Why people fall for misinformation - Joseph Isaac

668,085 views ใƒป 2020-09-03

TED-Ed


ืื ื ืœื—ืฅ ืคืขืžื™ื™ื ืขืœ ื”ื›ืชื•ื‘ื™ื•ืช ื‘ืื ื’ืœื™ืช ืœืžื˜ื” ื›ื“ื™ ืœื”ืคืขื™ืœ ืืช ื”ืกืจื˜ื•ืŸ.

ืชืจื’ื•ื: Ido Dekkers ืขืจื™ื›ื”: Sigal Tifferet
00:06
In 1901, David Hรคnig published a paper
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ื‘-1901, ื“ื™ื™ื•ื™ื“ ื”ื ื™ื’ ืคื™ืจืกื ืžืืžืจ
00:09
that forever changed our understanding of taste.
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ืฉืฉื™ื ื” ืœืขื“ ืืช ืžื” ืฉื™ื“ืขื ื• ืขืœ ื˜ืขื.
00:13
His research led to what we know today as the taste map:
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ื”ืžื—ืงืจ ืฉืœื• ื”ื•ื‘ื™ืœ ืœืžื” ืฉืžื•ื›ืจ ื”ื™ื•ื ื›ืžืคืช ื”ื˜ืขืžื™ื:
00:17
an illustration that divides the tongue into four separate areas.
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ืื™ื•ืจ ืฉืžื—ืœืง ืืช ื”ืœืฉื•ืŸ ืœืืจื‘ืขื” ืื–ื•ืจื™ื ื ืคืจื“ื™ื.
00:22
According to this map,
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ืœืคื™ ื”ืžืคื” ื”ื–ื•,
00:23
receptors at the tip of our tongues capture sweetness,
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ืงื•ืœื˜ื ื™ื ื‘ืงืฆื” ื”ืœืฉื•ืŸ ืžื–ื”ื™ื ืžืชื™ืงื•ืช,
00:27
bitterness is detected at the tongueโ€™s base,
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ืžืจื™ืจื•ืช ืžื–ื•ื”ื” ื‘ื‘ืกื™ืก ื”ืœืฉื•ืŸ,
00:29
and along the sides, receptors capture salty and sour sensations.
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ื•ืœืื•ืจืš ื”ืฆื“ื“ื™ื, ืงื•ืœื˜ื ื™ื ืžื–ื”ื™ื ืžืœื™ื—ื•ืช ื•ื—ืžื™ืฆื•ืช.
00:34
Since its invention, the taste map has been published
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ืžืื– ื”ืžืฆืืชื”, ืžืคืช ื”ื˜ืขื ืคื•ืจืกืžื”
00:37
in textbooks and newspapers.
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ื‘ืกืคืจื™ ืœื™ืžื•ื“ ื•ืขื™ืชื•ื ื™ื.
00:40
The only problem with this map, is that itโ€™s wrong.
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ื”ื‘ืขื™ื” ื”ื™ื—ื™ื“ื” ืขื ื”ืžืคื” ื”ื™ืชื” ืฉื”ื™ื ืฉื’ื•ื™ื”.
00:43
In fact, itโ€™s not even an accurate representation
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ืœืžืขืฉื”, ื”ื™ื ืืคื™ืœื• ืœื ื™ื™ืฆื•ื’ ืžื“ื•ื™ื™ืง
00:46
of what Hรคnig originally discovered.
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ืฉืœ ืžื” ืฉื”ื ื™ื’ ื’ื™ืœื” ื‘ืžืงื•ืจ.
00:49
The tongue map is a common misconceptionโ€”
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ืžืคืช ื”ืœืฉื•ืŸ ื”ื™ื ืชืคื™ืกื” ืžื•ื˜ืขื™ืช ื ืคื•ืฆื” --
00:52
something widely believed but largely incorrect.
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ืžืฉื”ื• ืฉืจื‘ื™ื ืžืืžื™ื ื™ื ื‘ื•, ืื‘ืœ ื”ื•ื ื‘ืžื™ื“ื” ืจื‘ื” ืฉื’ื•ื™.
