Tuesday, February 14, 2012

Why We Like What We Like

We can discriminate dog food and paté, red wine and white, holding hands with someone we love and holding hands with a stranger. But what we are discriminating, when we do this, is not neural events in the mouth or hand, but what we are doing. And when the wine expert, or the lover, describes what matters in the flavor, or the caress, he or she is not identifying marks or features of the intrinsic qualities in the nervous system that only the expert of the lover can discern; taste is not a kind of measurement. Rather, the expert is calling attention to features of the flavor and the action that are precisely there for us to think about and pay attention to. more

No comments: