Friday 25th November, 2011
4:00pm to 4:30pm
Flavours are often defined as the results of multisensory integration between gustatory, olfactory and trigeminal components (Auvray & Spence, 2008). I will argue here that the definition is incomplete, and should include congruency relations. Drawing on the recent literature on cross-modal and semantic effects on flavour perception, i show first why it is necessary to recognize that the combination of the various cues is dependent on a series of unity or rather congruency assumptions (see Welch & Warren, 1980; Spence, 2011 ; Deroy & Spence, sub.). In the second part, i show why this definition helps thinking about three problems concerning flavor perception: what does it mean to perceive complex flavours in a single mouthful ? Why shouldn’t we include color and auditory cues in the definition of flavours, if they also bear on the perception of what we eat? Can there be flavour-illusions?
Marie Curie Fellow, Institute of Philosophy, University of London
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