The worlds we see, hear, feel, smell, and taste exist independently, but we know them only through the fabrications of our brains.
The colours we see do not exist apart from our perception of them. Colour arises as differences in wavelengths of light given off by an object; our brains transform those wavelengths into color to give it meaning for our behavior. So that's why the sky is not blue and the grass is not green and your eyes are not grey;
The words and sentences we believe we are hearing are a jumble of sounds, whistles, grunts, and silences.
From a variety of external signals our brains create something that is not there. In doing so, they help us understand and manipulate our environments.
Our sensory worlds—vision, hearing, and touch—are created by combinations of physical characteristics in our environments that stimulate our eyes and ears and skin surfaces. These combinations simplify and stabilize our sensory worlds.
Reference; Neurogastronomy: How the Brain Creates Flavor and Why It Matters
by Gordon M. Shepherd
Columbia University Press, 267 pp., $24.9
The colours we see do not exist apart from our perception of them. Colour arises as differences in wavelengths of light given off by an object; our brains transform those wavelengths into color to give it meaning for our behavior. So that's why the sky is not blue and the grass is not green and your eyes are not grey;
The words and sentences we believe we are hearing are a jumble of sounds, whistles, grunts, and silences.
From a variety of external signals our brains create something that is not there. In doing so, they help us understand and manipulate our environments.
Our sensory worlds—vision, hearing, and touch—are created by combinations of physical characteristics in our environments that stimulate our eyes and ears and skin surfaces. These combinations simplify and stabilize our sensory worlds.
Reference; Neurogastronomy: How the Brain Creates Flavor and Why It Matters
by Gordon M. Shepherd Columbia University Press, 267 pp., $24.9
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