How Pleasure Works: The New Science of Why We Like What We Like
Paul Bloom, Norton, $26.95 (280p) ISBN 9780393066326
Bloom (Descartes’ Baby), a psychology professor at Yale, explores pleasure from evolutionary and social perspectives, distancing himself from the subject’s common association with the senses. By examining studies and anecdotes of pleasure-inducing activities like eating, art, sex, and shopping, Bloom posits that pleasure takes us closer to the essence of a thing, be it animal, vegetable, or mineral. He argues that humans seem to be hard-wired to give, as well as receive, pleasure. A study using mislabeled, cheap bottles of wine, wherein “Forty experts said the wine with the fancy label was worth drinking, while only twelve said this of the cheap label,” demonstrates the complicated sociological components behind what we find pleasurable. Bloom even briefly examines positive reactions to very hot food and other “controlled doses of pain.” And a study where rhesus monkeys chose pictures of female hindquarters and high-status monkeys over fruit juice allows the author to surmise that “Two major vices—pornography and celebrity worship—are not exclusively human.” (June)
Details
Reviewed on: 08/02/2010
Genre: Nonfiction
Open Ebook - 304 pages - 978-1-4464-8424-1
Open Ebook - 304 pages - 978-1-4070-8537-1
Open Ebook - 280 pages - 978-0-393-07711-7
Paperback - 302 pages - 978-0-393-34000-6
Paperback - 280 pages - 978-0-09-954876-8