In a jovial spirit, I herby initiate discussion of salad tastiness per the color of food. @pennstac’s late 2020 Lettuce Conjecture is that darker green lettuce salads are more tasty than pale green lettuce salads. In this post I’m seeking appropriate measurements to assess the flavor of salads by color alone. However, we all know that salads can be made from foods beyond lettuce. There are many more colors to be measured.
Critically important questions include:
- Does dark green seaweed salad taste better than pale green seaweed salad? Does the Lettuce Conjecture apply to many green foods?
- Does the tastiness of bean salad correlate with the brownness of beans, and can red beans, green beans, or other beans be equally tasty?
- Does cabbage follow the Lettuce Conjecture, whereby greener cabbage is tastier than white cabbage? In addition, red cabbage opens a can of worms as not green at all, but still colorful. Therefore, does cabbage salad tastiness require a different metric, such as saturation rather than hue? [I claim credit for the Coleslaw Conjecture.]
- Note that radicchio salads are purple-white, but must be excluded from coleslaw analyses.
- Do yellow corn salads taste better than white corn salads and blue corn salads? How does this domain perform? [There’s a great research thesis for anyone interested!]
- Belgian endive salads are pale green/yellow and white, so does the Lettuce Conjecture apply here? Is white endive superior to darker endive?
- Oh my, micro-greens! What to do! Some are green, some are purple, some are white, some are yellow. They are too small too measure!
I’m so overwhelmed. Someone help me.