Gustatory Description

5 Key excerpts on "Gustatory Description"

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  Philosophy for Multisensory Communication and Media

  • Keith Kenney(Author)
  • 2016(Publication Date)
  • Peter Lang Inc., International Academic Publishers

    (Publisher)

  · 6 · GUSTATORY MEDIA In the previous chapter I explained how we sniff as well as how much we learn by sniffing. I also explained that olfaction is associated with emotions and memories because all three are part of the limbic system. Although I present- ed the challenges posed by the olfactory sense, I also described how olfactory media are beginning to play useful roles. In this chapter I write about the gustatory sense, which means the expe- rience of flavor. After a phenomenological description of gustation, I explain the ongoing discussion among philosophers about whether flavors (and scents) have cognitive meanings or if they simply provide pleasurable sensations. To explain this discussion, I use the example of tasting wine. Then I continue the discussion of the shifting line between pleasure and pain, which I began in the section on sadomasochism and painful games. This time, however, I write about how disgusting foods can become delicious. I had introduced the concept of so- cial aesthetics in Chapter 1, and now I use wine festivals and Songhay dinners as gustatory examples of social aesthetics. I also explain a “stomach-centered” philosophy and how it contrasts with the far more dominant visual philosophy. Gustatory media is less developed than olfactory media, but progress is be- ing made by Nimesha Ranasinghe, an engineer at the National University of Singapore, and his team (2012). They are developing a digital taste simulator 110 philosophy for multisensory communication and media that uses electrical current along with variations in temperature in order to trick people’s brains into thinking they’ve just encountered something tasty. To experience flavors, people must place two silver electrodes on their tongue. Through these electrodes, three properties of electric current as well as heat are delivered to the tongue.

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  The Science of the Oven

  • Hervé This, Jody Gladding(Authors)
  • 2009(Publication Date)
  • Columbia University Press

    (Publisher)

  This hypothesis has yet to be demonstrated, but in any case, as cooks, we can take into account the thermal effect of fats for dishes that we want to make lighter. We know that peppery and spicy products have the same recep-tors as heat. Through their action on these receptors, could such products compensate for the actual cooling caused by the evaporation of water in a food that lacks fat? flavor Unworthy of the name We are discovering the subtleties of olfaction, but we lack the words to describe gustatory perceptions. Using the word flavor is an error . . . in taste. Gastronomy is also the art of speaking about the taste of dishes. Unfortu-nately, we lack the words, and the use of English is obscuring the French vo-cabulary. Goût , saveur , arôme , even flaveur . . . . What do these French terms sig-nify? Researchers at INRA (L’Institut National de la Recherche Agronomique) let us play with our senses 24 in Jouy-en-Josas are providing the keys for understanding olfaction; their advances, as well as neurophysiology, show that the word flaveur , from the English flavor , has no place in French. peppery, SweeT, SALTy: yOUr SACred bALMS Taste is a sensation . . . a gustatory one; the sensation one experiences when one eats has many components. Let us bring some food toward the mouth. First, our eyes show us its form and color; visual sensations are an integral part of taste. The most recent proof is the experiment carried out by the Bordeaux Institute of Enology (see “An Enological Slant” below), in which tasters described the taste of a white wine, colored red, with the words used for red wines, because the sight of red gave them the taste of red wine in the mouth. (The added colorants did not change the taste of wine tested blind.) Tactile sensations play a part as well, but our culture and the widespread use of packaging has made us forget that touch, apart from in the mouth, is a component of taste.

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  Perspectives on Taste

  Aesthetics, Language, Metaphysics, and Experimental Philosophy

  • Jeremy Wyatt, Julia Zakkou, Dan Zeman, Jeremy Wyatt, Julia Zakkou, Dan Zeman(Authors)
  • 2022(Publication Date)
  • Routledge

    (Publisher)

  Part I

  Aesthetics

  Passage contains an image

  2

  The Trajectory of Gustatory Taste

  Kevin Sweeney

  DOI: 10.4324/9781003184225-3

  Gustatory experience, sensing the flavors and other qualities of what one is eating and drinking, often exhibits a vividness that captivates and focuses one’s attention on what appears to be taking place in one’s mouth and on one’s palate. Nevertheless, even though one can acknowledge the forthright presentation of such experience, recent scientific research has proposed that gustatory sensing and focusing on one’s mouth and palate are based on an illusion as to their origin. Yet one still commonly seems convinced that these qualities are experienced as being in one’s mouth. True, there are qualities such as sweet, sour, salty, bitter, and the more recently discovered umami (sometimes referred to as “savory”) that are sensed by taste receptors in one’s mouth. However, most of the flavors that one believes to be in one’s mouth and on one’s palate are produced by olfactory sensing. A commonplace estimate is that 80% of what we sense as gustatory flavors are sensed by smell.1 Specifically, when one breathes out through one’s nose, vaporized molecules produced by ingesting or chewing what one has consumed are drawn and travel up through the nasopharynx at the back of the throat into the top of one’s nasal passages, where they stimulate the olfactory epithelium and the olfactory bulb.

