Category: Food and Drink

  • Creativity: Another Reason that Having a Drink — or Two — at Work Isn’t All Bad

    Last April, I had fun writing a guest column for Cnn.Com arguing that having an occasional drink with your colleagues while you are at work isn't all bad:

    In addition to its objective physiological effects, anthropologists have long noted that its presence serves as a signal in many societies that a "time-out" has begun, that people are released, at least to a degree, from their usual responsibilities and roles. Its mere presence in our cups signals we have permission to be our "authentic selves" and we are allowed — at least to a degree — to reveal personal information about ourselves and gossip about others — because, after all, the booze loosened our tongues. When used in moderate doses and with proper precautions, participating in a collective round of drinking or two has a professional upside that ought to be acknowledged.

    Now there is a new study that adds to the symbolic (and I suppose objective) power of alcohol to bring about positive effects. The folks over at BPS Research Digest offer a lovely summary of an experiment called "Uncorking the Muse"  that shows "mild intoxication aids creative problem solving."   The researchers had male subjects between the ages of 21 and 30 consume enough vodka to get their blood alcohol concentration to .07, which is about equal to consuming two pints of beer for an average sized man.  Then they gave them a standard creativity task 'the "Remote Associates Test", a popular test of insightful thinking in which three words are presented on each round (e.g. coin, quick, spoon) and the aim is to identify the one word that best fits these three (e.g. silver).'

    The tipsy respondents performed better on the test than subjects in a sober control group:

    1. "they solved 58 per cent of 15 items on average vs. 42 per cent average success achieved by controls"

    2. "they tended to solve the items more quickly (11.54 seconds per item vs. 15.24 seconds)"

    The reasons they did better and moved faster appear to be lack of inhibition ("intoxicated participants tended to rate their experience of problem solving as more insightful, like an Aha! moment, and less analytic") and, following past research, people with superior memories tend to do worse on this task — because drinking dulls memory, it may help on the Remote Associates Test.  The researchers also speculate that "being mildly drunk facilitates a divergent, diffuse mode of thought, which is useful for such tasks where the answer requires thinking on a tangent."

    I am not arguing that people who do creative work ought to drink all day — there are two many dangers.  As I warned in the CNN piece, booze is best consumed in small doses and with proper precautions.  And of course people who don't or should not drink for health, religious, or other reasons ought not to be pressured to join in the drinking.

    Yet,  this study, when combined when with other work suggesting that drinking can serve as a useful social lubricant, suggest that having a drink or two with your colleagues at the end of the day now and then, and kicking around a few crazy ideas, might both enhance social bonds and generate some great new ideas.  The payoff might include innovative products, services, experiences and the like — if you can remember those sparkling insights after you sober up!

    P.S. The citation is Jarosz, A., Colflesh, G., and Wiley, J. (2012). Uncorking the muse: Alcohol intoxication facilitates creative problem solving. Consciousness and Cognition, 21 (1), 487-493

  • “Have Some Sugar” and Six Other Ways to Be Good: Evidence from BPS Research

    One of the my favorite blogs on the planet is BPS Research,  where folks from the British Psychological Society summarize the latest psychological research — and do so with delightful charm and accuracy.  I was just visiting (it is a great place to look around) and, as part of just one post, they offer "7 Ways to Be Good."

    Check out these links to studies from peer-reviewed journals:

    Learn healthier habits
    Have an energy drink
    Use your inner voice
    Practise self control
    Clench your muscles
    Form if-then plans
    Distract yourself

    They are all wonderful, but I was especially amused by the experiment showing that students who (after an exam that presumably depleted their glucose levels) had a "high-glucose lemonade" were more likely to offer help to a classmate who was facing eviction and to offer larger donations to charity.  No, it wasn't just because the experimenter gave the students a gift…the students in the control condition (who were less generous) were given a low-glucose lemonade.  Sugar isn't all bad! 

  • Paradise Ridge Rockpile Merlot: S.F. Chronicle Rave Review

    Wi_rockpile_3_2
    My father-in-law Rod Park and his wife Cathy Park have been working for over a decade developing Rockpile Vineyard (see the picture above, in their vineyard).  Rod bought about 1000 acres of land in rural Sonoma County about 15 years ago.  Although there are a lot wine grapes planted in Sonoma, when Rod bought the land, no one in the area was growing grapes and none had been cultivated for nearly 100 years.  Rod was the first to plant in the modern era.  Rockpile now has about 50 acres of grapes planted — Syrah, Petite Syrah, Cabernet, Petite Verdot, and Merlot. And, even more impressive, after other neighbors (a loose word, this is a rural area with rough terrain… neighbors are all miles apart from each other) started planting grapes, Rod and Cathy led the charge to get Rockpile designated as a an American Viticulture Area, or AVA,  growing region that produces wines with distinctive characteristics.   

    Wines from Rod and Cathy’s vineyards, and from other Rockpile AVA vineyards, are big and complex, and have been winning one award after another.  JC Cellars makes has made some fantastic Syrah from  Rod and Cathy’s Vineyard.  Robert Parker gave the newly released 2004 Rockpile Vineyard Haley’s Reserve Syrah 93 points, and commented that "This is the most powerful and intense wine to come from Rockpile Vineyard to date."

    One of the most exciting reviews was published as a podcast by the San Francisco Chronicle this week. Check out writer W. Blake Grey’s review — he was tasting one Sonoma wine after another, but the one that made him stop and impressed him most was the 2002 Paradise Ridge Rockpile Merlot, a wine that he asserts will obliterate any preconceptions you might have about merlot being a grape that can only produce soft and mediocre wines. The podcast is here and this is the set-up:

    "If you think Merlots are innocuous, here’s one to change your mind. Wine writer W. Blake Gray was sent on assignment to picnic his way across all of Sonoma County — which is bigger than Rhode Island — and the 2002 Paradise Ridge Rockpile Merlot ($30) was the only thing to slow him down. Gray says it’s the minerally taste that makes it special: like licking a stone, but in a good way."

    You can buy it from the winery here for $30.00, although I expect it will run out fast.

    Sorry about the plug for the family business, but I am proud of what Rod and Cathy have accomplished.  They were the first to plant grapes in an area where there were no other vineyards for miles and miles.  Perhaps Rod knew something, however, as (one of) his earlier careers was as a world renowned botany professor at the University of California at Berkeley!

    P.S. Rod built the airplane in the picture himself from a kit; he is a very talented guy.