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I think my search for - or rather, my indecision over - a color theory image is finally over. When I saw this image while going through my archives, I thought, "this is it!"
UPDATE Dec 2011: Now I have moved this to "The Color Red" challenge.
These are Chinese sausages. I am not sure how they make it nowadays but before artificial coloring existed, they were made with red yeast rice, which is rice fermented with a special mold that gives it the red color.
The darker colored sausages are liver (I think duck liver) sausages while the rest are pork sausages.
Red yeast rice is used to color a wide variety of foods, including char siew (roast pork) and Peking duck and, apparently, also Tandoori chicken in Indian cuisine and Salami in Italian cuisine.
In traditional Chinese medicine, it is used to invigorate the body, aid in digestion, and remove "blood blockages".
In modern medicine, red yeast rice is known to contain lovastatin, a naturally-occurring statin that lowers blood cholesterol, especially the "bad cholesterol" and triglyceride levels.
In the The theory of Color Theory photo essay.
Also by Richard Seah
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