Science, AI, and illusions of understanding
Many Minds
AI will fundamentally transform science. It will supercharge the research process, making it faster and more efficient and broader in scope. It will make scientists themselves vastly more productive, more objective, maybe more creative. It will make many human participants—and probably some human scientists—obsolete… Or at least these are some of the claims we are hearing these days. There is no question that various AI tools could radically reshape how science is done, and how much science is done. What we stand to gain in all this is pretty clear. What we stand to lose is less obvious,...
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The primeval soil of play
Many Minds
Puppies wrestling and mock-biting each other. Toddlers playing hide and seek. Kittens pouncing—repeatedly—on a toy mouse. You've no doubt looked on at scenes like this with amusement. And you've no doubt seen some of those viral videos—of ravens sledding down hills, of bumble bees playing with balls. All these moments make us smile, maybe even giggle. But the scientific questions they raise merit serious attention. Where do we see play in the animal kingdom? Where do we not? What functions does play serve? Do we—and many other creatures—have an elemental need for play? My guest today...
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The big five and beyond
Many Minds
If you've heard anything about the study of human personality, you've probably heard about the “big five.” This is a framework that attempts to characterize human personality in terms of five broad factors or dimensions—neuroticism, extraversion, openness, conscientiousness, and agreeableness. The big five framework has been enormously influential, generating heaps and heaps of data, and study after study on the stability of personality, on the factors that shape our personalities, on how our personalities predict success and satisfaction. But is the big five really the best we can do?...
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Philosophers on psychedelics
Many Minds
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, metaphysical questions, questions about the nature of experience and the nature of the mind. My guest today is . Chris is a philosopher of cognitive science at the University of Western...
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The cuttlefish and its coat of many colors
Many Minds
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, more astonishing, more bedazzling in their abilities to do this kind of thing than the cephalopods. But how do they do this exactly? What's going on in their skin? What's going on under their skin? And what's going...
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Life, free energy, and the pursuit of goals
Many Minds
You've probably come across the "free energy principle." It's become one of the most influential ideas in the broader cognitive sciences. Since the neuroscientist Karl Friston first introduced it in 2005, the theory has been fleshed out, extended, generalized, criticized, and cited thousands and thousands of times. But what is this idea, exactly? What does it say about the nature of brains and minds? What does it say about the phenomenon of life itself? And is anything that it says really that new? My guest today is . Kate is a philosopher at the University of Edinburgh and the author of the...
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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 its 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...
info_outlineHi 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 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 John Templeton Foundation to Indiana University. The show 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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