[FM Discuss] PRESS RELEASE : An Open Web

[Lachlan Musicman]

Added it to the BoingBoing Submittterator, you should all "vote" for the entry:

http://boingboing.net/submit/2011/01/the-web-was-meant-to-be-everything.html

cheers
L.

On Sat, Jan 29, 2011 at 04:31, adam hyde <adam at flossmanuals.net> wrote:
> below is a much better release. please pass it around.
>
>
> PRESS RELEASE
>
> An Open Web Book Launched at Transmediale 2011
>
> January 28, 2011 - Berlin – Today the book, An Open Web, is released
> for download and sale on the Web. Written in 5 days by 6
> collaborators, An Open Web book sprint lead and Flossmanuals founder
> Adam Hyde said, “Zero to book in 5 days. It was an intensive process
> and loads of fun. The collaborators  met 9am Monday with no more text
> written than the title and 5 days later published the book.”
>
> The authors summarize the book:
>
> The Web was meant to be Everything. As the Internet as a whole assumes
> an increasingly commanding role as the technology of global commerce
> and communication, the World Wide Web from its very inception was
> designed to be a free and open medium through which human knowledge is
> created, accessed and exchanged. But, that Web is in danger of coming
> to a close. This book shows what is happening and how you can play an
> important role in keeping the web open.
>
> The process for making the book is known as a 'Book Sprint.' It is an
> intensive and innovative methodology for the rapid development of
> books.  It took five people and locked them in a room in Berlin’s CHB
> for five days with the goal to produce a book with the sole guiding
> meme being the title – An Open Web. The authors had to create the
> concept, write the book, and output it to print in 5 days.
>
> An Open Web is written by Alejandra Perez Nuñez (Chile), Christopher
> Adams (Fabricatorz), Bassel Safadi (Fabricatorz), Mick Fuzz (UK), Jon
> Phillips (Fabricatorz), and Michelle Thorne (DE) with Sprint
> Facilitation by Adam Hyde (NZ).  Several others collaborated from the
> Web including Aleksandar Erkalovic, Barry Threw, and Mike Linksvayer.
> The process opened up a new and networked discussion focusing on a new
> vocabulary about the Open Web. As the transmediale.11 publication, the
> Book Sprint is based on an idea by Adam Hyde and Stephen Kovats to
> write a book about the festival's theme.
>
> The concept of web in the book is not only about the Open Web but it
> is made by the Open Web. The authors state that this book is “Open Web
> publishing at its best - written in 100% free software and open for
> anyone to contribute.” The authors invite anyone to improve the book
> and make future revisions freely.
>
> An Open Web available NOW: http://openweb.flossmanuals.net.
>
>
>
>
>
>
>
>
>
> --
> vote for booki in the Open Web Awards!
>
> Booki (the latest FM project - http://www.booki.cc - a collaborative
> publishing platform) is in the final of the Open Web Awards.
> Great! We are 1 of 3 projects. If we win we get 5000 which we will use
> to do a code sprint on a tropical island somewhere ;)
>
> please please please register :
> http://www.drumbeat.org/user/register
>
> and vote for us by visiting this page and clicking on the 'vote' link (top right):
> http://www.drumbeat.org/project/open-web-publishing
>
> and pass this around!!!! :)
>
> Adam Hyde
> Founder FLOSS Manuals &
> Booki Project Manager
>
> Contact Information
> German mobile : + 49 177 4935122
> Email : adam at flossmanuals.net
> irc : irc.freenode.net #flossmanuals
>
>
> "Free manuals for free software"
> http://www.flossmanuals.net/about
>
> Free Software for making Free Books
> http://www.booki.cc/
>
> _______________________________________________
> Discuss mailing list
> Discuss at lists.flossmanuals.net
> http://lists.flossmanuals.net/listinfo.cgi/discuss-flossmanuals.net
>



-- 
Crunchiness is the gustatory sensation of muffled grinding of a
foodstuff. Crunchiness differs from crispiness in that a crispy item
is quickly atomized, while a crunchy one offers sustained, granular
resistance to jaw action. While crispiness is difficult to maintain,
crunchiness is difficult to overcome.
from The Best of Wikipedia http://bestofwikipedia.tumblr.com/