ABOUT THE SPEAKER
Malcolm Gladwell - Writer
Detective of fads and emerging subcultures, chronicler of jobs-you-never-knew-existed, Malcolm Gladwell's work is toppling the popular understanding of bias, crime, food, marketing, race, consumers and intelligence.

Why you should listen

Malcolm Gladwell searches for the counterintuitive in what we all take to be the mundane: cookies, sneakers, pasta sauce. A New Yorker staff writer since 1996, he visits obscure laboratories and infomercial set kitchens as often as the hangouts of freelance cool-hunters -- a sort of pop-R&D gumshoe -- and for that has become a star lecturer and bestselling author.

Sparkling with curiosity, undaunted by difficult research (yet an eloquent, accessible writer), his work uncovers truths hidden in strange data. His always-delightful blog tackles topics from serial killers to steroids in sports, while provocative recent work in the New Yorker sheds new light on the Flynn effect -- the decades-spanning rise in I.Q. scores.

Gladwell has written four books. The Tipping Point, which began as a New Yorker piece, applies the principles of epidemiology to crime (and sneaker sales), while Blink examines the unconscious processes that allow the mind to "thin slice" reality -- and make decisions in the blink of an eye. His third book, Outliers, questions the inevitabilities of success and identifies the relation of success to nature versus nurture. The newest work, What the Dog Saw and Other Adventures, is an anthology of his New Yorker contributions. 

He says: "There is more going on beneath the surface than we think, and more going on in little, finite moments of time than we would guess."
 

More profile about the speaker
Malcolm Gladwell | Speaker | TED.com
TED2004

Malcolm Gladwell: Choice, happiness and spaghetti sauce

马尔科姆·葛拉威尔谈意粉酱

Filmed:
8,618,534 views

《引爆点》的作者马尔科姆·葛拉威尔揭开食品行业探寻完美的意粉酱的历程 ─ 并进一步探讨了选择和快乐的本质。
- Writer
Detective of fads and emerging subcultures, chronicler of jobs-you-never-knew-existed, Malcolm Gladwell's work is toppling the popular understanding of bias, crime, food, marketing, race, consumers and intelligence. Full bio

Double-click the English transcript below to play the video.

