Question 25- Discuss Alternative Dimensions Of Aesthetic Experience Beyong Beauty And Liking, And Provide 2 Example Studies That Examine Alternative Dimensions Of Aesthetic Experience

Question 1

Taste/flavour perception

Answer 1

-Cruz and Green (2000)
•Investigated whether heating and cooling of the tongue produces different taste sensations

•Results:
~Heating the tongue from 20 degrees upwards changed the thermal sweetness of the tongue
~Cooling the tongue from 35 degrees downwards changed the thermal sourness of the tongue

-Temperature of tongue changes our taste perception

Question 2

Taste/flavour perception

Answer 2

-Djordjevic et al (2004):
•Investigated whether flavours are multisensory perceptions by examining the influences of strawberry and soy sauce being physically smelled or imagined on perceived sweetness and saltiness
•PPs given sucrose and sodium chloride to taste and were asked to either smell or imagine the smell of soy sauce, strawberries or odourless water

-Results:
•Sweetness was enhanced by smelling strawberry
•Saltiness enhanced by smelling soy sauce
•Imagining strawberry smell enhanced perceived sweetness of water
•Imagining soy sauce smell enhanced perceived saltiness of weak sodiun chloride solutions

Question 3

Aesthetic expertise

Answer 3

-Castriota-Sanderberg et al (2005:
•Wine experts and non-wine experts were given wine and glucose to taste to compare

-Results:
•Expert wine tasters showed an increase in brain activity in areas that combine taste and smell input

-Suggests expertise changes the way people perceive flavours

Question 4

Aesthetic expertise

Answer 4

-Calvo-Merino et al (2005)
•Ballet and capoeira dancers watched ballet and capoeira dances

-Results:
•Motor areas were more strongly activated when the dancers watched movements they could perform

-Both studies demonstrate expertise can change the way we perceive aesthetic dancing through other dimensions than if it beautiful or if we like it