From the regulation and reproduction in bacteria colonies (Bassler, 2002) to complex smell and taste systems of humans (Van Toller & Dodd, 1988), the ability of sensing chemical stimuli, known as chemosensation, is believed to be the most basic and ubiquitous of senses (Bhutta, 2007). One strain of thought places chemosensation as merely an evolved ability to detect dangerous and volatile substances – such as putrefied food (see Bhutta, 2007). Still, the notion that this ability to detect chemical stimuli, particularly in the domain of smell, serves a purpose in communication is not necessarily a contemporary concept (Wyatt, 2009).
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Culture, its evolution and anything inbetween