Chapter III: Preface: xiii

I THE QUALITIES OF TASTE 1
The Taste Manifold—The Classification
of Tastes—Taste Blends and Fusions—The
Poverty of Taste—Psychological
Analysis of the Taste
Qualities—Distribution of the Taste
Qualities—The Vocabulary of Taste.

II THE ORGANIZATION OF THE TASTES 27
System and Organization in Other
Senses—Taste Mixtures and
Compounds—Compensation, Antagonism,
and Neutralization—Contrast
Phenomena—After Images of Taste—The
Schema of Taste Relations.

III THE SENSITIVENESS OF TASTE 43
Various Measures of Sensitiveness—The
Threshold of Taste Sensation—Relative
Sensitivity of Taste and Smell—The
Discrimination of Tastes—Adaptation
and Fatigue—Acquired Tastes—The Early
Development of Taste.

IV TIME RELATIONS OF TASTE QUALITIES 55
The Inertia of the Taste
Organs—Reaction Time to Taste
Stimuli—Determinants of Reaction Time
to Taste.

V THE SENSE ORGAN OF TASTE 60
Comparison with other Sense Organs—The
Salivary Glands and Their Activity—The
Tongue: Its Muscles and Covering
Membranes—Classification of
Papillæ—The Determination of the Taste
Areas.

VI SENSORY ELEMENTS OF THE TASTE MECHANISM 78
Taste Buds and Their General
Characteristics—Supporting Cells,
Gustatory Cells, and Nerve
Filaments—Relations Among the
Structures within the Taste Bud—The
Sensory Nerves of Taste—The Cerebral
Taste Centers.

VII TASTE-PRODUCING SUBSTANCES 92
Adequate and Inadequate
Stimuli—Adequate Taste
Stimuli—Inadequate Taste Stimuli.

VIII THE FUNCTION OF THE TASTE MECHANISM 103
The Function of Tongue and Salivary
Glands—The Function of the Taste Buds.

IX THE DEVELOPMENT OF TASTE IN THE 116
INDIVIDUAL
Development Before Birth—Development
of Taste in Infancy and
Childhood—Taste in the
Adult—Structural and Functional
Differences Among
Individuals—Individual Differences Due
to Pathological Changes—Racial
Differences in the Structure and
Function of the Taste Organs.

X EVOLUTION OF TASTE 128
Sensitivity of the Unicellular
Organisms—“The Chemical
Sense”—Chemical Sense in
Fishes—Land-Dwelling Animals.

XI GUSTATORY IMAGINATION AND MEMORY 144
The Nature and Frequency of Mental
Images—Mental Images of Taste—Taste in
Dreams and in Hallucinations.

XII UNUSUAL AND ABNORMAL TASTE EXPERIENCES 151
Gustatory Hallucinations and
Auræ—Partial and Complete
Ageusia—Taste Hallucinations of the
Insane—Synæsthesias of
Taste—Perversions of Taste.

XIII FOOD AND FLAVOR 158
The Biological Rôle of Taste—Taste and
Digestion—Experimental Evidences—The
Function of Taste in the Organic
Economy.

XIV THE ÆSTHETIC VALUE OF TASTE 168
The Higher and Lower Senses—Bounty of
Nature and Ecclesiastical
Censorship—The Psychophysical
Attributes—The Tendency to
Adaptation—Spatial Attributes of Taste
Qualities—Immediate Affective Value of
Taste—Development in the Individual
and the Race—The Imaginative Value of
Taste—The Non-Social Character of the
Lower Senses—The Unsystematic
Relations of Taste Qualities—The
Motive of Æsthetic Products.

INDEX 197

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ILLUSTRATIONS

Diagram showing relations between the 40
taste qualities

Sketch of the tongue 69

Diagram showing some of the various 88
courses which have been advocated for
the taste fibers in man

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THE SENSE OF TASTE