The understanding of food cue associated neural activations that predict future weight variability may guide the design of effective prevention programs and treatments for overeating and obesity. The current study investigated the association between brain response to different food odors with varied energy density and individual changes of body mass index (BMI) over two years. Twenty-five participants received high-fat (chocolate and peanut), low-fat (bread and peach) food odors and a nonfood odor (rose) while the brain activation was (...) measured using functional magnetic resonance imaging (fMRI). BMIs were calculated with participant’s self-reported body weight and height collected at the time of fMRI scan and again at two years later. Regression analyses revealed significant negative correlations between BMI increase over 2 years and brain activation of the bilateral precuneus and the right posterior cingulate cortex in response to high-fat versus low-fat food odors. In addition, brain activation of the right supplementary motor area in response to food vs non-food odor was negatively correlated to subsequent BMI increase over 2 years. Taken together, the current findings suggest that individual differences in neural responsivity to (high calorie) food odors in brain regions of the default mode and motor control network serve as a neural marker for future BMI change. (shrink)

Background: Olfactory cues directly link the environment to gene expression. Two types of olfactory cues, food odors and social odors, alter genetically predisposed hormone-mediated activity in the mammalian brain. Methods: The honeybee is a model organism for understanding the epigenetic link from food odors and social odors to neural networks of the mammalian brain, which ultimately determine human behavior. Results: Pertinent aspects that extend the honeybee model to human behavior include bottom-up followed by top-down gene, cell, tissue, organ, (...) organ-system, and organism reciprocity; neurophysiological effects of food odors and of sexually dimorphic, species-specific social odors; a model of motor function required for social selection that precedes sexual selection; and hormonal effects that link current neuroscience to social science affects on the development of animal behavior. Conclusion: As the psychological influence of food odors and social orders is examined in detail, the socioaffective nature of olfactory cues on the biologically based development of sexual preferences across all species that sexually reproduce becomes clearer Keywords: behavior; development; evolution; odors; food; social; sexual; epigenetic; olfaction; pheromones; hormones; environment; animal; affect; effect; neuroscience (Published: 15 March 2012) Citation: Socioaffective Neuroscience & Psychology 2012, 2 : 17338 - DOI: 10.3402/snp.v2i0.17338. (shrink)

La Terre est un jardin bordé de nuit. Tels des aveugles nous avançons, mais sûrs de nous, fiers, cruels, consommateurs, assoiffés de profit. Modernes? Que restera-t-il à nos enfants de cette oasis si humaine? Seront-ils seulement là pour contempler nos méfaits? Verront-ils, comme nous, les fleurs, le désert, le ciel aux mille étoiles, la vie menacée, la guerre? Théodore Monod - qui avait seize ans quand les cloches de France sonnèrent la paix en 1918 - nous offre une méditation lucide (...) et pleine d'espoir. Il se bat aujourd'hui comme il l'a toujours fait. Et nous dit : ne mourons pas résignés devant nos ordinateurs. Dans le silence. Dans nos lits. Battons-nous. Cherchons le beau, le vrai. Ayons enfin le courage des larmes. Et révérons la vie. (shrink)

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain (...) in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. (shrink)

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain (...) in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. (shrink)

In The Ethics of Food, Gregory E. Pence brings together a collection of voices who share the view that the ethics of genetically modified food is among the most pressing societal questions of our time. This comprehensive collection addresses a broad range of subjects, including the meaning of food, moral analyses of vegetarianism and starvation, the safety and environmental risks of genetically modified food, issues of global food politics and the food industry, and the (...) relationships among food, evolution, and human history. (shrink)

