Can we measure consciousness?
Many Minds
A cluster of brain cells in a dish, pulsing with electrical activity. A bee buzzing its way through a garden in bloom. A newborn baby staring up into his mother's eyes. What all these entities have in common is that we don't quite know what it’s like to be them—or, really, whether it's like anything at all. We don't really know, in other words, whether they’re conscious. But maybe we could know—if only we developed the right test. My guest today is . Tim is Professor of Philosophy at Monash University in Melbourne, Australia. He’s a philosopher of mind and cognitive science,...
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Rehabilitating placebo
Many Minds
Welcome back friends! Today we've got a first for you: our very first audio essay by... not me. I would call it a guest essay, but it's by our longtime Assistant Producer, . If you're a regular listener of the show, you've been indirectly hearing her work across dozens and dozens of episodes, but this is the first time you will be actually hearing her voice. Urte is a philosopher. She works primarily in the philosophy of psychiatry, but also in the philosophy of mind, the philosophy of biology, the history of medicine, and neighboring fields. She's particularly interested in a colorful...
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Cosmopolitan carnivores
Many Minds
They tend to move under the cover of darkness. As night descends, they come for your gardens and compost piles, for your trash cans and attic spaces. They are raccoons, skunks, and coyotes. And if you live in urban North America, they are a growing presence. Whether you consider them menacing, cute, fascinating, or all of the above, you have to grant that they are quite a clever crew. After all, they've figured out how to adapt to human-dominated spaces. But how have they done this? What traits and talents have allowed them to evolve into this brave new niche? And are they still...
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From the archive: Myths, robots, and the origins of AI
Many Minds
Hi friends, we're busy with some spring cleaning this week. We'll have a new episode for you in two weeks. In the meanwhile, enjoy this pick from our archives! _____ [originally aired Nov 30, 2022] When we talk about AI, we usually fixate on the future. What’s coming next? Where is the technology going? How will artificial intelligences reshape our lives and worlds? But it's also worth looking to the past. When did the prospect of manufactured minds first enter the human imagination? When did we start building robots, and what did those early robots do? What are the deeper origins, in other...
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The borderlands of perception
Many Minds
We've all seen those illusions. The dots seem to dance, when in fact they're completely still. The lines look like they bend, but in reality they're perfectly straight. Here's the thing: It doesn't matter that you know the ground truth of these illusions—the dancing and bending won't stop. And that we see the world one way, even though we know it's actually another way, is a fascinating quirk of our minds—and maybe a telling one. It suggests that there's a chasm between perceiving and thinking, that these may be two independent provinces of the mind. But, if so, we're faced with another...
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Social memory in our closest cousins
Many Minds
If you want to have a rich social life, you're going to need to know who's who. You'll need to distinguish friend from foe, sister from stranger. And you're going to need to hold those distinctions in your head— for at least a little while. This is true not just for humans but—we have to assume—for other social species as well. But which species? And for how long can other creatures hold on to these kinds of social memories? My guests today are and . Laura is a biological anthropologist and postdoctoral scholar at UC Berkeley; Chris is a comparative psychologist and an Assistant...
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Fermentation, fire, and our big brains
Many Minds
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 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 , Postdoctoral Fellow at Aix-Marseille University, and ,...
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Of molecules and memories
Many Minds
Where do memories live in the brain? If you've ever taken a neuroscience class, you probably learned that they're stored in our synapses, in the connections between our neurons. The basic idea is that, whenever we have an experience, the neurons involved fire together in time, and the synaptic connections between them get stronger. In this way, our memories for those experiences become minutely etched into our brains. This is what might be called the synaptic view of memory—it's the story you'll find in textbooks, and it's often treated as settled fact. But some reject this account entirely....
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Energy, cooperation, and our species' future
Many Minds
Welcome back folks! The new season of Many Minds is quickly ramping up. On today’s episode we’re thrilled to be rejoined by . Michael is Associate Professor of Economic Psychology at the London School of Economics. He’s an unusually wide-ranging and rigorous thinker; though still early in his career, Michael has already made key contributions to our understanding of culture, intelligence, evolution, innovation, cooperation and corruption, cross-cultural variation, and a bunch of other areas as well. We wanted to have Michael back on—not just because he was an audience...
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Dawn of the smile
Many Minds
And we’re back! It’s been a while, friends. Hope you enjoyed your fall and your holidays. Thanks so much for re-joining us—we’re super excited to be kicking off a brand-new season of the Many Minds podcast. We thought we’d get things started this year with an audio essay, one partly inspired by some musings and mullings from my parental leave. Hope you enjoy it folks—and we’ll see you again in a couple weeks with our first interview of 2024. Now on to ‘Dawn of the smile.’ Enjoy! A text version of this episode is available . Notes and links 3:00...
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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