Category Archives: Information

Basic Concepts from Floridi’s Philosophy of Information

More and more my work is dealing with the philosophy of information (PI). A major figure in this area of philosophy is Luciano Floridi. His works are technical (i.e., difficult to read without a lot of training and patience), and we’re  in need of some more accessible entries into his thought. To that end, here I’d like to mention just a few of the major concepts he brings up in his philosophy. If you’re interested in more, check  out Betsy Martens’ “Illustrated Guide to the Infosphere,” as well as Floridi’s own works (perhaps start with The 4th Revolution, which is a bit more accessible than his other books).

Luciano Floridi

As Martin Heidegger famously said, discussing the life of Aristotle, “He was born at a certain time, he worked, and he died.” That is, when discussing philosophy, Heidegger suggests that we should discuss the ideas, not the people. Still, a brief note of orientation is perhaps worthwhile.

Luciano Floridi is Professor of Philosophy and Ethics of Information, as well as Director of the Digital Ethics Lab, at the Oxford Internet Institute, part of the University of Oxford. He has authored over 150 papers in the philosophy of information and technology, and his most recent work focuses on digital ethics. Notably, he also sat on Google’s advisory council in 2014, which discussed and digested the implications of the “right to be forgotten” ruling of the European Court of Justice.

Floridi’s magnum opus is a four-book series laying the groundwork for the philosophy of information, three volumes of which have been published. Floridi posits the philosophy of information (PI) as a first philosophy, i.e., an entire philosophical system spanning ontology, epistemology, ethics, politics and aesthetics. The impetus for this work is the observation that the digital revolution is signaling a type-shift in the way we humans understand ourselves and how we conduct our lives, as individuals and societies—a profound and irreversible change—and the concept of information is central in this shift.

Major Concepts

Now I’ll present a handful of Floridi’s PI concepts that are relevant to many of us in the information field, broadly construed. They may be interesting and useful to consider.

Levels of Abstraction

Level of abstraction (LoA), a concept from computer science, is a central method in PI. An LoA is a gathering of different aspects of a phenomenon (observables) that are considered important for the question at hand. Consider wine, for example. If taste is in question, the LoA might include mineral content, acidity and body. But if purchasing is in question, then the LoA might include price, maker and vintage. The LoA specifies what combinations of observables are possible.

The method of defining an LoA is a way to make explicit and manage one’s ontological commitments. When a question (e.g., a research question) specifies an LoA, then it is answerable; the LoA provides the syntax for acceptable answers. Floridi gives the example of Kant’s antinomies of pure reason, which do not specify an LoA and are thus unanswerable. In the information field, we see Kant’s antinomies manifest as researchers may get caught up in questions of, for example, whether something is “digital” or “analogue.” The concept of LoA gives clarity to what might be called emergent properties: on one LoA, machine learning software appears interactive and autonomous; on another LoA, the software is simply following rules specified in lines of code. Lastly, a shared LoA is necessary for cooperation in any scenario of information exchange. Consider the Mars Climate Orbiter disaster of 1999, which was caused by one firm tacitly operating in imperial units (pound-seconds) whereas the cooperating firm tacitly operated in metric (newton-seconds). As Floridi writes, “failing to specify a level at which we ask a given philosophical question can be the reason for deep confusions and useless answers.”

Infosphere

By analogy with the concept of the biosphere, Floridi posits that we are now living in the infosphere. The infosphere is the totality of information and interacting organisms (what Floridi calls inforgs). Just as the biosphere concerns what is alive, the infosphere concerns what interacts—increasingly, this substrate is digital-technologically–mediated.

Re-Ontologization

Floridi writes of a series of revolutions of self-understanding in the history of humanity: the Copernican, the Darwinian, the Freudian—and now the informational. Information technology is changing what we know, what we can know, what we think we are, and, indeed, what we are. This re-engineering of existence is what Floridi refers to as re-ontologization. As the infosphere becomes re- ontologized, our sense of space changes, as does how we work with each other. For example, we no longer “go online” or do certain things “offline”; rather, as Floridi says, we simply live onlife. Our era is also the era of hyperhistory, wherein (a) our societies depend on information technology to function, and (b) more writing is read by machines than by people. In the moral realm, re-ontologization has borne new concepts in recent years, such as doxxing, trolling and revenge porn. Another novel feature of our infosphere that Floridi flags is the decoupling of accountability and responsibility.

Ontological Friction

One important site of re-ontologization is regarding friction in the flow of information, or ontological friction. Floridi claims that the infosphere is becoming more frictionless; that is, information flows easier, but this ease is not distributed evenly. This has numerous implications. On a personal level, we find claims of ignorance less convincing, and a barrage of information can lead to hasty conclusions and even anxiety. On a systemic level, we see the rise of micrometering, new depths to the digital divide and changing notions of privacy.

Informational Identity

On an informational ontology, it becomes especially clear that a person is not simply their body, but also their information. Simply put, you are your information, which includes the pattern of energy and matter that composes your body, as well as your stories, your documents, your smartphone data, search results for your name, etc.

In an information economy (as all hyperhistorical economies are), this fact presents a danger for selfhood: “the processes of de-physicalization and typification of individuals as unique and irreplaceable entities start eroding our sense of personal identity as well.” Floridi writes that we become apt to conceive ourselves as bundles of types rather than as unique singularities, and that many of our technology-mediated activities can be read as attempts to reappropriate our selves.

