Hostname: page-component-78c5997874-g7gxr Total loading time: 0 Render date: 2024-11-19T13:36:20.899Z Has data issue: false hasContentIssue false

The Epistemological Power of Taste

Published online by Cambridge University Press:  19 July 2021

Abstract

It is generally accepted that sight—the capacity to see or to have visual experiences—has the power to give us knowledge about things in the environment and some of their properties in a distinctive way. Seeing the goose on the lake puts me in a position to know that it is there and that it has certain properties. And it does this by, when all goes well, presenting us with these features of the goose. One might even think that it is part of what it is to be a perceptual capacity that it has this kind of epistemological power, such that a capacity that lacked this power could not be perceptual. My focus in this essay is the sense of taste—the capacity to taste things or to have taste experiences. It has sometimes been suggested that taste lacks sight-like epistemological power. I argue that taste has epistemological power of the same kind as does sight, but that as a matter of contingent fact, that power often goes unexercised in our contemporary environment. We can know about things by tasting them in the same kind of way as we can know about things by seeing them, but we often do not. I then consider the significance of this conclusion. I suggest that in one way, it matters little, because our primary interest in taste (in marked contrast to our other senses) is not epistemic but aesthetic. But, I end by suggesting, it can matter ethically.

Type
Article
Copyright
Copyright © The Author(s), 2021. Published by Cambridge University Press on behalf of the American Philosophical Association

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Footnotes

Thanks to two anonymous reviewers for their comments and suggestions and to various audiences who have given me invaluable feedback, including students at my department's weekend away in 2019.

