Of breeds and brains
Many Minds
It's hard to say exactly when, but some tens of thousands of years ago, our best friends were born. I'm referring, of course, to dogs. This didn't happen overnight—it was a long process. And it not only changed how those canids behaved and what they looked like, it also changed their brains. As wolves gave way to proto-dogs, and proto-dogs gave way to dingoes and dalmatians and Dobermanns and all the rest, their brains have continued to change. What can we learn from this singular saga? What does it tell us about dogs, about domestication, and about brains? My guest today is . Erin is...
info_outline
Monsters and their makers
Many Minds
It seems we've always had monsters among us. We've long been enthralled by dragons and giants, by the likes of Frankenstein and Godzilla and Dracula, by witches and werewolves and countless others. They roam our maps and creation myths; they crop up in our dreams, in our children's books, in our political rhetoric. Where do these beings spring from? What do they do for us? How have they changed over time? And, ultimately, what do our monsters say about their makers? My guests today are and . Both are historians of science and authors of recent books on monsters: Natalie's book is . Surekha's...
info_outline
The age of social AI
Many Minds
AI therapists and caregivers. Digital tutors and advisors and friends. Artificial lovers. Griefbots trained to imitate dead loved ones. Welcome, to the bustling world of AI-powered chatbots. This was once the stuff of science fiction, but it's becoming just the stuff of everyday life. What will these systems do to our society, to our relationships, to our social skills and motivations? Are these bots destined to leave us hollowed out, socially stunted, screen-addicted, and wary of good-old-fashioned, in-the-flesh human interaction? Or could they actually be harnessed for good? My guest today...
info_outline
Brains of a feather
Many Minds
Birds do the darnedest things. They fly, of course. They sing. They hunt in pitch darkness. They hide their food and remember where they put it. They use tools and migrate over astonishingly vast distances—sometimes even sleeping while in flight. How do they do all this? What's going on in their brains that makes these and other remarkable behaviors possible? How did their evolutionary path mold them into the incredible creatures they are today? My guests today are and . Andrew is a comparative neuroscientist and Associate Professor at the University of Lethbridge in Canada. Georg is a...
info_outline
How nature restores the mind
Many Minds
One afternoon you decide to snub your responsibilities and go for a hike. You spend a few hours in the woods or the mountains. You study the bark of trees, you bathe in birdsong, you let your eyes roam along a distant ridgeline. And you come back feeling better, restored somehow—like you have more energy, more patience, more bandwidth. We've all, I'm guessing, had experiences like this. But what's behind these effects? Why would nature restore us? What's the evidence that it really does? And what is even being restored, actually? My guest today is . Marc is an Associate Professor in the...
info_outline
From the archive: Revisiting the dawn of human cognition
Many Minds
Hi friends! We're taking a much-needed summer pause—we'll have new episodes for you later in September. In the meanwhile, enjoy this pick from our archives! ------- [originally aired June 1, 2023] There's a common story about the human past that goes something like this. For a few hundred thousand years during the Stone Age we were kind of limping along as a species, in a bit of a cognitive rut, let’s say. But then, quite suddenly, around 30 or 40 thousand years ago in Europe, we really started to come into our own. All of a sudden we became masters of art and ornament, of symbolism and...
info_outline
From the archive: Of molecules and memories
Many Minds
Hi friends! We're taking a much-needed August pause—we'll have new episodes for you in September. In the meanwhile, enjoy this pick from our archives! _____ [originally aired February 8, 2024] 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...
info_outline
From the archive: Consider the spider
Many Minds
Hi friends! We're taking a much-needed August pause—we'll have new episodes for you in September. In the meanwhile, enjoy this pick from our archives! _____ [originally aired May 30, 2024] Maybe your idea of spiders is a bit like mine was. You probably know that they have eight legs, that some are hairy. Perhaps you imagine them spending most of their time sitting in their webs—those classic-looking ones, of course—waiting for snacks to arrive. Maybe you consider them vaguely menacing, or even dangerous. Now this is not all completely inaccurate—spiders do have eight legs, after...
info_outline
The shaman with a thousand faces
Many Minds
When you hear the word "shaman," I'm guessing a web of associations starts to form in your mind. Perhaps you imagine strange ceremonies and strong substances; maybe you think of an earlier time when magic and superstition reigned. But shamanism is not just some relic of the past, or a curio from exotic lands. It's part of our present, and it will almost certainly be part of our future. This is because the roots of shamanism lie within us all. My guest today is . Manvir is an Assistant Professor of Anthropology at the University of California, Davis and to The New Yorker. He's also the author...
info_outline
Varieties of childhood
Many Minds
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 looks everywhere? Is this the way human childhoods have always been? My guests today are and . Dorsa is an Assistant Professor of Psychology & Neuroscience at Duke...
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.
Subscribe to Many Minds on Apple, Stitcher, Spotify, Pocket Casts, Google Play, or wherever you listen to podcasts. You can also now subscribe to the Many Minds newsletter here!
We welcome your comments, questions, and suggestions. Feel free to email us at: manymindspodcast@gmail.com.
For updates about the show, visit our website or follow us on Twitter (@ManyMindsPod) or Bluesky (@manymindspod.bsky.social).