The sense of smell occupies a peculiar intermediate position within Aristotle's theory of sense perception: odours, like colours and sounds, are perceived at a distance through an external medium of air or water; yet in their nature they are intimately related to flavours, the proper objects of taste, which for Aristotle is a form of touch. In this paper, I examine Aristotle's claims about odour and smell, especially in De Anima II.9 and De Sensu 5, to see what light (...) they shed on his theory of sense perception more generally. In the first half, I argue that neither of the two most influential recent ways of understanding Aristotle's theory of perception can adequately account for what he says about the sense of smell. In the second half, I offer my own positive account, considering and resolving various puzzles raised by Aristotle's claims about the nature of odour and its relation to flavour. Finally, I conclude that Aristotle's discussions of odour and smell suggest a plausible and interesting way of understanding the relationship, on his view, between ordinary, material changes in the sense organs and the activation of the capacity to perceive, considered merely as such. (shrink)

One of the crucial characteristics of the olfactory modality is that olfactory experiences commonly present odours as pleasant or unpleasant. Indeed, because of the importance of the hedonic aspects of olfactory experience, it has been proposed that the role of olfaction is not to represent the properties of stimuli, but rather to generate a valence-related response. However, despite a growing interest among philosophers in the study of the chemical senses, no dominant theory of sensory pleasure has emerged in the case (...) of human olfaction. The aim of this paper is to develop an argument based on the way in which olfactory valence is neurally encoded; one that demonstrates an advantage of the indicative representational approach to olfactory valence over approaches that characterise valence in terms of desires or commands. The argument shows that it is plausible to understand olfactory valence, at least in part, in terms of indicative representations. (shrink)

While there is a growing philosophical interest in analysing olfactory experiences, the mereological structure of odours considered in respect of how they are perceptually experienced has not yet been extensively investigated. The paper argues that odours are perceptually experienced as having a mereological structure, but this structure is significantly different from the spatial mereological structure of visually experienced objects. Most importantly, in the case of the olfactory part-structure, the classical weak supplementation principle is not satisfied. This thesis is justified by (...) referring to empirical results in olfactory science concerning the human ability to identify components in complex olfactory stimuli. Further, it is shown how differences between olfactory and visual mereologies may arise from the way in which these modalities represent space. (shrink)

According to Smell Objectivism, the smells we perceive in olfactory experience are objective and independent of perceivers, their experiences, and their perceptual systems. Variations in how things smell to different perceivers or in different contexts raise a challenge to this view. In this paper, I offer an objectivist account of non-illusory contextual variation: cases where the same thing smells different in different contexts of perception and there is no good reason to appeal to misperception. My central example is that of (...) dihydromyrcenol, a substance that can smell both woody and citrusy depending on what other odourants one has recently been exposed to. I first argue that the subjects’ apparently conflicting reports about the way dihydromyrcenol smells are best understood as comparative characterisations of a smell. Given this understanding, different reports can be correctly made in response to perceiving the very same smell. I then argue that the phenomenal difference between the experiences subjects have across contexts can be explained compatibly with Smell Objectivism. On the account proposed, subjects perceive the very same smell but different qualities, notes, or aspects of it are salient to them, depending on the context of perception. I then consider how the proposed defence of Smell Objectivism can be adapted to other cases where the same thing is reported as smelling different in different contexts. (shrink)

This seminal paper, which marks a turning point of the chemical revolution, is presented for the first time in a complete English translation. In this first half Lavoisier undermines phlogiston chemistry by arguing that his French contemporaries had replaced Stahl’s original theory with radically different systems that conceptualised the phlogiston principle in completely incompatible ways. He refutes their claims by showing that these later models were riddled with inconsistencies as to phlogiston’s weight, its ability to penetrate glass and its role (...) as a source of colour and odour in chemical compounds. (shrink)