00:56
So where do misconceptions like this come from,
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ืื– ืžื”ื™ื›ืŸ ืžื’ื™ืขื•ืช ืชืคื™ืกื•ืช ืžื•ื˜ืขื•ืช ื›ืืœื”,
00:59
and what makes a fake fact so easy to believe?
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ื•ืœืžื” ื›ืœ-ื›ืš ืงืœ ืœื”ืืžื™ืŸ ืœื ืชื•ื ื™ื ืฉืงืจื™ื™ื?
01:03
Itโ€™s true that the tongue mapโ€™s journey begins with David Hรคnig.
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ื–ื” ื ื›ื•ืŸ ืฉืกื™ืคื•ืจ ืžืคืช ื”ืœืฉื•ืŸ ื”ืชื—ื™ืœ ืขื ื“ื™ื™ื•ื™ื“ ื”ื ื™ื’.
01:07
As part of his dissertation at Leipzig University,
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ื›ื—ืœืง ืžื”ื“ึผึดื™ืกึถืจึฐื˜ึทืฆึฐื™ึธื” ืฉืœื• ื‘ืื•ื ื™ื‘ืจืกื™ื˜ืช ืœื™ื™ืคืฆื™ื’,
01:10
Hรคnig analyzed taste sensitivities across the tongue for the four basic flavors.
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ื”ื ื™ื’ ื ื™ืชื— ืืช ื”ืจื’ื™ืฉื•ืช ื‘ืœืฉื•ืŸ ืœืืจื‘ืขืช ื”ื˜ืขืžื™ื ื”ื‘ืกื™ืกื™ื™ื.
01:16
Using sucrose for sweet, quinine sulfate for bitter,
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ื”ื•ื ื”ืฉืชืžืฉ ื‘ืกื•ื›ืจื•ื– ืœืžืชื•ืง, ื›ื™ื ื™ืŸ ื’ื•ืคืจืชื™ ืœืžืจ,
01:20
hydrochloric acid for sour, and salt for salty,
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ื—ื•ืžืฆืช ืžื™ืžืŸ ื›ืœื•ืจื™ ืœื—ืžื•ืฅ, ื•ืžืœื— ืœืžืœื•ื—.
01:23
Hรคnig applied these stimuli to compare differences in taste thresholds
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ื”ื ื™ื’ ื”ืฉืชืžืฉ ื‘ื’ื™ืจื•ื™ื™ื ื”ืืœื” ื›ื“ื™ ืœื‘ื—ื•ืŸ ื”ื‘ื“ืœื™ื ื‘ืกื™ืคื™ ื”ื˜ืขื
01:28
across a subjectโ€™s tongue.
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ื‘ืื™ื–ื•ืจื™ื ืฉื•ื ื™ื ื‘ืœืฉื•ื ื• ืฉืœ ื ื‘ื“ืง.
01:31
He hoped to better understand the physiological mechanisms
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ื”ื•ื ืจืฆื” ืœื”ื‘ื™ืŸ ื˜ื•ื‘ ื™ื•ืชืจ ืืช ื”ืžื ื’ื ื•ื ื™ื ื”ืคื™ื–ื™ื•ืœื•ื’ื™ื™ื
01:34
that affected these four flavors,
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ืฉืžืฉืคื™ืขื™ื ืขืœ ืืจื‘ืขืช ื”ื˜ืขืžื™ื ื”ืืœื”,
01:36
and his data suggested that sensitivity for each taste
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ื•ื”ื ืชื•ื ื™ื ืฉืœื• ื”ืจืื• ืฉื”ืจื’ื™ืฉื•ืช ืœื›ืœ ื˜ืขื
01:39
did in fact vary across the tongue.
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ื”ืฉืชื ืชื” ื‘ื™ืŸ ืื™ื–ื•ืจื™ื ืฉื•ื ื™ื ื‘ืœืฉื•ืŸ.
