The ways of knowing that Dr. Guy likely applies in her food and wine research were memory, sense of perception, intuition and reason. Each one of them is appended to the other, and they complement each other. Memory creates our sense of perception and intuition, but to achieve a full investigation you also have to reason. My main goal is to show in which parts of the research memory, sense of perception, intuition and reason was. I will achieve my goal by providing some examples and making some connections between the scholarly definition and Dr. Guy’s research.
Plato.stanford.edu described memory as the capacity in which we retain information and recreate past experiences in our future. Although, memory is very important, our actions or preferences are marked by past experiences. Dr. Guy gave a simple but effective example. She said that what we learned at school or what our family tough, we create a "connection" with certain types of food. In other words, our tastes of food are created by memories of events that we have experienced in the past. Another example that she gave, was when the kids had dinner with the family at Thanksgiving. Later on, as time goes on and we celebrated Thanksgiving again and eat the same food, we connected it with the memories of our childhood. Memory may not be completely appended to her food research, but it’s linked with why we like or enjoy more eating somethings than other things. Unconsciously the memories of everything we learned in school or what we are taught by our parents make us associate the quality of food with certain places. As Dr. Guy said, "We associate the fine food with France." In addition, the memory can make our perception change towards the food. Why we perceived that food from certain places taste better or is more valuable? …show more content…
Plato.stanford.edu define the sense of perception as the awareness or apprehension of things by sight, hearing, touch, smell and taste. During the investigation, Dr. Guy decided to read children 's books. Overall, Dr. Guy realized how the books always associate food with certain places. She believed that what kids learned in the books/school can change the perception of the people over time. Another example is when she said that they taught the children that the best cheese is of France or Italian food was familiar. Indeed, they stayed with that perception of French and Italian food. Although, we use it to determine what food we want to eat and why we think it is ‘’better’’. In fact, our sense of perception might be different that somebody else. Our sense of perception creates the reality that we want to, but how did we know if our reality is correct? In other words, Sense of perception relies on what we believed. It is strange how we grow up thinking that the quality of the food is better in other countries and many times we don’t even tested it, here is when intuition comes in. According to Plato.stanford.edu, intuition is a mental states or events in which a proposition seems true in the manner of these propositions. Dr. Guy used her intuition when she explained why people are willing to pay more for French wine rather than American wine. She had this feeling; however, she doesn’t have any data to prove her idea. His research started by his intuition about the connection of food
Plato.stanford.edu described memory as the capacity in which we retain information and recreate past experiences in our future. Although, memory is very important, our actions or preferences are marked by past experiences. Dr. Guy gave a simple but effective example. She said that what we learned at school or what our family tough, we create a "connection" with certain types of food. In other words, our tastes of food are created by memories of events that we have experienced in the past. Another example that she gave, was when the kids had dinner with the family at Thanksgiving. Later on, as time goes on and we celebrated Thanksgiving again and eat the same food, we connected it with the memories of our childhood. Memory may not be completely appended to her food research, but it’s linked with why we like or enjoy more eating somethings than other things. Unconsciously the memories of everything we learned in school or what we are taught by our parents make us associate the quality of food with certain places. As Dr. Guy said, "We associate the fine food with France." In addition, the memory can make our perception change towards the food. Why we perceived that food from certain places taste better or is more valuable? …show more content…
Plato.stanford.edu define the sense of perception as the awareness or apprehension of things by sight, hearing, touch, smell and taste. During the investigation, Dr. Guy decided to read children 's books. Overall, Dr. Guy realized how the books always associate food with certain places. She believed that what kids learned in the books/school can change the perception of the people over time. Another example is when she said that they taught the children that the best cheese is of France or Italian food was familiar. Indeed, they stayed with that perception of French and Italian food. Although, we use it to determine what food we want to eat and why we think it is ‘’better’’. In fact, our sense of perception might be different that somebody else. Our sense of perception creates the reality that we want to, but how did we know if our reality is correct? In other words, Sense of perception relies on what we believed. It is strange how we grow up thinking that the quality of the food is better in other countries and many times we don’t even tested it, here is when intuition comes in. According to Plato.stanford.edu, intuition is a mental states or events in which a proposition seems true in the manner of these propositions. Dr. Guy used her intuition when she explained why people are willing to pay more for French wine rather than American wine. She had this feeling; however, she doesn’t have any data to prove her idea. His research started by his intuition about the connection of food