Questions of Taste by Barry C. Smith

Author:Barry C. Smith
Language: eng
Format: epub
Tags: Beverages, Wine, Philosophy, History of Philosophy
ISBN: 9781908493422
Publisher: Andrews UK
Published: 2013-02-04T16:00:00+00:00

36 On these issues, see Barry Smiths chapter, this volume.

37 Smell and taste are chemical senses, meaning that they are reactive to molecular determinants (the exact nature of which is still debated). The linking or interaction of molecules and our sensors induces a complex chain of reactions, leading finally to their encoding and producing information in the relevant perceptive areas of the brain (the olfactory cortex but also the higher cortex). Complex models have of course been elaborated, but for our purposes a basic picture will suffice, as agreed by scientists and common sense. For a more detailed account of olfaction and taste, and a glimpse at competing interpretations, see Doty (2003), Shepherd (2005) and about wine, see Goode ((2005) and this volume).

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