4.4 • 2K Ratings
🗓️ 20 December 2017
⏱️ 27 minutes
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0:00.0 | Hello and |
0:02.0 | welcome to the Psychology Podcast where we give you insights into the mind, brain, behavior, and creativity. |
0:07.0 | Each episode will feature a guest who will stimulate your mind |
0:10.0 | and give you a greater understanding of yourself, others, and the world we live in. |
0:14.0 | Hopefully we'll also provide a glimpse into human possibility. |
0:17.0 | If you like what you hear today, please add a rating and review in iTunes. |
0:21.0 | Thanks for listening and enjoy the podcast. So I'm really glad to have Dan Arylli on the show today. |
0:34.0 | Dan is the James. So I'm really glad to have Dan Aryelli on the show today. |
0:44.0 | Dan is the James B Duke Professor of Psychology and Behavioral Economics at Duke University, |
0:49.0 | where he studies how we repeatedly and predictably make the wrong decisions in many aspects of our lives. |
0:54.0 | Dan publishes widely in the leading scholarly journals in economic, psychology, and business. |
0:59.0 | His work has been featured in a variety of media including the New York Times in Wall Street Journal. |
1:03.1 | His books include predictably irrational, the upside of irrationality, and the honest truth about |
1:08.2 | dishonesty. |
1:09.5 | His latest book is Dollars and Cents, how we misthink money and how to spend smarter. |
1:14.0 | In his free time, Dan is working on a guide to the kitchen and life, which he calls |
1:17.8 | Dining Without Crumbs, the art of eating over the kitchen sink. |
1:21.3 | Thanks for chatting with me today, Dan. my pleasure. Oh I'm curious about the project |
1:26.4 | you're working on with the kitchen. Have you been a long time chef? No, I've been a long time observer of the kitchen and trying to think about the kitchen as a metaphor for life. |
1:37.0 | I like it. So if you think about it, the kitchen is a place where we create, we destroy, we procrastinate, we think about other people, |
1:45.3 | we over-invest, we try too hard, |
1:48.0 | we had too many ingredients, I mean, we do lots of things. |
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