Universal emotions in fact and fiction
Many Minds
Are human emotions universal? Or do they vary from one place to the next and from one time period to the next? It's a big question, an old question. And every discipline that's grappled with it brings is own take, its own framings and forms of evidence. Some researchers appeal to cross-cultural experiments; others turn to neuroimaging studies or conceptual analysis. Some even look to fiction. My guest today is , an Associate Professor of English Literature at Arizona State University. Brad is the author of a new book, ; in it he maps the landscape of debate around this long-contested topic....
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From the archive: Fermentation, fire, and our big brains
Many Minds
Hi friends, We're taking care of some spring cleaning this week. We'll be back in two weeks with a new episode. In the meantime, enjoy this favorite from our archives! - The Many Minds team ––––––––– [originally aired February 22, 2024] Brains are not cheap. It takes a lot of calories to run a brain, and the bigger your brain, the more calories it takes. So how is it that, over the last couple million years, the human brain tripled in size. How could we possibly have afforded that? Where did the extra calories come from? There's no shortage of suggestions out there. Some say...
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Howl, grunt, sing
Many Minds
The tree of life is a noisy place. From one branch come hoots and howls, from another come clicks and buzzes and whines. And coming from all over you hear the swell of song. But what is all this ruckus about? Why do so many animals communicate with sound? What kinds of meaning do these sounds convey? And—beyond the case of human speech—do any of these sounds merit the label of “language”? My guest today is , a zoologist at Cambridge University. Arik is an expert on vocal communication across the animal kingdom and the author of the recent book . Here, Arik and I talk about why the...
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The development of evolution
Many Minds
Evolution is not what it used to be. A lot has changed since Darwin's day. In the first half of the 20th century, evolutionary theory was integrated with an emerging understanding of genetics. Late in the 20th century, biologists started taking seriously the idea that organisms don't just adapt to their environments, they change them. Recently, researchers have started to acknowledge the role of culture in evolutionary processes. And so slowly our understanding of evolution has been reconsidered, updated, expanded. And more updates are underway. But it's not just our understanding of evolution...
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String theories
Many Minds
Where would our species be without string? It's one of our most basic technologies—so basic that it's easy to overlook. But humans have used string—and its cousins rope, yarn, cordage, thread, etc.—for all kinds of purposes, stretching back tens of thousands of years. We've used it for knots and textiles and fishing nets and carrier bags and bow-strings and record-keeping devices. It's one of the most ubiquitous, flexible, and useful technologies we have. But we haven't only put string to practical purposes. We've also long used it to tickle our minds. My guest today is . Roope is a...
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The other half of the brain
Many Minds
Neurons have long enjoyed a kind of rock star status. We think of them as the most fundamental units of the brain—the active cells at the heart of brain function and, ultimately, at the heart of behavior, learning, and more. But neurons are only part of the story—about half the story, it turns out. The other half of the brain is made up of cells called glia. Glia were long thought to be important structurally but not particularly exciting—basically stage-hands there to support the work of the neurons. But in recent decades, at least among neuroscientists, that view has faded. In our...
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A paradox of learning
Many Minds
How do we learn? Usually from experience, of course. Maybe we visit some new place, or encounter a new tool or trick. Or perhaps we learn from someone else—from a teacher or friend or YouTube star who relays some shiny new fact or explanation. These are the kinds of experiences you probably first think of when you think of learning. But we can also learn in another way: simply by thinking. Sometimes we can just set our minds to work—just let the ideas already in our heads tumble around and spark off each other—and, as if by magic, come away with a new understanding of the world. But how...
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From the archive: The octopus and the android
Many Minds
Happy holidays, friends! We will be back with a new episode in January 2025. In the meantime, enjoy this favorite from our archives! ----- [originally aired Jun 14, 2023] Have you heard of Octopolis? It’s a site off the coast of Australia where octopuses come together. It’s been described as a kind of underwater "settlement" or "city." Now, smart as octopuses are, they are not really known for being particularly sociable. But it seems that, given the right conditions, they can shift in that direction. So it's not a huge leap to wonder whether these kinds of cephalopod congregations could...
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Your brain on language
Many Minds
Using language is a complex business. Let's say you want to understand a sentence. You first need to parse a sequence of sounds—if the sentence is spoken—or images—if it's signed or written. You need to figure out the meanings of the individual words and then you need to put those meanings together to form a bigger whole. Of course, you also need to think about the larger context—the conversation, the person you're talking to, the kind of situation you're in. So how does the brain do all of this? Is there just one neural system that deals with language or several? Do different...
