this is directly a tool for cooks, chefs who process food to make their work easier, for this there is such a very interesting tool for boning, again for game or something else, a knife is a tool that is needed and essential in the kitchen. nikolay, i think your answer will be more complex, what does it mean to cut, all bodies, everything that surrounds us, consists of...

there is no need to knit, but that means the plants there that surround us, bodies, products, this is food , this is our body, they consist of matter that retains its shape, and, therefore, to cut this matter here means to divide, that means, something whole into parts, but since the whole appears. in general, due to the attraction of molecules to each other , which means cutting means breaking the bonds between molecules, and a knife is just a tool that allows you to overcome the attraction of molecules, well, atoms and molecules, if we imagine a thin thread, we pull it in different directions, it... it breaks quite

easily, if we take 10 of these threads and pull at the same time, then in order to break it we need 10 times more force apply, but that means the ratio of force to area, but we have 10 threads with a transverse area 10 times greater than one, the ratio of force to area remains the same. and by the same token, we apply different forces, but, but pressure, the magnitude of the force divided by the magnitude of the area is pressure, and this means that a knife is a kind of tool, well, from the point of view of, as it were, physics, which ensures the creation of the necessary pressure on the cutting surface in order to break the intermolecular...

when you cut, do you think about the molecules of atoms? we definitely don’t think about molecules and atoms, but we also think about physics, because it is very important what position the cook occupies, how he stands , what he cuts, because this is very important, on what area, with what pressure force we press it, with what part of the knife, we also take this into account , of course, this is an integral part in the work process of ensuring uninterrupted, if we are talking about a restaurant, the work of the chef’s kitchen. let's look at the diagram, an

idealized diagram for cutting sausage. nikolay, imagine that you are teaching a lesson, as a teacher, you need to explain physics pressure through cutting the sausage. well, look, then, in this simple diagram, the knife, this triangle, on top, the force with which we press on... on the sausage, and two friction forces are forces that complicate the movement of the knife deeper into the sausage, two forces friction, they arise due to contacts of the side surfaces of the knife with the mass of the substance being cut, and the greater the friction force, the more you need to apply... to

the knife, how to reduce the influence of the interfering influence from this friction, here you can remember this experiment: it moves quite freely, friction does not interfere with it, which means, similarly, if we press with a knife on some mass there on the sausage and that means the friction force on the sausage interferes with us, then

by setting the knife in motion perpendicular to the direction of movement, we... we facilitate the movement of the knife, we simplify, we speed up the cutting process, well, this is such a funny situation , nikolay, as i understand it, from the point of view of physics, we have smoked sausage, doctor’s degree for 2.20 or something, and mikhail, from your point of view view, which is most difficult to cut, will most likely be a different question than cut with a sharp knife or a non-sharp knife , well, let's still go from the sharp, we have already been explained that the smaller the... contact, the more difficult it will probably be to cut harder foods, for example, carrots are very difficult to cut , you have to chop it, well, you can say, like chopping, and that is, cutting is when the knife is pulled and cut under the pressure of the knife, under the pressure of a little force

from the cooks, so that the product does not spoil either, because, for example, onions, for example, you need shred, cut it exactly, not press, because if you press, it will release juice, naturally the product... will deteriorate more, that is, we press on the carrots perpendicular to the carrots, and onions, yes, we just cut onions, and the sharpening angle is like this, like this, like this , affects the cutting , depending on what we are cutting, yes, of course , but how about, let’s say, a thin one like that , it’s very narrow, it’s very good to do thin slicing, if a thicker knife is for boning, for cutting, then there is if i want some kind of raw meat there. for example with an ax it is easier to chop, for example, some cuts, chop off, that is, with a small knife, thin, narrow, it will be impossible to do this, so you have to take a dense, heavy, thick knife, an ax, or rather, there are special knives that cut , and if for small slicing, these are thin knives with

