OLFACTION, TASTE, AND COGNITION
Edited by Catherine Rouby, Benoist Schaal, Daniele Dubois, Remi Gervais, A.
Holley
Cambridge University Press, 2002
FROM THE BACK COVER
The human organs of perception are continually being bombarded with
chemicals from the environment. Our bodies have in turn developed complex
processing systems that manifest themselves in our emotions, memory, and
language. Yet the available data on the high-order cognitive implications
of taste and smell are scattered among journals in many fields, with no
single source synthesizing the large body of knowledge, much of which has
appeared in the past decade.
This book presents the first multidisciplinary synthesis of the literature
in olfactory and gustatory cognition. The book is conveniently divided into
sections, including linguistic representations, emotion, memory, neural
bases, and individual variation. Leading experts have written chapters on
many facets of taste and smell, including odor memory, cortical
representations, psychophysics and functional imaging studies, genetic
variation in taste, and the hedonistic dimensions of odors. The approach is
integrative, combining perspectives from neuroscience, psychology,
anthropology, philosophy, and linguistics, and is appropriate for students
and researchers in all these areas who seek the authoritative reference on
olfaction, taste, and cognition.
Catherine Rouby is an associate professor of neuroscience at Universite
Claude Bernard.
Benoist Schaal is a research director at the CNRS, Centre Europeen des
Sciences du Gout.
Daniele Dubois is a research director at the CNRS, Institut National de la
Langue Francaise.
Remi Gervais is a research director at the CNRS, Institut des Sciences
Cognitives, Lyon.
A. Holley is a professor of neuroscience at Universite Claude Bernard and
director of the Centre Europeen des Sciences du Gout.
PREFACE
This book arises from an acknowledgment: the lack, as far as we know, of a
book dedicated to the cognition of chemical senses.
Although recent discoveries in the field of molecular biology raise the
hope of a future understanding of the transduction and peripheral coding of
odors and tastes, it seems to us that they imply a risk: to make us forget
that in the other extreme of knowledge, that of maximal complexity, the
evolution of cognitive sciences allows an epistemologically fruitful
reformulation of information-processing problems.
Unlike the other senses, olfaction and taste do not have a learned
discourse dealing with elementary aspects, that is, sensory processing, as
well as the most abstract aspects, that is, symbolic processing. The
purpose of cognitive science is to orient these processings into a
continuity, and particularly to try to find out to what extent higher-order
processes interact with the sensory level in order to produce sufficiently
reliable representations of the world. We are still quite unaware of the
nature of gustatory and olfactory representations, as compared with what we
know about vision and audition, for example.
Faced with this relative ignorance, our prejudice was the following: If
odors and tastes are ill-identified cognitive objects, then none of the
available potential resources should be neglected: Expert and naive people,
as well as "savage" and "civilized" ones, conscious knowledge and emotions,
biology and social sciences - all of those can contribute first to an
assessment of our knowledge, and then to confrontation of its inadequacies.
This inter-disciplinary point of view first gave rise to a meeting held in
Lyon, in June 1999: the European Symposium on Olfaction and Cognition,
which tried to coordinate knowledge from several scientific disciplines
with that from perfumery professionals. The other aim of that meeting was
to publish a book, conceived not as a handbook gathering all the validated
knowledge but as a book reflecting the questions and the divergences
running through this field of knowledge, whose complexity biology and
chemistry still cannot explore thoroughly.
This book is meant for all those studying taste and olfaction. We hope that
it will foster other debates and other novel collaborations between
neuroscience and social science.
