Modernism’s Visible Hand
What is the origin of “room temperature?” When did food become considered fresh or not fresh? Why do we think management makes things more efficient? The answers to these questions share a history with architecture and regulation at the turn of the twentieth century. Drawing on a range of previously unexplored archival resources, Associate Professor Michael Osman examines the increasing role of environmental technologies in building design from the late nineteenth century—from cold storage and scientific laboratories to factories. The book broadens our conception of how industrial capitalism shaped the built environment as well as the role of design in dealing with ecological crises today.
|Critical Studies, Technology|