From the archive: Varieties of childhood
Many Minds
Hi friends! We're taking a bit of a summer pause. We'll be back soon—in the meanwhile, enjoy this listener favorite from our archives! ----- [originally aired July 10, 2025] Childhood is a special time, a strange time. Children are adored and catered to—they're given their own menus and bedrooms. They're considered delicate and precious, and so we cushion them from every imaginable risk. Kids are encouraged to play, of course—but very often it's under the watchful eye of anxious adults. This, anyway, is how childhood looks in much of the United States today. But is this the way childhood...
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From the archive: Philosophers on psychedelics
Many Minds
Hi friends! We're taking a bit of a summer pause. We will be back soon—in the meanwhile, enjoy this listener favorite from our archives! ----- [originally aired May 14, 2025] Some call it the "psychedelic renaissance." In the last decade or so, interest in psychedelic drugs has surged—and not just among Silicon Valley types and psychiatrists and neuroscientists. It's also surged among a stereotypically soberer crowd: academic philosophers. The reasons are clear. With their varied and sometimes transformative effects, psychedelics raise ethical questions, epistemological questions,...
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The origins of Darwin's ideas
Many Minds
No discipline, no sphere of intellectual life, has been untouched by the work of Charles Darwin. He died in 1882 but his ideas are very much alive; they're now central to how we understand the natural world, the human mind, non-human minds, plants, biogeography, morality and emotion, culture, language, and more. But where did his ideas come from? How did they grow out of his travels, his social circle, his hobbies, his particular cast of mind? My guest today is . Janet is Professor Emerita at Harvard University in the department of the History of Science. She is perhaps best known for...
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The sparkling deep
Many Minds
It’s tempting to see bioluminescence as an oddity, one of those rare eccentricities of life on earth. And, on land, maybe that’s true. But our planet is mostly water, and out in the open ocean bioluminescence is utterly commonplace. Creatures of all shapes and sorts sparkle and glow, glitter and pulse. But what are these displays for? Why did they evolve? How did light become the currency of the deep? My guest today is . Sönke is a Distinguished Professor of Biology at Duke University, where he and his research group study the visual ecology of the ocean. He’s the author of...
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Is Man the Hunter just a myth?
Many Minds
There's a story about of our past that you know well. It goes like this: At some point earlier in human evolution, we started to hunt. Men in particular—perhaps channeling some deep-seated aggressive impulses—began to seek out big game. This new food source, this bonanza of calories, was what allowed our brains to expand. It changed our bodies and our societies and sent our species off on a whole new track. In short, Man the Hunter made us human. This story—told in different versions, with different points of emphasis—has circulated for decades. It's been debunked and revived, rejected...
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Babies, dogs, and the riddles of word learning
Many Minds
It's kind of astonishing, really, that kids ever learn words. Each one poses a little riddle. Does this sound string refer to a person? A category of things? Or maybe some other feature of the blooming, buzzing world? And yet word learning happens. In fact, we now know it begins earlier in infancy than we realized. And we now know, further, that dogs (or at least some dogs) understand words as well. So how does this happen? What do babies and dogs really know about words? And how might we go about figuring this all out? My guests today are and Dr. Claudia Fugazza. Elika is an Associate...
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The inner life of the hand
Many Minds
Newton saw in the human hand proof of the divine; Darwin saw a key to our species' success. Many others, too, have described the hand in hyperbolic terms, as a paragon of design, a cornerstone of human uniqueness, an engine of our achievements. But what makes the human hand so powerful? Is it the proportions of the fingers? Is it the opposability of the thumb? Or, could it be none of this? Could it be that the real power of our hands lies—not in the physical design—but elsewhere, out of sight? My guest today is . Matt is Professor of Cognitive Neuroscience at Birkbeck, University of...
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From the archive: The cuttlefish and its coat of many colors
Many Minds
Hi friends! We're skipping a beat to take care of some spring housekeeping tasks. We will be back in May! In the meanwhile, enjoy this listener favorite from our archives! ----- [originally aired April 30, 2025] We humans have a hard time becoming invisible. For better or worse, we're basically stuck with the skin and body we have; we’re pretty fixed in our color, our shape, our overall appearance. And so we're fascinated by creatures that aren't—creatures that morph to meet the moment, that can functionally disappear, that can shape-shift on a dime. And no creatures are more skilled,...
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Illuminating cave art
Many Minds
Deep in our past, in the dark depths of caves, our ancestors did something strange and beautiful. Working by firelight, some doodled little designs. Others made hand stencils. Some saw a bulge of rock, or a crack in the wall, and thought to turn it into a horse or a bison. Why did they make this art? What did it mean to them? Who were these artists? These questions are old—very old—but thanks to new methods and new interpretive frameworks, archaeologists are beginning to see them in a new light. My guest today is . Izzy is an archaeologist at Aarhus University in Denmark,...
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What can AI teach us about the mind?
Many Minds
Everyone is talking about AI these days. Often these conversations are about how AI might upend education, or work, or social life, or maybe civilization itself. But among cognitive scientists and psychologists the conversation inevitably drifts toward other questions. What does this latest generation of AI tell us about the human mind? Is it putting old ideas and theories to rest? Is it ushering in new ones? Will AI—in other words—also upend cognitive science? My guests today are and . Mike is a Professor of Psychology at Stanford University, where focuses on language learning and...
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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