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The authors of The Perfect Meal examine all of the elements that contribute to the dinerÂs experience of a meal (primarily at a restaurant) and investigate how each of the dinerÂs senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the dinerÂs overall experience.
- the colour of the plate (visual)
- the shape of the glass (visual/tactile)
- the names used to describe the dishes (cognitive)
- the background music playing inside the restaurant (aural)
Novel approaches to understanding the dinerÂs experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology.2015 Popular Science Prose Award Winner.
'The scientist changing the way we eat' Guardian
A GROUNDBREAKING BOOK BY THE WORLD-LEADING EXPERT IN SENSORY SCIENCE
Why do we consume 35% more food when eating with another person, and 75% more when with three? Why are 27% of drinks bought on aeroplanes tomato juice? How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home?
These are just some of the ingredients of Gastrophysics, in which the pioneering Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways. He reveals the importance of all the "off-the-plate" elements of a meal: the weight of cutlery, the colour of the plate (his lab showed that we perceive salty popcorn as tasting sweet when served in a red bowl), the background music and much more.
Whether dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we taste and influence what others experience. Freakonomics for food, meal-times will genuinely never be the same again.
'Popular science at its best' Daniel J. Levitin, author of The Organized Mind
'Spence allows people to appreciate the multisensory experience of eating' The New Yorker
'Wonderfully curious and thought-provoking . . . brilliant' Bee Wilson
The world expert in multisensory perception on the remarkable ways we can use our senses to lead richer lives
'Talks total sense, lots of fun facts, right up there with the best of the best' Chris Evans
'Packed with studies on pain, attention, memory, mood' The Times
How can the furniture in your home affect your wellbeing? What colour clothing will help you play sport better? And what simple trick will calm you after a tense day at work?
In this revelatory book, pioneering and entertaining Oxford professor Charles Spence shows how our senses change how we think and feel, and how by 'hacking' them we can reduce stress, become more productive and be happier.
We like to think of ourselves as rational beings, and yet it's the scent of expensive face cream that removes wrinkles (temporarily), a room actually feels warmer if you use a warmer paint colour, and the noise of the crowd really does affect the referee's decision. Understanding how our senses interact can produce incredible results. This is popular science at its unbelievable best.
'Spence does for the senses what Marie Kondo does for homes' Avery Gilbert, author of What the Nose Knows
'Everything you need to know about how to cope with the hidden sensory overload of modern life, engagingly told' Robin Dunbar, author of How Many Friends Does One Person Need?
¿Por qué comemos un 35% más cuando comemos con otra persona, y un 75% más cuando somos tres? ¿Por qué el 27% de bebidas a base de zumo de tomate se consumen en los aviones? ¿Qué planes tienen los grandes chefs y las empresas alimenticias para transformar nuestras experiencias gastronómicas? Y lo más importante, ¿qué podemos aprender de estas revoluciones para preparar platos memorables en casa?
Estos son sólo algunos de los ingredientes de Gastrofísica, un libro en el que el brillante profesor de Oxford, Charles Spence, nos muestra cómo nuestros sentidos se relacionan de formas extraordinarias, y la importancia de todos los elementos «más allá del plato» en la comida: el peso de los cubiertos, el color del plato, la música de ambiente, y mucho más. Bien sea comiendo solo o en una fiesta, en un avión o delante del televisor, el autor nos ayuda a entender qué estamos saboreando y a influenciar en la experiencia de los demás.
and, at the same time, informs us about what occurs on its surface.
In Touch With The Future explores the science of touch, bringing together the latest findings from cognitive neuroscience about the processing of tactile information in humans. The book provides a comprehensive overview of scientific knowledge regarding themes such as tactile memory, tactile awareness (consciousness), tactile attention, the role of touch in interpersonal and sexual interactions, and the neurological substrates of touch. It highlights the many ways in which our growing
understanding of the world of touch can, and in some cases already are, being applied in the real world in everything from the development of virtual reality (VR) environments, tablet PCs, mobile phones, and even teledildonics - the ultimate frontier in terms of adult entertainment.
In addition, the book shows how the cognitive neuroscience approach to the study of touch can be applied to help improve the design of many real-world applications/products as well as to many of our everyday experiences, such as those related to the appreciation of food, marketing, packaging design, the development of enhanced sensory substitution systems, art, and man-machine interfaces. Crucially, the authors makes a convincing argument for the view that one cannot really understand touch,
especially not in a real-world context, without placing it in a multisensory context. That is, the senses interact to influence tactile perception in everything - from changing the feel of a surface or product by changing the sound it makes or the fragrance it has.
For students and researchers in the brain sciences, this book presents a valuable and fascinating exploration into one of our least understood senses