The relationship between smell and politics could appear obscure; and yet, when it comes to smell, questions about freedom and constriction, social and ontological mingling or distinctions, clearly arise. In this paper, I will especially focus on the domain of food as a clear example for describing some of the political ambivalences characterizing the sense of smell. The aim is to pave the way for a more detailed ‘sociopolitical aesthetics of smell’ to come. I will stress epistemological and social (...) features of odors in order to highlight their ambivalence in knowledge and community life. Perceivers and odors will emerge as mingled bodies, highlighting an ongoing process of material as well as emotional affection. Moreover, I will present some relevant examples of smell as social status symbols in relation to the aesthetic values linked to class hierarchy. Consumerism and scented goods will be lastly discussed in order to shade light on contemporary perceptual phenomena and their role in the socioeconomic dimension. (shrink)

Philosophers, moral psychologists and neuroscientists have written plenty about disgust as it concerns foul actions, revolting images and unsavory tastes. Far less has been written about stinky delicacies. Disgusting odours are typically treated as violations whose visceral reactions to danger prompt our protective recoil. I term this ‘basic disgust’. No matter how repulsive, meals rarely emit harmful aromas, even for people with particular food allergies. Allergic eaters must rely on labels. Moreover, neither taste nor smell is a reliable indicator (...) of food safety, since most deadly toxins are flavorless. Food repulsions thus defy evolutionary explanations typical of basic disgust, so perhaps they are exemplary of ‘moderate disgust’, such that particular food smells disgust some people, somewhere, sometimes. Even if noxious dishes repel (basic disgust) or people find overcoming food aversions difficult (moderate disgust), neither approach accounts for the way innocuous stenches attract attention, frame perception, stage deceptions, signal values, enhance retention, boost concentration and accelerate task completion. Inspired by the Disgusting Food Museum’s scheme to prompt visitors to adopt new values, I develop value disgust, which considers disgust value-driven and subject to perceptual learning. In other words, negative reactions to stinky delicacies are dispositional. As identification improves, we feel less disgust. To develop value disgust, which teases out harmless stenches’ ‘superpowers’, I begin by describing how disgust compounds smell’s already complex properties. I next review philosophical accounts of disgusting smells, then survey the Disgusting Food Museum’s surfeit of value-driven results, articulate value disgust and summarise several experiments that offer corroborating evidence. (shrink)

Early modern medicine was much more dependent on the senses than its contemporary counterpart. Although a comprehensive medical theory existed that assigned great value to taste and odor of medicaments, historical descriptions of taste and odor appears imprecise and inconsistent to modern eyes. How did historical actors move from subjective experience of taste and odor to culturally stable agreements that facilitated communication about the sensory properties of medicaments? This paper addresses this question, not by investigating texts, but by going straight (...) to the sensory impression, which certain substances convey. The aim is not to overwrite or rectify historical descriptions but to investigate whether modern methodologies for sensory assessment can be enlisted to understand the past. We draw on history of science for framing and research questions, pharmaceutical science for knowledge of pharmaceuticals and preparations, and food and meal science for assaying procedures and protocols. We show that sensory evaluation can yield precise descriptions that would not have been alien to early modern medicine makers. However, there are problems with translating descriptions of taste between different historical contexts. By comparing contemporary descriptions of sensations with eighteenth‐century ones, the article discusses how sensory descriptions are highly dependent on context, and subject to historical change. (shrink)

