According to an ordinary view, we distinguish, classify, and appreciate food and beverages according to their taste. However, scientists seem to disagree with this naive view. They maintain that we don't really perceive the lemony taste of a cake or the delicate smoky taste of a single-malt whiskey, because what we ascribe to taste is in reality mostly perceived by smell. As opposed to this scientific consensus regarding taste, I will defend a naive view of taste and deny that olfaction (...) is involved in what we naively call taste. Like the uninformed layman, I will maintain that when I eat a strawberry, what I really perceive is its taste, not its smell or flavor. (shrink)

Touch is standardly taken to be a proximal sense, principally constituted by capacities to detect proximal pressure and thermal stimulation, and contrasted with the distal senses of vision and audition. It has, however, recently been argued that the scope of touch extends beyond proximal perception; touch can connect us to distal objects. Hence touch generally should be thought of as a connection sense. In this paper, I argue that whereas pressure perception is a connection sense, thermal perception is not. Thermal (...) perception is a proximal sense distinct from touch. One significant consequence of this is that it motivates an alternative explanation of how we detect the thermal properties of the things we touch and what they are. (shrink)

Perceptual experience has representational content. My argument for this claim is an inference to the best explanation. The explanandum is cognitive penetration. In cognitive penetration, perceptual experiences are either causally influenced, or else are partially constituted, by mental states that are representational, including: mental imagery, beliefs, concepts and memories. If perceptual experiences have representational content, then there is a background condition for cognitive penetration that renders the phenomenon prima facie intelligible. Naïve realist or purely relational accounts of perception leave cognitive (...) penetration less well-explained, even when formulated with so-called ‘standpoints’ or ‘third relata.’. (shrink)

The first part of this survey article presented a cartography of some of the more extensively studied forms of multisensory processing. In this second part, I turn to examining some of the different possible ways in which the structure of conscious perceptual experience might also be characterized as multisensory. In addition, I discuss the significance of research on multisensory processing and multisensory consciousness for philosophical debates concerning the modularity of perception, cognitive penetration, and the individuation of the senses.