TABLE OF CONTENTS
Contributors ix
Preface xv
Acknowledgments xvii
A Tribute to Edrnond Roudnitska xix
Section 1: A SPECIFIC TYPE OF COGNITION 1
1. Olfaction and Cognition: A Philosophical and Psychoanalytic View 3
ANNICK LE GUERER
2. Cognitive Aspects of Olfaction in Perfumer Practice 16
ANDRE HOLLEY
3. The Specific Characteristics of the Sense of Smell 27
EGON PETER KOSTER
Section 2: KNOWLEDGE AND LANGUAGES 45
4. Names and Categories for Odors: The Veridical Label 47
DANIELE DUBOIS AND CATHERINE ROUBY
5. Nose-wise: Olfactory Metaphors in Mind 67
DAVID HOWES
6. Linguistic Expressions for Odors in French 82
SOPHIE DAVID
7. Classification of Odors and Structure-Odor Relationships 100
MAURICE CHASTRETTE
Section 3: EMOTION 117
8. Acquisition and Activation of Odor Hedonics in Everyday Situations:
Conditioning and Priming Studies 119
DIRK HERMANS AND FRANK BAEYENS
9. Is There a Hedonic Dimension to Odors? 140
CATHERINE ROUBY AND MOUSTAFA BENSAFI
10. Influences of Odors on Mood and Affective Cognition 160
RACHEL S. HERZ
11. Assessing Putative Human Pheromones 178
SUMA JACOB, BETHANNE ZELANO, DAVINDER J. S. HAYREH,
AND MARTHA K. MCCLINTOCK
12. Neural Correlates of Emotion Perception: From Faces to Taste 196
MARY L. PHILLIPS AND MAIKE HEINING
Section 4: MEMORY
13. Testing OdorMemomory: Incidental versus Intentional Learning,
Implicit versus Explicit Memory 246
SYLVIE ISSANCHOU, DOMINIQUE VALENTIN, CLAIRE SULMONT,
JOACHIM DEGEL, AND EGON PETER KOSTER
14. Odor Memory: A Memory Systems Approach 231
MARIA LARSSON
15. Repetition Priming in Odor Memory 246
MATS J. OLSSON, MARIA FAXBRINK, AND FREDRIK U. JONSSON
16. Odor Memory in Alzheimer's Disease 261
STEVEN NORDIN AND CLAIRE MURPHY
17. Development of Odor Naming and Odor Memory from Childhood to
Young Adulthood 278 JOHANNES LEHRNER AND PETER WALLA
Section 5: NEURAL BASES
18. Odor Coding at the Periphery of the Olfactory System 293
GILLES SICARD
19. Human Brain Activity during the First Second after Odor Presentation 309
BETTINA M. PAUSE
20. Processing of Olfactory Affective Information: Contribution of
Functional Imaging Studies 324
ROBERT J. ZATORRE
21. Experience-induced Changes Reveal Functional Dissociation within
Olfactory Pathways 335
NADINE RAVEL, ANNE-MARIE MOULY, PASCAL CHABAUD, AND REMI GERVAIS
22. Increased Taste Sensitivity by Familiarization to Novel Stimuli:
Psychophysics,
fMRl, and Electrophysiological Techniques Suggest Modulations at
Peripheral and
Central Levels 350
ANNICK FAURION, BARBARA CERF, ANNE-MARIE PILLIAS, AND NATHALIE BOIREAU
23. The Cortical Representation of Taste and Smell 367
EDMUND T. ROLLS
Section 6: INDIVIDUAL VARIATIONS
24. New Psychophysical Insights in Evaluating Genetic Variation in
Taste 391
KATHARINE FAST, VALERIE B. DUFFY, AND LINDA M. BARTOSHUK
25. The Individuality of Odor Perception 408
ROBYN HUDSON AND HANS DISTEL
26. Olfactory Cognition at the Start of Life: The Perinatal Shaping of
Selective Odor Responsiveness 421
BENOIST SCHAAL, ROBERT SOUSSIGNAN, AND LUC MARLIER
27. Age-related Changes in Chemosensory Functions 441
THOMAS HUMMEL, STEFAN HEILMANN, AND CLAIRE MURPHY
Index 457
WHERE TO ORDER:
Cambridge University Press
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Port Chester, NY 10573-4930
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Price: 95.00 USD (Hardbound) ISBN: 0521790581
Posted Date: May 19, 2003
URL: http://www.primate.wisc.edu/pin/review/OLFACTION.html
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