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Open: How we'll work, live and learn in the future - Paperback

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Product Description

by David Price (Author)

"From every perspective OPEN will open your mind to some of the real implications of digital technologies for how we live and learn in the 21st century."
Sir Ken Robinson, world-leading expert on education and creativity

"OPEN is a tour de force that is by turns inspiring, shocking, highly entertaining, but above all practical."
Mark Stevenson, author of 'An Optimist's Tour of the Future'

What makes a global corporation give away its prized intellectual property? Why are Ivy League universities allowing anyone to take their courses for free? What drives a farmer in rural Africa to share his secrets with his competitors?

A collection of hactivists, hobbyists, forum-users and maverick leaders are leading a quiet but unstoppable revolution. They are sharing everything they know, and turning knowledge into action in ways that were unimaginable even a decade ago. Driven by technology, and shaped by common values, going 'open' has transformed the way we live. It's not so much a question of if our workplaces, schools and colleges go open, but when.

Packed with illustration and advice, this entertaining read by learning futurist, David Price, argues that 'open' is not only affecting how we are choosing to live, but that it's going to be the difference between success and failure in the future.

Author Biography

David Price is a writer, consultant, speaker, and trainer. He is a Senior Associate at the Innovation Unit, in England, and Director of Educational Arts. He consults with organisations and schools, and has led a range of ground-breaking, innovative, education programmes. He has given talks all over the world, and written extensively. In 2009, he was made an Officer of the British Empire by Her Majesty the Queen for services to education. He lives in Leeds, England. For more info on the author, please visit: www.engagedlearning.co.uk

Number of Pages: 232
Dimensions: 0.49 x 9.02 x 5.98 IN
Publication Date: October 30, 2013