Charles Spence

Jan 13, 2025 | mdpi.com | Yang Gao |Charles Spence

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Jul 3, 2024 | sciencedirect.com | Mark Blades |Michael O'Neill |Charles Spence |Edward C. Tolman

In the modern world, many individuals spend up to 95 % of their time indoors [11]. We often face challenges when navigating such interior environments, particularly within more complex structures such as hospitals, transit hubs, and educational facilities [12]. Thus, effective navigation within these settings becomes a crucial aspect of facilitating daily activities.

May 18, 2024 | onlinelibrary.wiley.com | Charles Spence |Tianyi Zhang

INTRODUCTION The perception of our own skin is a very multisensory phenomenon [1], and is affected both by sensory factors as well as by our mood and emotions, etc.

May 9, 2024 | classbarmag.com | Charles Spence

Guests seasoning their own drinks was once commonplace. Prof Charles Spence asks if it could become so again. The worlds of food and drinks share so many qualities, rituals and practices, but one of the more striking differences is their approaches to seasoning. Diners in restaurants are commonly encouraged – and equipped – to season their food at the table, while the equivalent rarely happens in bars. But this wasn’t always the case.

Jan 15, 2024 | classbarmag.com | Charles Spence

With costs rising, so are cocktail prices. But how do you maintain a sense of value for money? Professor Charles Spence looks at the psychology of price. Cocktails have long been the more expensive drink. The trade-up, the something special, over and above your everyday – the price, if you like, is priced in by the customer.