a small sharpening, with one-sided sharpening, there is a double-sided one, but you don’t have it with you, yes , i have it, here i have it, let’s show you, with a double-sided sharpening, here he, but... he is sharpened on this side from here this side is sharpened, these are the knives, this is a chef’s knife, which can be used for shredding, slicing, and a chef’s knife is the main knife in the kitchen, or whatever, well, you can say it ’s so universal, you can, in principle, thin make slicing and carve some kind of steak when serving, well, it suits me best, and one-sided is important, but for third-party sharpening i’ll show you now, there are these... here are japanese knives, these are takohiki, by the way, they are for right-handed people, and some are left-handed, in japan it’s even like that they do, here it turns out, if we see, here one sharpening comes from the right side, it goes at an angle, the second one is on the plane completely surface, that is, when we

sharpen a knife, we sharpen it on one side, on this side slightly let’s just sum it up, a forged knife, it’s not stamped, it’s also very important, because there are stamped knives, these are the ones where the metal is cut out with a laser and... it will be and it ’s just sharpened on a machine, but this is handmade, here it’s hand forged by the japanese , and it fits well for some cutting dense fish or osmonogo fits very well, the length of the knife is also very important, because if, for example, the fish is large, it will be very difficult to do it with a small knife, there is already a pressure technique, again we always return to physics, that is, for example, a small knife will not work it will be inconvenient when we can put a big one. press the handle, the tip, lean and cut, thereby we will speed up the process of cutting a particular product, that is, for example, in japan tuna is cut with large knives that reach there is up to one and a half meters, because yes, there is fish there and 2300 kg, accordingly

, this is the same knife, only it is 10 times larger in size or whatever, so with this knife it is more convenient to remove the fillet, separate it from the bone . again with the technique of pressing and pressure, again with physics, that is , sooner or later we always come to science. podcast with you. from shodin and i, his leading scientific journalist grigory tarasevich, today we are talking about knives; we have guests who are well versed in this matter, truth from different points of view: candidate of sciences, physicist, nikolai melovanov and chef mikhail samonov. mikhail, tell me, are frozen foods and warm foods cut differently? conditionally, in any case, everything is cut differently, if, for example, it is some kind

of steak with sashimi, it is cut very simply, easily, and if the knife is sharp at a certain angle and with a certain pressure, if, for example, we are talking about a frozen product , for example, like carpaccio from beef or salmon, which is cut there in a slicer, again this is a rapidly rotating disk, this is also a knife, at high speed. it with the force of pressure, that is, the speed rotates quickly , the pressure that is created by the cook or whoever cuts it, cuts it into a thin slice, that is, this also requires more energy and pressure, as far as i remember, when we skate on ice, due to pressure and friction at the point of contact between the skate and the ice , the water melts, so we can quickly skate back and forth, in a situation... cutting a frozen product, this effect occurs, the same thing happens when we cut, a small amount of friction is released

, well, when such water comes out, in any case, in any fish or meat there is some kind of plasma, which is a liquid, which in any case during thawing it, when if you completely defrost the product, there will be moisture, that is well, i understand, that is , i understand correctly that when cutting, the temperature at the points of contact increases, but here we have the following physics, a phase transition. and the state of a solid, the state of a liquid, uh-huh, and we cut easier, faster, correctly, nikolai, yes, look, what does it have to do with me? i can say, i even have this personal experience of a small experiment, when i cut fish that i take out of the freezer, and i want to cut a steak without defrosting, then i... i burn a knife on the stove, i cut with a hot

knife, now i’m cutting off the piece of frozen fish i need, while frozen fish is more difficult to cut, because this is already a solid phase, this is all that we are trying to cut ice with a knife, but that only means here... we get heat not because of friction, but simply by pre-heating the knife, we this means that we locally carry out a phase transition from frozen to defrosted fish, cut it and achieve the desired result, well, here i have such a physical fear, remember we were at the beginning. we talked about intermolecular bonds,

