<div dir="ltr"><div dir="ltr"><br></div><br><div class="gmail_quote"><div dir="ltr" class="gmail_attr">On Sun, Apr 9, 2023 at 7:20 PM Giovanni Santostasi via extropy-chat <<a href="mailto:extropy-chat@lists.extropy.org">extropy-chat@lists.extropy.org</a>> wrote:<br></div><blockquote class="gmail_quote" style="margin:0px 0px 0px 0.8ex;border-left:1px solid rgb(204,204,204);padding-left:1ex"><div dir="ltr">As I said you can train to see colors:<br><br><a href="https://visionsource.com/blog/how-we-perceive-colors/#:~:text=We%20can%20actually%20TRAIN%20our,the%20100%20Hue%20Vision%20Test" target="_blank">https://visionsource.com/blog/how-we-perceive-colors/#:~:text=We%20can%20actually%20TRAIN%20our,the%20100%20Hue%20Vision%20Test</a>.<br></div><br></blockquote><div><br></div><div>That's very interesting. Though, I suppose not too surprising when we consider how wine tasters can train themselves to pick up more flavor notes than the untrained person. The question then is are they perceiving things differently? I think they must be if they can make more discriminations. Dennett has an example of how things like coffee or beer that are acquired tastes must taste different during the first sip than someone who has developed an appreciation for those tastes. Hofstadter says he can't know what it is like to not like chocolate. Presumably chocolate must taste different for people who don't like it.</div><div><br></div><div>Jason</div><div> </div></div></div>