我想我本该谈谈我的新书,
00:25
I think I was supposed应该
to talk about my new book,
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00:27
which哪一个 is called "Blink,"
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书名叫做《倾覆》,讲的是瞬间决定和第一印象。
00:29
and it's about snap judgments判断
and first impressions印象.
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00:32
And it comes out in January一月,
and I hope希望 you all buy购买 it in triplicate一式三份.
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书在一月上市,我希望你们每人都买个两三本。
00:36
(Laughter笑声)
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不过当我想到这里时,
00:38
But I was thinking思维 about this,
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00:39
and I realized实现 that although虽然
my new book makes品牌 me happy快乐,
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我发现我的新书虽然使我很开心,
我觉得也使我妈妈很开心,
00:44
and I think would make my mother母亲 happy快乐,
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00:46
it's not really about happiness幸福.
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但是书本身谈的并不是快乐。
因此我决定,我要谈一个人
00:49
So I decided决定 instead代替,
I would talk about someone有人
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00:52
who I think has doneDONE as much
to make Americans美国人 happy快乐
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我认为在过去的二十年里,他为了让美国人快乐
付出了比任何人都多的努力。
00:56
as perhaps也许 anyone任何人 over the last 20 years年份,
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00:59
a man who is a great
personal个人 hero英雄 of mine:
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他是我个人崇敬的一个伟大英雄。
01:02
someone有人 by the name名称 of Howard霍华德 Moskowitz莫斯科维茨,
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他的名字是霍华德·莫斯科维茨,
01:05
who is most famous著名
for reinventing重塑 spaghetti意大利面 sauce.
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一个以重新发明了意粉酱而闻名的人。
霍华德大概有这么高,圆圆的,
01:10
Howard's霍华德 about this high, and he's round回合,
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01:14
and he's in his 60s,
and he has big huge巨大 glasses眼镜
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他六十多岁,戴着大大的眼镜,
头发稀疏灰白,不过他很有精神活力。
01:19
and thinning细化 gray灰色 hair头发,
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01:21
and he has a kind of wonderful精彩
exuberance丰富 and vitality活力,
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他养有一只鹦鹉,他喜欢歌剧,
01:25
and he has a parrot鹦鹉,
and he loves the opera歌剧,
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01:28
and he's a great aficionado狂热爱好者
of medieval中世纪 history历史.
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他还是一个中世纪历史的狂热爱好者。
他的职业,是精神物理学家。
01:33
And by profession职业, he's a psychophysicist心理物理学家.
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01:35
Now, I should tell you that I have no idea理念
what psychophysics心理物理学 is,
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老实说,我根本不知道精神物理学是干什么的,
虽然我早年曾与一个女孩交往过两年,
01:40
although虽然 at some point in my life,
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01:42
I dated过时的 a girl女孩 for two years年份
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01:43
who was getting得到
her doctorate博士学位 in psychophysics心理物理学.
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她当时读的就是精神物理学博士。
01:45
Which哪一个 should tell you something
about that relationship关系.
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你也知道这段交往大概是怎么样的了。
01:49
(Laughter笑声)
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01:51
As far as I know, psychophysics心理物理学
is about measuring测量 things.
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据我所知,精神物理学讲的是测量事物。
01:54
And Howard霍华德 is very interested有兴趣
in measuring测量 things.
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霍华德很热衷于测量事物。
他还是哈佛博士毕业的,
01:57
And he graduated毕业
with his doctorate博士学位 from Harvard哈佛,
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他在纽约州白原市设立了一个小顾问公司。
01:59
and he set up a little consulting咨询 shop
in White白色 Plains平原, New York纽约.
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他的第一个客户是… 这是很多年前的事了,在七十年代初
02:03
And one of his first clients客户 was Pepsi百事可乐.
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02:06
This is many许多 years年份 ago,
back in the early 70s.
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他最早的客户之一是百事公司。
百事的人找到霍华德,说:
02:10
And Pepsi百事可乐 came来了 to Howard霍华德 and they said,
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“你看,有一样新东西叫做阿斯巴甜,
02:12
"You know, there's this new
thing called aspartame阿斯巴甜,
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我们想要用来生产百事轻怡。
02:14
and we would like to make Diet饮食 Pepsi百事可乐.
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02:16
We'd星期三 like you to figure数字 out
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我们想要你找出在每一罐百事轻怡里
02:18
how much aspartame阿斯巴甜 we should put
in each can of Diet饮食 Pepsi百事可乐
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放多少的阿斯巴甜,才能做出一种完美的饮料。” 对吧?
02:22
in order订购 to have the perfect完善 drink."
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02:24
Now that sounds声音 like an incredibly令人难以置信
straightforward直截了当 question to answer回答,
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这个问题听上去非常地容易回答,
02:28
and that's what Howard霍华德 thought.
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霍华德也是这么想的。因为百事公司告诉他:
02:30
Because Pepsi百事可乐 told him,
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“你看,我们测试的是从 8% 到 12% 之间的范围。
02:31
"We're working加工 with a band
between之间 eight and 12 percent百分.
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8% 以下的甜度不够甜,
02:34
Anything below下面 eight percent百分
sweetness甜美 is not sweet enough足够;
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12% 以上的甜度太甜了。
02:37
anything above以上 12 percent百分
sweetness甜美 is too sweet.
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02:40
We want to know: what's the sweet
spot between之间 8 and 12?"
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我们想要知道,8% 到 12% 之间最完美的甜度是什么?”
02:44
Now, if I gave you this problem问题 to do,
you would all say, it's very simple简单.
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如果我现在把这个问题交给你,你会说:这个还不简单?
我们只要做出一系列不同甜度的百事,
02:48
What we do is you make up
a big experimental试验 batch批量 of Pepsi百事可乐,
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02:51
at every一切 degree of sweetness甜美 --
eight percent百分, 8.1, 8.2, 8.3,
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8%,8.1%,8.2,%,8.3%,
一直到 12% 为止。然后我们让几千人来品尝,
02:56
all the way up to 12 --
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02:57
and we try this out
with thousands数千 of people,
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将结果画成一个曲线图,
03:00
and we plot情节 the results结果 on a curve曲线,
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03:02
and we take the most popular流行
concentration浓度, right?
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最后取最多人喜欢的甜度。对吧?简单得很。
03:05
Really simple简单.
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03:06
Howard霍华德 does the experiment实验,
and he gets得到 the data数据 back,
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霍华德做了这个实验,他拿到数据,然后画成一个曲线图,
03:09
and he plots地块 it on a curve曲线,
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然后他突然发现:这并不是一个漂亮的钟形曲线。
03:10
and all of a sudden突然 he realizes实现
it's not a nice不错 bell curve曲线.
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03:13
In fact事实, the data数据 doesn't make any sense.
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事实上,这些数据根本毫无逻辑。
根本就是一团糟。
03:15
It's a mess食堂. It's all over the place地点.
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03:17
Now, most people in that business商业,
in the world世界 of testing测试 food餐饮 and such这样,
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那个行业里的大多数人,做食品测试之类的,
03:22
are not dismayed沮丧
when the data数据 comes back a mess食堂.
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对于一团糟的数据并不会很在意。