doesn’t the structure of a knife change when it’s heated? i, for example , would definitely not do this, because knives are expensive, especially if they are japanese, especially carbon steel, it is very fragile, if, for example, you even drop a knife, it can simply split into several parts, and it is also not they recommend heating it up, because the sharpening can also deteriorate, even when the japanese boss taught me, he says in no way... complex relationships, but i would like to move on to an even more complex system,

look, after all, it’s a knife from the point of view of physics, as we understand, it’s a pretty simple thing: there is an angle, there is pressure, there is a vertical speed, a horizontal speed, but as i understand, another system is very important in risk, no less complex, much more complex, this is the person who cuts, and there as i understand it, many angles are already appearing, there are many axes of rotation, so how important is a person, his posture, his movement for correct cutting? so, let's probably start with the fact that firstly, a person who holds a knife in his hands must think about what... he is doing and why he is doing it, it is very important that the brain works in tandem with hands, the mind was a little cleared of any problems of complexity in this world, a man came to work, he must cut, the first is the surface, this is his position as a cook, how he stands, again the height at which he cuts, if, for example, he cuts lower than 90 cm, because all tables that

are superficially made at a professional level, the height is very important, because if it is low. then it will be inconvenient for the cook to stand cutting and he will stand like this for at most 2 hours and then say i’m going, i won’t work here, so we also take this into account - in this height, density, surface, what the cook will cut on, the surface is very important, for example, glass i don’t recommend cutting on boards because the knife will quickly become dull, it’s best use plastic, wooden ones cannot be used at all, but it’s better if i... take our restaurant, we use pararasinin wood, which we order from japan and which does not leave any cuts after we cut, that is, let's go back to to the fact that this is the area , this is the height and pressure with which the cook and the mind will cut it, i probably can’t help but add one more small physical

element, this is the difference between hardness and strength, there is... the concept of hardness, roughly speaking, who scratches whom, with a diamond you can scratch glass , and it’s quite difficult to scratch glass with even a good knife, but on the contrary, glass can slightly dull iron, and at the same time, the strength of iron, if it is not some special japanese knife, is naturally higher than that of glass, you can break it with a knife, glass you don’t need to do this, of course, but on the contrary you are unlikely to succeed. well, as i remember, nikolai, his original activity in science is an experimental physicist, so i propose moving from conversations to the practice of experimental testing of our ideas about cutting, uh-huh, and let's now try to cut and see how it turns out, yes, okay, so, let's start, i guess we

have products and there is a very... competent opinion of a physicist, and today we will analyze the myths and how they are for what this is needed, for example , for households - here is a cucumber, it can be cut - in this format, that is, what we talked about earlier, the surface is dense, it is not the most important thing that it does not move anywhere, it will be convenient, again angle of pressure, that is, we will now cut either in this format to do, or we can do it. like this, and here the lever also acts, i understand , here the lever is very active, because you see, we have an angle, again, pressure, and i understand correctly that the longer the knife, the, well, naturally, the greater the effect of the lever and the easier it is to cut solid objects, of course, in any case, well, it depends on the area of ​​the product, if it’s a small cucumber, or a homemade one, you can take a smaller

knife, it will be convenient for them to cut some small things and clean up things there, again this one... quickly cutting a cucumber, it’s easy and convenient than doing it with a big knife, where all this is still difficult, that is, it can be formatted like this, that is, as i said, the knife has three parts, which can be used for, the first is cut the half, for example, in this format, or the middle, this is when a denser one, for example, a carrot, can already be chopped, well, the lever also works here, you rest the end of the knife. it’s also very important how you hold the knife, look, if you’re holding it now, your knife will move around, the cutting may be different,

