Consciousness and Cognition 17 (3):1016-1031 (2008)
AbstractFollowing 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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Citations of this work
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The Chemical Senses.Barry C. Smith - 2015 - In Mohan Matthen (ed.), The Oxford Handbook to Philosophy of Perception. New York, NY, USA: pp. 314-353.
Multisensory Processing and Perceptual Consciousness: Part I.Robert Eamon Briscoe - 2016 - Philosophy Compass 11 (2):121-133.
References found in this work
The Ecological Approach to Visual Perception: Classic Edition.James J. Gibson - 1979 - Houghton Mifflin.
The Embodied Mind: Cognitive Science and Human Experience.Francisco J. Varela, Evan Thompson & Eleanor Rosch - 1991 - MIT Press.
The Ecological Approach to Visual Perception.Marc H. Bornstein - 1980 - Journal of Aesthetics and Art Criticism 39 (2):203-206.