03:25
They think, "Well, you know,
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他们想:你看,弄明白人们对可乐的看法不是那么简单的。
03:26
figuring盘算 out what people think
about cola's可乐的 not that easy简单."
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03:29
"You know, maybe we made制作 an error错误
somewhere某处 along沿 the way."
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你看,说不定我们中途犯了一个错误。
我们合理猜想一下就算了,
03:32
"You know, let's just
make an educated博学 guess猜测,"
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03:34
and they simply只是 point
and they go for 10 percent百分,
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于是他们就随便地选定 10%,正正中央。
03:37
right in the middle中间.
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03:38
Howard霍华德 is not so easily容易 placated安抚.
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霍华德可不那么容易妥协。
03:40
Howard霍华德 is a man of a certain某些 degree
of intellectual知识分子 standards标准.
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霍华德是一个有着相当程度学术标准的人。
03:43
And this was not good enough足够 for him,
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他对此并不满意,
03:45
and this question bedeviled困扰 him for years年份.
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于是这个问题困扰了他很多年。
他总会沉思良久,然后问:哪出错了呢?
03:48
And he would think it through通过
and say, "What was wrong错误?
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03:50
Why could we not make sense
of this experiment实验 with Diet饮食 Pepsi百事可乐?"
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为什么我们弄不明白百事轻怡的这个实验呢?
有一天,他坐在白原市的一家小餐馆里,
03:55
And one day, he was sitting坐在
in a diner餐车 in White白色 Plains平原,
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03:57
about to go trying to dream梦想 up
some work for Nescaf雀巢咖啡é.
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正准备要帮雀巢公司做一些工作。
突然间,灵光一现,他找到了答案。
04:01
And suddenly突然, like a bolt螺栓 of lightning闪电,
the answer回答 came来了 to him.
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那就是:他们在分析百事轻怡的数据时,
04:04
And that is, that when they analyzed分析
the Diet饮食 Pepsi百事可乐 data数据,
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04:07
they were asking the wrong错误 question.
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问的是一个错误的问题。
04:09
They were looking for the perfect完善 Pepsi百事可乐,
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他们想要寻找一种最完美的百事,
04:11
and they should have been
looking for the perfect完善 PepsisPepsis.
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但他们要找的应当是多种完美的百事。相信我。
04:15
Trust相信 me.
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04:16
This was an enormous巨大 revelation启示.
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这是一个巨大的启示。
04:18
This was one of the most brilliant辉煌
breakthroughs突破 in all of food餐饮 science科学.
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这是食品科学中最了不起的突破之一。
于是霍华德马上踏上了旅程,
04:22
Howard霍华德 immediately立即 went on the road,
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他参加了全国各地的研讨会,
04:24
and he would go to conferences会议
around the country国家,
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站出来说:
04:26
and he would stand up and say,
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你们之前找的是一种最完美的百事。你们错了。
04:28
"You had been looking
for the perfect完善 Pepsi百事可乐.
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04:30
You're wrong错误.
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04:31
You should be looking
for the perfect完善 PepsisPepsis."
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你们要找的应当是多种完美的百事。”
04:34
And people would look at him
blankly面无表情 and say,
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人们面无表情地看着他,然后说:
“你在胡说什么啊?神经病。”
04:37
"What are you talking about? Craziness发狂."
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然后他们叫道:“让开!下一个!”
04:39
And they would say, "Move移动! Next下一个!"
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04:40
Tried试着 to get business商业,
nobody没有人 would hire聘请 him --
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他四处找生意,没有人肯雇佣他… 不过他依旧痴迷于他的想法,
04:43
he was obsessed痴迷, though虽然,
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他不断地谈论谈论再谈论它。
04:44
and he talked about it
and talked about it.
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04:46
Howard霍华德 loves the Yiddish意第绪语 expression表达
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霍华德很喜欢一句犹太谚语:
“对于一条活在辣根菜里的虫子来说,世界就是辣根菜。”
04:48
"To a worm in horseradish辣根,
the world世界 is horseradish辣根."
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这就是他的辣根菜。他着迷了!
04:51
This was his horseradish辣根.
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04:52
(Laughter笑声)
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04:54
He was obsessed痴迷 with it!
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04:56
And finally最后, he had a breakthrough突破.
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终于,他有了一个突破。Vlasic Pickles 公司的人找到他,
04:59
Vlasic弗拉西克 Pickles酱菜 came来了 to him,
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05:01
and they said, "Doctor医生 Moskowitz莫斯科维茨,
we want to make the perfect完善 pickle泡菜."
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他们说:“莫斯科维茨先生… 莫斯科维茨博士,
我们想要研制一种完美的酱菜。” 而他说:
05:06
And he said,
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“世上没有一种最完美的酱菜,只有许多种完美的酱菜。”
05:07
"There is no perfect完善 pickle泡菜;
there are only perfect完善 pickles泡菜."
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他做完研究之后对他们说:“你们不单要改进你们的普通口味酱菜,
05:11
And he came来了 back to them and he said,
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05:12
"You don't just need
to improve提高 your regular定期;
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你们还要推出柑皮口味。”
05:15
you need to create创建 zesty灿烂."
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05:16
And that's where we got zesty灿烂 pickles泡菜.
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柑皮口味酱菜就是这么来的。
05:19
Then the next下一个 person came来了 to him:
Campbell's坎贝尔 Soup.
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下一个闻名而来的客户,是金宝汤公司。
05:21
And this was even more important重要.
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这一次更了不起。事实上,
霍华德就是靠金宝汤而扬名的。
05:23
In fact事实, Campbell's坎贝尔 Soup
is where Howard霍华德 made制作 his reputation声誉.
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05:27
Campbell's坎贝尔 made制作 Prego帕戈,
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金宝汤生产 Prego 牌意粉酱,在八十年代初期,Prego 和 Ragu 竞争得不相上下。
05:28
and Prego帕戈, in the early 80s,
was struggling奋斗的 next下一个 to Rag抹布ù,
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05:32
which哪一个 was the dominant优势
spaghetti意大利面 sauce of the 70s and 80s.
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Ragu 牌意粉酱在七八十年代占据了市场主导地位。
现在这行业里… 我不知道你是不是知道这个,
05:36
In the industry行业 -- I don't
know whether是否 you care关心 about this,
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或者说我要多花些时间讲详细些。
05:39
or how much time I have to go into this.
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不过,技术上来说,顺带一提,
05:41
But it was, technically技术上 speaking请讲
-- this is an aside在旁边 --
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Prego 意粉酱比 Ragu 要好。
05:43
Prego帕戈 is a better tomato番茄 sauce than Rag抹布ù.
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番茄酱质量更好,调味料也好多了,
05:45
The quality质量 of the tomato番茄 paste
is much better;
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05:48
the spice香料 mix混合 is far superior优越;
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拌意粉吃起来更可口。事实上,
05:50
it adheres粘附 to the pasta意大利面
in a much more pleasing愉快 way.
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05:52
In fact事实, they would do
the famous著名 bowl test测试
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他们在七十年代用 Ragu 和 Prego 做过著名的面盘试验。
05:54
back in the 70s with Rag抹布ù and Prego帕戈.
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05:57
