Heuristics That Almost Always Work An Article by Scott Alexander astralcodexten.substack.com Sometimes there’s a Heuristic That Almost Always Works, like “this technology won’t change everything” or “there won’t be a hurricane tomorrow”. And sometimes the rare exceptions are so important to spot that we charge experts with the task. But the heuristics are so hard to beat that the experts themselves might be tempted to secretly rely on them, while publicly pretending to use more subtle forms of expertise. …Maybe this is because the experts are stupid and lazy. Or maybe it’s social pressure: failure because you didn’t follow a well-known heuristic that even a rock can get right is more humiliating than failure because you didn’t predict a subtle phenomenon that nobody else predicted either. Or maybe it’s because false positives are more common (albeit less important) than false negatives, and so over any “reasonable” timescale the people who never give false positives look more accurate and get selected for. expertiseheuristicsprediction
Beauty and compression An Article by Scott Alexander astralcodexten.substack.com The Buddha discusses states of extreme bliss attainable through meditation: Secluded from sensual pleasures, secluded from unwholesome states, a bhikkhu enters and dwells in the first jhāna, which is accompanied by thought and examination, with rapture and happiness born of seclusion. ...If you could really concentrate on a metronome, it would be more blissful than a symphony. The jhāna is also a strong contender as a theory of beauty: beauty is that which is compressible but has not already been compressed. The Abode of the Unsymmetrical beautysilencesensesattention
Negative Creativity An Article by Scott Alexander slatestarcodex.com Coming up with entirely novel ideas is really, really hard. Misinterpretation as inspirationSit Down And Think About It For Five Minutes ideascreativitymetaphor
On onion cutting An Article by Ana Rodrigues ohhelloana.blog In the television show Masterchef there was an episode where the judges did a test on what they call “basic skills”. One of the judges often says that in order to be a “true chef”, you must know how to quickly and finely cut onions. ...This was really bothering me and I am stubborn so I wanted to win this fake argument really badly so I looked up why the way one cuts onions is important: as it turns out, the shape and even the surface area affect the end flavour. I thought the whole “chop chop chop” was about performance in the kitchen. Cut quickly to serve quickly! I was wrong. craftfoodwwwskill