Nowadays, some of the things that are ḥarāmto be consumed, such as lard, its derivatives and alcohol are used as additives or additional nutrients in products, namely food and cosmetics that people use widely in daily life. The provision of these products, which are accepted as najis(impure), stands in front of us as one of the actual fiqh problems. In order to produce an accurate solution in this regard, the reaction condition and the level of dissolution in the product (...) must be determined. In this article, the level of mutanajjis (contamination) of the products that najisthings transforms through istihlāk(physical change) and the provision (hukm) of benefits from such things are examined. The research covers the discussions in the classical period regarding the provision of things, which included najāsah(impurity) and underwent physical change as well as the evaluations of contemporary Islamic jurists. The aim of this study is to contribute to the researches, which will be carried out to determine the provision of products containing ḥarāmelements. As the production is carried out on an industrial scale, such studies are important today in terms of the establishment of “ḥalāl” sensitivity and meeting the needs of people who have this sensitivity to learn the provision of such products.SummaryNowadays, in various sectors, especially food, feed, cosmetics, health and clothing industries, for the purposes of reducing the cost of the product, extending the shelf life, making the product more attractive in terms of color, consistency and aroma, many substances are added to the main material. The fact that some of the substances added are ḥarām(forbidden) such as blood, lard, pest, and ethyl alcohol require the subject to be considered in terms of fiqh. It is important to clarify two issues in order to reach a healthy result in the studies aiming to determine the provision (ḥukm) of the products that are mixed with najis(impure) substance. One of them is the determination of the level of istihlāk(physical change) in the mutanajjis(contamination) things. The second is the determination of the basic principles to be used in determining the provision of the things which najāsahhas undergone the physical change in. In this study conducted within the scope of this purpose and method, the hadīthsrelated to two different issues that are directly related to the subject have been evaluated as the basic textual basis. These are narrations about the cleanliness and pollution status of the contaminated water, and about the availability of fats and oils, which the dead mouse is seen in. It is stated in the narrations about the condition of the water that najāsah involved in, the water will not be najisunless its smell, taste or color changes because of the falling najāsahin it. According to this hadith, which shows the change of description as a measure, the fuqahāʾ(jurists) came to a consensus on the fact that water, which one of its characteristics changed because of najāsahwould be considered mutanajjis. When thishadithis evaluated together with the narrations that indicate the small amount of water is contaminated because of najāsah, in fact, it is seen that while the water is considered to be clean-najis, the situation of the water being affected from najāsahis taken as the basis and aimed to protect human health against the dirty water. At the time when there were not any one of today's microbiological analysis laboratories, the way to understand the pollution status of water was to see if the smell, color and taste of the water changed while taking the amount of the water into account. Since the rate of foreign matter in the water, the level of pollution and the health status of the water can be determined correctly in the laboratory today, operating the modern techniques as well as the measure of qualification change will be appropriate for the purpose of the hadīthsmentioned.In the narrations about the state of the fat, which the dead mouse is found in, it is seen that different operations are requested depending on the fat being solid or liquid. If the fat is liquid, different instructions have been made such as its being poured or used in lighting. Mālikīs, Shāfiʿīs, and Ḥanbalīfaqīhs (jurists) of the first period have ruled that liquids such as vinegar, milk and honey are mutanajjis, whether they are in little quantity or not, and whether their descriptions are changed or not, claiming that the amount of oil and the degree of impact on the dirt is not declared in the hadīths. The Ḥanafīs adopted the provision in the narrations mentioned pointing to a small amount of liquid oil and considered the measure of description change for a large amount of liquid valid. Ẓāhirīs, Ibn Taymiyyah and some of the faqīhsargued that the liquids which one cannot feel the color, taste or smell of the najāsahin are clean, regardless of the amount.These three approaches are open to criticism because the first is limited only to the literal meaning in the narrations and neglects the aims, and the second ignored the non-water fluids’ ability to hide the descriptions of the substance added to them, and the third evaluates the mustahlak substance (that has undergone a physical change) as if it had been istiḥālah(chemically changed). When the narrations related to the subject are examined, it is understood that while the usage of the liquid fat which the dead mouse was seen in as the food was prohibited, in fact, it was based on the foresight that all of the fat is affected by the mouse. It appears to have been ruled out that only the part polluted is the part affected by thenajāsahfor the fact that after the removal of the mouse and the environment from the solid oil exposed to the same contamination, the rest is allowed to be eaten. According to this, it is possible to say that the measure of mutanajjisin the things that affected by najāsahis in the degree of spreading of najāsah.Nowadays it is possible to determine the presence of najisthings in the main material, which is used as additive or addition, by the level of effect of these substances in the product, as well as by the assays. If the najissubstances used for purposes such as brightness, taste, consistency and extending shelf life, perform the expected functions, it means that they protect their presence in the product effectively. In fact, it should be acknowledged that these substances continue to exist effectively in the product, if they perform the targeted function without any chemical change, even the ratio in the product is low or the color, taste and odor are eliminated during the mixture.The faqīhswhile differed in opinion about the mutanajjisof things that the najāsahhad undergone physical changes in, they, in concert, considered the substances, which were not cleaned or could not be cleansed from which that they accept as mutanajjisby their own measurements, khabīs(disgusting), and have accepted the people’s eating of them as ḥarām. Likewise, they did not allow such things to be used in any way touching the body, clothing and containers. They have evaluated the narrations, which requires the spilth the fat that the dead mouse was seen in, as the main basis in this issue. On the other hand, about the use of the mutanajjisthings outside the human consumption area and in such a way that the clothes and body would not be contaminated; the majority of thefaqīhs preferred the mubāḥ provision. They have put forth the narrations as the basis that recommends the usage of the liquid oil in which the mouse was fallen in lighting. These approaches of the fuqahāʾabout the effect of the istihlākon the provision of making use of the things that affected by najāsahare of worth as the basic principles on the subject. It is possible to say that it is not permissible to consume food products containing lard or pork gelatin, and the chicken that has been torn apart while being left in hot water in order to pluck its feathers, and the egg which becomes mutanajjisfor it is boiled up with thenajāsahon, and the using of cosmetic products containing lard when today’s industrial products are evaluated in accordance with these principles. If taken the general opinion that defends that the ethyl alcohol is najis as the basis, the carbonated soft drinks, which are added to alcohol, can also be evaluated in this context. (shrink)

