{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"From the archive: Fermentation, fire, and our big brains","description":"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 \u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013 [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\u2014spoiler\u2014it'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\u2014which basically happens whether you want it to or not\u2014would have been cognitively easier to harness than fire. Along the way, we touch on kiviaq, chicha, makgeolli, h\u00e1karl, 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 \u2013 A popular science article about the \u201cinfectiously delicious confection\u201d that is salt-rising bread. A recipe for the bread.  6:00 \u2013 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 \u2013 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 \u2013 A recent article by Dr. Hecht and colleagues on the evolutionary neuroscience of domestication.   13:00 \u2013 For discussions of the encephalization quotient (aka EQ) and of human brain evolution, see our previous episodes here and here. 15:00 \u2013 The classic paper on the \u201cexpensive tissue hypothesis.\u201d 22:00 \u2013 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 \u2013 A recent article on evidence for the widespread control of fire in human groups by around 400,000 years ago. 31:30 \u2013 A paper on how fermenting cassava reduces its toxicity. 38:30 \u2013 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 \u2013 A popular article about kiviaq.  45:00 \u2013 The article from the New Yorker, by Rebecca Mead, about the foodways of the Faroe Islands.  53:00 \u2013 For more discussion of the so-called drunken monkey hypothesis, see our previous episode about intoxication.   1:00:30 \u2013 A popular article about h\u00e1karl, 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 \u201cHow humans evolved large brains,\u201d 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). ","author_name":"Many Minds","author_url":"https:\/\/disi.org\/manyminds\/","html":"