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Imagine what it must be like. In a condition called synesthesia, senses blend, with exotic effects. Each number may evoke its own color, and flavors can mingle with shapes-in one instance letting a man tell that a roasted chicken was done, because it tasted "pointy." In their article, "Hearing Colors, Tasting Shapes," Vilayanur S. Ramachandran and Edward M. Hubbard describe how synesthesia has yielded insights into how the brain processes complex sensory inputs.

We take our conventional set of senses for granted, but their capabilities are no less astounding for their everyday qualities. The constant stream of data they provide helps the brain interpret our surroundings, giving us vital tools to survive and thrive. As Nobel Prize winner Richard Axel writes in "The Molecular Logic of Smell," humans "can recognize approximately 10,000 scents, ranging from the pleasurable scent of freshly cut flowers to the aversive smell of an angry skunk." Other senses leap into action to protect us from such foul-smelling danger. Interpreting acoustic signals from our two ears, the brain locates the rustling of an animal on the forest floor. At the same time, our visual systems near-instantly assemble into a coherent whole the scattered patches of black and white peeking through the leaves: "Skunk!"

When bereft of sensory feedback, the brain hastens to compensate, with revealing results. "Phantom Limbs," by Ronald Melzack, describes the enduring mental presence of missing appendages, whereas "How the Blind Draw," by John M. Kennedy, discusses a surprising connection between vision and touch.

As scientists try to make sense of our senses, they also seek to imitate or even improve on them to serve us in new ways. "Neuromorphic Microchips," by Kwabena Boahen, describes work to etch visual systems in silicon for better artificial-recognition technologies. Kathryn S. Brown's story, which asks "Are You Ready for a New Sensation?", explores how biology is combining with engineering to design the sensory experiences of tomorrow. These thought-provoking pieces, and the others in the issue, offer what we hope will be a sensational experience. --The Editors

Vision: A Window into Consciousness by Nikos K. Logothetis
In their search for the mind, scientists are focusing on visual perception--how we interpret what we see

Dying to See by Ralf Dahm
Studies of the lens of the eye not only could reveal ways to prevent cataracts but also might illuminate the biology of Alzheimer's, Parkinson's and other diseases in which cells commit suicide

Neuromorphic Microchips by Kwabena Boahen
Compact, efficient electronics based on the brain's neural system could yield implantable silicon retinas to restore vision, as well as robotic eyes and other smart sensors

Listening with Two Ears by Masakazu Konishi
Studies of barn owls offer insight into just how the brain combines acoustic signals from two sides of the head into a single spatial perception.

Music and the Brain by Norman M. Weinberger
What is the secret of music's strange power? Seeking an answer, scientists are piecing together a picture of what happens in the brains of listeners and musicians

How the Blind Draw by John M. Kennedy
Blind and sighted people use many of the same devices in sketching their surroundings, suggesting that vision and touch are closely linked

Phantom Limbs by Ronald Melzack
People who have lost an arm or a leg often perceive the limb as though it were still there. Treating the pain of these ghostly appendages remains difficult

Are You Ready for a New Sensation? by Kathryn S. Brown
As biology meets engineering, scientists are designing the sensory experiences of a new tomorrow

The Molecular Logic of Smell by Richard Axel
Mammals can recognize thousands of odors, some of which prompt powerful responses. Recent experiments illuminate how the nose and brain may perceive scents

Hearing Colors, Tasting Shapes by Vilayanur S. Ramachandran and Edward M. Hubbard
People with synesthesia--whose senses blend together--are providing valuable clues to understanding the organization and functions of the brain

Making Sense of Taste by David V. Smith and Robert F. Margolskee
How do cells on the tongue register the sensations of sweet, salty, sour and bitter? Scientists are finding out--and discovering how the brain interprets these signals as various tastes

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