Affect, Heat and Tacos. A Speculative Account of Thermoception

Lara, Ali

doi:10.1080/17458927.2015.1130301

Cited by 21 publications

(6 citation statements)

References 31 publications

(25 reference statements)

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“…Green, 1989Green, , 1991Green & Rentmeister-Bryant, 1998;Karrer & Bartoshuk, 1991;Lawless, Rozin, & Shenker, 1985;McBurney, Balaban, Christopher, & Harvey, 1997;Nolden & Hayes, 2017;Prescott, 1999;Prescott & Stevenson, 1995;Prescott & Swain-Campbell, 2000;Stevenson & Prescott, 1994;Stevenson & Yeomans, 1993; though see also Cowart, 1987). Perhaps unsurprisingly, the liking for chilli appears to be correlated with its consumption (Byrnes & Hayes, 2013, 2015Stevenson & Yeomans, 1993).…”

Section: Why Do "Some Like It Hot"?: Learning To Like the Oral Burn Omentioning

confidence: 98%

“…According to some researchers, personality traits (such as 'sensation seeking') seem to play a role in chilli liking too (Byrne & Hayes, 2013, 2015Logue & Smith, 1986;Stevens, 1990;Terasaki & Imada, 1988;Wheeler & Berger, 2007). However, by contrast, Ludy and Matter (2012) argue that it is exposure, not personality (extraversion-introversion, sensation seeking, or finickiness) that best predicts a person's preference for spicy food.…”

Section: Why Do "Some Like It Hot"?: Learning To Like the Oral Burn Omentioning

confidence: 99%

“…A third suggestion that has been put forward to explain the widespread use of chilli in the foods eaten in warmer climates is that, by inducing gustatory facial sweating, the consumption of capsaicin might play some small role in thermoregulation (e.g., Abdel-Salam, 2016;Lara, 2015;Lee, 1954). Other commentators, including chefs, meanwhile, point to capsaicin's role as an inducer of salivation (Abdel-Salam, 2016;Rozin, 1987;Tellez, 2011), thus making it easier to consumer dry foods.…”

Section: ) the Thermoregulation/induced Salivation Hypothesesmentioning

confidence: 99%

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Why is piquant/spicy food so popular?

Spence

2018

International Journal of Gastronomy and Food Science

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The desire for piquant/spicy food has grown phenomenally over the last 500 years or so. In this review, I summarize the literature on this most intriguing of oral sensations, and summarize various explanations for why it may have become so liked by so many peoples around the world in recent years. A number of alternative hypotheses for the rise in popularity of this plant/fruit have been put forward and are briefly discussed. These include the masochistic/thrill-seeking hypothesis, the antimicrobial hypothesis, the thermoregulation/salivation-induction hypotheses, and medicinal/health/diet-based accounts.

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Section: Why Do "Some Like It Hot"?: Learning To Like the Oral Burn Omentioning

confidence: 98%

Section: Why Do "Some Like It Hot"?: Learning To Like the Oral Burn Omentioning

confidence: 99%

Section: ) the Thermoregulation/induced Salivation Hypothesesmentioning

confidence: 99%

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Why is piquant/spicy food so popular?

Spence

2018

International Journal of Gastronomy and Food Science

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“…Environmental distribution of food contributes to the absence of pleasure in the moment of eating. As some scholars have pointed out, eating practices are commonly related to anxiety (Probyn 2000;Lara 2015b), stress (Berlant 2011), or guilt (Mol 2013). Pleasure is not something that the socio-cultural environment encourages in our relationship with food, at least not thoughtful pleasure.…”

Section: Capaciousmentioning

confidence: 99%

Craving Assemblages: Consciousness and Chocolate Desire

Laura¹

2017

Capacious

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In this paper, I use the case of a craving for chocolate to explain that a craving is a desire for food emerging from a process whose components exceed conscious awareness, and thus the idea that desire is something that can always be consciously controlled and resisted must be overcome. Drawing on Deleuze and Guattari's notion of assemblage, I propose that understanding desire requires considering the distribution and heterogeneity of agencies participating in the event of the production of desire. I will suggest that the role of the brain in the production and reproduction of desire is crucial if we want to develop more sophisticated ways to consciously deal with our desire for food. I will introduce the difference between molar and molecular strata of organization operating within the assemblage of the craving to understand what kind of process should be triggered in order to deal with our desire for food. I end the paper by suggesting that focusing on the aesthetic properties of food in the generation of pleasure can be a powerful conscious resource for producing what Malabou calls brain plasticity.

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“…More broadly, forms of thermal emission and reception, whether radiant energy or the processes of heat exchange through conduction or convection, are rarely considered in media studies, perhaps due to their apparent invisibility. The sensation of heat and cold, termed ‘thermoception’, has received some critical attention in other fields, including architecture, anthropology, energy studies, and studies of affect and the senses (Allen-Collison and Owton, 2015; Classen, 1993; Lara, 2015; Potter, 2008; Royston, 2014; Vannini and Taggart, 2014). As scholars in these areas have described, thermoception is not a process in which we record a set of phenomena in a world outside of us, but rather reflects ‘the energy balance between our bodies and our environment’ (Ong, 2013: 3).…”

mentioning

confidence: 99%

Thermal vision

Starosielski¹

2019

Journal of Visual Culture

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This article describes thermal vision, the ways of seeing invisible thermal emissions and exchanges. While most studies of thermal vision have focused on the deployment of infrared imaging in military and police operations, the author articulates thermal vision as a perceptual mode that both extends beyond the infrared camera to a broader set of practices of seeing heat as well as beyond the militarized view to scientific, commercial, and cultural landscapes. Weaving through these practices and landscapes, she outlines four overlapping ways that thermal vision is oriented and in turn organizes the world: through thermal effects, hue, objects, and zones. Focusing on the latter form, and taking cases from early infrared photography in the 1930s and the expansion of building thermography in the 1970s, she argues that the thermal imagery used for visual surveillance, often as a means of objectification and targeting, is intimately connected to regimes of environmental monitoring and the creation and management of normative zones. A close attention to these cases draws out one of thermal vision’s critical affordances and cultural uses, regardless of technological platform or orientation: entangled with practices of temperature control and synesthetic processing, it has been enlisted to alter architectures, environments, and bodily movements through them. Observing these uses expands visual culture studies’ understanding of the sensory possibilities of the visible and helps scholars to track the affective and intimate dimensions of climate change.

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Affect, Heat and Tacos. A Speculative Account of Thermoception

Cited by 21 publications

References 31 publications

Why is piquant/spicy food so popular?

Why is piquant/spicy food so popular?

Craving Assemblages: Consciousness and Chocolate Desire

Thermal vision

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