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Charles Spence

Charles Spence is a prize-wining experimental psychologist who researches the factors that influence what we choose to eat and what we think about the experience with the likes of world-leading chefs. His focus is on applying the latest insights concerning the multisensory nature of perception to everyday life. He is the author of the 2014 Prose Prize-winning The Perfect Meal with Betina Piqueras-Fiszman (2014, Wiley-Blackwell); the international bestseller Gastrophysics: The New Science of Eating (2017, Penguin Viking) – winner of the 2019 Le Grand Prix de la Culture Gastronomique from Académie Internationale de la Gastronomie; and Multisensory Packaging Design (2019, Palgrave Macmillan). His much-anticipated book Sensehacking was published in January 2021 by Penguin Viking. He is a regular on TV and radio and has been profiled by the New Yorker (http://www.newyorker.com/magazine/2015/11/02/accounting-for-taste); see also Charles Spence, Sensploration (https://vimeo.com/170509976).

Contact: Department of Experimental Psychology, Anna Watts Building, University of Oxford, Oxford, OX2 6BW, UK.


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