This paper examines the applicability of the object concept to the chemical senses, by evaluating them against a set of criteria for object-hood. Taste and chemesthesis do not generate objects. Their parts, perceptible from birth, never combine. Orthonasal olfaction (sniffing) presents a strong case for generating objects. Odorants have many parts yet they are perceived as wholes, this process is based on learning, and there is figure-ground segregation. While flavors are multimodal representations bound together by learning, there is no functional (...) need for flavor objects in the mouth. Rather, food identification occurs prior to ingestion using the eye and nose, with the latter retrieving multimodal flavor objects via sniffing (e.g., sweet smelling caramel). While there are differences in object perception between vision, audition, and orthonasal olfaction, the commonalities suggest that the brain has adopted the same basic solution when faced with extracting meaning from complex stimulus arrays. (shrink)

The standard account of arousal seems on the surface relatively straight forward. Its basic meaning is to awaken someone, reading him for activity. Physiologically, this involves stimulating the cerebral cortex into a general state of wakefulness and attention. The aroused subject shows an increased heart rate and blood pressure. Psychologically, sensory alertness, mobility and readiness to respond all mark the aroused state. As all the experts agree, arousal involves more than the simple presence of an external stimulation. It requires impulses (...) that are external and internal to the body. To be effective, the external impulses must find a corresponding response. Thus, it is no good trying to wake someone up by a sound outside of the range of his hearing. Similarly, the genital displays of one species will not cause sexual arousal in another. In neither case, can the external impulses activate the inner impulses or drives. This requires the presence of appropriate stimuli. Thus, the sight and smell of food arouses appetite. It awakens the drive of hunger, which is directed towards the food. Similarly, the sight, odor and touch of the sexual partner brings about sexual arousal and activation of the corresponding sexual drive. Even in the case of arousal from sleep by such varied stimuli as a light being turned on, a noise, or the touch of a person fit into the pattern of an inner impulse or drive being activated by an external impulse. The drive in this case is towards the various stimuli that our senses prime us to receive. Our need for such is as basic as that for food. Placed in a situation of sensory deprivation, the mind attempts to make up their loss by generating hallucinations. The German phenomenologist, Edmund Husserl, spoke in this context of “non-objectifying instincts.” They designate an instinctive “interest in the data and fields of sensation—before the objectification of sense data,” that is, before there is “a thematically actualizable object” for the drive to fasten on.[i] In each of these examples, hunger, sex, or simple sensation, the external stimuli trigger internal processes primed to response.. (shrink)

