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ABSTRACT
Developments in intellectual property law (and its interpretation) have opened the door for new claims to “ownership” in the domain of food. From the copyrighting of recipes to the trademarking of the “cylindrical configuration” of the Cinnabon cinnamon bun, food and its sensory properties appears to be increasingly governed, channeled, and transformed by commercial demands and concerns over competition. The unique role of color in this phenomenon has yet to be explored, and this article traces how food, color, and the law intersect—as well as the significance of the overlap. Specifically, the article examines the varied and complex ways in which color tints our edibles, probing attempts at color control and the sometimes contested nature of the process. This exploration of food and color will reveal the central and often fraught role of the law in bolstering—and also shaping—the semiotic, symbolic, and cultural meaning of food and hue.