<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2178-4612</journal-id>
<journal-title><![CDATA[Conjectura: Filosofia e Educação]]></journal-title>
<abbrev-journal-title><![CDATA[Conjectura: filos. e Educ.]]></abbrev-journal-title>
<issn>2178-4612</issn>
<publisher>
<publisher-name><![CDATA[Universidade de Caxias do Sul]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2178-46122022000100121</article-id>
<article-id pub-id-type="doi">10.18226/21784612.v27.e022037</article-id>
<title-group>
<article-title xml:lang="it"><![CDATA[Cognizioni corporee: l&#8217;olfatto e l&#8217;esperienza del sapore]]></article-title>
<article-title xml:lang="en"><![CDATA[Body cognitions: the sense of smell and the experience of flavor Cognições corporais: o sentido do olfato e a experiência do sabor]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cavalieri]]></surname>
<given-names><![CDATA[Rosalia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="A01">
<institution><![CDATA[,Università di Messina Dipartimento di Scienze Cognitive della Formazione e degli Studi culturali ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Italia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<volume>27</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://educa.fcc.org.br/scielo.php?script=sci_arttext&amp;pid=S2178-46122022000100121&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://educa.fcc.org.br/scielo.php?script=sci_abstract&amp;pid=S2178-46122022000100121&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://educa.fcc.org.br/scielo.php?script=sci_pdf&amp;pid=S2178-46122022000100121&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="it"><p><![CDATA[Sintesi Da lungo tempo considerato uno dei sensi minori e più deboli negli animali umani, l&#8217;olfatto in realtà riveste nella nostra modalità d&#8217;esistenza una funzione tutt&#8217;altro che marginale nei comportamenti socio-emozionali, nell&#8217;evocazione dei ricordi e nella comunicazione non verbale, e non ultimo nella nostra vita quotidiana, specialmente per il suo ruolo nella percezione del sapore degli alimenti. Grazie ai progressi che la ricerca ha raggiunto negli ultimi decenni, al punto da giustificare tra l&#8217;altro la nascita di una nuova impresa scientifica nota come neurogastronomia, l&#8217;olfatto, e in particolare l&#8217;olfatto retronasale, si configura addirittura come una delle nostre abilità più specie-specifiche, alla quale dobbiamo peraltro una delle più grandi gioie della vita: il piacere consapevole di assaporare e di apprezzare cibi e bevande. Partendo da questo assunto, l&#8217;obiettivo di questo saggio è dunque mostrare in che misura un&#8217;esperienza radicata nel corpo come la percezione del sapore sia riconducibile alle caratteristiche specie-specifiche sviluppate dall&#8217;olfatto umano nel corso dell&#8217;evoluzione, configurandosi come una forma complessa di cognizione incarnata le cui possibilità dipendono tanto dalla struttura biologica, quanto dall&#8217;uso effettivo che facciamo di questo straordinario dispositivo corporeo.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract For a long time considered one of the minor and weakest senses in human animals, smell actually plays a far from marginal function in our mode of existence in socio-emotional behaviors, in the evocation of memories and in non-verbal communication, and not least in our daily life especially for its role in the perception of food flavour. Thanks to the progress that research has achieved in recent decades, to the point of justifying among other things the birth of a new scientific enterprise known as neurogastronomy, the sense of smell, and in particular the retronasal smell, is even configured as one of our most species-specific abilities, to which we owe moreover, one of the greatest joys in life: the conscious pleasure of savoring and appreciating food and drink. Starting from this assumption, the aim of this essay is therefore to show to what extent an experience rooted in the body as the perception of flavour is attributable to the species-specific characteristics developed by the human sense of smell during evolution, configuring itself as a complex form of embodied cognition whose possibilities depend as much on the biological structure as on the actual use we make of this extraordinary bodily device.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo Há um longo tempo considerado um dos menores e mais fracos sentidos nos animais humanos, o olfato na realidade assume na nossa modalidade de existência uma função bem menos marginal, antes central, nos comportamentos socioemocionais, na evocação das memórias e na comunicação não verbal, não sendo o último na nossa vida quotidiana, especialmente pelo seu papel na percepção do sabor dos alimentos. Graças aos progressos que a pesquisa alcançou nas últimas décadas, a ponto de justificar, entre outras coisas, o nascimento de uma nova área científica chamada neurogastronomia, o olfato, especialmente o retronasal, configura-se como uma das nossas habilidades mais espécie-específicas, à qual devemos, inclusive, uma das maiores alegrias da vida: o prazer consciente de saborear e apreciar alimentos e bebidas. Partindo desse tema, o objetivo deste ensaio é, portanto, mostrar em que medida uma experiência radicada no corpo, como a percepção do sabor, remonta às características espécie-específicas desenvolvidas pelo olfato humano no curso da evolução, configurando-se como uma forma complexa de cognição encarnada, cujas possibilidades dependem tanto da estrutura biológica quanto do uso efetivo que fazemos desse extraordinário dispositivo corpóreo.]]></p></abstract>
<kwd-group>
<kwd lng="it"><![CDATA[Odori]]></kwd>
<kwd lng="it"><![CDATA[Olfatto Retronasale]]></kwd>
<kwd lng="it"><![CDATA[Percezione Del Sapore]]></kwd>
<kwd lng="it"><![CDATA[Gusto]]></kwd>
<kwd lng="it"><![CDATA[Neurogastronomia]]></kwd>
<kwd lng="it"><![CDATA[Anosmia]]></kwd>
<kwd lng="it"><![CDATA[Ageusia]]></kwd>
<kwd lng="en"><![CDATA[Odors]]></kwd>
<kwd lng="en"><![CDATA[Retronasal Smell]]></kwd>
<kwd lng="en"><![CDATA[Flavour Perception]]></kwd>
<kwd lng="en"><![CDATA[Taste]]></kwd>
<kwd lng="en"><![CDATA[Neurogastronomy]]></kwd>
<kwd lng="en"><![CDATA[Anosmia]]></kwd>
<kwd lng="en"><![CDATA[Ageusia]]></kwd>
<kwd lng="pt"><![CDATA[Odores]]></kwd>
<kwd lng="pt"><![CDATA[Olfato Retronasal]]></kwd>
<kwd lng="pt"><![CDATA[Percepção do Sabor]]></kwd>
<kwd lng="pt"><![CDATA[Gosto]]></kwd>
<kwd lng="pt"><![CDATA[Neurogastronomia]]></kwd>
<kwd lng="pt"><![CDATA[Anosmia]]></kwd>
<kwd lng="pt"><![CDATA[Ageusia]]></kwd>
</kwd-group>
</article-meta>
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