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Quote by James Gleick

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The Information: A History, a Theory, a Flood

This comprehensive work delves into the history and theory of information, examining its evolution and impact on society, culture, and technology. more

Author

James Gleick
James Gleick

James Gleick is a renowned American author known for his in-depth exploration of science and technology. His works cover a wide range of topics from quantum mechanics to the internet, with 'Chaos' and 'The Information' being particularly notable. more

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“He got to Tajrish Square. He had given instructions to Tara to be right next to the jigar forooshi, a liver and kidney store, a delicacy Iranians have been delighting in for centuries. The real Liver King resides in Iran. Not on TikTok. The authentic liver kings and queens have known about the health benefits of eating raw organs for thousands of years.”

IranianLiverIranian CuisineTiktokFood In IranIranian FoodLiver KingThe Liver King
Book:Tajrish
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“Mientras Lucca se duchaba aproveché para interactuar en mis redes. Los comentarios desagradables sobre mi peso habían ido desapareciendo, aunque en TikTok siempre había algún descerebrado que criticaba mi contenido. Era algo que no se entendía: si no te gusta no mires, ¡es tan sencillo...! Pero claro, esa gente no daba para más. Como dice Dani Rovira en su monólogo 'Odio', esa gente no tiene todos los patitos en fila en su cabeza. A veces pienso que no sabemos la suerte que tenemos con toda esta tecnología a nuestro alcance. ¿Y para qué la usamos? Para poner verde a una serie de personas que no conocemos. Para escondernos tras un perfil falso y hacer daño. Para insultar gratuitamente sin saber las consecuencias de nuestras palabras. En TikTok e Instagram la gente crea contenido porque le gusta, porque entretiene o simplemente porque le apetece. ¿Qué razones tenemos para acribillar a alguien, a su trabajo, a su manera de ser o de bailar? Es increíble, pero la empatía brilla por su ausencia.”

InfluencersRedes SocialesTiktok
Book:Ciao, bonita
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“Not so long ago, the dolts among us were free to think their thoughts quietly to themselves with no easy way to share them. At worst, a person would usually just embarrass himself in front of his own family or bowling team. Bad ideas had a harder time scaling and reproducing, so lots of stupidity stayed local, and everyone else could happily overestimate the average person's intelligence because they saw less of it. But then we connected everyone on the planet and gave them each the equivalent of their own printing press, radio station and TV network. Now, even those with nothing useful to say can tell the whole world exactly, or more often vaguely, what they think. . . . In theory, this is the democratization of expression. In practice, it feels like a crowdsourced lobotomy. [from "A Theory of Dumb" by Lane Brown, New York Magazine, November 17 - 30, 2025]”

Social MediaFacebookMagaTrumpismTiktokTiktokersCognitive DeclineEnshittifcationYoutube Podcasts
Author:Lane Brown
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“A well-known skin specialist patronized by many famous beauties charges seventy-five dollars for a twenty-minute consultation and eight dollars for a cake of sea-mud soap. I get more satisfaction and just as much benefit out of applying a purée of apples and sour cream! [...] Of course, all masques should COVER THE NECK too. [...] Masques should only be used ones or twice a week. [...] While the masque is working, place pads soaked in witch hazel or boric acid over your eyelids and put on your favorite music. [...] A masque really works only when you're lying down. Twenty minutes is the right length of time. Then wash the masque off gently with warm water and follow with a brisk splash of cold water to close the pores. [...] For a luxurious once-a-week treatment give your face a herbal steaming first by putting parsley, dill, or any other favorite herb into a pan of boiling water. (Mint is refreshing too.) Hold a towel over your head to keep the steam rising onto your face. The pores will open so that the masque can do a better job. [...] Here are a few "kitchen masques" that work: MAYONNAISE. [...] Since I'm never sure what they put into those jars at the supermarket, I make my own with whole eggs, olive or peanut oil, and lemon juice (Omit the salt and pepper!). Stir this until it's well blended, or whip up a batch in an electric blender. PUREED VEGETABLES - cucumbers, lemons, or lettuce thickened with a little baby powder. PUREED FRUITS - cantaloupe, bananas, or strawberries mixed to a paste with milk or sour cream or honey. A FAMOUS OLD-FASHIONED MIXTURE of oatmeal, warm water, and a little honey blended to a paste.”

MasksSkincareBeauty SecretMoisturizingSkin TreatmentMasques
Book:My Way of Life
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