Alex Ainslie @alexainslie - Tumblr Blog

arc-hus

Spruce House & Studio, London - ao-ft

ao-ft is a London based architecture office dedicated to design, construction and education.

keepingitneutral

Casa nell’agro di Ostuni,Ostuni, Puglia, Italy,

Designed by Tela Architettura,

Photography: Nicolo Panzeri

heaveninawildflower

Fragment of cotton (Japanese, 19th century).

Cotton, stencil resist-dyed (katazome).

Image and text information courtesy MFA Boston.

arc-hus

M3R House, Sutton, Canada - NatureHumaine

_naturehumaine is an architecture and design firm based in Montreal and directed by Stéphane Rasselet.

saintmarc

archxangels

vintage stamps

wanderthewood

Togakushi Shrine, Nagano, Japan by mb.graphx

We can choose the schemas we use to think about technology. We’ve done it before: we don’t refer to a backhoe as an “artificial digging guy” or a crane as an “artificial tall guy”. We don’t think of books as an “artificial version of someone talking to you”, photographs as “artificial visual memories”, or listening to recorded sound as “attending an artificial recital”. When pocket calculators debuted, they were already smarter than every human on Earth, at least when it comes to calculation—a job that itself used to be done by humans. Folks wondered whether this new technology was “a tool or a toy”, but nobody seems to have wondered whether it was a person.

Bag of words, have mercy on us - by Adam Mastroianni

As a restaurant owner – I’m astounded at the rate of progress since microwaves were released a few short years ago. Today’s microwave can cook a frozen burrito. Tomorrow’s microwave will be able to cook an entire Thanksgiving Dinner. Ten years from now a microwave may even be able to run the country. Recently I was watching a livestream of a local microwave salesman. He suggested that restaurants should cook all their food in a microwave. We all need to transition to this way of cooking, because clearly this is where the future is going. I expect in a few short years kitchens will be much smaller. Gone will be stoves and ovens and flat tops. Restaurant kitchens will only be a small closet with a microwave. I predict this will happen by 1955 at the latest. Many chefs I know get upset at me when I tell them this. But this is the truth: If you can’t cook everything you make in a microwave thats a skill issue. You need to learn now because when everything is cooked in a microwave you’ll be out of a job. When microwaves are everywhere you’ll be so far behind you’ll never learn how to use a microwave. Chefs who use tools besides microwaves are luddites. They live in fear of the future...

In the Future All Food Will Be Cooked in a Microwave, and if You Can’t Deal With That Then You Need to Get Out of the Kitchen – Random Thoughts