Social Science Bites - Gerd Gigerenzer on Decision Making

Quite often the ideas of ‘risk’ and of ‘uncertainty’ get bandied about interchangeably, but there’s a world of difference between them and it matters greatly when that distinction gets lost.

That’s a key message from psychologist Gerd Gigerenzer, who has created an impressive case for both understanding the distinction and then acting appropriately based on the distinction.

“A situation with risk,” he tells interviewer David Edmonds in this Social Science Bites podcast, “is one where you basically know everything. More precisely, you know everything that can happen in the future … you know the consequences and you know the probabilities.” It is, as Bayesian decision theorist Jimmie Savage called it, “a small world.”

As an example, Gigerenzer takes us a spin on a roulette wheel – you may lose your money on a low-probability bet, but all the possible options were known in advance.

Uncertainty, on the other hand, means that all future possible events aren’t known, nor are their probabilities or their consequences. Rounding back to the roulette wheel, under risk all possibilities are constrained to the ball landing on a number between 1 and 36. “Under uncertainty, 37 can happen,” he jokes.

“Most situations in which we make decisions,” says Gigerenzer, “involve some sort of uncertainty.”

Dealing with risk versus dealing with uncertainty requires different approaches. With risk, all you need is calculation. With uncertainty, “calculation may help you to some degree, but there is no way to calculate the optimal situation.” Humans nonetheless have tools to address uncertainty. Four he identifies are heuristics, intuition, finding people to trust, and adopting narratives to sustain you.

In this podcast, he focuses on heuristics, those mental shortcuts and rules of thumb that often get a bad rap. “Social science,” he says, “should take uncertainty seriously, and heuristics seriously, and then we have a key to the real world.”

When asked, Gigerenzer lauds Daniel Kahneman and Amos Tversky for putting “the concept of heuristics back on the table.” But he disagrees with their fast-slow thinking model that gives quick, so-called System 1 thinking less primacy than more deliberative thinking.

“We have in the social sciences a kind of rhetoric that heuristics are always second best and maximizing would be always better. That’s wrong. It is only true in a world of risk; it is not correct in a world of uncertainty, where by definition you can’t find the best solution simply because you don’t know the future.”

Researchers, he concludes, should “take uncertainty seriously and ask the question, ‘In what situations do these heuristics that people use (and experts use) actually work?’ and not just say, ‘They must be wrong because they are a heuristic.’”

Gigerenzer is the director of the Harding Center for Risk Literacy at the University of Potsdam and partner at Simply Rational – The Institute for Decisions. Before that he directed the Center for Adaptive Behavior and Cognition at the Max Planck Institute for Human Development and at the Max Planck Institute for Psychological Research.

His books include general titles like Calculated Risks, Gut Feelings: The Intelligence of the Unconscious, and Risk Savvy: How to Make Good Decisions, as well as academic books such as Simple Heuristics That Make Us Smart, Rationality for Mortals, Simply Rational, and Bounded Rationality.

Awards for his work include the American Association for the Advancement of Science Prize for Behavioral Science Research for the best article in the behavioral sciences in 1991, the Association of American Publishers Prize for the best book in the social and behavioral sciences for The probabilistic revolution, the German Psychology Award, and the Communicator Award of the German Research Foundation. He was a 2014 fellow at the SAGE Center for the Study of the Mind University of California, Santa Barbara (SAGE Publishing is the parent of Social Science Space) and a fellow of the Association for Psychological Science in 2008.

Short Wave - TASTE BUDDIES: The Controversial World Of Taste Science

Not much is known about why people experience tastes differently and why some people can detect certain tastes and not others. There also might be other tastes out there to add to the list beyond the five known ones now. In this finale to Short Wave's Taste Buddies series, we're tackling the science of the five tastes, and in this episode, we look at why there is so much more research to be done.

Host Aaron Scott talks to Danielle Reed from the Monell Chemical Senses Center about the controversy in taste science and about what other tastes might exist beyond sweet, sour, bitter, salty and umami.

To listen to more episodes about how we taste, check out our Taste Buddies series: n.pr/3sSOgDB

Email the show at shortwave@npr.org.


Learn more about sponsor message choices: podcastchoices.com/adchoices

NPR Privacy Policy

Unexpected Elements - The first galaxies at the universe’s dawn

In the last week, teams of astronomers have rushed to report ever deeper views of the universe thanks to the James Webb Space Telescope. These are galaxies of stars more than 13.5 billion light years from us and we see them as they were when the universe was in its infancy, less than 300 million years after the Big Bang. As University of Texas astronomer Steve Finkelstein tell us, there are some real surprises in these glimpses of the cosmic dawn. The super-distant galaxy that Steve's group has identified is named after his daughter Maisie.

