David Bourget (Western Ontario)
David Chalmers (ANU, NYU)
Rafael De Clercq
Ezio Di Nucci
Jack Alan Reynolds
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Consciousness and Cognition 17 (3):1016-1031 (2008)
Following on from ecological theories of perception, such as the one proposed by [Gibson, J. J. . The senses considered as perceptual systems. Boston: Houghton Mifflin] this paper reviews the literature on the multisensory interactions underlying the perception of flavor in order to determine the extent to which it is really appropriate to consider flavor perception as a distinct perceptual system. We propose that the multisensory perception of flavor may be indicative of the fact that the taxonomy currently used to define our senses is simply not appropriate. According to the view outlined here, the act of eating allows the different qualities of foodstuffs to be combined into unified percepts; and flavor can be used as a term to describe the combination of tastes, smells, trigeminal, and tactile sensations as well as the visual and auditory cues, that we perceive when tasting food
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References found in this work BETA
J. Kevin O'Regan & Alva Noë (2001). A Sensorimotor Account of Vision and Visual Consciousness. Behavioral and Brain Sciences 24 (5):883-917.
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Citations of this work BETA
Fiona Macpherson (2011). Cross-Modal Experiences. Proceedings of the Aristotelian Society 111 (3pt3):429-468.
Mohan Matthen (2014). How to Be Sure: Sensory Exploration and Empirical Certainty. Philosophy and Phenomenological Research 88 (1):38-69.
Louise Richardson (2013). Flavour, Taste and Smell. Mind and Language 28 (3):322-341.
Frédérique De Vignemont (2014). A Multimodal Conception of Bodily Awareness. Mind 123 (492):00-00.
Luke Roelofs (2014). Phenomenal Blending and the Palette Problem. Thought: A Journal of Philosophy 3 (1):59-70.
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