therefore, in order for it to be correct, we still no, it’s also not right, you need to be relaxed. take a knife in this format, that is, so that when a cook or someone is cutting at home, you can easily chop and control it, and it is very important to hold the product with your left hand , not only with your fingers, but also with your whole hand, and yes, but your fingers be very careful, yes, this is very important, you can cut yourself even with the dullest knife, and this is exactly what happens most often when the knife is dull, the tool, people... cooks most often cut themselves tuck your thumb, yes, that’s right, so we’ll show you another very interesting cut of mine, probably the most exclusive one, which few people know how to do. again, the surface area will probably be a little different now, the principle will be sharp, that is, we will now cut a ribbon from a cucumber, what are you

afraid of your fingers, i’m not afraid, that’s why i stick here, here i control the part with this finger, and here with this finger, and i feel it, that is, here the process is happening, as we said, cutting, once forward, that is, we only cut forward and go forward, we don’t cut backwards. you apply quite a lot of force over a large area, but here i’m not really force, i’m not pressing, i ’m doing the opposite, it’s me cutting, that is , with a small sharp knife, a sharp knife, again it’s sharpened, now we’ll try to cut into not a one-sided knife, but uh-huh, which has two sharpenings, it’s great, very good, but can you show this knife again, this is a knife with a one-sided sharpening, yes, that’s right, that’s it. called a japanese knife, quite dense, with one sides very easily on the surface, it turns out it fits, it removes the required part

of the thickness, i won’t be able to cut, for example, the same kind of cutting with this knife, we ’ll demonstrate it now, it’s a double-sided knife, it’s sharpened both ways, that is, it ’s very important here corner surface, i’ll try to do it here, of course, but i’m not sure i can do it so filigree. like this from the previous one due to the fact that the angle is on both sides, yes, yes, yes, you see, now it’s already difficult for me and i have to make more effort, i do this now i’m pressing directly, there i didn’t make any effort, you see, it doesn’t want to go further with me, because the knife here is double-sided sharpening, that is , the angle is different, here there’s only one angle, but here it’s on both sides. another task, because i understand correctly that when we have an angle, which means it is large enough, this angle is needed

in order to move the cut parts apart after the cut and facilitate the penetration of the cutting edge deeper, it is very interesting that such a knife is inconvenient will shred. look the knife will always go to the right you see, he’s leaving now , again, he’s long, that is, the pressure angle will not be cut at all easily, but it’s crooked, crooked, but this knife, on the contrary, will be very easy to cut, for example, things like this, now we ’ll move on to a much more complex system than a knife is a person which a person cuts how to stand, as i understand it, you can’t sit, but first of all, sitting will be uncomfortable, so.

i’m cutting, i have a small universal knife, approximately, but the length is very important, and again we ’ll come back to this, here it turns out to be 27 cm, here is 21 cm, here is 21 for me this is the most optimal for home conditions, where you can peel something, but not potatoes, for example, yes, cut the same sausage, thinly slice some steak meat, and cut up some , for example, chicken for cooking at home. so, let's take a fish , we'll cut it, take a chilled salmon, first we'll remove the top part, this is the rib

part, again the angle is very important, with this knife, for example, it won't be convenient to do it, it's filigree, how can you do it with one-sided sharpening, because that's him rests on the surface of this part of the abdomen, and we can easily adjust the thickness. the knife, we rested on one side, it turns out to be the surface, here we can easily remove it from the sirloin, resting the flat surface of the knife on a flat one. surface

of the board, and we remove it all from the skin, leaving nothing on the surface itself, that is, in this way, everything really depends, especially in a restaurant or in the technological process of factories, on cutting, and then on the technology itself cooking of this product, so, here... now we will do it as follows, that is, here is the corner, and we cut it, it turns out, once, with a slight movement, yeah, let's take another knife, let's say this one, we also won’t be able to do it like you see, the knife, firstly, is short, it doesn’t have enough angle, and i will most likely have to do all this in two movements, because i can’t do such a cut in one, wait, and

