风味感知的统一性和复杂性:人与食物相互作用中的多感官现象学和加工

Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food Interaction Pub Date : 2016-11-16 DOI:10.1145/3007577.3007583

Aleksandra Mroczko-Wasowicz

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引用次数: 8

摘要

本文讨论了味觉感知的两个主要特征，即它的统一性和复杂性，发生在我们认知系统的不同层次-多模态现象体验和潜在的信息加工。探索这些问题是重要的，提供一个全面的帐户品尝味道，既经验和现象学敏感。此外，它还为一般的感知和意识的多模态本质提供了重要的线索。

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The unity and complexity of flavour perception: multisensory phenomenology and processing in human-food interactions

This paper discusses two main features of flavour perception, namely its unity and complexity occurring at different levels of our cognitive system - multimodal phenomenal experience and underlying information processing. Exploring these issues is important for providing a holistic account of tasting flavours that is both empirically and phenomenologically sensitive. In addition, it yields significant clues to multimodal nature of perception and consciousness in general.

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Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food Interaction

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