The Sense of TasteHollingworth, Harry L. (Harry Levi)
Science
The Sense of Taste
Hollingworth, Harry L. (Harry Levi)
Taste
“It thus appears that even perception, the consciousness, as we
call it, of outer things, is a consciousness of other selves as
sharing our experience, a relatively altruistic, not an
exclusively egoistic mode of consciousness. This is the reason
why we usually speak of sight and hearing and smell as higher
senses—and in the order named—than taste and the dermal sense
experiences. Vision is the sense most readily shared by any
number of selves: for example, everybody within a very wide area
may see the mountain on the horizon or the Milky Way in the
evening sky. Next to vision, sounds are the most frequently
shared experiences; millions of people hear the same thunder and
thousands may share the same concert. Even odors, though shared
by fewer people, may be common to very many, whereas tastes and
pressures and pains, which require actual bodily contact, and
warmth and cold, whose physiological stimulation depends on
conditions of the individual body, are far less invariably
shared experiences. But the shared experiences are those that
are described, discussed, repeated, measured—in other words,
those that are creatively reëmbodied in works of art and in
scientific investigations. Vision, therefore, is a higher sense
than the others, only in so far as it is more often shared, and
hence more often discussed and described, measured and verified.
This is the reason why it is a more significant social material
of intercourse, art, and science. Pressure and warmth, on the
other hand, are less valued, because they are less often
actually shared and, therefore, less easily verified and less
frequently described.”
This, we have said, is an illuminating paragraph. But it is satisfactory
only when amplified in certain ways to which we seem to have been led in
our preceding discussion. Thus, it cannot be said that the socially
shared sense impressions are chosen as the raw material of the fine arts
merely because they enable a multiplication of individual pleasures. The
dominant passion of the artist is not merely to afford pleasure to the
greatest possible number of observers. But so long as art is defined as
an attempt to please, that is about all that follows from the social
character of the higher senses. As a matter of fact, artists do not seek
to please the greatest possible number of observers. They are often
contented if a single observer is satisfied. And by satisfied, in this
connection, one does not mean pleased. We have already seen that the
most pleasing of all sense impressions are those afforded by the lower
senses. If the mere production of pleasure is the chief aim of the
artist, he would surely have resorted to those materials which in
themselves and by their own direct effects facilitated his purpose.
_The Unsystematic Relations of Taste Qualities_
Public-domain text, read in full here on John Shaqi.
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