you... how do you cut fish? and i or you buy it sliced ​​straight away, i cut the fish with my teeth, well, teeth are a separate topic, we’ll do a separate one podcast about teeth, so let's take it, we had chilled, chilled fish, and now let's take it, as i understand it, we have another phase state of water, another phase state of water, here we'll just try, since i'm from the skin of it i can hardly take it off, we have here... the knife is more weighty, because with this knife it will be very dangerous to cut, because here, firstly, it can split it, even so, yes, because the metal is very thin sharpening, if we cut on a hard part, there will be teeth when it breaks, it will appear jagged, if you rub for a long time, the water will melt there, let’s try melting , we’re doing an experiment, let’s try,

in any case, here’s something. in theory in theory , if you actively press repeatedly, then due to the pressure the phase stage should change , you get water and cut everything, look, here the water turned out to be liquid, yes, that’s right, the work of friction forces turns into heat, this heat is enough for that , to melt the ice, turn it into a liquid phase, well, yes, so let's try one more movement how? we said again the angle of pressure , that is, you can still cut it in this format, that is, the angle is held, rests against the board, yeah, with this pressing here the lever is like this, this is this pressure, that is, we now get it right now, we’re taking it hard body weight, we press and cut through our stack of wonderful salmon, with you is the schrödinger’s cat podcast, in which we say:

i haven’t walked anywhere, you need to cut in this format, and the movement is only the hand or is the shoulder involved, as in the side the whole body is involved because we have backs, arms and legs, that is, support, now i ’m doing it right, or you can just do it, but if you stand like this and do the operation like this, then all the strength will go to your left hand, so you need to stand with your feet slightly shoulder-width apart, take the knife in your hand, depending on

what you are cutting. you are cutting, for example , slicing fish, then here you will need to cut it a little differently in this way, i see you bend down a lot, yes, here i am adjusting the product a little bit so that i can make a thin slice, actually the pose human beings is a large complex physics, it’s not for nothing that scientists, engineers, mathematicians spend so much time developing anthropomorphic robots so that all these movements along so many axes can be correctly... reproduced, yes, everything is correct, but we will, i think so, yes, we’ll try , what is the difficulty in general, why do we need some special knives for nori, well , there are no special knives for nori, but here we will just do some kind of experiment, because here the area, the surface of the sheet will be very large. dense, that is, seaweed. if

we take, for example, a small knife, then i will need to cut it in this format, here we separate it. one whole into two wholes, and if we take, for example, a large knife, that is, we made efforts to simply cut, but here we will apply pressure, that is, we will rest against the board and cut our wonderful sheet of nori with such a movement, well , in both cases it turned out convincingly, yes nikolay, you can comment on the difference in these two approaches to cutting nori, well this technological difference in any case.

her, now let's see how it works in the finished dish, that is, i see with us how any chef, if he has imagination, has a very competent use of products, then we will now make a small sashimi roll and see how it can also be cut, in what corners of it, because we now, these were the raw materials, but the finished product is still cut differently, so it turns out that we are now making a cut, we put it on a sheet on a snor, here you can also see the movement of a one-sided knife. very easy helps exactly cut, it was not for nothing that the japanese invented such knives, they invented them for fish. so , we take our wonderful cucumber tape, we take the rest of the cucumber that is left,

we carefully wrap it all, we pack it all in our wonderful cucumber tape, that is, we already have such a dish, well, a complex design for... and here too you will need to cut it in a slightly different way, we just saw that cucumber can be cut like this, salmon like this, nori like this, here you need to cut it in this format, that is sawing, because i ’m unlikely to be able to cut it evenly like this, because it will violate the entire integrity of the structure of this product of the dish, it will go into the hall in the wrong form , so here we use a holding motion. we rest , cut a little and guide ourselves, and here it’s the same, we guide ourselves, and we received such wonderful rolls with fresh cucumber and wonderful fish, thank you very much

