Coming from a completely self-taught perspective, I'd never been to art school, so when I started my design career I knew nothing of art history and comparatively little about the sort of references any designer worth her salt would be expected to have. It was a huge learning curve for me and one that subsequently I greedily explored and lapped up.
However, instinctively I'd always been excited by colour and texture, wherever it occurred, especially as I'd spent my childhood in a smoggy Lancashire mill town, where the only colour was grey. This made me eager to pour as much colour into my own world as possible and it became the focus in everything I did. I learnt to cook, putting the colours of ingredients before taste, I bought clothes for colour rather than fit, and before I knew better, the colour of a plant was more important to me than whether it could survive where I placed it. Philip even commented that our cats were chosen to match our respective hair colours, although I hotly deny this!
Getting back to the cooking though, food presentation has gone through many different fashionable phases, but I still feel that the colour of a meal is hugely important to our enjoyment of it. The eyes must have a direct line to the taste buds. I made a note to myself the other day that I'd love to do a hybrid knit, cook and gardening book, but another one to go on my list for a future life is Cooking for Colour.