Charles Spence – författare

Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink.

The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience.

Authored by top academics and world leaders in the field Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge

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.

We perceive and understand our environment using many sensory systems-vision, touch, hearing, taste, smell, and proprioception. These multiple sensory modalities not only give us complementary sources of information about the environment but also an understanding that is richer and more complex than one modality alone could achieve. As adults, we integrate the multiple signals from these sense organs into unified functional representations. However, the ease with which we accomplish this feat belies its computational complexity. Not only do the senses convey information about the environment in different neural codes, but the relationship between the senses frequently changes when, for example, the body changes posture (e.g. when the eyes move in their sockets), or indeed shape, when the body grows across development. These computational problems prompt an important question which represents the key focus of this book: How do we develop the ability to integrate the senses? While there is a considerable literature on the development of single senses, such as vision or hearing, few books have considered the development of all our senses, and more importantly, how they develop the ability to work with each other.This book is unique in exploring this extraordinary feat of human nature - how we develop the ability to integrate our senses. It will be an important book for all those in the fields of cognitive and developmental neuroscience.

Out of all the human senses, touch is the one that is most often unappreciated, and undervalued. Yet, the surface of the human body, the skin, is actually one huge sheet of tactile receptors. It provides us with the means to connect with our surroundings. Despite the important role that vision plays in our everyday lives, it is the skin that constitutes both the oldest, and by far the largest of our sense organs. The skin protects our body from the external world 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

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?

A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food'Popular science at its best' - Daniel LevitinWhy 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

Driver inattention has been identified as one of the leading causes for car accidents. The problem of distraction while driving is likely to worsen, partly due to increasingly complex in-car technologies. However, intelligent transport systems are being developed to assist drivers and to ensure a safe road environment. One approach to the design of ergonomic automobile systems is to integrate our understanding of the human information processing systems into the design process. This book aims to further the design of ergonomic multisensory interfaces using research from the fast-growing field of cognitive neuroscience. It focuses on two aspects of driver information-processing in particular: multisensory interactions and the spatial distribution of attention in driving. The Multisensory Driver provides interface design guidelines together with a detailed review of current cognitive neuroscience and behavioural research in multisensory human perception, which will help the development of ergonomic interfaces. The discussion on spatial attention is particularly relevant for car interface designers, but it will also appeal to cognitive psychologists interested in spatial attention and the applications of these theoretical research findings. Giving a detailed description of a cohesive series of psychophysical experiments on multisensory warning signals, conducted in both laboratory and simulator settings, this book provides an approach for those in the engineering discipline who wish to test their systems with human observers.

This collection of essays brings together research on sense modalities in general and spatial perception in particular in a systematic and interdisciplinary way. It updates a long-standing philosophical fascination with this topic by incorporating theoretical and empirical research from cognitive science, neuroscience, and psychology. The book is divided thematically to cover a wide range of established and emerging issues. Part I covers notions of objectivity and subjectivity in spatial perception and thinking. Part II focuses on the canonical distal senses, such as vision and audition. Part III concerns the chemical senses, including olfaction and gustation. Part IV discusses bodily awareness, peripersonal space, and touch. Finally, the volume concludes with Part V on multimodality. Spatial Senses is an important contribution to the scholarly literature on the philosophy of perception that takes into account important advances in the sciences.

Cognitive neuroscientists have started to uncover the neural substrates, systems, and mechanisms enabling us to prioritize the processing of certain sensory information over other, currently less-relevant, inputs. However, there is still a large gap between the knowledge generated in the laboratory and its application to real-life problems of attention as when, for example, interface operators are multi-tasking. In this Element, laboratory studies on crossmodal attention (both behavioural/psychophysical and cognitive neuroscience) are situated within the applied context of driving. We contrast the often idiosyncratic conditions favoured by much of the laboratory research, typically using a few popular paradigms involving simplified experimental conditions, with the noisy, multisensory, real-world environments filled with complex, intrinsically-meaningful stimuli. By drawing attention to the differences between basic and applied studies in the context of driving, we highlight a number of important issues and neglected areas of research as far as the study of crossmodal attention is concerned.

