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Section 2 - Knowledge and Languages

Published online by Cambridge University Press:  21 September 2009

Catherine Rouby
Affiliation:
Associate professor of neuroscience, Université Claude Bernard
Benoist Schaal
Affiliation:
Research director CNRS, Centre Européen des Sciences du GoÛt
Danièle Dubois
Affiliation:
Research director CNRS, Institut National de la Langue Française
Rémi Gervais
Affiliation:
Research director CNRS, Institut des Sciences Cognitives, Lyon
A. Holley
Affiliation:
Professor of neuroscience Université Claude Bernard; Director Centre Européen des Sciences du GoÛt
Catherine Rouby
Affiliation:
Université Lyon I
Benoist Schaal
Affiliation:
Centre National de la Recherche Scientifique (CNRS), Paris
Danièle Dubois
Affiliation:
Centre National de la Recherche Scientifique (CNRS), Paris
Rémi Gervais
Affiliation:
Centre National de la Recherche Scientifique (CNRS), Paris
A. Holley
Affiliation:
Centre National de la Recherche Scientifique (CNRS), Paris
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Summary

The chapters in this section will clearly illustrate the multidisciplinary approach of this volume, interweaving issues from different domains – chemistry, anthropology, psychology, and linguistics – to examine the complex relationships between language for odors and knowledge of odors.

In Chapter 4, from a psycholinguistic point of view, Danièle Dubois and Catherine Rouby's analysis of verbal answers in laboratory identification tasks for odors shows that scoring is not solely a technical issue, but also raises numerous theoretical questions about cognitive representations and the naming of odors. They first demonstrate that the “veridical label” is the name of the odorant source rather than the name of an olfactory property. Therefore, because subjects lack adequate labels for the olfactory properties of objects, they have to resort to the use of a large diversity of linguistic devices to account for their olfactory perceptions, and those must be interpreted by researchers as cues to subjects' knowledge of odors.

In Chapter 5, David Howes examines a large body of data borrowed from the history of Western culture and from distant cultures. Referring to Classen's “archeology of sense words” for intellect in the English language, he shows that the sense of smell has been differently valued and interpreted in various cultures and that, for example, intelligence was more “tactile” before the Enlightenment than it is now.

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Publisher: Cambridge University Press
Print publication year: 2002

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  • Knowledge and Languages
    • By Catherine Rouby, Associate professor of neuroscience, Université Claude Bernard, Benoist Schaal, Research director CNRS, Centre Européen des Sciences du GoÛt, Danièle Dubois, Research director CNRS, Institut National de la Langue Française, Rémi Gervais, Research director CNRS, Institut des Sciences Cognitives, Lyon, A. Holley, Professor of neuroscience Université Claude Bernard; Director Centre Européen des Sciences du GoÛt
  • Edited by Catherine Rouby, Université Lyon I, Benoist Schaal, Centre National de la Recherche Scientifique (CNRS), Paris, Danièle Dubois, Centre National de la Recherche Scientifique (CNRS), Paris, Rémi Gervais, Centre National de la Recherche Scientifique (CNRS), Paris, A. Holley, Centre National de la Recherche Scientifique (CNRS), Paris
  • Book: Olfaction, Taste, and Cognition
  • Online publication: 21 September 2009
  • Chapter DOI: https://doi.org/10.1017/CBO9780511546389.008
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  • Knowledge and Languages
    • By Catherine Rouby, Associate professor of neuroscience, Université Claude Bernard, Benoist Schaal, Research director CNRS, Centre Européen des Sciences du GoÛt, Danièle Dubois, Research director CNRS, Institut National de la Langue Française, Rémi Gervais, Research director CNRS, Institut des Sciences Cognitives, Lyon, A. Holley, Professor of neuroscience Université Claude Bernard; Director Centre Européen des Sciences du GoÛt
  • Edited by Catherine Rouby, Université Lyon I, Benoist Schaal, Centre National de la Recherche Scientifique (CNRS), Paris, Danièle Dubois, Centre National de la Recherche Scientifique (CNRS), Paris, Rémi Gervais, Centre National de la Recherche Scientifique (CNRS), Paris, A. Holley, Centre National de la Recherche Scientifique (CNRS), Paris
  • Book: Olfaction, Taste, and Cognition
  • Online publication: 21 September 2009
  • Chapter DOI: https://doi.org/10.1017/CBO9780511546389.008
Available formats
×

Save book to Google Drive

To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Google Drive.

  • Knowledge and Languages
    • By Catherine Rouby, Associate professor of neuroscience, Université Claude Bernard, Benoist Schaal, Research director CNRS, Centre Européen des Sciences du GoÛt, Danièle Dubois, Research director CNRS, Institut National de la Langue Française, Rémi Gervais, Research director CNRS, Institut des Sciences Cognitives, Lyon, A. Holley, Professor of neuroscience Université Claude Bernard; Director Centre Européen des Sciences du GoÛt
  • Edited by Catherine Rouby, Université Lyon I, Benoist Schaal, Centre National de la Recherche Scientifique (CNRS), Paris, Danièle Dubois, Centre National de la Recherche Scientifique (CNRS), Paris, Rémi Gervais, Centre National de la Recherche Scientifique (CNRS), Paris, A. Holley, Centre National de la Recherche Scientifique (CNRS), Paris
  • Book: Olfaction, Taste, and Cognition
  • Online publication: 21 September 2009
  • Chapter DOI: https://doi.org/10.1017/CBO9780511546389.008
Available formats
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