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  1. M. Auvray & C. SpenCe (2008). The Multisensory Perception of Flavor. Consciousness and Cognition 17 (3):1016-1031.
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  2. Louise Richardson (2013). Flavour, Taste and Smell. Mind and Language 28 (3):322-341.
    I consider the role of psychology and other sciences in telling us about our senses, via the issue of whether empirical findings show us that flavours are perceived partly with the sense of smell. I argue that scientific findings do not establish that we're wrong to think that flavours are just tasted. Non-naturalism, according to which our everyday conception of the senses does not involve empirical commitments of a kind that could be corrected by empirical findings is, I suggest, a (...)
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  3. Louise Richardson, Fiona Macpherson, Mohan Matthen & Matthew Nudds, Symposium on Louise Richardson’s “Flavour, Taste and Smell”. Mind and Language Symposia at Brains.
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  4. Roger A. Shiner (1979). Sense-Experience, Colours and Tastes. Mind 88 (April):161-178.
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  5. Barry C. Smith (ed.) (2007). Questions of Taste: The Philosophy of Wine. Oxford University Press.
  6. Barry C. Smith (2007). The Objectivity of Tastes and Tasting. In , Questions of Taste: the philosophy of wine. Oxford University Press.
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  7. Alessandra Tanesini & Richard Gray (2010). Perception and Action: The Taste Test. Philosophical Quarterly 60 (241):718-734.
    Traditional accounts of perception endorse an input–output model: perception is the input from world to mind and action is the output from mind to world. In contrast, enactive accounts propose action to be constitutive of perception. We focus on Noë's sensorimotor version of enactivism, with the aim of clarifying the proper limits of enactivism more generally. Having explained Noë's particular version of enactivism, which accounts for the contents of perceptual experience in terms of sensorimotor knowledge, we use taste as a (...)
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