Charles Spence

  • Charles Spence, Professeur à l'Université d'Oxford, mondialement connu pour ses travaux sur l'alimentation, a travaillé avec les géants de l'industrie - Krügg, Toyota, et ICI. Avec son Gastrophysique, vendu à plus de 200 000 exemplaires dans le monde, il nous livre les secrets d'une nouvelle science qui nous éclaire sur nos choix alimentaires. Pourquoi consommons-nous 35 % de nourriture en plus lorsqu'on partage un repas avec une autre personne, et 75 % quand on mange avec trois personnes ? Pourquoi consommons-nous du jus de tomate en avion ? Comment les chefs et les entreprises envisagent-ils de transformer nos expériences culinaires ? Voici quelques ingrédients de la gastrophysique de Charles Spence.

    Ce professeur de l'Université d'Oxford nous explique comment nos sens, au-delà du goût, influencent nos comportements alimentaires, et nous révèle l'importance de tous les éléments d'un repas : le poids des couverts, le placement dans l'assiette, la musique de fond et bien plus encore. " Les plaisirs de la table résident dans notre esprit et non dans notre bouche. Cette vérité nous fait vite comprendre pourquoi la cuisine, aussi excellente soit-elle, a ses limites.

    C'est le rôle de " tout le reste " que nous devons comprendre pour déterminer ce qui rend vraiment les aliments et les boissons si agréables, stimulants et, surtout, mémorables. A y regarder de plus près, même une chose aussi simple que mordre dans une pêche mûre et fraîche est une expérience multisensorielle incroyablement complexe. Pensons-y un instant : notre cerveau doit combiner l'arôme, le goût, la texture, la couleur et le son des dents qui mordent la chair juteuse, sans parler de la sensation veloutée du duvet de la pêche dans la main et dans la bouche.

    Tous ces stimulus sensoriels, en plus de nos souvenirs, contribuent, bien plus que nous ne pouvons l'imaginer, à la détermination de la saveur. Et tout se combine dans notre cerveau ".


    Charles Spence

    • Viking
    • 26 Juillet 2020

    How many senses do we actually have? What does 'white' smell like? And why do humans like to be covered when they sleep? In this revelatory book pioneering 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. From sensory overload and what happens when you lose a sense, to how technology will change the way we perceive the world around us in the future, Spence shows using cutting-edge science how the senses interact and affect one another - and what is happening inside our heads - revealing how to enhance our lives in his signature entertaining way.

  • A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food 'Popular science at its best' - Daniel Levitin Why do we consume 35% more food when eating with one more 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, and reveals the importance of all the 'off-the-plate' elements of a meal: the weight of cutlery, the placing on the plate, 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're tasting and influence what others experience. Mealtimes will genuinely never be the same again. 'Truly accessible, entertaining and informative. On every page there are ideas to set you thinking and widen your horizons' - Heston Blumenthal, OBE 'His delight in weird food facts is infectious...fascinating' - James McConnachie, Sunday Times 'Gastrophysics is packed with such tasty factual morsels that could be served up at dinner parties. If Spence can percolate all these factual morsels to the mainstream, the benefits to all of us would be obvious' - Nick Curtis, Daily Telegraph 'Spence allows people to appreciate the multisensory experience of eating' - New Yorker 'The scientist changing the way we eat' - Guardian

  • This is the first book on the topic of spatial representation and crossmodal attention, providing a unique source of reference for this important topic in cognitive neuroscience The book is exceptionally broad in scope, offering perspectives from specialists in cognitive psychology, computational modelling, single cell neurophysiology, and neuroimaging, helping to bring together the scattered and diverse literature in this area.
    Includes chapters from an international collection of authorities in this field, fully integrated and cross-referenced, to provide a coherent up-to-date overview of the field.
    Many organisms possess multiple sensory systems, such as vision, hearing, touch, smell, and taste. The possession of such multiple ways of sensing the world offers many benefits. These benefits arise not only because each modality can sense different aspects of the environment, but also because different senses can respond jointly to the same external object or event, thus enriching the overall experience - for example, looking at an individual while listening to them speak. However, combining information from different senses also poses many challenges for the nervous system.

    In recent years there has been dramatic progress in understanding how information from different sensory modalities gets integrated in order to construct useful representations of external space; and in how such multimodal representations constrain spatial attention. Such progress has involved numerous different disciplines, including neurophysiology, experimental psychology, neurological work with brain-damaged patients, neuroimaging studies, and computational modelling.

    This volume brings together the leading researchers from all these approaches, to present the first integrative overview of this central topic in cognitive neuroscience.

    Readership: Cognitive neuroscientists and cognitive psychologists; Neuroscientists; Philosophers of mind