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Nestcraft
Many Minds
How do birds build their nests? By instinct, of course—at least that's what the conventional wisdom tells us. A swallow builds a swallow's nest; a robin builds a robin's nest. Every bird just follows the rigid template set down in its genes. But over the course of the last couple of decades, scientists have begun to take a closer look at nests—they've weighed and measured them, they've filmed the building process. And the conventional wisdom just doesn't hold up. These structures vary in all kinds of ways, even within a species. They're shaped by experience, by learning, by cultural...
info_outlineBrains are not cheap. It takes a lot of calories to run a brain, and the bigger your brain, the more calories it takes. So how is it that, over the last couple million years, the human brain tripled in size. How could we possibly have afforded that? Where did the extra calories come from? There's no shortage of suggestions out there. Some say it was meat; others say it was tubers; many say it was by mastering fire and learning to cook. But now there's a newer proposal on the table and—spoiler—it's a bit funky.
My guests today are Katherine Bryant, Postdoctoral Fellow at Aix-Marseille University, and Erin Hecht, Assistant Professor in the Department of Human Evolutionary Biology at Harvard. Katherine, Erin, and another colleague are the authors of a new paper titled 'Fermentation technology as a driver of human brain expansion.' In it, they argue that fermented foods could have provided the caloric boost that allowed our brains to expand.
Here, we talk about how the human body differs from the bodies of other great apes, not just in terms of our brains but also in terms of our bowels. We discuss the different mechanisms by which fermented foods provide nutritional benefits over unfermented foods. We consider how fermentation—which basically happens whether you want it to or not—would have been cognitively easier to harness than fire. Along the way, we touch on kiviaq, chicha, makgeolli, hákarl, natto, Limburger cheese, salt-rising bread, and other arguably delectable products of fermentation.
This is a fun one friends. But before we get to it: a friendly reminder about this summer's Diverse Intelligences Summer Institute. This a yearly event in St Andrews, Scotland; it features a rich program of lectures and events devoted to the study of cognition, mind, and intelligence in all its forms. If you have a taste for cross-disciplinary ferment and bubbly conversation, DISI may be for you. The application window is now open but is closing soon. You can find more info at DISI.org. That's D-I-S-I.org.
Alright, friends, on to my conversation with Erin Hecht and Katherine Bryant. Enjoy!
A transcript of this episode is available here.
Notes and links
3:00 – A popular science article about the “infectiously delicious confection” that is salt-rising bread. A recipe for the bread.
6:00 – An article about makgeolli, a Korean rice wine. An article about chicha, the traditional corn-based fermented beverage that has been banned in some places.
11:30 – An article about the role of the arcuate fasciculus in language processing. A recent paper by Dr. Bryant and colleagues comparing the arcuate in humans and chimpanzees.
12:30 – A recent article by Dr. Hecht and colleagues on the evolutionary neuroscience of domestication.
13:00 – For discussions of the encephalization quotient (aka EQ) and of human brain evolution, see our previous episodes here and here.
15:00 – The classic paper on the “expensive tissue hypothesis.”
22:00 – An article about the role of meat in human evolution; an article about the role of tubers. The cooking hypothesis is most strongly associated with Richard Wrangham and his book, Catching Fire.
26:00 – A recent article on evidence for the widespread control of fire in human groups by around 400,000 years ago.
31:30 – A paper on how fermenting cassava reduces its toxicity.
38:30 – There have been various claims in the ethnographic literature that the control of fire has been lost among small groups, such as in Tasmania. See footnote 2 in this article.
44:30 – A popular article about kiviaq.
45:00 – The article from the New Yorker, by Rebecca Mead, about the foodways of the Faroe Islands.
53:00 – For more discussion of the so-called drunken monkey hypothesis, see our previous episode about intoxication.
1:00:30 – A popular article about hákarl, which is fermented Greenland shark.
Recommendations
The Botany of Desire, by Michael Pollan
The Art of Fermentation, by Sandor Katz
Wild Fermentation, by Sandor Katz
“How humans evolved large brains,” by Karin Isler & Carel van Schaik
Many Minds is a project of the Diverse Intelligences Summer Institute, which is made possible by a generous grant from the Templeton World Charity Foundation to UCLA. It is hosted and produced by Kensy Cooperrider, with help from Assistant Producer Urte Laukaityte and with creative support from DISI Directors Erica Cartmill and Jacob Foster. Our artwork is by Ben Oldroyd. Our transcripts are created by Sarah Dopierala.
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