By the second week of January, that resolution that once seemed so reasonable — go to the gym every other day, read a book a week, only drink alcohol on weekends — is starting to seem very … hard. As you are teetering on the edge of abandoning it all together, Kelly McGonigal is here to help. […]Continue reading
Why you should listen
Sandra Aamodt is a neuroscientist and science writer, who takes the complexities of neuroscience research and whips them into fun reads that give people a better understanding of their minds and behavior. Her books Welcome to Your Brain and Welcome to Your Child's Brain (both written with Sam Wang) are designed to bring neuroscience to a general audience, and they've both been widely translated. Aamodt's science writing has also appeared in The New York Times, The Washington Post, El Mundo and the Times of London.
From 2003 to 2008, Aamodt was the editor-in-chief of Nature Neuroscience, a leading scientific journal in the field of brain research. She brings a significant scientific background to the task of explaining new research without creating neurobunk. During her career, she has read over five thousand neuroscience papers, and written many editorials on science policy.
What others say
“If the human brain came with an owner's manual, it might well look like this.” — Dan Gilbert, reviewing "Welcome to Your Brain"
Sandra Aamodt’s TED talk
More news and ideas from Sandra Aamodt
Standing on the TED stage looking stunning in a blue dress, neuroscientist and author Sandra Aamodt reveals that three and a half years ago on New Year’s Eve, she made a decision: She gave worrying about her weight. Instead, she learned to eat mindfully — and lost 10 pounds. For Aamodt, who had been dieting […]Continue reading
In the wilds of planet Earth, there exists a species so creative that it not only uses tools but is constantly rewriting the rules of what a tool can be, so cooperative that they build wildly complex systems to support each other and so consternating that its inconsistent behavior would make even the most seasoned […]Continue reading