01:42
The maximum sensation for sweet was located at the tongueโ€™s tip;
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ืชื—ื•ืฉืช ื”ืžืชื™ืงื•ืช ื”ืžื™ืจื‘ื™ืช ื ืžืฆืื” ื‘ืงืฆื” ื”ืœืฉื•ืŸ;
01:47
bitter flavors were strongest at the back; salt was strongest in this area,
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ื˜ืขืžื™ื ืžืจื™ื ื”ื™ื• ื”ื›ื™ ื—ื–ืงื™ื ืžืื—ื•ืจ; ืžืœื— ื”ื•ืจื’ืฉ ื”ื›ื™ ื˜ื•ื‘ ื‘ืื™ื–ื•ืจ ื”ื–ื”,
01:51
and sour at the middle of the tongueโ€™s sides.
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ื•ื—ืžื•ืฅ ื‘ืžืจื›ื– ืฆื™ื“ื™ ื”ืœืฉื•ืŸ.
01:54
But Hรคnig was careful to note that every sensation
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ืื‘ืœ ื”ื ื™ื’ ืฆื™ื™ืŸ ื‘ื–ื”ื™ืจื•ืช ืฉื ื™ืชืŸ ืœื—ื•ืฉ
01:57
could also be tasted across the tongue,
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ื›ืœ ื˜ืขื ื‘ื›ืœ ืžืงื•ื ื‘ืœืฉื•ืŸ,
02:00
and that the areas he identified offered very small variations in intensity.
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ื•ืฉื‘ื™ืŸ ื”ืื™ื–ื•ืจื™ื ืฉื”ื•ื ื–ื™ื”ื” ื”ื™ืชื” ืฉื•ื ื•ืช ืงื˜ื ื” ืžืื•ื“ ื‘ืขื•ืฆืžื”.
02:06
Like so many misconceptions,
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ื›ืžื• ืชืคื™ืกื•ืช ืžื•ื˜ืขื•ืช ืจื‘ื•ืช,
02:08
the tongue map represents a distortion of its original source,
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ืžืคืช ื”ืœืฉื•ืŸ ืžื™ื™ืฆื’ืช ืขื™ื•ื•ืช ืฉืœ ื”ืžืงื•ืจ ืฉืœื”,
02:12
however the nature of that distortion can vary.
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ืืš ื™ืฉื ื ื›ืžื” ืกื•ื’ื™ื ืฉืœ ืขื™ื•ื•ืชื™ื.
02:15
Some misconceptions are comprised of disinformationโ€”
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ื™ืฉ ืชืคื™ืกื•ืช ืžื•ื˜ืขื•ืช ืฉืžื‘ื•ืกืกื•ืช ืขืœ ื“ึผึดื™ืกืึดื™ื ึฐืคื•ึนืจึฐืžึทืฆึฐื™ึธื” --
02:19
false information intentionally designed to mislead people.
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ืžื™ื“ืข ื›ื•ื–ื‘ ืฉื ื•ืขื“ ื‘ื›ื•ื•ื ื” ืœื”ื•ื ื•ืช ืื ืฉื™ื.
02:23
But many misconceptions, including the tongue map,
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ืื‘ืœ ืชืคื™ืกื•ืช ืžื•ื˜ืขื•ืช ืจื‘ื•ืช, ื›ื•ืœืœ ืžืคืช ื”ืœืฉื•ืŸ,
02:26
center on misinformationโ€” false or misleading information
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ืžื‘ื•ืกืกื•ืช ืขืœ ืžื™ืกืื™ื ืคื•ืจืžืฆื™ื” -- ืžื™ื“ืข ื›ื•ื–ื‘ ืื• ืžื˜ืขื”
02:30
that results from unintentional inaccuracy.
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ื”ื ื•ื‘ืข ืžืื™ ื“ื™ื•ืง ืœื ืžื›ื•ื•ืŸ.
02:34
Misinformation is most often shaped by mistakes and human error,
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ืžื™ืกืื™ื ืคื•ืจืžืฆื™ื” ื ื’ืจืžืช ื‘ื“ืจืš-ื›ืœืœ ืžื˜ืขื•ื™ื•ืช ืื ื•ืฉ,
02:39
but the specific mistakes that lead to a misconception
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ืื‘ืœ ื”ื˜ืขื•ื™ื•ืช ื”ืœืœื•
02:42
can be surprisingly varied.
