Contemporary behavioral and brain scientists consider the existence of so-called basic emotions in a similar way to the one described by Erickson for so-called basic tastes. Commenting on this analogy, I argue that similar basic problems are encountered in both perspectives, and I suggest a potential nonbasic solution that is tested in emotion research (i.e., the appraisal model of emotion).

A sensible quality is a perceptible property, a property that physical objects (or events) perceptually appear to have. Thus smells, tastes, colors and shapes are sensible qualities. An egg, for example, may smell rotten, taste sour, and look cream and round.1,2 The sensible qualities are not a miscellanous jumble—they form complex structures. Crimson, magenta, and chartreuse are not merely three different shades of color: the first two are more similar than either is to the third. Familiar color spaces or color (...) solids capture, to a greater or lesser extent, these relations between the colors. The same goes for sensible qualities perceived in other modalities: middle C, high C, and D are not merely three different notes, and the taste of lemons, oranges, and sugar cubes are not merely three different tastes. How can this structure of appearance be explained? One idea is that sensible qualities are of two sorts: basic and derived. The basic sensible qualities are the building blocks from which the derived sensible qualities can be.. (shrink)

Our understanding of the sense of taste is largely based on research designed and interpreted in terms of the traditional four tastes: sweet, sour, salty, and bitter, and now a few more. This concept of basic tastes has no rational definition to test, and thus it has not been tested. As a demonstration, a preliminary attempt to test one common but arbitrary psychophysical definition of basic tastes is included in this article; that the basic tastes are unique in being able (...) to account for other tastes. This definition was falsified in that other stimuli do about as well as the basic words and stimuli. To the extent that this finding might show analogies with other studies of receptor, neural, and psychophysical phenomena, the validity of the century-long literature of the science of taste based on a few is called into question. The possible origins, meaning, and influence of this concept are discussed. Tests of the model with control studies are suggested in all areas of taste related to basic tastes. As a stronger alternative to the basic tradition, the advantages of the across-fiber pattern model are discussed; it is based on a rational data-based hypothesis, and has survived attempts at falsification. Such has found broad acceptance in many neural systems. (shrink)

For the most part, philosophical discussion of the senses has been concerned with what distinguishes them from one another, following Grice’s treatment of this issue in his ‘Remarks on the senses’. But this is one of two questions which Grice raises in this influential paper. The other, the question of what distinguishes senses from faculties that are not senses, is the question I address in this thesis. Though there are good reasons to think that the awareness we have of our (...) bodies is perceptual, we do not usually think of bodily awareness as a sense. So in particular, I try to give an account of what it is that is distinctive about the five familiar modalities that they do not share with bodily awareness. I argue that what is distinctive about vision, touch, hearing, taste and smell, is that perception in all these modalities has enabling and disabling conditions of a certain kind. These enabling and disabling conditions are manifest in the conscious character of experience in these modalities, and exploited in active perceptual attention— in looking, listening, and so on. Bodily awareness has no such enabling conditions. The five familiar senses having this distinctive feature, and bodily awareness lacking it is not a merely incidental difference between them. Nevertheless, I do not claim that having these enabling conditions is necessary and sufficient for counting some faculty as a sense, or, correlatively, for something being an instance of sense-perception. Rather, we can see why it would serve certain human interests for us to think of the faculties that involve these enabling conditions as instances of a single kind of thing, of which bodily awareness is not an instance. (shrink)