The Science of Happiness
how our brains make us happy and what we can do to get happier
Stefan Klein
‘Apart from plausible strategies, the author provides the reader with insights into happy brains and genes, into friendship, children and the question, what orgasms are really good for.’
Max
The international bestseller — an enthralling exploration of the how and why behind the science of happiness.
We all know what it feels like to be happy, but what mechanisms inside our brains trigger such a positive emotion? What does it really mean to be happy, and why can’t we feel that way all of the time? Psychologists and neuroscientists have been studying negative emotions for decades, but until recently few have focused on the subject of happiness.
Now, in The Science of Happiness, leading science journalist Stefan Klein ranges widely across the latest frontiers of neuroscience and psychology to explain how happiness is generated in our brains, what biological purpose it serves, and the conditions required to foster ‘the pursuit of happiness’. A remarkable synthesis of a growing body of research that has not been brought together before, The Science of Happiness is, ultimately, a book that helps us understand our own quest for happiness and is certain to help make you happier.
Reviews
‘Mr. Klein has thoroughly researched his subject, and he writes with clarity, ease and humor about the complexities of psychology and neuroscience. I do not know of any other authors who take such a well-grounded scientific approach to the universal — but seemingly elusive — question of what makes us happy.’
Gretchen Vogel, Science magazine
‘Thrilling and entertaining. Stefan Klein convinces with his profound knowledge.’
Bert Sakmann, Nobel Prize Winner in Medicine, Max Planck Institute
» All reviews for this title‘It is an extremely well-written, easy-to-read and expertly researched book on a theme which has long been begging for pop-science treatment. The author is one of Germany’s leading popular science writers and enjoys a very high reputation throughout Europe.’
Alison Abbott, Nature Magazine
