... his perception of some foods (color-coded) and what the reaction to that would be from a non-gifted chef!
Even among gifted chefs, I've not heard
adults routinely refer to their perceptions of foods as colors. I've not heard of color-coding as a characteristic of giftedness, with known and agreed-upon interpretations of various colors/flavors. Gifted kids may conflate the words for various senses, but a child may appreciate knowing that describing colors is normally reserved for experiences with our sense of sight, while other words may most effectively help others understand what we are experiencing with our sense of taste, touch, smell, and hearing. Fortunately, kids have time to learn these things. Hopefully if kids call their food blue-green at home, parents feel empowered to coach them in expanded vocabulary (in this case flavors, textures, and food preparation methods) so they may clearly communicate their thoughts to others?
Meanwhile, freeze-framing an individual as a child and projecting this character a decade or more into the future is an interesting sci-fi phenomena.
When wondering what "quirks" might be catered to, accepted, or understood in a marriage, might we also wonder what behavior an individual would expect to be well-received in a university setting, job interview, or other adult leadership position?
If a person's "quirks" are not well-received in these roles, do we ascribe it to interacting with persons who are not gifted (enough)?