You'd have a plate盘子 of spaghetti意大利面,
and you would pour it on, right?
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你拿一盘意粉,然后淋上意粉酱。
Ragu 会一直渗到盘底,而 Prego 会留在上面。
06:01
And the Rag抹布ù would all go to the bottom底部,
and the Prego帕戈 would sit on top最佳.
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这叫做“粘稠”。
06:05
That's called "adherence附着."
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06:07
And, anyway无论如何, despite尽管 the fact事实
that they were far superior优越 in adherence附着,
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言归正传,尽管他们的意粉酱更粘稠,
番茄酱的质量更好,Prego 却在挣扎求存。
06:12
and the quality质量 of their tomato番茄 paste,
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06:14
Prego帕戈 was struggling奋斗的.
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06:16
So they came来了 to Howard霍华德,
and they said, fix固定 us.
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于是他们找到霍华德,说:帮我们。
06:19
And Howard霍华德 looked看着
at their product产品 line线, and he said,
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霍华德看了他们的产品线,说:
“你们这是个半死不活的番茄帝国。”
06:22
what you have is a dead tomato番茄 society社会.
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于是他说:“我打算这么干。”
06:25
So he said, this is what I want to do.
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他和金宝汤公司一起,
06:28
And he got together一起
with the Campbell's坎贝尔 soup kitchen厨房,
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做出了45种不同口味的意粉酱。他用了
06:30
and he made制作 45 varieties品种
of spaghetti意大利面 sauce.
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06:34
And he varied多变 them according根据
to every一切 conceivable可以想象 way
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一切想象得出的变量区分出这些口味。
06:37
that you can vary变化 tomato番茄 sauce:
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06:38
by sweetness甜美, by level水平 of garlic大蒜,
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甜度,大蒜多少,辣度,酸度,番茄多少
06:40
by tomatoey-nesstomatoey岬,
by tartness锋利, by sourness坏心眼,
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还有可见固体——番茄酱行业中我最喜欢的词汇。
06:43
by visible可见 solids固体 --
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06:45
my favorite喜爱 term术语
in the spaghetti意大利面 sauce business商业.
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06:48
(Laughter笑声)
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06:49
Every一切 conceivable可以想象 way
you can vary变化 spaghetti意大利面 sauce,
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一切你想象得出的区分意粉酱的方法,他都用尽了。
06:53
he varied多变 spaghetti意大利面 sauce.
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然后他带上这一系列45种口味的意粉酱,踏上了旅程。
06:54
And then he took this whole整个 raft
of 45 spaghetti意大利面 sauces酱汁,
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06:58
and he went on the road.
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他去了纽约,他去了芝加哥,他去了杰克逊维尔,
06:59
He went to New York纽约, to Chicago芝加哥,
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他去了洛杉矶。他将一车又一车的人带进大厅里,
07:01
he went to Jacksonville杰克逊维尔, to Los洛杉矶 Angeles洛杉矶.
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07:03
And he brought in people
by the truckload整车 into big halls大厅.
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07:07
And he satSAT them down for two hours小时,
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让他们坐上两个小时,在这两个小时里,
07:09
and over the course课程 of that two hours小时,
he gave them ten bowls.
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他给每人十个盘子。
07:12
Ten small bowls of pasta意大利面,
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十小盘意粉,每盘一种不同的意粉酱。
07:13
with a different不同 spaghetti意大利面
sauce on each one.
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他们每吃完一盘,就打分,0 到 100,
07:16
And after they ate each bowl,
they had to rate, from 0 to 100,
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评他们认为这意粉酱有多好。
07:21
how good they thought
the spaghetti意大利面 sauce was.
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最后,在经过成年累月的工作之后,
07:24
At the end结束 of that process处理,
after doing it for months个月 and months个月,
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他有了堆积如山的数据
07:27
he had a mountain of data数据
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关于美国人对意粉酱的看法。
07:28
about how the American美国 people
feel about spaghetti意大利面 sauce.
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07:32
And then he analyzed分析 the data数据.
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然后他分析这些数据。
07:34
Did he look for the most popular流行
variety品种 of spaghetti意大利面 sauce?
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他找的是一种最受欢迎的意粉酱口味吗?不是!
07:38
No! Howard霍华德 doesn't believe
that there is such这样 a thing.
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霍华德不相信这东西的存在。
相反,他看着这些数据,说:
07:41
Instead代替, he looked看着
at the data数据, and he said,
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“看看我们能不能将这些不同的数据点归类到不同的群集里。
07:43
let's see if we can group all these
different不同 data数据 points into clusters集群.
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07:48
Let's see if they congregate集合
around certain某些 ideas思路.
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看看这些群集能不能给我们一些启发。
07:51
And sure enough足够, if you sit down,
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当然,如果你坐下仔细分析这些意粉酱的数据,
07:54
and you analyze分析 all this data数据
on spaghetti意大利面 sauce,
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07:57
you realize实现 that all Americans美国人
fall秋季 into one of three groups.
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你就会发现全美国人可分为三组。
其中有喜欢一般意粉酱的人,
08:01
There are people
who like their spaghetti意大利面 sauce plain;
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有喜欢辣味意粉酱的人,
08:04
there are people
who like their spaghetti意大利面 sauce spicy;
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08:06
and there are people
who like it extra额外 chunky矮胖.
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还有喜欢带有额外颗粒的意粉酱的人。
08:09
And of those three facts事实,
the third第三 one was the most significant重大,
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在这三者中,第三个发现最有价值。
08:13
because at the time, in the early 1980s,
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因为当时,在八十年代早期,
如果你走进一家超市,
08:16
if you went to a supermarket超级市场,
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你找不到带有额外颗粒的意粉酱。
08:18
you would not find
extra-chunky超矮胖 spaghetti意大利面 sauce.
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08:21
And Prego帕戈 turned转身 to Howard霍华德, and they said,
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于是 Prego 公司问霍华德:
“你是说三分之一的美国人渴望吃上带有额外颗粒的意粉酱
08:23
"You're telling告诉 me
that one third第三 of Americans美国人
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08:26
crave渴望 extra-chunky超矮胖 spaghetti意大利面 sauce
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08:29
and yet然而 no one is servicing服务 their needs需求?"
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但没有人满足他们的需要?” 他说是!
08:32
And he said "Yes!"
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08:33
(Laughter笑声)
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于是 Prego 的人回到公司,
08:34
And Prego帕戈 then went back,
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全面重新调配了他们的意粉酱,
08:36
and completely全然 reformulated重新
their spaghetti意大利面 sauce,
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推出了一系列带有额外颗粒的意粉酱,
08:38
and came来了 out with a line线 of extra额外 chunky矮胖
that immediately立即 and completely全然
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迅速地全面占领了这个国家的意粉酱市场。
08:42
took over the spaghetti意大利面 sauce
business商业 in this country国家.
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在接下来的十年中,他们的额外颗粒系列意粉酱
08:45
And over the next下一个 10 years年份,
they made制作 600 million百万 dollars美元
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带来了六亿美元的生意。
08:49
