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In 2005, editor Carolyn Korsmeyer<\/a> published the book “The Taste Culture Reader: Experiencing Food and Drink<\/a><\/i>‘ in the serie ‘Sensory Formations’ (Berg Publishers). Besides taste, this serie looks into other senses such as vision<\/a>, sound<\/a> and touch<\/a>. Not in a technology but in a human perspective.<\/p>\n This book will interest anyone seeking to understand more fully the importance of food and flavor in human experience, said the publisher. So, I read the book and the following quotes resonated:<\/p>\n “(…) the senses usually work together in interrelation to create sense experience; the term that captures this integrative perspective of the senses is ‘intersensoriality’.” (Korsmeyer, p.8)<\/p>\n “The senses are the organs by which man places himself in connection with exterior objects.” (Brillat-Savarin, p.16)<\/p>\n “There is no situation in which sensibility and understanding, united in enjoyment, can be as long continued and as often repeated as a good meal in good company.” (Immanuel Kant, p.214)<\/p>\n “The significant quality of smell and taste is that it is possible to recognize them, but much more diffcult to recall them.” (Sutton, p.313)<\/p>\n “There is a particular strong line between the senses of taste and smell and the emotional dimensions of human experience.” (Lupton, p.19)<\/p>\n “Taste is a sensation of the moment. It cannot be preserved.” (Fisher, p.325)<\/p>\n Looking forward reading another book on taste by the same author: “Making Sense of Taste: Taste, Food, and Philosophy<\/a><\/i>” (Cornell University Press, 1999)<\/p>\n","protected":false},"excerpt":{"rendered":" In 2005, editor Carolyn Korsmeyer published the book “The Taste Culture Reader: Experiencing Food and Drink‘ in the serie ‘Sensory Formations’ (Berg Publishers). Besides taste, this serie looks into other senses such as vision, sound and touch. Not in a technology but in a human perspective. This book will interest anyone seeking to understand more … <\/p>\n