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

Driver inattention has been identified as one of the leading causes for car accidents. The problem of distraction while driving is likely to worsen, partly due to increasingly complex in-car technologies. However, intelligent transport systems are being developed to assist drivers and to ensure a safe road environment. One approach to the design of ergonomic automobile systems is to integrate our understanding of the human information processing systems into the design process. This book aims to further the design of ergonomic multisensory interfaces using research from the fast-growing field of cognitive neuroscience. It focuses on two aspects of driver information-processing in particular: multisensory interactions and the spatial distribution of attention in driving. The Multisensory Driver provides interface design guidelines together with a detailed review of current cognitive neuroscience and behavioural research in multisensory human perception, which will help the development of ergonomic interfaces. The discussion on spatial attention is particularly relevant for car interface designers, but it will also appeal to cognitive psychologists interested in spatial attention and the applications of these theoretical research findings. Giving a detailed description of a cohesive series of psychophysical experiments on multisensory warning signals, conducted in both laboratory and simulator settings, this book provides an approach for those in the engineering discipline who wish to test their systems with human observers.

This collection of essays brings together research on sense modalities in general and spatial perception in particular in a systematic and interdisciplinary way. It updates a long-standing philosophical fascination with this topic by incorporating theoretical and empirical research from cognitive science, neuroscience, and psychology. The book is divided thematically to cover a wide range of established and emerging issues. Part I covers notions of objectivity and subjectivity in spatial perception and thinking. Part II focuses on the canonical distal senses, such as vision and audition. Part III concerns the chemical senses, including olfaction and gustation. Part IV discusses bodily awareness, peripersonal space, and touch. Finally, the volume concludes with Part V on multimodality. Spatial Senses is an important contribution to the scholarly literature on the philosophy of perception that takes into account important advances in the sciences.

In “Digital dining: New innovations in food and technology”, Charles Spence and Carlos Velasco explore how emerging digital tools and technologies, such as smartphones, 3D printing, artificial intelligence, robots, and extended reality, are transforming the way we prepare, consume, and experience food.

Bringing together leading researchers and practitioners working in the field, the contributions consider how our growing understanding of the human senses, as well as new technologies, will transform the way in which we design, interact with, and experience food and beverage, home and personal care, and fast-moving consumer products packaging.

What we hear before and/or while we eat and drink often affects our tasting experiences. The focus of Auditory Contributions to Food Perception and Consume Behaviour is to provide a state-of-the-art summary on how such music and ambient inputs can influence our expectations, our purchasing behaviour, as well as our product experience. Much of the research collected together in this volume relates to ‘sonic seasoning’: This is where music/soundscapes are especially chosen, or else designed/composed, in order to correspond to, and hence hopefully to modify the associated taste/aroma/mouthfeel/flavour in food and beverages. The various chapters collected together in this volume provide a state-of-the-art summary of this intriguing and emerging field of research, as well as highlighting some of the key directions for future research.Contributors are Sue Bastian, Thadeus L. Beekman, Jo Burzynska, Andrew Childress, Ilja Croijmans, Silvana Dakduk , Alexandra Fiegel, Apratim Guha, Ryuta Kawashima, Bruno Mesz, Kosuke Motoki, Rui Nouchi, Felipe Reinoso-Carvalho, Pablo Riera, Marijn Peters Rit, Toshiki Saito, Han-Seok Seo, Mariano Sigman, Laura J. Speed, Charles Spence, Motoaki Sugiura, Marcos Trevisan, Carlos Velasco, Johan Wagemans, and Qian Janice Wang.

How does the human brain manage to integrate all the information coming from different sensory outputs? This book is written by two experts in cognitive neuroscience.