Many scientists dream of winning a Nobel Prize, an accolade that brings worldwide recognition, prestige and a place in the pantheon of greatness alongside the likes of Albert Einstein, Marie Curie and Francis Crick. Then there are the other awards — the Ig Nobel prizes, which were devised to highlight research that makes people laugh, then think.
Highlights of this year’s Ig Nobel recipients include a nutrition prize for studying the preferred pizza toppings of rainbow lizards at a seaside resort in Togo (their favourite is four cheese), and a physics award for figuring out how to prepare the perfect cacio e pepe — a pasta dish made with grated pecorino romano cheese and black pepper that is surprisingly hard to get right (see ‘The 2025 Ig Nobel prizewinners in full’).
“For us, this represents the greatest award to creativity in science,” says Giacomo Bartolucci, a physicist at the University of Barcelona in Spain, who was a co-author on the cacio e pepe study. His team investigated the phase transitions that can cause the sauce to clump up and uncovered a recipe with consistently delicious results. “The goal was both to satisfy our curiosity and to frame the problem in physical terms, showing that even everyday frustrations like a failed pasta dish can be linked to interesting scientific problems,” says Bartolucci.
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Celebrating silliness
The Ig Nobels were founded in 1991 by Marc Abrahams, editor of satirical magazine Annals of Improbable Research. Previous winners have included the discovery that orgasm can be an effective nasal decongestant, the levitation of live frogs using magnets and research on necrophilia in ducks.
In the prize’s early days, receiving one was deemed silly or even insulting by some people. Abrahams says that Robert May, the chief scientific adviser to the UK Government from 1995 to 2000, once wrote him an angry letter demanding that they stopped giving Ig Nobel prizes to British scientists.
But many have come to see the Ig Nobels as career-changing in their own right.
“When we first got the phone call about winning an Ig Nobel, we honestly thought it was a prank. Once we realized it was real, we were thrilled and genuinely honored,” says Fritz Renner, a psychologist at the University of Freiburg in Germany and a winner of this year’s peace prize for work showing that drinking alcohol can improve your ability to speak in a foreign language.
“It all started out at an international conference in Vienna,” he says of the research. “We had some drinks with colleagues at a bar at the end of a long conference day. Someone was joking that their English — to them a foreign language — was getting better with a drink.”
The discussion ultimately led to a study showing that people are more impressed by your ability to speak another language after you’ve had a small amount of booze. However, Renner stresses that “we do not encourage anybody to use alcohol as a learning tool or to ditch language classes in favour of a drink”.
Continuing the theme of tipsiness, there was an aviation prize for a study on how alcohol can impair bats’ ability to fly and echolocate, which explains why the animals tend to avoid eating fermented fruit.
“We were all absolutely chuffed when we got the news that we had won an Ig Nobel award. Who wouldn’t be?” says co-author Berry Pinshow, a physiological ecologist at Ben-Gurion University of the Negev in Beersheba, Israel. “Science is certainly serious, but it’s also fun and intellectually very satisfying.”
Lively event
This year’s Ig Nobel ceremony, held today at Boston University in Massachusetts, was a typically raucous affair. “When the winners show up, they turn out to have sides that were unimaginable and they bounce off at each other,” says Abrahams.
Amid a traditional hail of paper planes, with prizes handed out by genuine Nobel laureates, the ten groups of winners at this year’s ceremony each had a minute each to explain their research to a lively audience of 1,000 people.
On the surface, the studies that win might seem light-hearted, but Renner says they serve an important role. “It’s not all about groundbreaking discoveries, but also about carefully examining everyday assumptions,” he says. “In a time when misinformation and ‘fake news’ make it hard to separate opinion from evidence, that feels especially worth celebrating.”
The 2025 Ig Nobel prizewinners in full
LITERATURE
The late physician William Bean, for persistently recording and analysing the rate of growth of one of his fingernails over a period of 35 years.
PSYCHOLOGY
Marcin Zajenkowski and Gilles Gignac, for investigating what happens when you tell a narcissist — or anyone else — that they are intelligent.
NUTRITION
Daniele Dendi, Gabriel Segniagbeto, Roger Meek and Luca Luiselli for studying the extent to which a certain kind of lizard chooses to eat certain kinds of pizza.
PEDIATRICS
Julie Mennella and Gary Beauchamp for studying what a nursing baby experiences when their mother eats garlic.
BIOLOGY
Tomoki Kojima, Kazato Oishi, Yasushi Matsubara, Yuki Uchiyama, Yoshihiko Fukushima, Naoto Aoki, Say Sato, Tatsuaki Masuda, Junichi Ueda, Hiroyuki Hirooka and Katsutoshi Kino, for their experiments to learn whether cows painted with zebra-like stripes can avoid fly bites.
CHEMISTRY
Rotem Naftalovich, Daniel Naftalovich and Frank Greenway, for experiments to test whether eating Teflon [a form of plastic more formally called ’polytetrafluoroethylene’] is a good way to increase food volume, and hence satiety, without increasing calorie content.
PEACE
Fritz Renner, Inge Kersbergen, Matt Field and Jessica Werthmann, for showing that drinking alcohol sometimes improves a person’s ability to speak in a foreign language.
ENGINEERING DESIGN
Vikash Kumar and Sarthak Mittal, for analysing, from an engineering design perspective, “how foul-smelling shoes affects the good experience of using a shoe-rack.”’
AVIATION
Francisco Sánchez, Mariana Melcón, Carmi Korine and Berry Pinshow, for studying whether ingesting alcohol can impair bats’ ability to fly and echolocate.
PHYSICS
Giacomo Bartolucci, Daniel Maria Busiello, Matteo Ciarchi, Alberto Corticelli, Ivan Di Terlizzi, Fabrizio Olmeda, Davide Revignas and Vincenzo Maria Schimmenti, for discoveries about the physics of pasta sauce, especially the phase transition that can lead to clumping, which can yield an unappetizing dish.
This article is reproduced with permission and was first published on September 18, 2025.