Readers have struggled to interpret an image from the end of Juvenal's fifth satire, a poem which focusses upon the poor hospitality shown to a dinner guest, Trebius, at the hands of his host, Virro. After repeatedly juxtaposing the luxurious food served to Virro with the scant fare served to Trebius, Juvenal describes the final course of thecena. He again contrasts the host's hyper-abundance with his guest's mere scraps (5.149–55):Virro sibi et reliquis Virronibus illa iubebitpoma dari, quorum solo pascaris (...) odore,qualia perpetuus Phaeacum autumnus habebat,credere quae possis subrepta sororibus Afris:tu scabie frueris mali, quod in aggere roditqui tegitur parma et galea, metuensque flagellidiscit ab hirsuta iaculum torquere capella.Virro will demand that he and the rest of his entourage receive these apples—though you'll dine on their smell alone—like those the endless autumn of the Phaeacians used to yield, which you could believe stolen away from the African sisters: you will enjoy the scab of an apple, which, on the Embankment, is gnawed by someone who is protected by a buckler and helm and who, fearing a whipping, learns to hurl a javelin from atop a shaggy goat.While the core contrast between the quality of each type of fare is clear, the concludingqui-clause is less intelligible. Who could this entity be? On line 153, the scholiast comments:quale simia manducat. Whilequalecould refer to the object being eaten (scabie mali quod) rather than to thequi-antecedent, it is clear in any case that the ancient reader felt that 5.153–5 evoked the image of an ape. Recent commentaries on Juvenal's fifth satire reflect a scholarly consensus: J.D. Duff, Edward Courtney, Susanna Braund and Biagio Santorelli all follow the scholiast's suggestion and believe that the passage describes a trained ape, as do recent readers of the poem. (shrink)

In lieu of an abstract, here is a brief excerpt of the content:240 Feminist Studies 45, no. 1. © 2019 by Mary Anna Evans Mary Anna Evans Personal Continuum The scent of gasoline is neither attractive nor repulsive. It falls somewhere on the continuum between. It is medicinal, but without the acrid bitterness of medicine. It draws children like a drug, but only when their parents aren’t hovering to warn of danger. Adults know about fire and poisoning and long-range carcinogenic (...) doom. Children only know that the odor around gas pumps smells naughty and fun, until their lips open and the flavor of petroleum turns their stomachs. Why do some things smell so much better than they taste? Gasoline, unlike honey, draws humans but not flies. Sarah was not thinking of fire, poisoning, or doom when she fitted the long metal nozzle into the mouth of her car’s fuel tank. She was trying not to think at all, though the customary thoughts slipped in. None of them were about gasoline. The pump’s air pollution control system was working well but not perfectly, so it took a moment for the odor to reach her nose. Her body roused and snarled at her. The baby. What are you thinking? If you breathe those fumes, what will they do to the baby? A moment passed while her body checked itself, remembering what it already knew. There was no baby. Where is the baby? Mary Anna Evans 241 The frantic voice didn’t echo between her ears. It had nothing to do with her brain at all. It was more than thought. It came from a place deeper than thought, and it wasn’t hers. Her body said things she didn’t want to say, and it needed things she didn’t need. Her body wanted things that were not good for her. Again, Where is the baby? And then, the darker question. What did you do? “Nothing,” she said aloud, since there was no one to hear. I didn’t do anything but bleed. I’m still bleeding. She resisted the instinct to clap her hands over her ears to shut out the voice that couldn’t be shut out. Her defiant hold on the nozzle kept her upright. She listened to the rhythmic throb of the pump. Refusing to turn her face from the gasoline’s stench, she opened her mouth and let the fumes seep in. * * * “Hello, sweetheart,” Frederick said as he came in the door. His peck on the cheek didn’t linger, so Sarah knew there would be no more expressions of affection that day. He had read in a self-help book that it was important for couples to use terms of endearment as a form of bonding. Physical displays of affection were important, too, or so said the self-affirmed relationship expert who wrote the book. In public, displays of affection affirmed the pair bond. In private, even a quick smooch forced men and women to secrete an attachment chemical called oxy-whatever. Oh, hell. She was a chemist. She knew what oxytocin was. She was just mystified by the notion of reading a book to find out how to get some. He turned away and went into the kitchen to fetch the marinating chicken. He always grilled when it was his night to cook. She had come to wonder whether modern men were drawn to cook with fire by an ageold hunter instinct, or whether they were attracted to an activity that put a well-insulated exterior wall between them and the women who remained inside to toss the salads. All across America, every warm summer night, lonely women toss salads and hope for romance. His head poked in the back door. “I bought slivered almonds and croutons.” 242 Mary Anna Evans Her “Thanks for remembering, sweetheart,” bounced off the closing door. Shit. She could have spared herself that soulless term of endearment. Leaving the lettuce in the refrigerator, she thrust her soapy hands under warm running water, because even thinking the word “shit” made the idea of handling raw food appalling. Her body, which had forgotten again that she’d lost the baby, approved of her caution. She guarded her thoughts against disturbing its... (shrink)

