colour palate using 30 stains and oxides mixed with a ceramic slip. This was increased by varying the % of colour agent in the slip between 5% and 20%. This gives me a palate of approximately 100 colours of varying intensities. After looking at various food groups I decided to use fruit
as a vehicle for transmitting my message. Fruit has a large range of colours and shapes which make for ease of recognition. There is also a strong association between the fruit and a colour, an example of this is yellow and Lemon.
Monochromacy, also known as "total colour blindness," is the lack of ability to distinguish colours, and thus the person views everything as if it were on a black and white television screen.
Deuteranomaly, this is caused by malfunctioning green cones in the person’s eye. It is the most common form of colour deficiency, affecting approximately 4/5% of the male population. This causes a person to have a diminished ability to distinguish red and green.
For my project I first developed a colour palate using 30 stains and oxides mixed with a ceramic slip. This was increased by varying the % of colour agent in the slip between 5% and 20%. This gives me a palate of approximately 100 colours of varying intensities. After looking at various food groups I decided to use fruit
as a vehicle for transmitting my message. Fruit has a large range of colours and shapes which make for ease of recognition. There is also a strong association between the fruit and a colour, an example of this is yellow and Lemon.
