In search of new inspirations, I decided to run tests with the "Midjourney" AI program that creates the image. The wizard, or rather the programmer, creates a task for the program using keywords with which the AI creates an image. The results exceeded my wildest expectations. I came to the conclusion that we are really limited in this cooperation by our vocabulary and imagination. The program made a great impression on me. I've been very skeptical about using such programs to create visual art. However, after many hours of experimentation, I came to the conclusion that the program has great...

Martí Guixé (born 1964) is a Spanish designer living in Barcelona and Berlin. He graduated from interior design at Elisava in Barcelona in 1985 and enrolled in industrial design studies at Scuola Politecnica di Design di Milano in 1986. industry Guixé started the movement of former designers by defining themselves under the same name. Guixé is very honest in his reluctance to design as a stylized object and form. Rather than transforming existing products, Guixé's work claims to change the way people see and think. Design do Guixé must evoke a constant evaluation of the parameters of a function and an...

Pierre Bourdieu (1930–2002) was a French sociologist and public intellectual. Bourdieu's contributions to the sociology of education, the theory of sociology, and the sociology of aesthetics have had a wide impact in several related academic fields (e.g. anthropology, media and cultural studies, education, popular culture, and the arts). In his academic career, he was associated primarily with the School of Advanced Studies in Social Sciences in Paris and the Collège de France. Bourdieu's work was primarily concerned with the dynamics of power in society, especially the diverse and subtle ways in which power is transferred and the maintenance of social order...

Heston Marc Blumenthal born 27 May 1966) is a British celebrity chef, TV personality, and food writer. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing, and flavor encapsulation. He came to public attention with unusual recipes, such as bacon-and-egg ice cream and snail porridge. His recipes for triple-cooked chips and soft-centered Scotch eggs have been widely imitated. He has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from Reading, Bristol, and London universities and made an honorary Fellow of the Royal Society of Chemistry.. Blumenthal calls his scientific approach to cuisine "multi-sensory cooking", arguing that eating is "one of the...