Also in the programme: a 550 million year old fossil which is much the oldest representative of a large group of animals still with us today. The early jellyfish relative lived at a time known as the Ediacaran period when all other known complex organisms were weird, alien-looking lifeforms with no surviving descendants. Roland Pease talks palaeontologist Frankie Dunn at the University of Oxford who's led the study of Auroralumina attenboroughii.

Did the cultural invention of romantic kissing five thousand years ago lead to the spread of today's dominant strain of the cold sore virus (Herpes simplex 1) across Europe and Asia? That's the hypothesis of a team of virologists and ancient DNA experts who've been studying viral DNA remnants extracted from four very old teeth. Cambridge University's Charlotte Houldcroft explains the reasoning.

And, if a tree falls in a forest and no-one is there to hear it, does it make a sound? This is an age-old debate that listener Richard and his family have been arguing about for years. Can CrowdScience settle it once and for all?

Caroline Steel speaks to experts in hearing, biology, philosophy, physics and sound design, which takes her to some unexpected places.

Professor Stefan Bleek is an expert in psychoacoustics who says that sounds only exist in our heads. Dr Eleanor Knox and Dr Bryan Roberts are philosophers that make her question if anything exists outside our own perception. Professor Lilach Hadany wonders if it’s limited to humans and animals - could other plants hear the falling tree too? And Mat Eric Hart is a sound designer who says that sound is subjective – it’s always tangled up with our own interpretations.

Things get truly weird as we delve into the strange implications of quantum physics. If there is such a thing as reality, doesn’t it change when we’re there to observe it? Does the tree even fall if we aren’t there?

Image: Maisie's Galaxy aka CEERSJ141946.35-525632.8. Credit: CEERS Collaboration

Short Wave - Spice, Spice, Baby! Why Some Of Us Enjoy The Pain Of Spicy Foods

Today, we talk about spicy food and its intersection with pleasure and pain as part of our "Taste Buddies" series — Short Wave's ode to "taste." In this episode, Host Emily Kwong talks to food reporter Ruth Tam and researchers Julie Yu and Nadia Byrnes about the science behind our love for spicy foods and what drives some of us to seek out the pain.

Follow Emily on Twitter @EmilyKwong1234. You can email Short Wave at ShortWave@NPR.org.

Learn more about sponsor message choices: podcastchoices.com/adchoices

NPR Privacy Policy

Science In Action - The first galaxies at the universe’s dawn

In the last week, teams of astronomers have rushed to report ever deeper views of the universe thanks to the James Webb Space Telescope. These are galaxies of stars more than 13.5 billion light years from us and we see them as they were when the universe was in its infancy, less than 300 million years after the Big Bang. As University of Texas astronomer Steve Finkelstein tell us, there are some real surprises in these glimpses of the cosmic dawn. The super-distant galaxy that Steve's group has identified is named after his daughter Maisie.

Also in the programme: a 550 million year old fossil which is much the oldest representative of a large group of animals still with us today. The early jellyfish relative lived at a time known as the Ediacaran period when all other known complex organisms were weird, alien-looking lifeforms with no surviving descendants. Roland Pease talks palaeontologist Frankie Dunn at the University of Oxford who's led the study of Auroralumina attenboroughii.

Did the cultural invention of romantic kissing five thousand years ago lead to the spread of today's dominant strain of the cold sore virus (Herpes simplex 1) across Europe and Asia? That's the hypothesis of a team of virologists and ancient DNA experts who've been studying viral DNA remnants extracted from four very old teeth. Cambridge University's Charlotte Houldcroft explains the reasoning.

Image: Maisie's Galaxy aka CEERSJ141946.35-525632.8. Credit: CEERS Collaboration

Presenter: Roland Pease Producer: Andrew Luck-Baker

Short Wave - TASTE BUDDIES: No Sugarcoating How Sweet Affects The Brain

Our ancestors evolved the ability to taste the sweet goodness of foods like pastries and creamy chocolates. They were enticed to consume quick calories that might only be available sporadically. What does that mean today for our brains and bodies in a world where sugar is much more abundant? Host Aaron Scott talks to taste and smell researcher Paule Joseph about the sticky science of sugar and how we can have too much of a good thing.

