Flavors

This excites me as a perception nerd. Auvray & Spence finally published something on synesthesia and flavor this month in Consciousness and Cognition:

“According to the view outlined here, the act of eating allows the different qualities of foodstuffs to be combined into unified percepts; and flavor can be used as a term to describe the combination of tastes, smells, trigeminal, and tactile sensations as well as the visual and auditory cues, that we perceive when tasting food…we do not believe that the multisensory perception of flavor necessarily represents a synesthetic experience. Rather, we think that it may simply reflect the unification of the qualities of taste and smell into a single percept unified by the act of eating.”