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ื™ื›ื•ืœื•ืช ืœื”ื™ื•ืช ืฉื•ื ื•ืช ื–ื• ืžื–ื• ื‘ืื•ืคืŸ ืžืคืชื™ืข.
02:44
In the case of the tongue map,
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ื‘ืžืงืจื” ืฉืœ ืžืคืช ื”ืœืฉื•ืŸ,
02:46
Hรคnigโ€™s dissertation was written in German,
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ื”ื“ื™ืกืจื˜ืฆื™ื” ืฉืœ ื”ื ื™ื’ ื ื›ืชื‘ื” ื‘ื’ืจืžื ื™ืช,
02:49
meaning the paper could only be understood by readers fluent in German
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ื•ืœื›ืŸ ื™ื›ืœื• ืœื”ื‘ื™ืŸ ืื•ืชื” ืจืง ื“ื•ื‘ืจื™ ื’ืจืžื ื™ืช
02:53
and well versed in Hanigโ€™s small corner of academia.
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ื”ืžืชืžืฆืื™ื ื”ื™ื˜ื‘ ื‘ืชื—ื•ื ื”ืืงื“ืžื™ ื”ืฆืจ ืฉืœ ื”ื ื™ื’.
02:57
This kicked off a game of telephone that re-shaped Hรคingโ€™s research
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ื–ื” ื’ืจื ืœื˜ืœืคื•ืŸ ืฉื‘ื•ืจ ืฉืฉื™ื ื” ืืช ืžื—ืงืจื• ืฉืœ ื”ื ื™ื’
03:01
every time it was shared with outside parties.
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ื‘ื›ืœ ืคืขื ืฉื”ืžื™ื“ืข ื”ื•ืขื‘ืจ.
03:04
Less than a decade after his dissertation,
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ืคื—ื•ืช ืžืขืฉื•ืจ ืœืื—ืจ ื”ื“ื™ืกืจื˜ืฆื™ื” ืฉืœื•,
03:07
newspapers were falsely insisting that experiments
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ืขื™ืชื•ื ื™ื ื˜ืขื ื• ื‘ืชื•ืงืฃ ืžื•ื˜ืขื”
03:10
could prove sweetness was imperceptible on the back of the tongue.
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ืฉื ื™ืกื•ื™ื™ื ื™ื›ื•ืœื™ื ืœื”ื•ื›ื™ื— ืฉืžืชื™ืงื•ืช ืื™ื ื” ืžื•ืจื’ืฉืช ื‘ืื—ื•ืจื™ ื”ืœืฉื•ืŸ.
03:15
The second culprit behind the tongue mapโ€™s spread
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ื”ื’ื•ืจื ื”ืฉื ื™ ืœื”ืชืคืฉื˜ื•ืช ืžืคืช ื”ืœืฉื•ืŸ
03:18
were the images that Hรคnigโ€™s work inspired.
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ื”ื™ื” ื”ืชืžื•ื ื•ืช ืฉื ื•ืฆืจื• ื‘ืขืงื‘ื•ืช ืขื‘ื•ื“ืชื• ืฉืœ ื”ื ื™ื’.
03:21
In 1912, a rough version of the map appeared in a newspaper article
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ื‘-1912, ื”ื•ืคื™ืขื” ื’ืจืกื” ื›ืœืœื™ืช ืฉืœ ื”ืžืคื” ื‘ื›ืชื‘ื” ื‘ืขื™ืชื•ืŸ
03:26
that cautiously described some of the mysteries
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ืฉืชื™ืืจื” ื‘ื–ื”ื™ืจื•ืช ื›ืžื” ืžื”ืชืขืœื•ืžื•ืช
03:29
behind taste and smell research.
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ื‘ืžื—ืงืจ ื”ื˜ืขื ื•ื”ืจื™ื—.