The thesis that smells are objective and independent of perceivers may seem to be in tension with the phenomenon of perceptual variation. In this paper, I argue that there are principled reasons to think that perceptual variation is not a threat to objectivism about smells and is indeed integral to our perceptual relation to the objective world. I first distinguish various kinds of perceptual variation, and argue that the most challenging cases for the objectivist are those where an odourant smells (...) different in different conditions or to different perceivers but the odourant does not change, and there is neither misperception nor a simple failure to perceive a smell. I then argue that there is an independently plausible conception of olfactory experience on which even these challenging cases do not pose a threat to objectivism about smells. Following Kalderon’s work in the domain of colour perception, I argue that olfactory perception provides us with a partial perspective on the smells around us, where this perspective is constrained by the conditions of perception as well as by features of the perceiver. Within this framework, we can allow that perceivers with different sensitivities, or the same perceiver in different conditions, genuinely perceive the same objective smell even though this smell appears different to them. In turn, smells are best understood as qualitatively complex entities, different aspects of which can become perceptually available in different conditions and to different perceivers. (shrink)

According to a common opinion, human olfactory experiences are significantly different from human visual experiences. For instance, olfaction seems to have only rudimentary abilities to represent space; it is not clear whether olfactory experiences have any mereological structure; and while vision presents the world in terms of objects, it is a matter of debate whether there are olfactory object-representations. This paper argues that despite these differences visual and olfactory experiences share a hierarchical subject/property structure. Within this structure, olfactorily experienced odours (...) and visual objects have the same status: they are primary subjects which unify other represented elements into perceptual units. (shrink)

Air is one of the five classical elements, which make all the creation. We can perceive air in the things it moves, be it leaves or hair. It is an invisible mixture of nitrogen, oxygen, and minute amounts of other gases surrounding the Earth. It is all around us. Yet, we cannot see it. Pure air has no odour. It has many uses. It provides a breath of life to all living beings. As, atmosphere, it prevents the excessive heat (...) of the Sun from reaching us. Oxygen, one of its constituents, supports combustion. Thereby it helps us to cook food, generate heat and electricity, run industries and drive vehicles. Its other two components, nitrogen and carbon dioxide, are essential for the growth of plants. Another beneficial constituent of air is Ozone, which in the form of the Ozone layer around our planet protects us from the adverse effects of the Sun's UV rays. Compressed air is used to fill tyres. Many machines and drills work on compressed air. Wind enables the movement of sailboats and gliders. It runs windmills to generate electricity and helps in the dispersal of seeds. Guru Arjan appreciating the priceless importance of air to all of us articulates [1-2]; He (Creator) gave you the invaluable air. (Mehl 5, SGGS, p 913). (shrink)

Long-standing neglect of the chemical senses in the philosophy of perception is due, mostly, to their being regarded as ‘lower’ senses. Smell, taste, and chemically irritated touch are thought to produce mere bodily sensations. However, empirically informed theories of perception can show how these senses lead to perception of objective properties, and why they cannot be treated as special cases of perception modelled on vision. The senses of taste, touch, and smell also combine to create unified perceptions of flavour. The (...) nature of these multimodal experiences and the character of our awareness of them puts pressure on the traditional idea that each episode of perception goes one or other of the five senses. Thus, the chemical senses, far from being peripheral to the concerns of the philosophy of perception, may hold important clues to the multisensory nature of perception in general. (shrink)

Air is one of the five classical elements, which make all the creation. We can perceive air in the things it moves, be it leaves or hair. It is an invisible mixture of nitrogen, oxygen, and minute amounts of other gases surrounding the Earth. It is all around us. Yet, we cannot see it. Pure air has no odour. It has many uses. It provides a breath of life to all living beings. As, atmosphere, it prevents the excessive heat (...) of the Sun from reaching us. Oxygen, one of its constituents, supports combustion. Thereby it helps us to cook food, generate heat and electricity, run industries and drive vehicles. Its other two components, nitrogen and carbon dioxide, are essential for the growth of plants. Another beneficial constituent of air is Ozone, which in the form of the Ozone layer around our planet protects us from the adverse effects of the Sun's UV rays. Compressed air is used to fill tyres. Many machines and drills work on compressed air. Wind enables the movement of sailboats and gliders. It runs windmills to generate electricity and helps in the dispersal of seeds. Guru Arjan appreciating the priceless importance of air to all of us articulates [1-2]; He (Creator) gave you the invaluable air. (Mehl 5, SGGS, p 913). (shrink)