Of the five senses that humans employ in everyday life, taste and sight are two of the more interesting senses. They are continually developed throughout our entire lives and we are exposed to new sights and tastes everyday. Many people think that our senses are all unique and independent of each other, but taste and sight are surprising similar in many aspects, such as their development. Not only are taste and sight developed similarly, but they are also affected by familiarity, socialization, and memory. Although many people in the world believe that all our senses are different in function and development, taste and sight have a unique connection between the two senses that makes them very similar.
Taste and sight seem to be influenced throughout their development by familiarity and socialization. Humans do not enjoy tasting the same things over and over again. They do, however, enjoy tasting foods that are familiar to them. Diane Ackerman writes in her essay, “Taste: The Social Sense,” about how as humans, “we add spices to what we know” (Ackerman 42) thereby making a food that is unfamiliar to us, taste more familiar, which appeals to us. Socialization also plays a big part in the way that humans taste foods. People from different generations in the same area seem to eat and taste the same things based on the culture they were born into. Would the next generation of humans born into the United States eat chicken if the previous generations had not? very doubtful, considering humans enjoy eating with others and sharing similar foods as with other people around them. Ackerman describes the food eaten by the Mexican-Americans who worked on a cattle ranch in New Mexico. Their diet is largely based upon the concept o...
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Taste and sight are two senses that humans use everyday and do not give much thought to. Because taste and sight are very similar in various aspects, the link between the two senses could be made very strong in humans. Humans could be able to associate sights with foods and foods with sights, which could greatly enhance the human life. This connection between the two senses could make each sense even stronger and more vivid. If humans begin to associate these two similar senses together, a strong bond between them could be developed and make them even more powerful than each sense is on its own.
Works Cited
Ackerman, Diane. “Taste: The Social Sense.” Mind Readings: An Anthology for Writers. Ed. Gary Colombo. Boston and New York; Bedford/St. Martin’s. 2002. 36-50
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Wideman, John Edgar. “Our Time.” Ways of Reading: An Anthology for Writers. 9th ed. David Bartholomae and Anthony Petrosky, Ed. Boston: Bedford/St. Martin’s, 2008. 657-694. Print.
Merleau-Ponty distinguishes three aspects of the psychological process; basic sensations, perception, and the associations of memory (Merleau-Ponty, 1994). Basic sensations receive raw information from the world and transduce them for our perceptual processes. Perception unifies the infinite amount of information about our environment, from our environment, into a meaningful structure. Perception is interpretive, but its presentation of the world is as distal and objective. There are three central features of perception for Merleau-Ponty. First, perception is synthesized independently by the body and not by the mind (consciousness).
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An Anthology For Readers and Writers. 5th ed. Boston, MA: Bedford/St. Martins, 2012. 1283-1296. Print.
This is a topic that was introduced over a century ago, but has not been taken serious until recently with the development of tests capable of testing whether or not the condition was real. Previously, scientists thought that this was a figment of the imagination, drug abuse, or in its most concrete form one of memory. As if seeing a number paired with a color, say in early childhood was the reason that a person paired them later on in life. There was also the theory that these people were very creative and when they said that they could taste a shape, it was only an unconventional metaphor.
Literature: Reading, Reacting, Writing. 5th ed. of the book. Boston: Heinle, 2004.
Bourdieu, Pierre. Distinction- A Social Critique of the Judgement of Taste(Cambridge: Harvard University Press, 1984)
Our five senses –sight, hearing, smell, taste and touch help the ways in which we perceive the world around us. And while they seem to work independently at time they can effect each other and the way we comprehend something. Seeing something pretty, touching something soft, eating something cold and smelling something rotten are the sense we use to connect with the world around us and will all effect how we move forward in that situation. When you look at the top picture say the color of the word not the word itself. It is harder than it seems and takes a little practice to do it efficiently. It is because we see the spelling we were taught not the color it was written in. It is hard to process it the other way, but not impossible. Take the bottom picture for another example is this a
An Anthology For Readers and Writers. 5th ed. Boston, MA: Bedford/St. Martins, 2012. 1283-296. Print.
Literature: Reading and Writing about the Human Experience. 7th ed. of the book. New York: St. Martin's, 1998.
Visual perception plays a big part on how we perceive life. If we didn't have perception I don't know where we would be now.
Visual Discrimination is “using the sense of sight to notice and compare the features of different items to distinguish one item from another” (NCLD Editorial Team, 2014) http://www.ncld.o...
The way in which we choose our foods can stem from events that occur during early childhood. When I lived in Jamaica as a child, I was only fed 'Jamaican style' cuisine. This involved lots of rice with peas, chicken, jerked pork, etc. However, I remember that my parents would take my brothers and I out to restaurants a few times a year as a treat. Our favourite place was a specific Chinese restaurant in a tourist area nearby our house. The food was prepared by Chinese workers and we got to experience what we believed was authentic Chinese cuisine. Another place in which we would enjoy was KFC. KFC represented an exotic 'Other' which allowed us to experience a different kind of social space. According to Finkelstein, this is known as an 'America place'. It is world-famous American food. Food consumption can be a social event where it is done solely for the experience. Interactions in restaurants are conditioned by existing manners and customs. Dining out allows us to act in imitation of others, in accord with images, in responses to fashions, out of habit, without need for thought or self-scrutiny. The result is that the styles of...
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