off their line线 of extra-chunky超矮胖 sauces酱汁.
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08:52
Everyone大家 else其他 in the industry行业 looked看着
at Howard霍华德 had doneDONE, and they said,
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这行业里其他所有人看到霍华德的成就,都说:
“天哪!我们一直都想错了!”
08:56
"Oh my god! We've我们已经 been
thinking思维 all wrong错误!"
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08:58
And that's when you started开始 to get
seven different不同 kinds of vinegar尖酸刻薄,
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从那时起,我们就有了7种不同的醋,
14种不同的芥末酱,和71种不同的橄榄油 ─
09:02
and 14 different不同 kinds of mustard芥末,
and 71 different不同 kinds of olive橄榄 oil.
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最后连 Ragu 也雇佣了霍华德,
09:07
And then eventually终于
even Rag抹布ù hired雇用 Howard霍华德,
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09:10
and Howard霍华德 did the exact精确 same相同 thing
for Rag抹布ù that he did for Prego帕戈.
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然后霍华德帮 Ragu 做了他帮 Prego 做的一样的工作。
今天,如果你走进超市,一家特别好的,
09:14
And today今天, if you go
to a really good supermarket超级市场,
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你会看到 Ragu 有多少种意粉酱…
09:16
do you know how many许多 Rag抹布ùs there are?
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你知道有多少种吗?36!
09:18
36!
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09:20
In six varieties品种:
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六大不同的风味:奶酪,轻怡,留香,
09:22
Cheese起司, Light,
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09:25
Robusto的robusto, Rich丰富 & Hearty爽朗,
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浓郁,传统,额外颗粒。
09:28
Old World世界 Traditional传统 --
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09:32
Extra-Chunky特矮胖 Garden花园.
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09:34
(Laughter笑声)
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09:35
That's Howard's霍华德 doing.
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那就是霍华德的成就。那就是霍华德给全美国人民的礼物。
09:37
That is Howard's霍华德 gift礼品
to the American美国 people.
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09:39
Now why is that important重要?
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为什么说这很重要呢?
09:41
(Laughter笑声)
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09:43
It is, in fact事实, enormously巨大 important重要.
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这的确至关重要。我会告诉你原因。
09:45
I'll explain说明 to you why.
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09:47
What Howard霍华德 did is he fundamentally从根本上
changed the way the food餐饮 industry行业 thinks
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霍华德所做的事从根本上改变了食品行业里
关于如何取悦你的思维方式
09:51
about making制造 you happy快乐.
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09:53
Assumption假设 number one
in the food餐饮 industry行业 used to be
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食品行业曾遵循的头号信条就是:
09:56
that the way to find out
what people want to eat,
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找出人们想要吃什么的方法,
09:59
what will make people happy快乐,
is to ask them.
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找出什么能取悦人们的方法,就是问他们。
10:02
And for years年份 and years年份 and years年份,
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年复一年,年复一年地,Ragu 和 Prego 组织小组座谈会,
10:04
Rag抹布ù and Prego帕戈 would have focus焦点 groups,
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他们邀请人们参加,然后问:
10:06
and they would sit you down,
and they would say,
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“你想要什么样的意粉酱?告诉我们你想要什么样的意粉酱。”
10:08
"What do you want in a spaghetti意大利面 sauce?
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10:10
Tell us what you want
in a spaghetti意大利面 sauce."
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在那么多年里,二三十年里
10:12
And for all those years年份 -- 20, 30 years年份 --
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10:15
through通过 all those focus焦点 group sessions会议,
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所有那些小组座谈会里,
10:17
no one ever said they wanted extra-chunky超矮胖.
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从来没有人说过他们想要额外颗粒的意粉酱。
10:21
Even though虽然 at least最小 a third第三 of them,
deep in their hearts心中, actually其实 did.
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即使是他们中至少有三分之一,在他们的内心深处,
确实想要额外颗粒。
10:25
(Laughter笑声)
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10:27
People don't know what they want!
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人们不知道他们想要什么!对吧?
10:29
As Howard霍华德 loves to say,
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如同霍华德常说的:“脑袋不知道舌头想要的是什么。”
10:31
"The mind心神 knows知道 not
what the tongue wants."
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这是一个迷!
10:33
It's a mystery神秘!
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10:34
(Laughter笑声)
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而明白我们自己的欲望和品味的关键一步
10:35
And a critically危重 important重要 step
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10:38
in understanding理解
our own拥有 desires欲望 and tastes口味
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是明白我们并不能总说出我们心底想要的是什么。
10:41
is to realize实现 that we cannot不能 always
explain说明 what we want, deep down.
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比如说,如果我问你们在场的所有人,你们想要怎样的咖啡,
10:46
If I asked all of you, for example,
in this room房间, what you want in a coffee咖啡,
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你知道你们会怎么回答吗?你们所有人都会说:“我想要醇厚、浓郁的黑咖啡。”
10:50
you know what you'd say?
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10:51
Every一切 one of you would say,
"I want a dark黑暗, rich丰富, hearty爽朗 roast."
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当你问人们他们想要怎样的咖啡时,他们总是会这么回答。
10:56
It's what people always say
when you ask them.
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你喜欢什么?醇厚、浓郁的黑咖啡!
10:58
"What do you like?"
"Dark黑暗, rich丰富, hearty爽朗 roast!"
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你们中有多少人真的喜欢醇厚、浓郁的黑咖啡?
11:01
What percentage百分比 of you actually其实
like a dark黑暗, rich丰富, hearty爽朗 roast?
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11:04
According根据 to Howard霍华德, somewhere某处
between之间 25 and 27 percent百分 of you.
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按照霍华德的数据,只有 25% 到 27% 的人。
你们中大多数人喜欢奶味的淡咖啡。
11:08
Most of you like milky乳白色, weak coffee咖啡.
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11:10
(Laughter笑声)
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11:11
But you will never, ever say
to someone有人 who asks you what you want
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但是别人问你喜欢什么时,你绝不会承认
“我想要奶味的淡咖啡。”
11:14
that "I want a milky乳白色, weak coffee咖啡."
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这就是霍华德的第一个成就。
11:17
So that's number one thing
that Howard霍华德 did.
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11:21
Number two thing that Howard霍华德 did
is he made制作 us realize实现 --
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霍华德的第二个成就,就是让我们认识到,
11:24
it's another另一个 very critical危急 point --
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这一点也非常重要,
11:26
he made制作 us realize实现 the importance重要性
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他让我们认识到他所谓的“横向分类”的重要。
11:28
of what he likes喜欢 to call
"horizontal segmentation分割."
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11:32
Why is this critical危急?
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这为什么重要?因为
11:33
Because this is the way the food餐饮 industry行业
thought before Howard霍华德.
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在霍华德之前,食品行业是这么想的:
他们在八十年代早期热衷于什么?他们热衷于芥末酱。
11:37
What were they obsessed痴迷 with
in the early 80s?
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11:39
They were obsessed痴迷 with mustard芥末.
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11:41
In particular特定, they were obsessed痴迷