In 1967, American biologist Adrian Wenner (1928-) launched an extensive challenge to Karl von Frisch's (1886-1982) theory that bees communicate to each other the direction and distance of food sources by a symbolic dance language. Wenner and various collaborators argued that bees locate foods solely by odors. Although the dispute had largely run its course by 1973 -- von Frisch was awarded a Nobel Prize, while Wenner withdrew from active bee research -- it offers us a rare window into (...) mid-twentieth century discussions about animals, language, and cognition. Historians, sociologists, and scientists have commented on the debate and its outcome, but none has seriously questioned why von Frisch and Wenner pursued such different explanations of the bees' dances. In this paper, I explore von Frisch and Wenner's differing visions of animals and their behaviors and show how these contributed to their respective positions. Von Frisch's early-twentieth-century training in experimental physiology disposed him to focus on individual animals, their abilities, and their behaviors' evolutionary significance. Wenner, by contrast, was trained in mathematics and statistics and the Schneirla school of behavior. He viewed the bees' behaviors probabilistically with an eye toward the entire hive and its surroundings and ultimately explained them in terms of simple stimulus--response conditioning. Finally, while the debate was resolved in von Frisch's favor, he neither waged nor won the battle by himself. Instead, I show that practitioners, whose agendas ranged from the nascent fields of sociobiology to cognitive ethology, took up the cause of the communicating bees. (shrink)

We are immersed within an odorous sea of chemical currents that we parse into individual odors with complex structures. Odors have been posited as determined by the structural relation between the molecules that compose the chemical compounds and their interactions with the receptor site. But, naturally occurring smells are parsed from gaseous odor plumes. To give a comprehensive account of the nature of odors the chemosciences must account for these large distributed entities as well. We offer a focused review of (...) what is known about the perception of odor plumes for olfactory navigation and tracking, which we then connect to what is known about the role odorants play as properties of the plume in determining odor identity with respect to odor quality. We end by motivating our central claim that more research needs to be conducted on the role that odorants play within the odor plume in determining odor identity. (shrink)

Olfaction represents odors, if it represents anything at all. Does olfaction also represent ordinary objects like cheese, fish and coffee-beans? Many think so. This paper argues that it does not. Instead, we should affirm an austere account of the intentional objects of olfaction: olfactory experience is about odors, not objects. Visuocentric thinking about olfaction has tempted some philosophers to say otherwise.

