[3N1-OS-22a] OS-22

[3N1-OS-22a-03] Toward the Intelligence Studies of Gustatory Appreciation

How to achieve independence from vision-dominated science

〇Hiroki Fxyma¹ (1. Kobe University)

Keywords:Taste, Flavor, Parfait, Temporality

Instead of the imposition of vision-dominated scientific methods, I aim to study the intellectual activity of tasting in the context of the experience of the tongue and nose. This study discusses the comparison between machine sensing and human appreciation of taste. The research that defines 'taste' based solely on the numerical data from taste sensors clearly overlooks something. However, the issue does not lie in the immaturity of analysis methods or sensor accuracy. What is lacking is the philosophy and ideology to guide the study of taste. In this study, I focus on the temporal dynamics of eating. The duration of gustatory experience encompasses not only the physical time associated with the food item, saliva secretion, and mastication within the mouth but also the temporality of the eating phenomenon. The temporal aspects of the phenomenon include not only Linear Temporality but also Circular Temporality, condensed Point Temporality, and Atemporality. In the presentation, I will illustrate these temporal facets by taking the examples of parfait and assiette dessert (plate dessert), aiming to demonstrate how these temporal dimensions collectively shape the gustatory experience of a single dish.