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...

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 ...

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 juic...

...

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 m...