Racial bias in face perception is sensitive to instructions but not introspection

Faces with typically African features are perceived as darker than they really are. We investigated how early in processing the bias emerges, whether participants are aware of it, and whether it can be altered by explicit instructions. We presented pairs of faces sequentially, manipulated the luminance and morphological features of each, and asked participants which was lighter, and how confident they were in their responses. In Experiment 1, pre-response mouse cursor trajectories showed that morphology affected motor output just as early as luminance did. Furthermore, participants were not slower to respond or less confident when morphological cues drove them to give a response that conflicted with the actual luminance of the faces. However, Experiment 2 showed that participants could be instructed to reduce their reliance on morphology, even at early stages of processing. All stimuli used, code to run the experiments reported, raw data, and analyses scripts and their outputs can be found at https://osf.io/brssn

The detached self: Investigating the effect of depersonalisation on self-bias in the visual remapping of touch.

There is a growing consensus that our most fundamental sense of self is structured by the ongoing integration of sensory and motor information related to our own body. Depersonalisation (DP) is an intriguing form of altered subjective experience in which people report feelings of unreality and detachment from their sense of self. The current study used the visual remapping of touch (VRT) paradigm to explore self-bias in visual–tactile integration in non-clinical participants reporting high and low levels of depersonalisation experiences. We found that the high-DP group showed an increased overall VRT effect but a no-self-face bias, instead showing a greater VRT effect when observing the face of another person. In addition, across all participants, self-bias was negatively predicted by the occurrence of anomalous body experiences. These results indicate disrupted integration of tactile and visual representations of the bodily self in those experiencing high levels of DP and provide greater understanding of how disruptions in multisensory perception of the self may underlie the phenomenology of depersonalisation

Predatory ability and abundance forecast the ecological impacts of two aquatic invasive species

Characterising interspecific interaction strengths, combined with population abundances of prey and their novel predators, is critical to develop predictive invasion ecology. This is especially true of aquatic invasive species, which can pose a significant threat to the structure and stability of the ecosystems to which they are introduced. Here, we investigated consumer-resource dynamics of two globally-established aquatic invasive species, European green crab (Carcinus maenas) and brown trout (Salmo trutta). We explored the mediating effect of prey density on predatory impact in these invaders relative to functionally analogous native rock crab (Cancer irroratus) and Atlantic salmon (Salmo salar), respectively, feeding on shared prey (Mytilus sp. and Tenebrio molitor, respectively). We subsequently combined feeding rates with each predator's regional abundance to forecast relative ecological impacts. All predators demonstrated potentially destabilising Type II functional responses towards prey, with native rock crab and invasive brown trout exhibiting greater per capita impacts relative to their trophic analogues. Functional Response Ratios (attack rates divided by handling times) were higher for both invasive species, reflecting greater overall per capita effects compared to natives. Impact projections that incorporated predator abundances with per capita effects predicted severe impacts by European green crabs. However, brown trout, despite possessing higher per capita effects than Atlantic salmon, are projected to have low impact owing to currently low abundances in the sampled watershed. Should brown trout density increase sixfold, we predict it would exert higher impact than Atlantic salmon. Such impact-forecasting metrics and methods are thus vital tools to assist in the determination of current and future adverse impacts associated with aquatic invasive species

To what extent can online mapping be decolonial? A journey throughout Indigenous cartography in Canada

In this paper, we describe and reflect upon our journey through Indigenous online mapping in Canada. This journey has been planned according to an academic goal: assessing the potential of online cartography for decolonial purposes. To reach this goal, we have followed methodological directions provided by Indigenous scholar Linda Tuhiwai Smith to review 18 Indigenous web-mapping sites across Canada. Supported by a series of ten interviews, this content analysis enabled us to sketch some of the contours of contemporary Indigenous cartography. On one hand, Indigenous communities largely control the data that are shared on these websites. They also partially control the way these data are represented through the mobilization of digital storytelling technologies that are better aligned with Indigenous ways of envisioning relationships to places than conventional maps. On the other hand, they do not have much control over the technological aspects of these projects, for which they remain heavily dependent on non-Indigenous partners. Throughout this journey, we noticed that women’s voices remained marginal in most of these mapping projects, but we also identified evidence supporting the idea that these voices are starting to play a vital role in the on-going effort of decolonizing mapping processes

Odor-color associations differ with verbal descriptors for odors : A comparison of three linguistically diverse groups

People appear to have systematic associations between odors and colors. Previous research has emphasized the perceptual nature of these associations, but little attention has been paid to what role language might play. It is possible odor-color associations arise through a process of labeling; that is, participants select a descriptor for an odor and then choose a color accordingly (e.g., banana odor → "banana" label → yellow). If correct, this would predict odor-color associations would differ as odor descriptions differ. We compared speakers of Dutch (who overwhelmingly describe odors by referring to the source; e.g., smells like banana) with speakers of Maniq and Thai (who also describe odors with dedicated, abstract smell vocabulary; e.g., musty), and tested whether the type of descriptor mattered for odor-color associations. Participants were asked to select a color that they associated with an odor on two separate occasions (to test for consistency), and finally to label the odors. We found the hunter-gatherer Maniq showed few, if any, consistent or accurate odor-color associations. More importantly, we found the types of descriptors used to name the smells were related to the odor-color associations. When people used abstract smell terms to describe odors, they were less likely to choose a color match, but when they described an odor with a source-based term, their color choices more accurately reflected the odor source, particularly when the odor source was named correctly (e.g., banana odor → yellow). This suggests language is an important factor in odor-color cross-modal associations

As light as your scent: effects of smell and sound on body image perception

How people mentally represent their body appearance (i.e., body image perception - BIP) does not always match their actual body. BIP distortions can lead to a detriment in physical and emotional health. Recent works in HCI have shown that technology can be used to change people’s BIP through visual, tactile, proprioceptive, and auditory stimulation. This paper investigates, for the first time, the effect of olfactory stimuli, by looking at a possible enhancement of a known auditory effect on BIP.We present two studies building on emerging knowledge in the field of crossmodal correspondences. First, we explored the correspondences between scents and body shapes. Then, we investigated the impact of combined scents and sounds on one’s own BIP. Our results show that scent stimuli can be used to make participants feel lighter or heavier (i.e., using lemon or vanilla) and to enhance the effect of sound on perceived body lightness. We discuss how these findings can inform future research and design directions to overcome body misperception and create novel augmented and embodied experiences

Wine and music (III): so what if music influences the taste of the wine?

A growing body of evidence, both anecdotal and scientifically rigorous, now points to the fact that what people taste when evaluating a wine, not to mention how much they enjoy the experience, can be influenced by the specifics of any music that happens to be playing at the same time. The question that we wish to address here is ‘So what?’ Why should anyone care that music (or, for that matter, specially composed soundscapes) exert(s) a crossmodal influence over the wine-tasting experience? ‘Why not just drink great wine and forget about the music?’ a sceptic might ask. Here, we outline a number of the uses that such research findings have been put to in the marketplace, in experiential events, in artistic performances, and in terms of furthering our theoretical understanding of those factors that influence the tasting experience. We also highlight how the latest in technology (think sensory apps and hyperdirectional loudspeakers, not to mention digitally augmented glassware) augurs well for those wanting to deliver the most stimulating, the most memorable, and certainly the most multisensory of tasting experiences in the years to come. Demonstrations of sound’s influence on wine perception will most likely be applicable to a variety of other drinks and foods too. Ultimately, the argument is forwarded that there are many reasons, both theoretical and applied, as to why we should all care about the fact that what we listen to can change the sensory-discriminative, the descriptive, and the hedonic attributes of what we taste