It sounds like it's just an exploration of the history of color perception and philosophy of it. Scientists don't really have any problem; they all understand

It sounds like it's just an exploration of the history of color perception and philosophy of it. Scientists don't really have any problem; they all understand color is light emitted interacting with light reflected interacting with our light sensors (eyeballs). They're pretty good at measuring and recreating those elements. My guess though is, to your point about qualia, while we've scientifically categorized animals, plants, and minerals food is fairly subjective but many preferences are shared between people. We've also developed a rough language around food (sweet, sour, umami), and food scientists have studied it and tried recreating characteristics.