-

Separately, we want to feature YOU in an upcoming episode! Is there a moment when you realized how math impacts the world or a favorite way to harness math's power? Tell us in a 20 second or less voice memo emailed to shortwave@npr.org. Include your name and location, and your voice could appear in an upcoming episode!

Learn more about sponsor message choices: podcastchoices.com/adchoices

NPR Privacy Policy

Short Wave - TASTE BUDDIES: Feeling Salty?

Today, we're getting salty as we continue our series "Taste Buddies" — Short Wave's ode to taste buds. In this encore episode, Scientist in Residence Regina G. Barber goes on a salty flavor journey with scientist Julie Yu. Along the way, Julie explains salt's essential role in our daily lives and how it affects our perception of food. Follow Regina on Twitter @ScienceRegina. Reach the show by sending an email to ShortWave@NPR.org.

Learn more about sponsor message choices: podcastchoices.com/adchoices

NPR Privacy Policy

Short Wave - TASTE BUDDIES: Umami And The Redemption Of MSG

We're continuing our celebration of taste with another episode in our "Taste Buddies" series. Today: Umami.

In the early 1900s a Japanese chemist identified umami, but it took a century for his work to be translated into English. In this encore episode, Short Wave host Emily Kwong talks with producer Chloee Weiner about why it took so long for umami to be recognized as the fifth taste.

Follow Emily on Twitter @emilykwong1234. Reach the show by sending an email to ShortWave@NPR.org.

Learn more about sponsor message choices: podcastchoices.com/adchoices

NPR Privacy Policy

Short Wave - TASTE BUDDIES: Pucker Up! It’s The Science Of Sour

This week Short Wave is celebrating our sense of taste with an entire week of themed episodes, covering everything from sugar and spice to what's beyond our classic ideas of taste. It's a series we're calling, "Taste Buddies."

In today's encore episode with Atlantic science writer Katherine Wu, we take a tour through the mysteries of sourness — complete with a fun taste test. Along the way, Katie serves up some hypotheses for the evolution of sour taste because, as Katie explains in her article, "The Paradox of Sour," researchers still have a lot to learn about this weird taste.

Baffled by another seemingly mundane aspect of our existence? Email the show at shortwave@npr.org and who knows — it might turn into a whole series!

Learn more about sponsor message choices: podcastchoices.com/adchoices

NPR Privacy Policy

Unexpected Elements - Heat waves in the Northern Hemisphere

The extreme heat wave in western Europe over the last couple of weeks is just one of many in the Northern Hemisphere in 2022. How is global warming changing the atmosphere to make heat waves more frequent and more intense? We talk to climatologists Hannah Cloke, Friederike Otto and Efi Rousi.

If we want to stabilise global warming to two degrees by the end of the century, how are we going to do that? One novel idea is to harness the world's vast railway infrastructure and equip freight and passenger trains with an additional special wagon or two. These extra cars would be designed to suck carbon dioxide out of the air, liquify it and transport it to sequestration sites. Critically all the energy to capture the carbon dioxide comes free from regenerative braking on the trains. University of Toronto chemist Geoff Ozin and Eric Bachman, founder of the start-up CO2 Rail, explain the vision.

On the 40th anniversary of the International Whaling Commissions announcing an end to commercial whaling, we hear from Greenpeace co-founder Rex Weyler about the high seas campaign in the 1970s that helped prevent the extinction of the great whales. He talks about the contribution to the cause made by the discovery of whale song, and the release of humpback whale recordings as a commercial disc.

And, you have probably experienced an ‘earworm’ - a catchy bit of music that plays round and round in your head and won’t go away – at least for a short while. But why did it pop up in the first place and how did it get stuck?

CrowdScience listener Ryota in Japan wants us to dig into earworms, so presenter Datshiane Navanayagam bravely puts on her headphones to immerse herself in the world of sounds that stick. She meets with a composer of children’s songs as well as music psychologists to find out if there is a special formula to creating catchy songs and probes if this musical brain quirk serves any useful purpose. Datshiane then explores whether some people are more prone to catching earworms than others. Finally, for those who find this phenomenon disturbing - she asks is there a good way of getting rid of them?

Come join us down the audio wormhole - disclaimer - the BBC is not responsible for any annoying earworms caused by this broadcast.

(Image: Firefighter trucks burning during a wildfire on the Mont d'Arrees, outside Brasparts, western France, 19 July 2022. Credit: LOIC VENANCE/ AFP via Getty Images)