We all have different “tastes” for different tastes: some of us have a sweet tooth, while others prefer more subtle flavors; some crave spicy foods, while others cannot stand them. As Bourdieu and others have pointed out, these varying judgments seem to be more than mere preferences; often they reflect (and partially constitute) differences of class and culture. But I want to suggest that we’ve possibly overlooked another important source of these divergent gastronomic evaluations, other than hierarchy and caste: mere (...) interpersonal variability with respect to brute gustatory sensations. After all, we all know about “supertasters and cilantro-haters”; how likely is it, though, that the interpersonal heterogeneity of gustatory sensation is limited to this one dimension? In this paper, I make the case that we should take this possibility more seriously, and offer some thoughts on how we might start getting a better handle on the nature and scope of interpersonal gustatory variability—including by suggesting some diagnostics that can help us get at (what I call) some of the “non-flavor dimensions” of our gustatory experience. I conclude by developing some implications for the prospects of an “alimentary aesthetics”: namely, that—should our gustatory experiences turn out to be quite heterogeneous—then they do not seem well-suited to serve as the basic ingredients of bona fide aesthetic judgment about food and drink. (shrink)

Critics of wide functionalism have traditionally sought to attack the theory by exposing weaknesses in its account of the qualitative content of experience. Wide functionalist theories of intentional content, however, were spared philosophical scrutiny. I propose that wide functionalist accounts of the intentional content are equally susceptible to attack. I will attempt to demonstrate this by enlisting the functionalist's old foe from the qualia wars - the inverted spectrum hypothesis - in a new way. If the argument is sound, not (...) only will I have shown that the inverted spectrum hypothesis may have more use than philosophical literature recognizes, I will have also exposed a weakness in a dominant philosophical theory: the wide functionalist theory of intentional content. (shrink)

Philosophers who advocate the possibility of spectrum inversion often conclude that the qualitative content of experiential states pose a serious problem for functionalism. I argue that in order for the inversion hypothesis to support this conclusion one needs to show that it generalizes to all species of qualia. By examining features of touch, taste, and olfactory sensations, I show there is good reason to resist this generalization, in which case appeals to the possibility of spectral inversion are considerably less effective (...) than they may initially appear. (shrink)