, it seems to me that our physics lesson can be completed on this delicious note, nikolai, i think that yes, it’s simply impossible not to choke on saliva looking at these... amazing work, thank you, chef’s art, really, thank you mikhail, thank you nikolay, you had a podcast with schrödinger’s cat, in which we talk about ordinary things from the point of view of science . hello, this is a psychics podcast, in which we continue to deal with the most typical, most painful, most striking requests of our viewers, but today we will experiment with the format and analyze three

quite popular requests with which people come to psychologists, with two at once psychologists, but without heroes, and these two psychologists represent different approaches, different concepts, we will to some extent contrast them and discuss what strategies could be, obviously there is not one, maybe not even two. today in our podcast, already known to our viewers, artur timofeev, clinical psychologist, candidate of psychological sciences, hello arthur, hello everyone, and daria pankratova, analytical psychologist, today i asked my colleagues to present those areas,

cognitive psychology, it has begun quite a long time ago, it takes its origins, well , most likely, even from the works of pavlov. yes, our well-known, brilliant physiologist, at least he had two discoveries that were directly key for cognitive psychology, he proved the structure of the conditioned reflex, right? in these ruthless experiments with dogs, remember? not only, but also. by the way, as far as i remember, pavlov was quite humanistic, and he treated experiments with dogs rather as a necessary evil. besides this, i would like to say that pavlov did another very important thing, and he discovered such a thing as a second signaling system, that is, our speech, but what about the first? here is the first one, for example, our... sensations and he discovered that due to the second signaling

system it is possible to interact with the first one, that is, words influence feelings influence our sensations, well, for example, if we talk about the experience of anxiety, these are sensations , but through words we can influence how a person feels, what kind of anxiety he experiences or how it goes away. further, behavioral therapy, it developed into works... and western colleagues , behaviorism arose earlier, that is, it is a movement that studies behavior, not only of humans , but also of animals, and somewhere in the fifties and sixties of the last century, behaviorism merged with cognitive psychologists, with cognitive models, and some fusion began to form, cognitive behavioral therapy, now we are talking about such a more advanced yes...

anxious thoughts that visit the client while boarding a plane, during the flight, into the thoughts of a healthier, more reasonable character, and naturally, this reduces anxiety, and if the client has learned to follow these thoughts and if he has learned to concentrate on them. okay, now let's see what psychological analysts or analytical psychologists tell us about this, and... in this case, darya represents the school

of jung, which is still different, but from , for example, the same school, probably the basic, most famous one of sigmund freud. what are the main positions of your direction, where do you stand? analytical psychology of jung, here he is, here is his photograph, and this is the deep psychological approach, yes school, psychotherapeutic model. takes its origins, in the twenty -second year, jung presented it, and as a model after his such a protracted, professional, on the one hand, crisis, on the other hand, a very productive, creative period, where he actually created it, and you mentioned freud, it all started after their breakup in 1914, and he, that is, created his own direction. at the same time, i still

base some things, of course, on the concept of psychoanalysis, and analytical psychology is psychodynamic approach, that is, an approach that looks at the psyche as something that develops in dynamics, and this approach will be interested in hidden motives, hidden conflicts, childhood traumas, that’s also true, and in general... what happens at a deep unconscious level , and this is a model of personality according to jung, but one of the options for the image, in fact, his personality is divided. to put it simply, into three parts: personal, everything that concerns the personality and his consciousness, yes, there will be an ego, a person, well, it’s correct to depict a person above the ego, because a person is like a mask, yes, actually from latin, translated from latin this is a mask, it is a kind of construct

that protects the image of me, here it seems to me that cbt therapy has no questions, yes you with this top part, where? in fact, there are three such parts, and the shadow a is a construct in the individual, which, you know, is on the border of the personal unconscious and the collective unconscious, everything that is under it is the same collective unconscious that jung, so to speak

, discovered, suggested yes work with this, with this concept, freud worked until the personal unconscious, and that’s where their breakup actually happened. and now a man comes to you who didn’t knock on arthur’s door, uh-huh and says: i have to fly on a plane tomorrow, i’m afraid i can’t, what will you work with, with artsur everything is clear, he will tell you the statistics, yes, he will show you how to breathe, where to look, in general, everything here is quite transparent, but where will you go in the long term, yes, i would tell him that we need long-term work in order to sort it out...

