“A lot of my colleagues don’t want to think about the mouth and flavor,” he said. “They all want to study hearing and vision.” Spence’s work, by contrast, is concerned with how the brain combines input from multiple senses to create perception, and he regularly finds himself arguing for the importance of touch, taste, and smell in the construction of our day-to-day experiences. And, while the hand is limited to two senses, the tongue offers the possibility of testing four sensory modes: touch, sight, taste, and smell (through a process called retronasal olfaction).
Lawrence Hrubes on 05 Oct 13"A few years ago, I started using house guests as subjects in an experiment.1 My experiment was designed to test what variables in the coffee brewing process produce a perceptible improvement in coffee flavor. A frequent assertion is that numerous variables must be carefully considered to brew a good cup of coffee. I wanted to know if this premise was true as humans are really good at creating their own reality distortion fields. "