03:32
Featuring clear labels across the tongue, the articleโ€™s illustration
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ื”ืื™ื•ืจ ื‘ื›ืชื‘ื” ื›ืœืœ ืชื•ื•ื™ื•ืช ื‘ืจื•ืจื•ืช ืขืœ ื”ืœืฉื•ืŸ
03:36
simplified Hรคnigโ€™s more-complicated original diagrams.
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ื•ืคื™ืฉื˜ ืืช ื”ื“ื™ืื’ืจืžื” ื”ื™ื•ืชืจ ืžื•ืจื›ื‘ืช ืฉืœ ื”ื ื™ื’.
03:40
Variations of this approachable image became repeatedly cited,
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ื•ืจื™ืืฆื™ื•ืช ืฉืœ ื”ืชืžื•ื ื” ื”ื ื’ื™ืฉื” ื”ื–ื• ืฆื•ื˜ื˜ื• ืฉื•ื‘ ื•ืฉื•ื‘,
03:44
often without credit or nuanced consideration for Hรคnigโ€™s work.
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ืœืขื™ืชื™ื ืงืจื•ื‘ื•ืช ืžื‘ืœื™ ืœื”ื–ื›ื™ืจ ืืช ืžื—ืงืจื• ืฉืœ ื”ื ื™ื’, ืื• ืืช ืคืจื˜ื™ื•.
03:49
Eventually this image spread to textbooks and classrooms
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ืœื‘ืกื•ืฃ ื”ืชืžื•ื ื” ื”ื–ื• ื”ืชืคืฉื˜ื” ื•ื”ื’ื™ืขื” ืœืกืคืจื™ ืœื™ืžื•ื“ ื•ืœื‘ืชื™ ืกืคืจ
03:53
as a purported truth of how we experience taste.
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ื›ื˜ืขื ื” ืืžื™ืชื™ืช ืœืื™ืš ืื ื—ื ื• ื—ื•ื•ื™ื ื˜ืขื.
03:57
But perhaps the factor that most contributed to this misconception
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ืื‘ืœ ืื•ืœื™ ื”ื’ื•ืจื ืฉื”ื›ื™ ืชืจื ืœืชืคื™ืกื” ื”ืžื•ื˜ืขื™ืช ื”ื–ื•
04:01
was its narrative simplicity.
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ื”ื™ื” ืคืฉื˜ื•ืช ื”ื ืจื˜ื™ื‘ ืฉืœื•.
04:03
In many ways,
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ื‘ื“ืจื›ื™ื ืจื‘ื•ืช,
04:04
the map complements our desire for clear stories about the world around usโ€”
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ื”ืžืคื” ืžืชืื™ืžื” ืœืื”ื‘ืชื ื• ืœืกื™ืคื•ืจื™ื ื‘ืจื•ืจื™ื ืขืœ ื”ืขื•ืœื ืฉืกื‘ื™ื‘ื ื• --
04:10
a quality not always present in the sometimes-messy fields of science.
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ืชื›ื•ื ื” ืฉืœื ืชืžื™ื“ ืงื™ื™ืžืช ื‘ืžืฆื™ืื•ืช ื”ืžื“ืขื™ืช ืฉืื™ื ื” ืชืžื™ื“ ืžืกื•ื“ืจืช.
04:14
For example,
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ืœื“ื•ื’ืžื”,
04:15
even the number of tastes we have is more complicated than Hรคnigโ€™s work suggests.
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ืืคื™ืœื• ืžืกืคืจ ื”ื˜ืขืžื™ื ืฉื™ืฉ ืœื ื• ื™ื•ืชืจ ืžื•ืจื›ื‘ ืžืžื” ืฉื”ื ื™ื’ ื”ืฆื™ืข.
04:21
Umamiโ€” also known as savoryโ€” is now considered the fifth basic taste,
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ื˜ืขื ืื•ืžืžื™ ื ื—ืฉื‘ ื›ื™ื•ื ืœื˜ืขื ื”ื‘ืกื™ืกื™ ื”ื—ืžื™ืฉื™,
04:26
and many still debate the existence of tastes
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ื•ืจื‘ื™ื ืขื•ื“ ื“ื ื™ื ืขืœ ืงื™ื•ืžื ืฉืœ ื˜ืขืžื™ื
04:29
like fatty, alkaline, metallic, and water-like.
