• Langue : Anglais
• Discipline : Sciences de l'information et de la communication
• Identifiant : 2024ULILH066
• Type de thèse : Doctorat
• Date de soutenance : 14/12/2024

Résumé en langue originale

Cette thèse a pour objectif de comprendre ce qui se produit et quelle est la signification et le sens de la possibilité de créer une nouvelle expérience gustative grâce à l'utilisation de l'intelligence artificielle. À cette fin, je problématise les différentes recherches existantes concernant le goût et son aspect synesthésique, pour ensuite discuter de la nécessité de définir une expérience gustative, en tenant compte de tous les éléments qui peuvent modifier le sens d'une dégustation.

Résumé traduit

This thesis aims to understand the meaning and significance of the possibility of creating a new taste experience through the use of artificial intelligence.To this end, we critically examine various existing studies on taste, with a particular focus on its synesthetic aspect. We then discuss the necessity of defining a taste experience, considering all the elements that can alter the meaning of a tasting. A key element consists in transitioning from a conception of taste as a sense to a conception of taste intended as a taste experience, as according to the definitions used in this thesis, this notion provides more insights into the meaning and significance of food practices shaped by the use of artificial intelligence. If we consider taste as synesthetic, it is essential to analyze everything that happens during a tasting, across all senses: sight, smell, touch, hearing and taste itself. This approach recognizes taste as an all-encompassing sense, one involving all other senses within a holistic perception. To analyze these dynamics and better understand the meaning of the act of tasting, thus allowing for the aforementioned transition, we draw on various disciplines. The primary disciplines we rely on include semiotics as well as information and communication sciences. Regarding semiotics, we focus on the triadic semiotics of Charles Sanders Peirce (1839-1914), Greimassian semiotics, and Lotmanian semiotics. Additionally, we draw from socio-semiotics, sociology and anthropology, as matters of taste require multidisciplinary analysis.