It is arguably the case that olfactory system contains two senses that share the same type of stimuli, sensory transduction mechanism, and processing centers. Yet, orthonasal and retronasal olfaction differ in their types of perceptible objects as individuated by their sensory qualities. What will be explored in this paper is how the account of orthonasal smell developed in the Molecular Structure Theory of smell can be expanded for retronasal olfaction (Young, 2016, 2019a-b, 2020). By considering the object of olfactory perception (...) to be the molecular structure of chemical compounds composing odor plumes, Molecular Structure Theory provides a means for determining an odor’s olfactory quality, how odors can be identified and individuated, and how we perceive smellscapes. Surveying the differences between orthonasal and retronasal olfaction provides the basis for the central argument of the paper that the perceptible objects we refer to as smells and individuated on the basis of their olfactory qualities are only relative to orthonasal olfaction. Retronasal olfaction it is speculatively concluded might play an essential role in our perception of flavorful objects. (shrink)

O texto parte de um diagnóstico fenomenológico: o de que toda emergência pandêmica (como a da covid, por exemplo) é o sintoma fatídico de um estado de crise motivado nas entranhas mesmas ontológicas da racionalidade tal qual toma forma em nossa cultura no Ocidente. A tarefa do pensamento não consiste em destruir a razão, mas salvaguardá-la ante o perigo, sempre iminente, do irracionalismo. Assim, toda forma de obscurantismo emerge como uma figura decadente tendo como pano de fundo sintomático a crise (...) da própria razão; crise essa instalada pela distinção de princípio entre cultura e natureza tão bem prefigurada por Marx e aprofundada por Merleau-Ponty. O texto examina esse ponto nevrálgico e termina realçando o caráter essencial e, portanto, inalienavelmente político desse fenômeno. (shrink)

Scientists have shown that many non‐human animals such as ants, dogs, or rats are very good at using smells to find their way through their environments. But are humans also capable of navigating through their environment based on olfactory cues? There is not much research on this topic, a gap that the present research seeks to bridge. We here provide one of the first empirical studies investigating the possibility of using olfactory cues as landmarks in human wayfinding. Forty subjects participated (...) in a piloting study to determine the olfactory material for the main experiment. Then, 24 subjects completed a wayfinding experiment with 12 odors as orientation cues. Our results are astonishing: Participants were rather good at what we call “odor‐based wayfinding.” This indicates that the ability of humans to use olfactory cues for navigation is often underestimated. We discuss two different cognitive explanations and rule out the idea that our results are just an instance of sequential learning. Rather, we argue that humans can enrich their cognitive map of the environment with olfactory landmarks and may use them for wayfinding. (shrink)

Odor and color are strongly associated. Numerous studies demonstrate consistent odor‐color associations, as well as effects of color on odor perception and language. Yet, we know little about how these associations arise. Here, we test whether language is a possible mediator of odor‐color associations, specifically whether odor‐color associations are mediated by implicit odor naming. In two experiments, we used an interference paradigm to prevent the verbalization of odors during an odor‐color matching task. If participants generate color associations subsequent to labeling (...) an odor, interfering with verbalization during the task should affect the ability to make color associations. In Experiment 1, contrary to our hypothesis, verbal interference did not affect odor‐color matches. However, since performance accuracy on the verbal interference task was high, it is possible our task did not sufficiently disrupt verbal processing. In Experiment 2, we, therefore, used an active verbal interference task, and still found no difference across interference conditions. Odor naming accuracy, odor familiarity, and odor pleasantness, however, did predict odor‐color matches. This suggests that although color associations are related to semantic factors, they are not generated by recruiting odor labels in the moment. Overall, our results do not provide evidence that language plays an online role in odor‐color associations, instead, they are consistent with the claim that language may have shaped associations during development. (shrink)

Like the subtitle says, this is an intro to food ethics that also collects writings on food ethics by others. Topics include: animals, consumption, farming, identity, justice, paternalism, religion, and workers.

The norms of simplicity, convenience, unfussiness, and self-control guide Diogenes the Cynic, Zeno of Citium, Chrysippus, Seneca, Musonius Rufus, Epictetus, and Marcus Aurelius in approaching food. These norms generate the precept that meat and dainties are luxuries, so Stoics should eschew them. Considerations of justice, environmental harm, anthropogenic global climate change, sustainability, food security, feminism, harm to animals, personal health, and public health lead contemporary Stoics to condemn the meat industrial complex, debunk carnism, and select low input, plant-based (...) foods. (shrink)