References

Akbari, Mehdi, Eskandari, Mohammad Hadi, and Davoudi, Zahra. (2019) ‘Application and Functions of Fat Replacers in Low-Fat Ice Cream: A Review’. Trends in Food Science and Technology, 86, 3440.CrossRefGoogle Scholar
Aydede, Murat. (2009) ‘Is Feeling Pain the Perception of Something?’ Journal of Philosophy, 106, 531–67.CrossRefGoogle Scholar
Batty, Clare. (2010) ‘A Representational Account of Olfactory Experience’. Canadian Journal of Philosophy, 40, 511–38.CrossRefGoogle Scholar
Bovens, Luc. (2008) ‘The Ethics of Nudge’. In Grüne-Yanoff, Till and Hansson, Sven Ove (eds.), Preference Change: Approaches from Philosophy, Economics and Psychology (Dordrecht: Springer), 207–19.Google Scholar
Chattopadhyay, Sanchari, Raychaudhuri, Utpal, and Chakraborty, Runu. (2014) ‘Artificial Sweeteners—A Review’. Journal of Food Science and Technology, 51, 611–21.CrossRefGoogle Scholar
Crane, Tim. (2007) ‘Wine as an Aesthetic Object’. In Smith, Barry C. (ed.), Questions of Taste: The Philosophy of Wine (Oxford: Oxford University Press), 141–56.Google Scholar
Crisinel, Anne-Sylvie, and Spence, Charles. (2010) ‘As Bitter as a Trombone: Synesthetic Correspondences in Nonsynesthetes between Tastes/Flavors and Musical Notes’. Attention, Perception, & Psychophysics, 72, 19942002.CrossRefGoogle ScholarPubMed
Crowther, Thomas. (2009) ‘Watching, Sight, and the Temporal Shape of Perceptual Activity’. Philosophical Review, 118, 127.CrossRefGoogle Scholar
Havermans, Remco C., and Jansen, Anita. (2007) ‘Increasing Children's Liking of Vegetables through Flavour-Flavour Learning’. Appetite, 48, 259–62.CrossRefGoogle ScholarPubMed
Isaac, Alistair M. C. (2014) ‘Structural Realism for Secondary Qualities’. Erkenntnis, 79, 481510.CrossRefGoogle Scholar
Isaac, Alistair M. C. (2017) ‘Hubris to Humility: Tonal Volume and the Fundamentality of Psychophysical Qualities’. Studies in History and Philosophy of Science, 65/66, 99111.CrossRefGoogle Scholar
Johnson, J., and Clydesdale, F. M.. (1982) ‘Perceived Sweetness and Redness in Colored Sucrose Solutions’. Journal of Food Science, 47, 747–52.CrossRefGoogle Scholar
Kaplish, Lalita. (2013) ‘Diagnosing Diabetes: A Wee Taste of Honey’. Wellcome Library Blog, November 14, 2013, http://blog.wellcomelibrary.org/2013/11/diagnosing-diabetes-a-wee-taste-of-honey/.Google Scholar
Korsmeyer, Carolyn. (1999) Making Sense of Taste: Food and Philosophy. Ithaca: Cornell University Press.Google Scholar
Leddington, Jason P. (2019) ‘Sounds Fully Simplified’. Analysis, 79, 621–29.CrossRefGoogle Scholar
Lucca, Paula A., and Tepper, Beverly J.. (1994) ‘Fat Replacers and the Functionality of Fat in Foods’. Trends in Food Science and Technology, 5, 1219.CrossRefGoogle Scholar
Lycan, William G. (2018) ‘What Does Taste Represent?’ Australasian Journal of Philosophy, 96, 2837.CrossRefGoogle Scholar
Macpherson, Fiona. (2012) ‘Cognitive Penetration of Colour Experience: Rethinking the Issue in Light of an Indirect Mechanism’. Philosophy and Phenomenological Research, 84, 2462.CrossRefGoogle Scholar
Matthen, Mohan. (2021) ‘Can Food Be Art in Virtue of Its Savour Alone?’ Crítica, 53, 95125.Google Scholar
Meadows, Phillip John. (2018) ‘In Defense of Medial Theories of Sound’. American Philosophical Quarterly, 55, 293302.Google Scholar
Meskin, Aaron. (2018) ‘Eating, Drinking and Imagining’. The Junkyard (blog), May 2, 2018, https://junkyardofthemind.com/blog/2018/4/30/eating-drinking-and-imagining.Google Scholar
Mizrahi, Vivian. (2014) ‘Sniff, Smell, and Stuff’. Philosophical Studies, 171, 233–50.CrossRefGoogle Scholar
O'Brien-Nabors, Lyn. (2016) Alternative Sweeteners. 4th ed. Boca Raton: CRC Press.CrossRefGoogle Scholar
O'Callaghan, Casey. (2007) Sounds: A Philosophical Theory. New York: Oxford University Press.CrossRefGoogle Scholar
Peng, Xingyun, and Yao, Yuan. (2017) ‘Carbohydrates as Fat Replacers’. Annual Review of Food Science and Technology, 8, 331–51.CrossRefGoogle ScholarPubMed
Richardson, Louise. (2013) ‘Bodily Sensation and Tactile Perception’. Philosophy and Phenomenological Research, 86, 134–54.CrossRefGoogle Scholar
Roberts, Tom. (2016) ‘A Breath of Fresh Air: Absence and the Structure of Olfactory Perception’. Pacific Philosophical Quarterly, 97, 400–20.CrossRefGoogle Scholar
Rosenthal, David M. (2005) Consciousness and Mind. Oxford: Clarendon Press.Google Scholar
Saghai, Yashar. (2013) ‘Salvaging the Concept of Nudge’. Journal of Medical Ethics, 39, 487–93.CrossRefGoogle ScholarPubMed
Saini, Anne Noyes. (2016). ‘Why You Should Listen to Your Food’. The Sporkful with Dan Pashman (podcast), January 18, 2016, http://www.sporkful.com/why-you-should-listen-to-your-food/.Google Scholar
Siegel, Susanna. (2012) ‘Cognitive Penetrability and Perceptual Justification’. Nous, 46, 201–22.CrossRefGoogle Scholar
Smith, Barry. C. (2013) ‘The Nature of Sensory Experience: The Case of Taste and Tasting’. Phenomenology and Mind, 4, 293313.Google Scholar
Spence, Charles (2015) ‘Multisensory Flavor Perception’. Cell, 161, 2435.CrossRefGoogle ScholarPubMed
Spence, Charles. (2017) Gastrophysics: The New Science of Eating. London: Penguin.Google Scholar
Spence, Charles, Auvray, Malika, and Smith, Barry C.. (2015) ‘Confusing Tastes with Flavours’. In Stokes, Dustin, Matthen, Mohan, and Biggs, Stephen (eds.), Perception and its Modalities (New York: Oxford University Press), 247–74.Google Scholar
Stevenson, Richard. J. (2001a) ‘Associative Learning and Odor Quality Perception: How Sniffing an Odor Mixture Can Alter the Smell of Its Parts’. Learning and Motivation, 32, 154–77.CrossRefGoogle Scholar
Stevenson, Richard J. (2001b) ‘Is Sweetness Taste Enhancement Cognitively Impenetrable? Effects of Exposure, Training and Knowledge’. Appetite, 36, 241–42.CrossRefGoogle Scholar
Stevenson, Richard J. (2009) The Psychology of Flavour. Oxford: Oxford University Press.CrossRefGoogle Scholar
Stevenson, Richard J., and Boakes, Robert A.. (2003) ‘A Mnemonic Theory of Odor Perception’. Psychological Review, 110, 340–64.CrossRefGoogle ScholarPubMed
Stevenson, Richard J., Prescott, John, and Boakes, Robert A.. (1995) ‘The Acquisition of Taste Properties by Odors’. Learning and Motivation, 26, 433–55.CrossRefGoogle Scholar
Stokes, Dustin. (2013) ‘Cognitive Penetrability of Perception’. Philosophy Compass, 8, 646–63.CrossRefGoogle Scholar
Sunstein, Cass R. (2015) ‘The Ethics of Nudging’. Yale Journal on Regulation, 32, 413–50.Google Scholar
Thaler, Richard H., and Sunstein, Cass R.. (2008) Nudge: Improving Decisions about Health, Wealth and Happiness. New Haven: Yale University Press.Google Scholar
Todd, Cain. (2014) The Philosophy of Wine: A Case of Truth, Beauty and Intoxication. London: Routledge.CrossRefGoogle Scholar
Travis, Charles. (2004) ‘The Silence of the Senses’. Mind, 113, 5794.CrossRefGoogle Scholar
Urmson, J. O. (1957) ‘What Makes a Situation Aesthetic?’ Proceedings of the Aristotelian Society, Supplementary Volumes, 31, 75106.CrossRefGoogle Scholar
Wilkinson, T. M. (2013) ‘Nudging and Manipulation’. Political Studies, 61, 341–55.CrossRefGoogle Scholar
Young, Benjamin D., Keller, Andreas, and Rosenthal, David M.. (2014) ‘Quality-Space Theory in Olfaction’. Frontiers in Psychology, 5. https://doi.org/10.3389/fpsyg.2014.00001.CrossRefGoogle ScholarPubMed