with the story故事 of Grey灰色 PouponPoupon.
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具体来说,他们热衷于 Grey Poupon 公司的故事。对吧?
11:44
Used to be, there were two mustards芥末:
French's法国的 and Gulden's古尔登的.
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曾经,只有两种芥末酱。French's 牌和 Gulden's 牌。
它们是怎样的?黄色芥末酱。黄色芥末酱里面有什么?
11:48
What were they? Yellow黄色 mustard芥末.
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11:49
What's in it?
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黄芥末籽,姜黄,和辣椒粉。这就是芥末酱。
11:50
Yellow黄色 mustard芥末 seeds种子,
turmeric姜黄, and paprika辣椒.
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11:52
That was mustard芥末.
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11:53
Grey灰色 PouponPoupon came来了 along沿, with a Dijon第戎.
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Grey Poupon 来了,推出了狄戎芥末酱。对吧?
11:56
Right?
259
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更浓郁的褐色芥末籽,少许冲鼻的白葡萄酒
11:57
Much more volatile挥发物 brown棕色 mustard芥末 seed种子,
some white白色 wine红酒, a nose鼻子 hit击中,
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更精致的香料。然后他们怎么做?
12:03
much more delicate精巧 aromatics芳烃.
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12:05
And what do they do?
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他们把它用一个小玻璃罐子装起来,贴上一个精美的彩饰标签。
12:06
They put it in a little tiny glass玻璃 jar,
with a wonderful精彩 enameled漆包线 label标签 on it,
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弄得看上去很法式,尽管它是在加州的奥克斯纳德市生产的。
12:11
made制作 it look French法国,
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12:12
even though虽然 it's made制作
in Oxnard奥克斯纳德, California加州.
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12:14
(Laughter笑声)
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然后他们决定把八盎司装的卖到四美元一瓶,
12:15
And instead代替 of charging充电 a dollar美元 fifty五十
for the eight-ounce8盎司 bottle瓶子,
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12:19
the way that French's法国的 and Gulden's古尔登的 did,
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而不是像 French's 和 Gulden's 一样卖一美元五十分。
12:21
they decided决定 to charge收费 four dollars美元.
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他们打出广告。广告上的人坐在劳斯莱斯里,
12:23
And they had those ads广告.
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12:24
With the guy in the Rolls劳斯莱斯 Royce罗伊斯,
eating the Grey灰色 PouponPoupon.
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他吃着 Grey Poupon 芥末酱,另外一辆劳斯莱斯靠了上来,
12:27
Another另一个 pulls up, and says,
"Do you have any Grey灰色 PouponPoupon?"
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车主问:“你还有 Grey Poupon 吗?”
他们做了这一切之后,Grey Poupon 一跃而起!
12:30
And the whole整个 thing, after they did that,
Grey灰色 PouponPoupon takes off!
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占领了芥末酱市场!
12:33
Takes over the mustard芥末 business商业!
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所有人从中学到的就是:
12:35
And everyone's大家的 take-home带回家 lesson from that
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12:37
was that the way to make people happy快乐
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取悦人们的方法
12:41
is to give them something
that is more expensive昂贵,
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就是提供给他们更贵的,更令人向往的产品。对吧?
12:45
something to aspire立志 to.
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让他们抛弃他们现在认为自己喜欢的东西,
12:47
It's to make them turn their back
on what they think they like now,
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12:51
and reach达到 out for something
higher更高 up the mustard芥末 hierarchy等级制度.
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去追求更高级别的芥末酱。
12:54
(Laughter笑声)
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更好的芥末酱!更贵的芥末酱!
12:55
A better mustard芥末!
A more expensive昂贵 mustard芥末!
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更有深度,更有文化,更有内涵的芥末酱。
12:58
A mustard芥末 of more sophistication诡辩
and culture文化 and meaning含义.
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霍华德看到这些,说:“这不对!
13:01
And Howard霍华德 looked看着 to that
and said, "That's wrong错误!"
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芥末酱没有高低之分。
13:04
Mustard芥末 does not exist存在 on a hierarchy等级制度.
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芥末酱,和意粉酱一样,是在同一个平面上的。
13:07
Mustard芥末 exists存在, just like tomato番茄 sauce,
on a horizontal plane平面.
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13:11
There is no good mustard芥末 or bad mustard芥末.
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不存在好的芥末酱,或者不好的芥末酱。
13:14
There is no perfect完善 mustard芥末
or imperfect不完善 mustard芥末.
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不存在完美的芥末酱,或者不完美的芥末酱。
只有不同种类,适合不同人群口味的芥末酱。”
13:16
There are only different不同 kinds of mustards芥末
that suit适合 different不同 kinds of people.
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他从根本上将我们对品味的看法民主化了。
13:21
He fundamentally从根本上 democratized民主化
the way we think about taste味道.
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因此,我们该对霍华德·莫斯科维茨再一次表示深深的谢意。
13:26
And for that, as well, we owe
Howard霍华德 Moskowitz莫斯科维茨 a huge巨大 vote投票 of thanks谢谢.
291
781217
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霍华德的第三个成就,也许也是最重要的一个,
13:31
Third第三 thing that Howard霍华德 did,
and perhaps也许 the most important重要,
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13:34
is Howard霍华德 confronted面对 the notion概念
of the Platonic柏拉图 dish.
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就是他挑战了“理想菜肴”的概念。
13:37
(Laughter笑声)
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此话怎讲呢?
13:38
What do I mean by that?
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13:39
(Laughter笑声)
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很长一段时间里,食品行业认为
13:41
For the longest最长 time in the food餐饮 industry行业,
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每一道菜肴,都有一种完美的烹饪方法。
13:43
there was a sense that there was one way,
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13:45
a perfect完善 way, to make a dish.
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13:49
You go to Chez切斯 PanissePanisse餐厅,
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你去 Chez Panisse 餐馆,他们给你红尾鱼刺身
13:51
they give you the red-tail红尾 sashimi生鱼片
with roasted pumpkin南瓜 seeds种子
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806309
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配上一个有烤瓜子和其它一些什么东西的味碟。
13:56
in a something something reduction减少.
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1853
他们不会让你从五种味碟中选一种,对吧?
13:58
They don't give you five options选项
on the reduction减少.
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813493
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14:00
They don't say, "Do you want
the extra-chunky超矮胖 reduction减少, or ...?"
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他们不会问:“您是想要有额外颗粒的味碟呢,还是想要…不会!
14:04
No!
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1008
你只能配一种味碟。为什么呢?因为 Chez Panisse 的大厨
14:05
You just get the reduction减少. Why?
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14:07
Because the chef厨师 at Chez切斯 PanissePanisse餐厅
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有一套做红尾鱼刺身的完美方法。
14:08
has a Platonic柏拉图 notion概念
about red-tail红尾 sashimi生鱼片.
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这道菜就该这么做。
14:11
"This is the way it ought应该 to be."
309
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1882
14:13
And she serves供应 it that way
time and time again,
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她总是用同样的方法做这道菜。
14:17
and if you quarrel吵架 with her, she will say,
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如果你和她争论,她会说:
“你懂什么?你错了!我们餐馆的做法是这道菜的最好做法。”
14:20
"You know what? You're wrong错误!
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14:22
This is the best最好 way it ought应该 to be
in this restaurant餐厅."
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同样的观念也曾影响了整个食品行业。
