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?

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.

The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners 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 diners overall experience. Examples are: 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 diners experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.

‘A tour de force of luminous writing.’ Mark Cocker, Spectator

'A thought-provoking and worthwhile read' THE TIMES 'A timely, challenging book' GUARDIAN '[A] rich, intriguing book' NATURE WE ARE MUCH MORE CONNECTED TO NATURE AND EACH OTHER THAN WE REALISE . . . - Most of our 37 trillion cells have such a short lifespan that we are essentially made anew every few weeks - The molecules forming our bodies have been component parts of countless other organisms, from ancient plants to dinosaurs - The bacteria, fungi and viruses that make up our bodies influence our moods and even manipulate our behaviour - Every word and every touch we receive from other people transforms the neural networks in our brain and changes our sense of self THE SELF DELUSION is an explosive, powerful and inspiring book that brings together overwhelming evidence against the illusion we have of ourselves as independent beings - and explains how understanding our many connections may be the key to a better future.

AS HEARD ON THE CHRIS EVANS SHOW A fascinating and revelatory look at how we can unlock the true potential of our five senses and use them to vastly improve every single part of our lives. How can colour prime you for creative thinking? What kind of music helps you run faster? Which scents can help you fall asleep? Our senses have a powerful effect on how we think, feel and behave; yet we don't use them to their full potential. For over a decade, multi-sensory marketing expert Russell Jones has been using the science of the senses to design products, brands and retail environments that tantalise our senses in revolutionary ways. In this incredible new book, Jones takes research from the worlds of neuroscience, experimental and behavioural psychology and beyond, and shows you how to live more multi-sensorially; paying attention to the sounds, scents, colours, objects, shapes and textures that constantly surround you, to profoundly impact and improve every aspect of your life. Whether it's helping you feel energised in the morning, get the most from your work-out, be efficient at the office, avoid getting caught in the traps of savvy retailers or creating the perfect sensory background to enjoy your food with. And, finally, he helps you have the most restful evening and night's sleep you possibly can. Sense is a fascinating and revelatory look at how you can use your senses in a way you never have before.

The definitive book on sensory branding, shows how companies appeal to consumers’ five senses to sell products. Did you know that the gratifying smell that accompanies the purchase of a new automobile actually comes from a factory-installed aerosol can containing “new car” aroma? Or that Kellogg’s trademarked “crunch” is generated in sound laboratories? Or that the distinctive click of a just-opened jar of Nescafé freeze-dried coffee, as well as the aroma of the crystals, has been developed in factories over the past decades? Or that many adolescents recognize a pair of Abercrombie & Fitch jeans not by their look or cut but by their fragrance? In perhaps the most creative and authoritative book on how our senses affect our everyday purchasing decisions, global branding guru Martin Lindstrom reveals how the world’s most successful companies and products integrate touch, taste, smell, sight, and sound with startling and sometimes even shocking results. In conjunction with renowned research institution Millward Brown, Lindstrom’s innovative worldwide study unveils how all of us are slaves to our senses—and how, after reading this book, we’ll never be able to see, hear, or touch anything from our running shoes to our own car doors the same way again. An expert on consumer shopping behavior, Lindstrom has helped transform the face of global marketing with more than twenty years of hands-on experience. Firmly grounded in science, and disclosing the secrets of all our favorite brands, Brand Sense shows how we consumers are unwittingly seduced by touch, smell, sound, and more.

This is an open access title available under the terms of a CC BY-NC-ND 4.0 International licence. It is free to read at Oxford Academic and offered as a free PDF download from OUP and selected open access locations. Literature and the Senses critically probes the role of literature in capturing and scrutinizing sensory perception. Organized around the five traditional senses, followed by a section on multisensoriality, the collection facilitates a dialogue between scholars working on literature written from the Middle Ages to the present day. The contributors engage with a variety of theorists from Maurice Merleau-Ponty to Michel Serres to Jean-Luc Nancy to foreground the distinctive means by which literary texts engage with, open up, or make uncertain dominant views of the nature of perception. Considering the ways in which literary texts intersect with and diverge from scientific, epistemological, and philosophical perspectives, these essays explore a wide variety of literary moments of sensation including: the interspecies exchange of a look between a swan and a young Indigenous Australian girl; the sound of bees as captured in an early modern poem; the noxious smell of the 'Great Stink' that recurs in the Victorian novel; the taste of an eggplant registered in a poetic performance; tactile gestures in medieval romance; and the representation of a world in which the interdependence of human beings with the purple hibiscus plant is experienced through all five senses. The collection builds upon and breaks new ground in the field of sensory studies, focusing on what makes literature especially suitable to engaging with, contributing to, and challenging our perennial understandings of, the senses.

Good, bad, or indifferent, every customer has an experience with your company and the products or services you provide. But few businesses really manage that customer experience, so they lose the chance to transform customers into lifetime customers. In this book, Lou Carbone shows exactly how to engineer world-class customer experiences, one clue at a time. Carbone draws on the latest neuroscientific research to show how customers transform physical and emotional sensations into powerful perceptions of your business... perceptions that crystallize into attitudes that dictate everything from satisfaction to loyalty. And he explains how to assess and audit existing customer experiences, design and implement new ones... and "steward" them over time, to ensure that they remain outstanding, no matter how your customers change.

In this text, Ian Hacking offers his reflections on the philosophical uses of history. The focus is the historical emergence of concepts and objects.