On Food
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David Schildberger
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Edited by:
Ludger Hovestadt
About this book
Free thinking, unconstrained by facts
Free thinking, unconstrained by facts
The book is based on the thesis that we live in a world of abundance, full of natural riches, and cultural artifacts, full of human intellect and powerful technologies. Our thinking, however, is dominated by the opposite, the notion of scarcity. The limits of nature act as an inevitable necessity.
In his book, David Schildberger adopts a novel approach to the subject of resources, with the help of intelligent instruments that introduce new foods, such as chocolate made from cocoa cell cultures, and even a fruit-bearing vine raised far from a vineyard. With his imagined scenarios, the author invites the reader to dare stretch their intellectual imaginations and ultimately presents nature as a contingent.
- Conceptual models on the subject of nature and alternative ways of producing food
- Recommended reading for architectural IT specialists
- New volume in the Applied Virtuality Book Series
- Conceptual models on the subject of nature and alternative ways of producing food
- Recommended reading for architectural IT specialists
- New volume in the Applied Virtuality Book Series
Author / Editor information
David Schildberger, architect and architecture theoretician, Vienna.
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Manufacturer information:
Im Westfeld 8
CH-4055 Basel
Switzerland
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EU responsible person:
Walter de Gruyter GmbH
Genthiner Straße 13
10785 Berlin
