Authors
Vivian Mizrahi
University of Geneva
Abstract
According to an ordinary view, we distinguish, classify, and appreciate food and beverages according to their taste. However, scientists seem to disagree with this naive view. They maintain that we don't really perceive the lemony taste of a cake or the delicate smoky taste of a single-malt whiskey, because what we ascribe to taste is in reality mostly perceived by smell. As opposed to this scientific consensus regarding taste, I will defend a naive view of taste and deny that olfaction is involved in what we naively call taste. Like the uninformed layman, I will maintain that when I eat a strawberry, what I really perceive is its taste, not its smell or flavor.
Keywords taste  senses  Grice
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DOI 10.1007/s13164-016-0312-5
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References found in this work BETA

The Problem of Perception.A. D. Smith - 2002 - Harvard University Press.
Consciousness, Color, and Content.Michael Tye - 2003 - Philosophical Studies 113 (3):233-235.
The Problem of Perception.Tim Crane & Craig French - 2021 - Stanford Encyclopedia of Philosophy.

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