he even started talking and it’s impossible to remember it, and it could even be a traumatic event that happened during the perinatal period, for example, even during pregnancy, yes, when he was in the womb, yes, yes, when, for example, i don’t know, my mother was worried some kind of very strong stress, she had experiences in general, well, yes, on the verge of death there, her feelings, yes, that is, for her it was like that, or, perhaps, a very traumatic birth. well, that is, in a deep approach we would look, that is, we would diagnose how a person defends himself, yes, what kind of a way of defense is this, in psychodynamic approaches there is a system of seven basic defense mechanisms, psychoanalysis

is called character, in analytical psychology it is called complexes, this is like a way to defend. and from unpleasant experiences, in the case of phobias, well, there is always a question about fear, and such a basic fear, this is a certain type, and this character complex that we would already be working with, arthur, well, you don’t interfere like that deep, but you don’t work for 3 years, i don’t know how short-term you have cognitive therapy is one of the fastest performing therapies. by and large, in many ways now, when we are trying to achieve efficiency in working with a client, we are forced to use synthetic methods, that is, this is some synthesis of different techniques, now synthetic approaches, in principle, in my opinion, are on such a wave, on the rise. we had an example with flying, yes, with aerophobia, and there was

an example about the fact that a person somehow thinks about it incorrectly, well, let’s say, in cognitive behavioral therapy, and she, and this is... a method of therapy that works only with the present, that is, and if we are talking about cognitive methods in general, then they address the client’s past quite well, but it is cognitive behavioral therapy that works according to the classics, it works mainly in the sphere of the present, but still about what thoughts and feelings arise now, and let’s say, yes, we worked on the topic of flights and it disappeared, but the topic of snakes arose. that is, i was not afraid of snakes, you have worked, it means that i have aerophobia, i come and say: arthur, and now i’m afraid of snakes, after some time, for example, when the phobia spread from one object to another, and do you know why i’m afraid? snake, because i was walking, for example, along the path at the dacha and a snake crawled. and if we have such a situation, then

it will most likely still be local, and i would not consider it within the framework of something systemic, that is, aerophobia, which spilled over into a phobia of snakes, and if a person was not afraid before, well, let's say, spiders, but now he suddenly became afraid of spiders, after his aerophobia, of course, and no spider has ever bitten him in exotic countries, and he didn’t spit venom, then we say that okay, this is something systemic, there is some kind of fear that flows, and in cognitive behavioral therapy this would rather be no longer a local way of thinking, but some general concept about how a person thinks, and even about how he perceives some kind of threat in his life, and i would, for example, deepen and specified the topic, asked: okay, are you afraid of snakes, and then what, yes, that’s what exactly scares you?

this is a psyche podcast, and today with our psychologists we are talking about different methods of psychotherapy, as in solving a specific problem of a simple modern person, this is all applied, this is what arthur says, it’s more or less clear to me, yes, how do you use this knowledge , this system.

pod proposed such a model, but he also said that this is not for everyone, that is , the majority are at the shadow level and there are some symbols, of course, we take archetypes in our work, yes, but this is more of an analyst, well, yes, i understand now why criticizing analytical directions, opponents say that it is almost impossible to collect evidence, yeah, yes arthur, well, for me, as a cognitive psychologist, archetype is not a very clear concept. it’s rather a blurry abstract thing, the word itself is a concept that is understandable to me and yes, there really are

concepts, yes, that have been shown by cross-cultural research, but general ones, well, for example, the image of a wheel, the concept of a wheel as something round, as a symbol, yes, well, like some kind of symbol, yes, this is really what exists in all modern cultures, even there among the papuans, you know what? let's discuss it: a young man is 40 years old, married, has a good job, and nothing makes him happy.