In this article, creativity is defined as a semiotic phenomenon, as a process in which the boundaries of habits and norms of social communication are exceeded and by which the challenges offered by the environment are solved. Here it is indicated that there is a direct link between attention and animal creativity and shown that there are at least two possibilities for creativity to work – one that needs attention and one which doesn’t. Animal creativity can work through several different (...) mechanisms, which are here combined into a new model. Adding the Uexküllian concepts of the functional cycle and search tone to the model of creativity makes it possible to describe some additional mechanisms of animal creative behaviours. Additional concepts compared include dual memory systems, the theory of associations, and finally Gregory Bateson’s double description. By considering that approach, it is possible to understand how animals find and adapt new behaviours to their repertoires. Researching the creative behaviours of animals and the spread of innovation between populations is important from a wider perspective to understand how animals can adapt to changing environmental conditions. (shrink)

What is creativity? One new idea may be creative, whereas another is merely new: What's the difference? And how is creativity possible? These questions about human creativity can be answered, at least in outline, using computational concepts. There are two broad types of creativity, improbabilist and impossibilist. Improbabilist creativity involves novel combinations of familiar ideas. A deeper type involves METCS: the mapping, exploration, and transformation of conceptual spaces. It is impossibilist, in that ideas may be generated which – with respect (...) to the particular conceptual space concerned – could not have been generated before. The more clearly conceptual spaces can be defined, the better we can identify creative ideas. Defining conceptual spaces is done by musicologists, literary critics, and historians of art and science. Humanist studies, rich in intuitive subtleties, can be complemented by the comparative rigour of a computational approach. Computational modelling can help to define a space, and to show how it may be mapped, explored, and transformed. Impossibilist creativity can be thought of in “classical” Al terms, whereas connectionism illuminates improbabilist creativity. Most Al models of creativity can only explore spaces, not transform them, because they have no self-reflexive maps enabling them to change their own rules. A few, however, can do so. A scientific understanding of creativity does not destroy our wonder at it, nor does it make creative ideas predictable. Demystification does not imply dehumanization. (shrink)

According to some recent empirical studies revealing that creativity is linked to sensorimotor components, the current research was aimed at evaluating whether sensory afferences could modulate originality in drawing of children and adolescents. Sixty-nine children from 1st, 3rd, 6th, and 8th grades were required to produce a man who exists and a man who doesn’t exist with fingers or stylus on a tablet and with a pen on paper. Drawings were assessed with an originality scale comparing original drawings to unoriginal (...) ones. Since, in comparison to drawings made on paper with a pen, drawing with fingers enhances proprioceptive information, this condition was expected, according to cognitive load theory, to favor originality in drawing by reducing cognitive resources devoted to motor control of the graphic gesture. On the contrary, since the use of a stylus involves a proprioceptive loss of information, which enhances intrinsic load by increasing cognitive resources devoted to motor control, it was expected that drawing with a stylus on the tablet would lead to the least original drawings. Results only partially confirmed these hypotheses. While the use of fingers on the tablet led to the highest original scores, using a stylus on the tablet did not impair originality in drawing of children and adolescents. On the opposite, the use of a stylus led 3rd–8th graders to perform better than with pen on paper. This modulation of the tool on originality does not confirm the hypotheses formulated in accordance with the cognitive load framework. However, it could be explained according to an embodied perspective of creativity considering the creative process as relying on a sensorimotor prediction process in which sensory afferences are central to generating and evaluate creative ideas. This research opens new avenues on creativity and proposes to consider the development of predictive motor control as a significant part of creativity development. (shrink)

This piece is a commentary on a precis of Maggie Boden's book "The creative mind" published in Behavioral and Brain Sciences.

In recent years, the gastronomy industry has increased the demand for rigorous and reliable tools to evaluate culinary creativity; but conceptually, creativity is difficult to define and even more difficult to measure. In this paper, we propose an AI-based method for assessing culinary product creativity by using the renowned high cuisine restaurant elBulli as a case study to understand the proliferation and scale of an entity’s creativity and innovation. To achieve so, we trained a Random Forest Classifier to assess the (...) level of creativity within the restaurant’s recipes. The application of this model to elBulli’s recipes allowed us to answer the following questions: how can creativity in a culinary product be characterized? Is there a single trait that is the key to culinary creativity? Is the creative culinary product a truly original outcome? Our key findings are (1) although ingredients and preparation techniques prove to be suitable attributes to characterize creativity in a recipe, none of them nor an elite subset clearly identifies creative cuisine, (2) new products are not radically novel with respect to previous creations, (3) creativity is more related to new uses and combinations of existing ingredients and techniques rather than to new ingredients or techniques. We believe that our method can find practical applications in supporting and guiding the creation of culinary products, identifying their strengths and weaknesses, and helping restaurants maintain a sustainable competitive advantage. (shrink)