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«We think that we smell with our noses, [but] this is a little like saying that we hear with our ear lobes»
Gordon Shepherd, professor of Neuroscience, Yale University
It is a patent fact that we perceive the world through a collection
of qualia.
Ken Mogi, The Bridge between Mind and Brain, 1997
«Science may never comprehend the full extent of what dogs know about language, problem solving, the past, the future, God, time or philosophy. In the end, we must content ourselves with the fact that dogs know enough to be dogs -- which is all that is really required of them.»
Stanley Coren, «What do dogs know?»
«L'olfattività è una delle vie attraverso cui viene assorbito l'ambiente
esterno, ma è anche un modo di agire su di esso contribuendo cosí alla
sua scoperta. Una traspirazione maleodorante può essere la via attraverso cui dolori profondi,
non raggiungibili con le parole, danno
un segno concreto de la loro esistenza.»
Walter Bruno,
«La ferita di Filottete. Riflesione sulla comunicazione olfattiva», SPI 1997; XLIII (1).
«Nous
percevons désormais notre cerveau comme un gigantesque réseau de neurones
interconnectés, ces neurones étant eux-mêmes compris comme de gigantesques
ensembles de molécules dont les interactions n'en finissent pas de nous
surprendre par leur richesse et par leur complexité»
Patrick Mac Leod,
«Le Goût, la Conscience, le
Plaisir», 18 décembre 2003, Salons de l’Office International de la Vigne et du
Vin.
«Sensory Engineering has an objective of
designing and producing consumer goods that are conducive to positive human
responses including the feeling of pleasure, delight and comfort, the ultimate
goal being maximization of consumer appeal».
Woo,
J.L. y Suh, M.W., «Sensory
engineering at the interface between kansei engineering and fabric objective
measurement», Proc. 6th Asian Textile Conference, 22–24, agosto 2001, Hong Kong.
«And yet of all our senses, taste, such as Nature has
created it, remains the one which, on the whole, gives us the
maximum of delight»
Jean-Anthelme Brillat-Savarin, «Sensory
«La Physiologie du Goût», 1825
«Sensory (Kansei) Engineering seeks to
correlate sensory perceptions, brainwave patterns and stimulus dimensions in
order to optimize physiological and psychological environments and ultimately,
tailor products directly to the preference of the consumer.»
Barker,
R.L. et al., «Sensory
(Kansei) engineering of aesthetics in textile fabrics» National Textile Center
Annual Report, November 2000.
«When you
are offering a new product, changing ingredients, or researching potential
products, it's important to know what the consumer reaction is likely to be and
the impact on the key characteristics of your product.»
Oregon
State University Sensory Science Laboratory website
(http://oregonstate.edu/dept/sensory/)
«Plus que toute autre, la mémoire des odeurs nous renvoie à
des souvenirs anciens. Mais si le domaine olfactif, longtemps négligé au profit
d'autres sens, intéresse aujourd'hui les anthropologues, le rôle des processus
cognitifs dans la construction de ces souvenirs si tenaces est très peu
exploré.»
Joël Candau: «De la Ténacité des Souvenirs Olfactifs», La
Recherche Julio / Agosto 2001 (La Mémoire et l'Oubli).
«...Muchos
estudios realizados en animales sugieren que la exposición a sabores en el período
prenatal y postnatal influye en las respuestas posteriores.»
Gary
Beauchamp, director del Monell Chemical
Senses Center.
(http://www.monell.org/)
«L'odeur n'a pas pour seule fonction d'orienter à distance l'animal vers
la source nutritive, elle l'incite aussi à consommer.»
André Holley:
«Eloge de l'odorat», Éditions
Odile Jacob, 1999.
«The anatomical
substrate of the body-self, I propose, is a large, widespread network of
neurons that consists of loops between the thalamus and cortex as well as
between the cortex and limbic system. I have labelled the entire network, whose
spatial distribution and synaptic links are initially determined genetically
and are later sculpted by sensory inputs, as a "neuromatrix".»
Ronald Melzack:
«Pain: past, present and future», Canadian Journal of
Experimental Psychology 1993; 47 (4): 615-629.
«…el teatro, al intensificar las conexiones entre lo
corporal, lo anímico y lo mental, lo material y lo etéreo, pareciera imitar
algunos padecimientos neurológicos que cuando aíslan uno u otro mecanismo de la
mente dan pistas de cómo entendemos y "creamos" el mundo.»
Carmen Leñero, Teatralidad y Percepción, Fractal 2001;
20.
«Místico o trivial, el mundo de los olores posee tantas
facetas como individuos sobre la Tierra. A la vez emisores y receptores de
mensajes olfativos, nos comunicamos químicamente, sin saberlo, pero para
nuestro placer.»
Jacqueline
Blanc-Mouchet, revista Autrement, septiembre 1987.
«The
brain transforms sensory messages into conscious perceptions almost instantly.
Chaotic, collective activity involving millions of neurons seems essential for
such rapid recognition.»
Walter J. Freeman: «The physiology of perception»,
Scientific American 1991; 264 (2): 78-85.
«Flavor
is the secret weapon of the 21st century: use it to keep ahead of the
competition.»
Bill Main: «Selling your unique flavor
experience»,
Flavor & The menu, 2000
(http://www.flavor-online.com/2000/features.html)
«La percepción es una representación en nuestra mente
de una parte comprensible de la realidad.»
Josep Giribet:
«Relaciones entre color y sonido.
Una propuesta
perceptiva para invidentes.»
Presentación Proyecto
Iris, IUA, UPF
(http://www.iua.upf.es/~giribet/iris/intro-cat.html)
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