Why people fall for misinformation - Joseph Isaac

譯者: Yun An Chen 審譯者: Helen Chang

In 1901, David Hänig published a paper

1901 年，大衛·哈尼格 發表了一篇論文，

that forever changed our understanding of taste.

永遠改變了我們對味覺的理解。

His research led to what we know today as the taste map:

他的研究造就我們 現在所知的味覺圖：

an illustration that divides the tongue into four separate areas.

分為四個獨立區塊的舌頭。

According to this map,

根據這張圖，

receptors at the tip of our tongues capture sweetness,

舌尖的感受器會偵測到甜味，

bitterness is detected at the tongue’s base,

舌根會偵測到苦味，

and along the sides, receptors capture salty and sour sensations.

而舌頭的兩側， 感受器會偵測到鹹味和酸味。

Since its invention, the taste map has been published

自發現以來，味覺圖就被刊登在

in textbooks and newspapers.

教科書和報紙上。

The only problem with this map, is that it’s wrong.

這圖唯一的問題，就是它是錯的。

In fact, it’s not even an accurate representation

事實上，它甚至不能正確代表出

of what Hänig originally discovered.

哈尼格原本發現的東西。

The tongue map is a common misconception—

舌頭圖是一個常見的錯誤認知──

something widely believed but largely incorrect.

此認知雖廣為人們所信， 但大部分是錯誤的。

So where do misconceptions like this come from,

那麼，這樣的錯誤認知來自何處，

and what makes a fake fact so easy to believe?

為什麼假的事實 那麼容易被相信呢？

It’s true that the tongue map’s journey begins with David Hänig.

舌頭圖的確是從大衛·哈尼格開始。

As part of his dissertation at Leipzig University,

哈尼格在萊比錫大學 所寫的論文當中，

Hänig analyzed taste sensitivities across the tongue for the four basic flavors.

分析了四種基本口味 在整個舌頭的味覺敏感度。

Using sucrose for sweet, quinine sulfate for bitter,

他用蔗糖代表甜味， 硫酸奎寧代表苦味，

hydrochloric acid for sour, and salt for salty,

鹽酸代表酸味，鹽代表鹹味。

Hänig applied these stimuli to compare differences in taste thresholds

他把這些刺激物 塗抹在受試者的舌頭上，

across a subject’s tongue.

來測試味覺閾值的差異。

He hoped to better understand the physiological mechanisms

他希望能更了解

影響這四種口味的生理機制，

that affected these four flavors,

and his data suggested that sensitivity for each taste

結果他的數據顯示

舌頭不同位置 對每種口味的敏感度確實有差別。

did in fact vary across the tongue.

The maximum sensation for sweet was located at the tongue’s tip;

甜味在舌尖感覺最強；

bitter flavors were strongest at the back; salt was strongest in this area,

苦味在舌根感覺最強； 鹹味在此部位最強，

and sour at the middle of the tongue’s sides.

酸味則在舌頭兩側的中央區最強。

But Hänig was careful to note that every sensation

但是哈尼格細心地提到，

每種味覺在舌頭各處都可被測到，

could also be tasted across the tongue,

and that the areas he identified offered very small variations in intensity.

而且在他所指出的區域 感覺程度的差別很小。

Like so many misconceptions,

正如許多誤解一樣，

the tongue map represents a distortion of its original source,

舌頭圖是一種原始資料的失真，

however the nature of that distortion can vary.

不過失真的方式有很多種。

Some misconceptions are comprised of disinformation—

有些錯誤認知是由 造假資訊 (disinformation) 所構成，，

false information intentionally designed to mislead people.

這些造假資訊刻意用來誤導大眾。

But many misconceptions, including the tongue map,

但是包括舌頭圖在內的 許多錯誤認知，

center on misinformation— false or misleading information

主要在於錯誤資訊 (misinformation) ，

是無心錯誤引致的錯誤或誤導訊息。

that results from unintentional inaccuracy.

Misinformation is most often shaped by mistakes and human error,

錯誤資訊通常是因 誤解和人為錯誤所造成，

but the specific mistakes that lead to a misconception

不過，導致誤解的具體錯誤

can be surprisingly varied.

可能大不相同。

In the case of the tongue map,

以舌頭圖為例，

Hänig’s dissertation was written in German,

哈尼格的論文是用德語寫的，

meaning the paper could only be understood by readers fluent in German

同時精通德語 以及熟悉哈尼格學術領域的讀者

and well versed in Hanig’s small corner of academia.

才能理解這篇論文。

This kicked off a game of telephone that re-shaped Häing’s research

這開啟了一場傳話的遊戲，

每次與外界分享時，哈尼格的 研究結果都會被改頭換面。

every time it was shared with outside parties.

Less than a decade after his dissertation,

在他發表論文不到十年的時間裡，

newspapers were falsely insisting that experiments

報紙錯誤地堅持說

could prove sweetness was imperceptible on the back of the tongue.

實驗可以證明 在舌根無法察覺到甜味。

The second culprit behind the tongue map’s spread

舌頭圖散播的第二個罪魁禍首

were the images that Hänig’s work inspired.

是依哈尼格研究所設計出來的圖。

In 1912, a rough version of the map appeared in a newspaper article

1912 年，舌頭圖的簡圖 被刊登在一份報紙上，

that cautiously described some of the mysteries

文章審慎地描述了

味覺和嗅覺研究背後的一些奧祕。

behind taste and smell research.

Featuring clear labels across the tongue, the article’s illustration

藉著在舌頭上有清楚的標示，

此文章的插圖簡化了 哈尼格原先較複雜的圖表。

simplified Hänig’s more-complicated original diagrams.

Variations of this approachable image became repeatedly cited,

此一易懂插圖的 各種改版被反覆引用，

often without credit or nuanced consideration for Hänig’s work.

通常沒有提及哈尼格， 也沒考慮到他的研究細節。

Eventually this image spread to textbooks and classrooms

最終，這圖散播到教科書和教室，

as a purported truth of how we experience taste.

變成我們如何感受味覺的所謂真理。

But perhaps the factor that most contributed to this misconception

不過，造成這種錯誤認知的最主要因素

was its narrative simplicity.

可能是其簡單易懂的說法。

In many ways,

在許多方面，

the map complements our desire for clear stories about the world around us—

舌頭圖填補了我們想要對世界 有清晰易懂故事的渴望──

a quality not always present in the sometimes-messy fields of science.

但在時而混亂的科學領域裡， 清晰易懂並非常規。

For example,

例如，

even the number of tastes we have is more complicated than Hänig’s work suggests.

連我們味覺的數量 都比哈尼格的研究複雜。

Umami— also known as savory— is now considered the fifth basic taste,

鮮味──也稱為美味── 現在被認為是第五種基本味覺。

and many still debate the existence of tastes

目前許多人仍在爭議 一些口味的存在，

like fatty, alkaline, metallic, and water-like.

例如油膩、鹼味、金屬味 和如水清淡的味道。

Once we hear a good story,

一旦我們聽到好玩的故事，

it can be difficult to change how we see that information,

就很難改變我們 看待這些訊息的方式。

even in the face of new evidence.

即便是有新的證據被提出。

So, next time you see a convenient chart or read a surprising anecdote,

因此，下次你看到簡便的圖表 或讀到令人驚訝的軼事時，

try to maintain a healthy skepticism—

試著保持適度的懷疑──

because misconceptions can leave a bitter taste

因為錯誤認知

就像舌頭嚐到苦味一樣， 會留下不好的感覺哦！

on every part of your tongue.