## Abstract Idea evaluation is a critical aspect of creative thought. However, a number of errors might occur in the evaluation of new ideas. One error commonly observed is the tendency to underestimate the originality of truly novel ideas. In the present study, an attempt was made to assess whethe
Errors in Idea Evaluation: Preference for the Unoriginal?
β Scribed by CASSIE S. BLAIR; Dr. MICHAEL D. MUMFORD
- Book ID
- 102289939
- Publisher
- Creative Education Foundation
- Year
- 2007
- Tongue
- English
- Weight
- 129 KB
- Volume
- 41
- Category
- Article
- ISSN
- 0022-0175
No coin nor oath required. For personal study only.
β¦ Synopsis
Abstract
Idea evaluation has, in recent years, received more attention as a critical component of creative thought. One key influence on how people evaluate new ideas may be found in the standards, or attributes, people look for in appraising ideas. The intent of the present study was to examine the influence of different attributes on people's willingness to support new ideas. Initially undergraduates were asked to generate ideas that might be funded by a foundation. Based on this material, ideas displaying different attributes were identified. Another smaller sample of undergraduates were asked to evaluate ideas for funding by the foundation. It was found that people preferred ideas that were easy to understand, provided shortβterm benefits to many, and were consistent with prevailing social norms, while disregarding risky, time consuming, and original ideas. Original and risky ideas, however, were more likely to be preferred when evaluation criteria were not especially stringent and time pressure was high. The implications of these findings for understanding how people go about evaluating new ideas are discussed.
π SIMILAR VOLUMES
## Abstract Several studies have shown that the acquisition of food consumption does not occur until after escape prevention is implemented. However, the mechanism responsible for the __maintenance__ of food consumption may be due to participants contacting the reinforcing properties of food target