The Pedagogue, the Engineer, and the Friend : From Whom Do We Learn?

Humans can follow different social learning strategies, sometimes oriented toward the models' characteristics (i.e., who-strategies). The goal of the present study was to explore which who-strategy is preferentially followed in the technological context based on the models' psychological characteristics. We identified three potential who-strategies: Copy the pedagogue (a model with high theory-of-mind skills), copy the engineer (a model with high technical-reasoning skills), and copy the friend (a model with high level of prosocialness). We developed a closed-group micro-society paradigm in which participants had to build the highest possible towers. Participants began with an individual building phase. Then, they were gathered to discuss the best solutions to increase tower height. After this discussion phase, they had to make a new building attempt, followed by another discussion phase, and so forth for a total of six building phases and five discussion rounds. This methodology allowed us to create an attraction score for each participant (the more an individual was copied in a group, the greater the attraction score). We also assessed participants' theory-of-mind skills, technical-reasoning skills, and prosocialness to predict participants' attraction scores based on these measures. Results show that we learn from engineers (high technical-reasoning skills) because they are the most successful. Their attraction power is not immediate, but after they have been identified as attractors, their technique is copied irrespective of their pedagogy (theory-of-mind skills) or friendliness (prosocialness). These findings open avenues for the study of the cognitive bases of human technological culture.

Does an Old Art Suffice for New Problems?

In this review I argue that Puech draws on two important currents in modern thought: the criticism of the ontological and social priority of conflict, and the rehabilitation of praxis vis-à-vis theoria. Still, his plea for a non-confrontational art of living leaves important questions unanswered. What is the problem exactly? What does exactly count as (non)confrontational? What is non-confrontation exactly meant to solve? What is the antiposition here? And: how does this new (or rather: old) art of living relate to the political and ethical varieties of Technology Assessment?

Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models

In the present study, we assessed the effects of Thymus vulgaris L. essential oil (TVEO) on Staphylococcus aureus and Listeria monocytogenes, pathogenic bacteria frequently associated with fresh or low-ripened cheeses (e.g., Brazilian coalho cheese), and on a starter co-culture comprising Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris, which are commonly used for the production of different cheeses. To measure these effects, we determined the minimum inhibitory concentration (MIC) and assessed bacterial cell viability over time in (coalho) cheese-based broth and in a semi-solid (coalho) cheese model at 10 °C. The MIC for TVEO was 2.5 μL/mL against S. aureus and L. monocytogenes, while the MIC was 1.25 μL/mL against the starter co-culture. The TVEO (5 and 2.5 μL/mL) sharply reduced the viable counts of all assayed bacteria in cheese broth over 24 h; although, at 5 μL/mL, TVEO more severely affected the viability of the starter co-culture compared with pathogenic bacteria. The addition of 1.25 μL/g of TVEO in the semi-solid cheese model did not reduce the viable counts of all assayed bacteria. At 2.5 μL/g, TVEO slightly decreased the viable counts of S. aureus, L. monocytogenes and Lactococcus spp. in the semi-solid cheese model over 72 h. The final counts of Lactococcus spp. in a semi-solid cheese model containing 2.5 μL/mL TVEO were lower than those of pathogenic bacteria under the same conditions. These results suggest that the doses of TVEO used to control pathogenic bacteria in fermented dairy products, especially in low-ripened cheeses, should be cautiously considered for potential negative effects on the growth and survival of starter cultures.