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Sensehacking: How to Use the Power of Your Senses for Happier, Healthier Living

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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?

Author: Spence Charles
Publisher: PENGUIN
Pages: 384
ISBN: 9780241361146
Cover: Paperback
Edition Number: 1
Release Year: 2021

Professor Charles Spence has spent the last two decades researching how people perceive the world around them, earning him the international reputation as the expert in multisensory perception and experience design. He has popularized the term 'gastrophysics', and leads the field in this ground-breaking area of science that is rapidly transforming the way in which we all experience what we eat and drink.As head of the Crossmodal Research Laboratory at Oxford University, Professor Spence studies how our brains process and integrate the information from each of our senses to form the extraordinarily rich multisensory experiences that fill our daily lives. He has consulted for many multinational companies, including Unilever, PepsiCo, Diageo, Pernod Ricard, P&G, Nestle and Twinings, advising on various aspects of multisensory design, packaging, and branding, and has conducted research with a number of world-leading chefs, mixologists and baristas, including Heston Blumenthal and Ferran Adria.He has been profiled in publications including the Guardian, the Financial Times and the New Yorker, interviewed on flagship news programmes across the media, is a regular on BBC Radio 4's The Kitchen Cabinet, and his research has been covered by publications from the Economist and the New Scientist to Glamour and In Style. In 2008 he was awarded an Ig Nobel Prize for his ground-breaking work on the 'sonic crisp', demonstrating how a louder crunch makes a crisp seem fresher.His last book, The Perfect Meal (written together with Betina Piqueras-Fiszman), won the 2015 Popular Science Prose Award. This is his first trade book.

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