Richard Stevenson mentions in "The Psychology of Flavour" that people often do not realize that a food's flavor can be described by the food's smell, taste, or texture. Instead, he claims, people perceive flavor as a "unitary percept", in which a descriptor for either taste or smell is used to describe a food's flavor. Consider the terms that are used to describe the flavors of foods. For instance, a food may "taste" sweet, but often its flavor is described as such while not considering its smell or other sensory characteristics. For example, honey "tastes" sweet so its smell is associated with that descriptor, and "sweet" is also used to describe its flavor. In fact, sweetness is one of the four basic taste qualities and only comprises part of a food's flavor.