{"title":"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","authors":"Aleksandra Mroczko-Wasowicz","doi":"10.1145/3007577.3007583","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":400831,"journal":{"name":"Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food Interaction","volume":"26 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2016-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"8","resultStr":"{\"title\":\"The unity and complexity of flavour perception: multisensory phenomenology and processing in human-food interactions\",\"authors\":\"Aleksandra Mroczko-Wasowicz\",\"doi\":\"10.1145/3007577.3007583\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"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.\",\"PeriodicalId\":400831,\"journal\":{\"name\":\"Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food Interaction\",\"volume\":\"26 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2016-11-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"8\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food Interaction\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1145/3007577.3007583\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food Interaction","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1145/3007577.3007583","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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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