14:25
Now that same相同 idea理念 fueled燃料
the commercial广告 food餐饮 industry行业 as well.
314
840212
3439
他们有一套做番茄酱的完美方法。
14:29
They had a Platonic柏拉图 notion概念
of what tomato番茄 sauce was.
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从哪来的?从意大利来的。
14:32
And where did that come from?
It came来了 from Italy意大利.
316
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14:34
Italian意大利 tomato番茄 sauce is what?
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意大利番茄酱是怎么样的?是混合的,稀稠的。
14:37
It's blended混合; it's thin.
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番茄酱的传统是稀稠的。
14:39
The culture文化 of tomato番茄 sauce was thin.
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2309
14:41
When we talked about "authentic真实
tomato番茄 sauce" in the 1970s,
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我们在七十年代谈到正宗的番茄酱时,
14:44
we talked about Italian意大利 tomato番茄 sauce,
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1809
我们谈的是意大利番茄酱。我们谈的是最早的 Ragu 番茄酱。
14:46
we talked about the earliest最早 Rag抹布ùs,
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1779
没有任何可见的固体成分,对吧。
14:48
which哪一个 had no visible可见 solids固体, right?
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2152
14:50
Which哪一个 were thin, you just put a little bit
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2117
酱是稀稠的,你只要在意粉上浇上一点
它就会渗到意粉底部。
14:52
and it sunk沉没 down to the bottom底部
of the pasta意大利面.
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它曾经是这样的。那我们为什么执着于那样的番茄酱呢?
14:55
That's what it was.
326
870213
1192
14:56
And why were we attached to that?
327
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因为我们认为要让人们快乐
14:57
Because we thought
that what it took to make people happy快乐
328
873114
2738
就要给他们最正宗的番茄酱,这是其一。
15:00
was to provide提供 them with the most
culturally文化 authentic真实 tomato番茄 sauce, A.
329
875876
4594
15:05
And B, we thought that if we gave them
the culturally文化 authentic真实 tomato番茄 sauce,
330
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5084
其二,我们认为只要我们给他们正宗的番茄酱,
人们就会高兴地接受它。
15:10
then they would embrace拥抱 it.
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885602
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那就是取悦最大多数人的方法。
15:11
And that's what would please
the maximum最大值 number of people.
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2734
我们那么想的原因,也就是说,
15:15
In other words,
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890288
2286
烹饪界里人们追寻的是大众口味。
15:17
people in the cooking烹饪 world世界
were looking for cooking烹饪 universals共性.
334
892598
3399
他们寻找的是一种取悦我们所有人的方法。
15:21
They were looking for one way
to treat对待 all of us.
335
896336
2438
15:23
And it's good reason原因 for them
to be obsessed痴迷
336
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2580
他们沉迷于共性是有原因的,
15:26
with the idea理念 of universals共性,
337
901402
1382
因为所有科学领域,在整个19世纪和20世纪的绝大部分里,
15:27
because all of science科学,
338
902808
1397
15:29
through通过 the 19th century世纪
and much of the 20th,
339
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2249
都沉迷于共性。
15:31
was obsessed痴迷 with universals共性.
340
906502
1669
心理学家、医学家、经济学家全都热衷于寻找
15:32
Psychologists心理学家, medical scientists科学家们,
economists经济学家
341
908195
3988
15:37
were all interested有兴趣
in finding发现 out the rules规则
342
912207
2088
支配我们行为的共通法则。
15:39
that govern治理 the way all of us behave表现.
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2190
但那已经变了,不是吗?
15:42
But that changed, right?
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15:43
What is the great revolution革命
in science科学 of the last 10, 15 years年份?
345
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3611
过去 10, 15 年里科学界最大的革新是什么?
是由寻找共性到了解多样性的转变。
15:47
It is the movement运动
from the search搜索 for universals共性
346
922316
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15:50
to the understanding理解 of variability变化性.
347
925855
1849
现在在医学界里,我们不一定想知道
15:53
Now in medical science科学,
we don't want to know, necessarily一定,
348
928339
3637
15:56
just how cancer癌症 works作品,
349
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癌症的原理,我们想要知道的是你们的癌症和我的癌症有何不同。
15:58
we want to know how your cancer癌症
is different不同 from my cancer癌症.
350
933725
3251
16:01
I guess猜测 my cancer癌症 different不同
from your cancer癌症.
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我想是我的癌症是和你们的癌症不同。
16:04
Genetics遗传学 has opened打开 the door
to the study研究 of human人的 variability变化性.
352
939771
4088
基因学打开了研究人类多样性的大门。
16:08
What Howard霍华德 Moskowitz莫斯科维茨
was doing was saying,
353
943883
2095
霍华德所做的,是在呼吁番茄酱领域
16:10
"This same相同 revolution革命 needs需求 to happen发生
in the world世界 of tomato番茄 sauce."
354
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4111
也需要同样的革新。
16:15
And for that, we owe him
a great vote投票 of thanks谢谢.
355
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2572
为此,我们要向他再一次表示感谢。
我给你们最后一个多样性的例子,那就是… 哦,不好意思。
16:20
I'll give you one last
illustration插图 of variability变化性,
356
955201
2842
16:22
and that is -- oh, I'm sorry.
357
958067
1841
16:24
Howard霍华德 not only believed相信 that,
but he took it a second第二 step,
358
959932
3488
霍华德并不只相信多样性,他还更进一步地
指出当我们追寻食品的共通法则时,
16:28
which哪一个 was to say that when we pursue追求
universal普遍 principles原则 in food餐饮,
359
963444
5152
16:33
we aren't just making制造 an error错误;
360
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我们不光在犯一个错误,我们还是在给自己帮倒忙。
16:35
we are actually其实 doing ourselves我们自己
a massive大规模的 disservice帮倒忙.
361
970264
3348
16:38
And the example he used was coffee咖啡.
362
974000
1810
他举的例子是咖啡。
他曾为咖啡做了许多工作,为雀巢咖啡。
16:41
And coffee咖啡 is something he did
a lot of work with, with Nescaf雀巢咖啡é.
363
976223
4045
16:45
If I were to ask all of you to try
and come up with a brand of coffee咖啡 --
364
980746
3498
如果我让你们试着弄出一个牌子的咖啡,
一种咖啡,一种让你们所有人满意的配方,
16:49
a type类型 of coffee咖啡, a brew酿造 --
that made制作 all of you happy快乐,
365
984268
3022
然后我让你们给那种咖啡打分,
16:52
and then I asked you to rate that coffee咖啡,
366
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1953
你们给的平均分,以百分制算,会在 60 分左右。
16:54
the average平均 score得分了 in this room房间 for coffee咖啡
would be about 60 on a scale规模 of 0 to 100.
367
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16:58
If, however然而, you allowed允许 me
to break打破 you into coffee咖啡 clusters集群,
368
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不过如果,你们让我将你们分为不同的咖啡口味组,
也许分成三四组,
17:02
maybe three or four coffee咖啡 clusters集群,
369
997472
1785
然后我就能为你们每一组做出一种咖啡,
17:04
and I could make coffee咖啡 just
for each of those individual个人 clusters集群,
370
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4695
17:08
your scores分数 would go from 60 to 75 or 78.
371
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让你们的打分从 60 提高到 75 或 78。
17:12
The difference区别 between之间 coffee咖啡
at 60 and coffee咖啡 at 78
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这 60 分的咖啡和 78 分的咖啡之间的差别
就是让你望而却步的咖啡
17:18
is a difference区别 between之间 coffee咖啡
that makes品牌 you winceWINCE,
373
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2715
17:20
and coffee咖啡 that makes品牌 you
deliriously发狂 happy快乐.
374
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3004
和让你喜形于色的咖啡之间的差别。
17:24
That is the final最后, and I think
most beautiful美丽 lesson,
375
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3194
这就是我认为霍华德·莫斯科维茨给我们的最后的,也是最美的启示。
17:27
of Howard霍华德 Moskowitz莫斯科维茨:
376
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那就是接受人类的多样性,
17:29
that in embracing拥抱 the diversity多样
of human人的 beings众生,
377
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3709
17:32
we will find a surer更有把握 way
to true真正 happiness幸福.
378
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2365
我们就能找到一条确实通往真正快乐的途径。
17:35
Thank you.
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谢谢。
17:36
(Applause掌声)
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Translated by Haohao Chen
Reviewed by Zachary Lin Zhao