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ื›ืžื• ืฉื•ืžื ื™, ืึทืœึฐืงึธืœึดื™, ืžืชื›ืชื™, ื•ื“ืžื•ื™ ืžื™ื.
04:34
Once we hear a good story,
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ื›ืฉืื ื—ื ื• ืฉื•ืžืขื™ื ืกื™ืคื•ืจ ื˜ื•ื‘,
04:36
it can be difficult to change how we see that information,
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ื™ื›ื•ืœ ืœื”ื™ื•ืช ืœื ื• ืงืฉื” ืœืฉื ื•ืช ืืช ื”ื“ืจืš ื‘ื” ืื ื—ื ื• ืจื•ืื™ื ืืช ื”ืžื™ื“ืข,
04:39
even in the face of new evidence.
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ืืคื™ืœื• ื›ืืฉืจ ืขื•ืœื•ืช ืขื“ื•ื™ื•ืช ื—ื“ืฉื•ืช.
04:42
So, next time you see a convenient chart or read a surprising anecdote,
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ืื– ื‘ืคืขื ื”ื‘ืื” ื›ืฉืืชื ืจื•ืื™ื ื˜ื‘ืœื” ื ื•ื—ื” ืื• ืงื•ืจืื™ื ืื ืงื“ื•ื˜ื” ืžืคืชื™ืขื”,
04:47
try to maintain a healthy skepticismโ€”
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ื ืกื• ืœืฉืžื•ืจ ืขืœ ืกืคืงื ื•ืช ื‘ืจื™ืื” --
04:49
because misconceptions can leave a bitter taste
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ื›ื™ ืชืคื™ืกื•ืช ืžื•ื˜ืขื•ืช ืขืœื•ืœื•ืช ืœื”ืฉืื™ืจ ื˜ืขื ืžืจ
04:52
on every part of your tongue.
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ืขืœ ื›ืœ ื—ืœืง ื‘ืœืฉื•ืŸ.
ืขืœ ืืชืจ ื–ื”

ืืชืจ ื–ื” ื™ืฆื™ื’ ื‘ืคื ื™ื›ื ืกืจื˜ื•ื ื™ YouTube ื”ืžื•ืขื™ืœื™ื ืœืœื™ืžื•ื“ ืื ื’ืœื™ืช. ืชื•ื›ืœื• ืœืจืื•ืช ืฉื™ืขื•ืจื™ ืื ื’ืœื™ืช ื”ืžื•ืขื‘ืจื™ื ืขืœ ื™ื“ื™ ืžื•ืจื™ื ืžื”ืฉื•ืจื” ื”ืจืืฉื•ื ื” ืžืจื—ื‘ื™ ื”ืขื•ืœื. ืœื—ืฅ ืคืขืžื™ื™ื ืขืœ ื”ื›ืชื•ื‘ื™ื•ืช ื‘ืื ื’ืœื™ืช ื”ืžื•ืฆื’ื•ืช ื‘ื›ืœ ื“ืฃ ื•ื™ื“ืื• ื›ื“ื™ ืœื”ืคืขื™ืœ ืืช ื”ืกืจื˜ื•ืŸ ืžืฉื. ื”ื›ืชื•ื‘ื™ื•ืช ื’ื•ืœืœื•ืช ื‘ืกื ื›ืจื•ืŸ ืขื ื”ืคืขืœืช ื”ื•ื•ื™ื“ืื•. ืื ื™ืฉ ืœืš ื”ืขืจื•ืช ืื• ื‘ืงืฉื•ืช, ืื ื ืฆื•ืจ ืื™ืชื ื• ืงืฉืจ ื‘ืืžืฆืขื•ืช ื˜ื•ืคืก ื™ืฆื™ืจืช ืงืฉืจ ื–ื”.

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