Sean Carroll's Mindscape: Science, Society, Philosophy, Culture, Arts, and Ideas 105 | Ann-Sophie Barwich on the Science and Philosophy of Smell
Jul 13, 2020
Ann-Sophie Barwich, a philosopher and neuroscientist specializing in olfaction, explains why smell deserves more attention in our understanding of consciousness. She challenges the primacy of vision by highlighting the complexities of the olfactory experience and its interplay with taste. Barwich delves into how molecular structures influence scent perception, and how our context can drastically alter our interpretation of odors. She also explores the fascinating cognitive processes behind wine tasting and discusses how olfactory cues play a significant role in decision-making, particularly in romantic contexts.
AI Snips
Chapters
Books
Transcript
Episode notes
Taste vs. Smell
- What we commonly call "taste" is largely smell perceived through the back of the nose while chewing.
- Flavors like mint or strawberry are perceived through the nose, not taste buds.
Wine Tasting Expertise
- Wine tasters don't have super noses; they've trained for decades to recognize specific smells.
- They use analytical methods to deduce wine origins by observing visual cues and breaking down smells.
Smell Training
- Smell training improves smell detection and causes physiological changes in the brain.
- Studies show cortical thickening after six weeks of daily smell training.