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ABOUT THE SPEAKER
Malcolm Gladwell - Writer
Detective of fads and emerging subcultures, chronicler of jobs-you-never-knew-existed, Malcolm Gladwell's work is toppling the popular understanding of bias, crime, food, marketing, race, consumers and intelligence.

Why you should listen

Malcolm Gladwell searches for the counterintuitive in what we all take to be the mundane: cookies, sneakers, pasta sauce. A New Yorker staff writer since 1996, he visits obscure laboratories and infomercial set kitchens as often as the hangouts of freelance cool-hunters -- a sort of pop-R&D gumshoe -- and for that has become a star lecturer and bestselling author.

Sparkling with curiosity, undaunted by difficult research (yet an eloquent, accessible writer), his work uncovers truths hidden in strange data. His always-delightful blog tackles topics from serial killers to steroids in sports, while provocative recent work in the New Yorker sheds new light on the Flynn effect -- the decades-spanning rise in I.Q. scores.

Gladwell has written four books. The Tipping Point, which began as a New Yorker piece, applies the principles of epidemiology to crime (and sneaker sales), while Blink examines the unconscious processes that allow the mind to "thin slice" reality -- and make decisions in the blink of an eye. His third book, Outliers, questions the inevitabilities of success and identifies the relation of success to nature versus nurture. The newest work, What the Dog Saw and Other Adventures, is an anthology of his New Yorker contributions. 

He says: "There is more going on beneath the surface than we think, and more going on in little, finite moments of time than we would guess."
 

More profile about the speaker
Malcolm Gladwell | Speaker | TED.com