‘Smell and taste are probably the hardest things to do,’ explains Howard. ‘My colleague at the University of Warwick, Alan Chalmers, has some shrewd ideas of how to deal with smell.’ They believe that if they give ‘the smell in very small doses, one, two, or three little breaths in, and present it very locally to the nose, which the cocoon helmet mock-up shows, with the tube under the nose, then you have pretty good control over the smell.’
Smell is important because ‘the majority of taste is smell,' explains Professor Howard. ‘When you have a cold and go out for a meal it’s not a terribly exciting experience. You can’t smell the wine, you can’t smell the food.’ There are taste centres on the tongue, and on a show reel they have pictured someone putting a taste ‘receiver’ in their mouth which would stimulate the tongue, and ‘we hope also give some textural information as to whether the food is hard, soft, or crunchy. That’s all highly speculative at the moment but that’s the way we think we might interact with our own taste sensation.’
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