Me and Brynjar ar working on making a physical representation of Urørt to be used on festivals and the new Rockheim Museum.
"..to show what I am good for, that is what I´m looking forward to the most" Vinter in Hollywood from an interview before performing on a Urørt concert.
We also tested some Piezo Contact microphones which went kinda crappy. But then we figured out they needed to be connected with some resistors and they worked nicely. Ofcourse then it was on to the next problem, getting the arduino code sorted.
Our Prosessing course with Marius Watz started today. Unlekker.net contains works by Marius and he also has a place for his concepts called Evolutionzone.
Processing is a programming language, development environment, and online community that since 2001 has promoted software literacy within the visual arts. Initially created to serve as a software sketchbook and to teach fundamentals of computer programming within a visual context, Processing quickly developed into a tool for creating finished professional work as well.
Smelling Memories and Emotions
03 Apr 2009 11:23 by majo
Since classical antiquity, studies of human perception have noted five external senses through which the mind receives information about the world: vision, hearing, touch, smell and taste. The foundational texts of Western philosophy consistently rank these senses in a hierarchy of importance. Vision comes first because it is the sense considered to have the greatest significance for the development of knowledge. Though it is followed closely in the hierarchy by hearing.
The remaining three senses, smell, taste and touch are treated more briefly, and the order of their importance varies according to which aspect of the sense is stressed.
- Making Sense of Taste: Food & Philosophy By Carolyn Korsmeyer
Smak og behag kan ikke diskuteres - og det er heller ikke mye vits i å krangle om det, viser ny forskning. Genetiske forskjeller gjør at omtrent ingen mennesker i hele verden har lik lukt- og smakssans.
Apparently test by Israeli scientists have shown a difference in active sensor cells between different ethnic groups. In addition if you consider cultural, individual taste and smell, it all points towards the claim that what is good or bad taste cannot be concluded.
Another example of relative taste is when you for instance you go to a Indian restaurant here in Norway and they ask you if you want it "Indian hot" or "Norwegian hot". I guess some customers found out the hard way that their perception of hot is what others consider mild.
Noen liker saueskaller, andre liker sjøpølser. Både natur, kultur, geografi og mammas spisevaner er med på å bestemme hva som blir din favorittmat. Kanskje ikke så rart at smaken er forskjellig?
How does smell and taste affect eachother
09 Mar 2009 14:15 by majo
Ok I`ve decided to work and explore how the two senses smell and taste are connected. I think my main focus will be to see how smell affects taste, as I have come to understand, it matters a lot.
I think most people have some experience with how smell affects taste. When you have the flu and your nose is stuffed-up, you can hardly taste anything.
Seventy to seventy-five percent of what we perceive as taste actually comes from our sense of smell. Taste buds allow us to perceive only bitter, salty, sweet, and sour flavors. It’s the odor molecules from food that give us most of our taste sensation.
Take away smell and you take away taste. It would be interesting to see if it is possible to achieve the opposite reaction. Is it possible to enhance taste with smell? How? Is it possible to camouflage taste with smell? Can you make food which does not taste good into something delicious with smell?
A simple test to try for yourself how the two senses are related.
Lifescience.com has published a few interesting articles on taste and smell.
The Suprising Impact of Taste and Smell is an article by Maggie Koerth-Baker about how these two senses are connected to metabolism, memory and how we eat based on taste.
Aromas can affect the taste not only through the nose, but also by wafting up the back of the throat during swallowing. Different compounds can interact with each other in a way that enhances or suppresses their aroma.
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