Aristotle ON THE SOUL Complete

Translated by J. Smith.

Aristotle Bilingual Anthology  Studies  Aristotle in Print

78 pages - You are on Page 48

Since what can be tasted is liquid, the organ for its perception cannot be either (a) actually liquid or (b) incapable of becoming liquid. Tasting means a being affected by what can be tasted as such; hence the organ of taste must be liquefied, and so to start with must be non-liquid but capable of liquefaction without loss of its distinctive nature. This is confirmed by the fact that the tongue cannot taste either when it is too dry or when it is too moist; in the latter case what occurs is due to a contact with the pre-existent moisture in the tongue itself, when after a foretaste of some strong flavour we try to taste another flavour; it is in this way that sick persons find everything they taste bitter, viz. because, when they taste, their tongues are overflowing with bitter moisture.

The species of flavour are, as in the case of colour, (a) simple, i.e. the two contraries, the sweet and the bitter, (b) secondary, viz. (i) on the side of the sweet, the succulent, (ii) on the side of the bitter, the saline, (iii) between these come the pungent, the harsh, the astringent, and the acid; these pretty well exhaust the varieties of flavour. It follows that what has the power of tasting is what is potentially of that kind, and that what is tasteable is what has the power of making it actually what it itself already is.

Part 11

Whatever can be said of what is tangible, can be said of touch, and vice versa; if touch is not a single sense but a group of senses, there must be several kinds of what is tangible. It is a problem whether touch is a single sense or a group of senses. It is also a problem, what is the organ of touch; is it or is it not the flesh (including what in certain animals is homologous with flesh)? On the second view, flesh is 'the medium' of touch, the real organ being situated farther inward. The problem arises because the field of each sense is according to the accepted view determined as the range between a single pair of contraries, white and black for sight, acute and grave for hearing, bitter and sweet for taste; but in the field of what is tangible we find several such pairs, hot cold, dry moist, hard soft, &c. This problem finds a partial solution, when it is recalled that in the case of the other senses more than one pair of contraries are to be met with, e.g. in sound not only acute and grave but loud and soft, smooth and rough, &c.; there are similar contrasts in the field of colour. Nevertheless we are unable clearly to detect in the case of touch what the single subject is which underlies the contrasted qualities and corresponds to sound in the case of hearing.

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