  In light of this illusion, the project of this chapter is two-fold. First, an exploration of what gave rise to the recognition of this gustatory illusion, sometimes referred to as an “illusion of mislocation.”2 This will involve examining how classical theories of taste were replaced by positing the interdependence of taste and smell. In turn, this led to a recognition of the physiological trajectory involved in coming to sense and experience what we have ingested and consumed. Second, a critical examination of several attempts to short-circuit this trajectorial process and propose that there is a more limited way in which we sense what we have ingested. This abbreviated approach has led to a misunderstanding of the role that the trajectory of ingesting plays in gustatory experience. It has inhibited exploring and understanding some current concerns about what we taste, such as the nature of the qualitative character of a wine’s terroir

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  Flavor Perception

  • Andrew J. Taylor, Deborah D. Roberts, Andrew J. Taylor, Deborah D. Roberts(Authors)
  • 2008(Publication Date)
  • Wiley-Blackwell

    (Publisher)

  A. S. (2001) Human gustation and flavour. Flavour and Fragrance Journal , 16 , 439–456. Brown, W. E., Eves, D., Ellison, M. & Braxton, D. (1998) Use of combined electromyography and kinesthesiology during mastication to chart the oral breakdown of foodstuffs: relevance to measurement of food texture. Journal of Texture Studies , 29 , 145–167. Buettner, A. (2003) Prolonged retronasal aroma perception – a phenomenon influenced by physiological factors and food matrix composition. In J. L. Le Quere & P. X. Etievant(eds) Flavour Research at the Dawn of the Twenty-first Century . Lavoisier, Cachan, France, pp. 188–193. 34 FLAVOR PERCEPTION Buettner, A., Beer, A., Hannig, C., Settles, M. & Schieberle, P. (2002) Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process. Food Quality and Preference , 13 , 497–504. Buettner, A. & Schieberle, P. (2000a) Exhaled odorant measurement (exom) – a new approach to quantify the degree of in-mouth release of food aroma compounds. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology , 33 , 553–559. Buettner, A. & Schieberle, P. (2000b) Quantification of the in-mouth release of heteroatomic odorants. Abstracts of Papers of the American Chemical Society , 220 , 101–AGFD. Calvert, G. A. & Osterbauer, R. (2002) The scent of color. The Aroma-Chology Review , 11 , 1–2, 6. Cerf-Ducastel, B., Ven de Moortele, P. F., MacLeod, P., Le Bihan, D. & Faurion, A. (2001) Interaction of gustatory and lingual somatosensory perceptions at the cortical level in the human: a functional magnetic resonance imaging study. Chemical Senses , 26 , 371–383. Cook, D. J., Davidson, J. M., Linforth, R. S. T. & Taylor, A. J. (2003a) Measuring the sensory impact of flavour mixtures using controlled delivery. In K. D. Deibler & J. Delwiche (eds) Handbook of Flavor Characterization: Sensory Analysis, Chemistry and Physiology . Marcel Dekker, New York, pp.135–150. Cook, D. J., Hollowood, T.

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  Culinary Linguistics : The Chef's Special

  • Susanne Ley, Maximiliane Frobenius, Cornelia Gerhardt(Authors)
  • 2013(Publication Date)
  • John Benjamins Publishing Company

    (Publisher)

  Talking about taste Starved for words Carrie A. Ankerstein & Gerardine M. Pereira Saarland University Tere is a relative dearth of taste words in English, in contrast to words for other senses. We argue that this does not refect an accompanying lack of knowledge about taste or an inability to perceive tastes. Taste knowledge was explored in an object description task and a rating task in an experimental setting and showed that whilst participants knew a lot about taste, they used few words to describe it. A search of taste words in a public corpus showed that taste words are ofen derivative from a source noun, refer to components, and that they are also ambiguous and polysemous. Our lack of accurate and diverse taste words has led many to assume that we are not able to perceive a wider range of tastes, which taste receptor studies have disputed. Words have been assumed to map directly onto physiological and psychological constructs in a number of felds, including not only taste but semantic memory, and this idea of language restricting thought needs to be challenged. . Introduction Te present chapter is concerned with talking about taste from the perspective of taste words, what they mean and how they are used. Our discussion is within the language and thought debate (or to use Dan Slobin’s terms “thinking for speaking”, Slobin 1996). Te main question stemming from the Sapir and Whorf Hypothesis: Do linguistic phenomena parallel perceptual or cognitive phenomena? In other words, can our language afect the way we perceive, interpret and experience the world? People generally accept the assertion that there are only four taste words in ordinary English: “sweet”, “sour”, “salty” and “bitter” (though “umami” is also sometimes included) (Conn 1992; Delwiche 1996; Erickson 2008). Tough “umami” is also sometimes considered a f fh basic taste (Conn 1992), we will not be including it in our analysis, because four tastes appear to be a more commonly used inventory.

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