Stefan Van der Stigchel discusses how we filter out what is irrelevant so we can focus on what we need to know.
Authors and Editors discuss topics, themes, and trends explored within the pages of MIT Press books and journals.
-
On this episode of the MIT Press podcast, Olivia Erlanger and Luis Ortega Govela discuss their book, Garage
Frank Lloyd Wright invented the garage when he moved the automobile out of the stable into a room of its own. Steve Jobs and Steve Wozniak (allegedly) started Apple Computer in a garage. Suburban men turned garages into man caves to escape from family life. Nirvana and No Doubt played their first chords as garage bands. What began as an architectural construct became a cultural construct. In this provocative history and deconstruction of an American icon, Olivia Erlanger and Luis Ortega Govela use the garage as a lens through which to view the advent of suburbia, the myth of the perfect family, and the degradation of the American dream.
-
Bonus to the Ways of Hearing podcast and book
A behind-the-scenes conversation with the creators of Ways of Hearing, the podcast and book. Hosted by author Damon Krukowski, with Radiotopia and Showcase executive producer Julie Shapiro, sound designer Ian Coss, MIT Press editor Matthew Browne, and graphic designer James Goggin. Recorded live before a studio audience at the PRX Podcast Garage, April 9, 2019. Mixed by Ian Coss. -
On this episode of the MIT Press podcast, Thomas Lin, Editor-in-Chief of Quanta Magazine, discusses the research and current climate behind the science and math in Alice and Bob Meet the Wall of Fire: The Biggest Ideas in Science from Quanta and The Prime Number Conspiracy: The Biggest Ideas in Math from Quanta.
-
On the latest episode of The MIT Press podcast, Robyn Metcalfe, food historian and food futurist, discusses her new book, Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating.
Metcalfe explores an often-overlooked aspect of the global food system: how food moves from producer to consumer. She finds that the food supply chain is adapting to our increasingly complex demands for both personalization and convenience—but, she says, it won't be an easy ride.
Networked, digital tools will improve the food system but will also challenge our relationship to food in anxiety-provoking ways. It might not be easy to transfer our affections from verdant fields of organic tomatoes to high-rise greenhouses tended by robots. And yet, argues Metcalfe—a cautious technology optimist—technological advances offer opportunities for innovations that can get better food to more people in an increasingly urbanized world.
Metcalfe follows a slice of New York pizza and a club sandwich through the food supply chain; considers local foods, global foods, and food deserts; investigates the processing, packaging, and storage of food; explores the transportation networks that connect farm to plate; and explains how food can be tracked using sensors and the Internet of Things. Future food may be engineered, networked, and nearly independent of crops grown in fields. New technologies can make the food system more efficient—but at what cost to our traditionally close relationship with food?
-
Amy Brand, director of the MIT Press, and Peter Suber of Harvard University’s Berkman Klein Center for Internet and Society discuss open access models, experimentation, and the future of scholarly communication.
-
Jess Polka, executive director of ASAPbio, and Sam Klein of the MIT Press/MIT Media Lab’s Knowledge Futures Group (KFG) and Harvard University’s Berkman Klein Center for Internet and Society survey and explain open science initiatives and tools.
