The Sense of Taste

About this eBook

Author

Poffenberger, Albert T. (Albert Theodore), 1885-1977

Credits

Produced by deaurider, Barry Abrahamsen, and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

BF: Philosophy, Psychology, Religion: Psychology, Philosophy, Psychoanalysis

Subject

Taste

Category

Text

Project Gutenberg

eBook-No. 59082

Release Date

March 17, 2019

Copyright

Public domain in the USA.

Contents

1. 1.THE SENSE OF TASTE
2. 2.EDITORIAL INTRODUCTION
3. 3.PREFACE
4. 4.CONTENTS
5. 5.ILLUSTRATIONS
6. 6.CHAPTER I The Qualities of Taste — The Taste Manifold — The Classification of Tastes — Taste Blends and Fusions — The Poverty of Taste — Psychological Analysis of the Taste Qualities — Distribution of the Taste Qualities — The Vocabulary of Taste
7. 7.CHAPTER II The Organization of the Tastes — System and Organization in Other Senses — Taste Mixtures and Compounds — Compensation, Antagonism, and Neutralization — Contrast Phenomena — After Images of Taste — The Schema of Taste Relations
8. 8.CHAPTER III The Sensitiveness of Taste — Various Measures of Sensitiveness — The Threshold of Taste Sensation — Relative Sensitivity of Taste and Smell — The Discrimination of Tastes — Adaptation and Fatigue — Acquired Tastes — The Early Development of Taste
9. 9.CHAPTER IV Time Relations of Taste Qualities — The Inertia of the Taste Organs — Reaction Time to Taste Stimuli — Determinants of Reaction Time to Taste
10. 10.CHAPTER V The Sense Organ of Taste — Comparison With Other Sense Organs — The Salivary Glands and Their Activity — The Tongue: Its Muscles and Covering Membranes — Classification of Papillæ — The Determination of the Taste Areas
11. 11.CHAPTER VI Sensory Elements of the Taste Mechanism — Taste Buds and Their General Characteristics — Supporting Cells, Gustatory Cells, and Nerve Filaments — Relations Among the Structures Within the Taste Bud — The Sensory Nerves of Taste — The Cerebral Taste Centers
12. 12.CHAPTER VII Taste-Producing Substances — Adequate and Inadequate Stimuli — Adequate Taste Stimuli — Inadequate Taste Stimuli
13. 13.CHAPTER VIII Function of the Taste Mechanism — Function of Tongue and Salivary Glands — The Function of the Taste Buds
14. 14.CHAPTER IX The Development of Taste in the Individual — Development Before Birth — Development of Taste in Infancy and Childhood — Taste in the Adult — Structural and Functional Differences Among Individuals — Individual Differences Due to Pathological Changes — Racial Differences in the Structure and Function of the Taste Organs
15. 15.CHAPTER X Evolution of Taste — Sensitivity of the Unicellular Organisms — “ The Chemical Sense ” — Chemical Sense in Fishes — Land-Dwelling Animals
16. 16.CHAPTER XI Gustatory Imagination and Memory — The Nature and Frequency of Mental Images — Mental Images of Taste — Taste in Dreams and in Hallucinations
17. 17.CHAPTER XII Unusual and Abnormal Taste Experiences — Gustatory Hallucinations and Auræ — Partial and Complete Ageusia — Taste Hallucinations of the Insane — Synæsthesias of Taste — Perversions of Taste
18. 18.CHAPTER XIII Food and Flavor — The Biological Rôle of Taste — Taste and Digestion — Experimental Evidences — The Function of Taste in the Organic Economy
19. 19.CHAPTER XIV The Æsthetic Value of Taste — The Higher and Lower Senses — Bounty of Nature and Ecclesiastical Censorship — The Psychophysical Attributes — The Tendency to Adaptation — Spatial Attributes of Taste Qualities — Immediate Affective Value of Taste — Development in the Individual and the Race — The Imaginative Value of Taste — The Non-Social Character of the Lower Senses — The Unsystematic Relations of Taste Qualities — The Motive of Æsthetic Products
20. 20.INDEX

Community reviews

Sign in to write a review.

No reviews yet.