In print, Perception Journal. “The Butcher’s Tongue Illusion”, a new experimental paradigm developed at the Crossmodal Research Laboratory (University of Oxford) that takes touch ‘out of the mouth’. The touch people see being applied to a fake (mirrored) tongue is felt on their own tongue.
Will we ever be able to do the same with taste? Interesting implications to understand the neural basis of multisensory integration in the tongue (flavour?), and fun to imagine that we can create ‘virtual’ sensations, if the appropriate (i.e. correlated) stimuli are provided. This paradigm could be used in human-computer interaction, clinical sciences, gaming, and generates interesting philosophical questionings in gastronomy: if we can make the brain ‘believe’ or ‘sense’ something that is not a direct stimulation, how much of our expectations and past experiences ‘make up’ what we believe to be eating/drinking?
#Gastrophysics #perception #science #paradigm #illusion #brain #food