What does science tell us about the subjective experience of taste? Do people have the same experience when they eat the same food? Can biology and cognitive science explain everything there is to know about the experience of food?
- Jackson (1982) Epiphenomenal qualia. Philosophical Quarterly 32 (April), 127-136. http://www.sfu.ca/~jillmc/JacksonfromJStore.pdf
- Notes from Jim Pryor on the responses to Jackson: http://www.jimpryor.net/teaching/courses/mind/notes/mary-con.html
- A more comprehensive discussion of the knowledge argument: https://plato.stanford.edu/entries/qualia-knowledge/
- The genetics of PTC tasting: http://udel.edu/~mcdonald/mythptc.html