Posts Tagged ‘synaesthesia’
“Memory is more indelible than ink”*…
At least for some of us it is– for instance, Solomon Shereshevsky, a Soviet journalist and mnemonist, widely-regarded as the “man with the greatest memory ever” (and the subject of neuropsychologist Alexander Luria‘s 1968 case study The Mind of a Mnemonist). From Wikipedia…
He met Luria after an anecdotal event in which he was scolded for not taking any notes while attending a work meeting in the mid-1920s. To the astonishment of everyone there (and to his own astonishment in realizing that others could apparently not do so), he could recall the speech word for word. Throughout his life, Shereshevsky was tasked with memorizing complex mathematical formulas, huge matrices, and even poems in foreign languages that he had never spoken before, all of which he would memorize with meticulous accuracy in a matter of minutes.
On the basis of his studies, Luria diagnosed in Shereshevsky an extremely strong version of synaesthesia, fivefold synaesthesia, in which the stimulation of one of his senses produced a reaction in every other. For example, if Shereshevsky heard a musical tone played he would immediately see a colour, touch would trigger a taste sensation, and so on for each of the senses…
His memory was so powerful that he could still recall decades-old events and experiences in perfect minute detail. After he discovered his own abilities, he performed as a mnemonist; but this created confusion in his mind. He went as far as writing things down on paper and burning it, so that he could see the words in cinders, in a desperate attempt to forget them. Some later mnemonists have speculated that this could have been a mentalist’s technique for writing things down to later commit to long-term memory…
Unforgettable: “Solomon Shereshevsky,” from @Wikipedia.
* Anita Loos
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As we muse on memory, we might recall that it was on this date in 1900 that The Wonderful Wizard of Oz was published. Written by L. Frank Baum and illustrated by W. W. Denslow, it was an immediate hit, spawning a flow of further editions (soon known simply as The Wizard of Oz), stage adaptations, and of course the classic 1939 live-action film. It had sold three million copies by the time it entered the public domain in 1956.
“I am sure my music has a taste of codfish in it”*…
High-frequency sounds enhance the sweetness in food, while low frequencies bring out the bitterness. So, could sound replace sugar? And what kind of music should restaurants play? The Guardian digs in…
Sound is the final frontier in food presentation. Restaurants agonise over menus, crockery, furniture and lighting, yet often any old CD will be stuck on for background music with nary a thought. However, now that we’re starting to understand that everyone has synaesthetic tendencies when it comes to taste, sound is set to play a bigger part in our eating experience. Ben & Jerry’s, for example, is considering a sonic range of ice-cream flavours, with QR codes on the tubs that will allow eaters to access complementary sounds via their phones…
Confirming the hunches of so many ravenous aeroplane passengers, a study published in 2011 found that loud background noise suppresses saltiness, sweetness and overall enjoyment of food. (For flyers, this is compounded by the high altitude blocking nasal passages, and therefore access to aromas.) Incidentally, for those among you who curse that you can’t hear yourself think, or indeed taste, in some restaurants, it isn’t unheard of for the background din to register 90db, which is a tad louder than commercial flights.
However, Charles Spence, director of Oxford’s Crossmodal Laboratory, points out: “Have you ever noticed how many people ask for a bloody mary or tomato juice from the drinks trolley on aeroplanes? The air stewards have, and when you ask the people who order, they tell you that they rarely order such a drink at any other time.” Spence reckons this is because umami may be immune to noise suppression. If he proves his hypothesis, perhaps concentrating on umami-rich ingredients such as tomatoes, parmesan, mushrooms and cured meats in the sky could help obliterate plane-food hell…
Much, much more at “How sound affects the taste of our food.”
* Edvard Grieg
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As we slip on our headphones, we might spare a thought for Ernst Florens Friedrich Chladni; he died on this date in 1827. Widely regarded as “the father of acoustics,” he built on the work of Robert Hooke to create “Chladni figures,” demonstrations of complex patterns of vibration; variations of this technique are still commonly used in the design and construction of acoustic instruments like violins, guitars, and cellos.
Creating Chladni figures
Chladni measured the speed of sound in various gases by determining the pitch of the note of an organ pipe filled with each gas, and determined the speed of sound in solids using analysis of the nodal pattern in standing-wave vibrations in long rods.
Chladni was an accomplished musician (and inventor of he musical instrument called “Euphon“), and fathered another science– meteoritics— when, in 1794, he published Über den Ursprung der von Pallas gefundenen und anderer ihr ähnlicher Eisenmassen und über einige damit in Verbindung stehende Naturerscheinungen (“On the Origin of the Pallas Iron and Others Similar to it, and on Some Associated Natural Phenomena”) in which he proposed that meteorites have an extraterrestrial origin.
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