Mit dem Patentrecht sollen technische Erfindungen geschützt werden. Spätestens seit den Prozessen in der Mobilfunkbranche werden Patente aber immer stärker genutzt, um Konkurrenten vom Markt zu drängen. Aus Schutzrechten sind Innovationshemmnisse geworden.
Tagged with “innovation” (124)
Patente als Kampfmittel um Marktanteile - Ziel Eigene Absatzmärkte sichern | Forschung und Gesellschaft | Deutschlandradio Kultur
Planet New – the world of wonderfully innovative ideas that give rise to new products. There are many arguments about how to solve the world’s economic problems. But if there’s one solution that most will agree on it’s that we need more new products to drive capitalism and make us richer. Evan Davis and guests discuss the importance of innovation for the global economy and the impediments to this kind of creativity. They also swap thoughts on the ‘pivot’ – when to change your mind in business.
Peter Sims , author of Little Bets, shares how starting small can lead to big innovations.
True innovators make lots of little bets on ideas and small affordable actions that grow into fully developed discoveries rather that capturing one big aha moment.
‘Molecular gastronomy’ was coined in the 1991 as a suitably serious-sounding term that would help pave the way for a conference on culinary science.
Since then, however, it has become a convenient, catch-all-phrase to describe science-driven cooking. It explains little and misleads a lot.
In 2006 Heston was involved in producing a statement to explain how his motivations and intentions weren’t confined to the sphere of molecular gastronomy.
ONE Three basic principles guide our cooking: excellence, openness, and integrity.
We are motivated above all by an aspiration to excellence. We wish to work with ingredients of the finest quality, and to realize the full potential of the food we choose to prepare, whether it is a single shot of espresso or a multicourse tasting menu.
TWO Our cooking values tradition, builds on it, and along with tradition is part of the ongoing evolution of our craft.
The world’s culinary traditions are collective, cumulative inventions, a heritage created by hundreds of generations of cooks. Tradition is the base which all cooks who aspire to excellence must know and master. Our open approach builds on the best that tradition has to offer.
THREE We embrace innovation - new ingredients, techniques, appliances, information, and ideas - whenever it can make a real contribution to our cooking.
We do not pursue novelty for its own sake. We may use modern thickeners, sugar substitutes, enzymes, liquid nitrogen, sous-vide, dehydration, and other nontraditional means, but these do not define our cooking. They are a few of the many tools that we are fortunate to have available as we strive to make delicious and stimulating dishes.
FOUR We believe that cooking can affect people in profound ways, and that a spirit of collaboration and sharing is essential to true progress in developing this potential.
The act of eating engages all the senses as well as the mind. Preparing and serving food could therefore be the most complex and comprehensive of the performing arts. To explore the full expressive potential of food and cooking, we collaborate with scientists, from food chemists to psychologists, with artisans and artists (from all walks of the performing arts), architects, designers, industrial engineers. We also believe in the importance of collaboration and generosity among cooks: a readiness to share ideas and information, together with full acknowledgment of those who invent new techniques and dishes.
The “Lost” Steve Jobs Speech from 1983; Foreshadowing Wireless Networking, the iPad, and the App Store
In 1983, Steve Jobs gave a speech to a relatively small audience at a somewhat obscure event called the International Design Conference in Aspen (IDCA). The theme of that year’s conference was “The Future Isn’t What It Used To Be”, which looking back seems all too fitting. Circumstances being what they are, very little is available on the Internet regarding this Steve Jobs speech. In my extensive research, I could find only one recording of this talk, which itself was just posted in June of this year. This talk received a fair amount of attention at the end of August, after it was mentioned in a Smithsonian Magazine article written by Walter Issacson, Jobs’ biographer. However, the recording currently available is not complete. It ends after about 20 minutes, which corresponds with the end of Jobs’ prepared speech. Left out is almost 40 minutes of a follow-up question and answer session where Jobs offered incredible insight into his vision of future technology. I now present this recording to the world so that it may be preserved indefinitely.
The Sound of Deafness — In this edition of Discovery, Dr Carinne Piekema explores the science of sound and hearing, asking how close we are to a cure for deafness and demonstrating what being deaf might actually sound like.
a live and interactive FutureofEducation.com webinar with Shelly Blake-Plock, Co-Executive Director of the Digital Harbor Foundation (dhf), " a Baltimore-based nonprofit working to foster a culture of innovation, tech advancement, and entrepreneurship through local and global education initiatives" (from their website). Additionally, "by providing support, services, and mentoring for k-12 students and recent college graduates in the field of technology, dhf strengthens the innovation economy of the greater baltimore area while effecting change in the global conversation about education in the digital age."
Russell Davies takes us from GeoCities to beyond social media to the next innovations in about 20 wonderful minutes. Makers, hackers, and doers around the internet of things with personal use as a focus is the hook, but I may have said too much. A great listen and relisten lay ahead.