Book, Paragraph

 1  II,  6 |      sound of hearing, flavour of taste. Touch, indeed, discriminates
 2  II,  7 |         applies also to touch and taste; why there is this apparent
 3  II,  9 |         analogy between smell and taste, and that the species of
 4  II,  9 |           being that our sense of taste is more discriminating than
 5  II,  9 |       sweet" is extended from the taste to the smell of saffron
 6  II,  10|          anything. In the case of taste, there is nothing corresponding
 7  II,  10|          colour, so the object of taste is flavour. But nothing
 8  II,  10|       what acts upon the sense of taste must be either actually
 9  II,  10|           with itself the tongue. Taste apprehends both (a) what
10  II,  10|      apprehends both (a) what has taste and (b) what has no taste,
11  II,  10|         taste and (b) what has no taste, if we mean by (b) what
12  II,  10|           to destroy the sense of taste. In this it is exactly parallel
13  II,  10|      fruit is "stoneless". So too taste has as its object both what
14  II,  10|     flavour or one destructive of taste. The difference between
15  II,  10|          bad and tends to destroy taste, while the former is the
16  II,  10|         is the normal stimulus of taste. What is drinkable is the
17  II,  10|          object of both touch and taste.~Since what can be tasted
18  II,  10|          such; hence the organ of taste must be liquefied, and so
19  II,  10|       fact that the tongue cannot taste either when it is too dry
20  II,  10|          strong flavour we try to taste another flavour; it is in
21  II,  10|      persons find everything they taste bitter, viz. because, when
22  II,  10|           viz. because, when they taste, their tongues are overflowing
23  II,  11|     hearing, bitter and sweet for taste; but in the field of what
24  II,  11|           identified the sense of taste and the sense of touch;
25  II,  11|           the fact that touch and taste are not always found together
26  II,  11|         way, or does it not, e.g. taste and touch requiring contact (
27  II,  11|          real organs of touch and taste, as air and water are to
28 III,  1 | enumerated-sight, hearing, smell, taste, touch-may be established
29 III,  2 |       actuality of the faculty of taste is called tasting, but the
30 III,  2 |           white or black, without taste no savour. This statement
31 III,  2 |      excess destroys the sense of taste, and in the case of colours
32 III,  2 |    discriminates white and black, taste sweet and bitter, and so
33 III,  12|           to survive. That is why taste also is a sort of touch;
34 III,  12|           decay. Hence it is that taste also must be a sort of touch,
35 III,  13|         have in order to see, and taste because of what is pleasant