This paper reviews all the published evidence on the theory that the act of selecting a piece of food or drink structurally coordinates quantitative information across several sensory modalities. The existing data show that the momentary disposition to consume the item is strengthened or weakened by learnt configurations of stimuli perceived through both exteroceptive and interoceptive senses. The observed configural structure of performance shows that the multimodal stimuli are interacting perceptually, rather than merely combining quantities of information from the senses into the observed response.
|Journal||Seeing and Perceiving|
|Publication status||Published - 2012|
- configural percepts; actions toward food; odours; tastes; colours; gastric stretch; glucoregulatory signals; amino acid sensitivity.