Who Can Afford To Be Critical? branding From a traditional salted cod

From a traditional salted cod recipe from a Reykjavik chef all the way to a sweet Rosewater Pavlova recipe from an Australian chef in Berlin

Jan Silberberger

Leben wir nicht längst in einer hybriden Wirklichkeit

morealways taking social conditions into account

Who Can Afford To Be Critical? branding From a traditional salted codCritical Designers produced by an increasing number of design schools are prompted to address social, political and environmental issues through their practices. Yet, who can afford to continue such effort after graduation? In a dynamic style holding multiple voices, Who Can Afford To Be Critical? discusses the limits that affordability, class and labour impose upon the educational promise of holding a critical practice. Why do we tend to ignore the