Ontic Trust

In a global society riven by cultural differences, what sort of ontology could we all share? Are there any ethical principles could we hope to hold in common? Floridi proposes an “ontology lite” moral framework called the ontic trust, named after the legal concept of trust, in which one party (the trustor) settles some property on a second party (the trustee) for the benefit of a third party (the beneficiary)—so no one fully owns the property. The ontic trust, then, is such a relationship wherein the infosphere (including all agents and patients) is the property, owned by no one but passed down by past generations (donors) and cared for by current agents (trustees), for the benefit of all future and current patients and agents (beneficiaries). On this account, all informational entities deserve (at least minimal) moral respect; all beings have obligations toward each other—and even toward being as such.

Philosophy, information and seafaring

What is philosophy? What do philosophers do? Otto Neurath put it this way:

We are like sailors who on the open sea must reconstruct their ship but are never able to start afresh from the bottom. Where a beam is taken away a new one must at once be put there, and for this the rest of the ship is used as support. In this way, by using the old beams and driftwood the ship can be shaped entirely anew, but only by gradual reconstruction.

Philosophers are conceptual shipbuilders. We root out the planks that are no longer serving humanity for one reason or another, and we build new features of our ship in response to the changing winds. This is not so much a matter of uncovering ultimate truths as it is crafting solutions to help us get along. Quite along these lines, Luciano Floridi, in his new book The Logic of Information, describes philosophy as conceptual design, explicitly tying philosophical inquiry with the discipline of design.

My own academic work in information studies falls under the broad umbrella of sociotechnical research—that bridging human and technology. Like philosophy, sociotechnical work is also a field of design: Technology isn’t part of the natural world—it’s made by humans. Even librarianship can be considered through the lens of design. And so if information studies and philosophy are both design fields, then there may be more connection between them than is generally appreciated. Moreover, what we now generally call sociotechnical research once went by the name cybernetics. That term was chosen deliberately from the Greek kubernetes, meaning the pilot of a ship, the one in charge of correcting course in the face of endlessly shifting tides.

As Floridi has remarked, the juncture of information and philosophy, then, is a matter of shoring up the ship we’re steering—replacing rotten planks and upgrading components where possible. Philosophy can show us what assumptions no longer serve us and what new questions need asking. As designed information artifacts become more embedded in human life, it becomes more urgent to consider how and why design choices are made. Looking at information through the lens of philosophy provides conceptual scaffolding for understanding such vital issues.

Pictures of food

I recently made bigos, a hearty Polish stew, using the recipe I got from my friend’s mother. I’ve loved bigos ever since I first had it at her house, back when I was studying abroad. The recipe has three ingredients: sauerkraut, ham hocks, and dried mushrooms. But bigos is a kind of kitchen-sink dish; you can add whatever you’ve got wilting in the fridge that you need to use up. Bigos really hits the spot for me, especially on cold winter days. But I wouldn’t call it pretty. 

As the bigos was cooking, I texted Sukrit. We talk about food a lot. He’d never heard of bigos. “My mouth is watering just looking at the recipe on Bon Appetit,” he said. Out of curiosity, I pulled up their recipe. Their photo looked nothing like my bigos, nor like any bigos I’d ever seen.

This got me thinking about photos of food. It’s beyond cliché that people of a certain age are wont to take photos of their food before eating it. (I wonder if there are more meals or selfies on Instagram.) We’re surrounded by photos and videos of beautiful food. 

Nowadays we hear a lot about how social media is making us more insecure about our faces and bodies. But what about our food? What is it doing to me to see, day after day, that so-and-so is always eating meals apparently plated by a Japanese Zen-master-cum-chef? And that this same chef works for all my friends?

I recently heard an interview on the Guardian Books podcast with Josh Cohen, whose book Not Working was just released. As an aside in the conversation, he mentioned this phenomenon of seeing amazing pictures of food on Instagram. He doesn’t like these pictures, he said, and he finds the phenomenon troubling. We can’t feel the texture or inhabit the lived quality of that food, thus digitized. All we can do is fetishize it and click the heart button. 

Years back, there was plenty of hubbub about the photo-manipulation techniques that McDonald’s et alia use to nip-tuck their food for advertising. I haven’t heard anything about this for the past several years, but the gulf between the Big Mac on the ad and in real life is just as wide as ever. Maybe we’re not outraged about this anymore because we’re all doing it. Now, I don’t think (m)any of us are photoshopping our food pictures, but we certainly do think about angles, lighting and filters, all of which are stops on Photoshop Road. And, to be sure, there are apps for on-phone photo editing specific to food.

But even beyond photo-manipulation, restaurants seem to be paying more attention to their plating and presentation these days, what with services like Instagram and Yelp in the cultural fabric. You just never know which customer is going to post a picture. Maybe that’s a good thing. Beautiful food certainly adds to the experience. And if the food also tastes great, then why not? One of my most memorable dining experiences was at Studio in Copenhagen, where every plate that came my way was consummately Instagrammable. Yes, I even posted a photo collage. (Importantly, the food had the taste to back it up.)

 

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But we humble home cooks are feeling the pressure, too, in these days of social-media perfectionism. If we spend the time to make some tasty and beautiful food, we seem to feel the need to document it. We want the photos to exude all the things we’re feeling about the food, so we worry about the lighting and backgrounds and plating and all that. 

I was with a friend once, and we were cooking an elaborate, multipart meal. If we’d planned better, perhaps everything would have been ready to serve at the same time. But as it was, it took a full hour between the first thing’s finishing and the last’s. Our plates looked wonderful in the photos. And don’t get me wrong: the food tasted fine. It’s just that everything was cold. We’re surrounded by these glorious pictures of food. And what sacrifices we make to contribute to furthering that glory—ad majorem cibi gloriam.

There’s a handful of cookbooks in my kitchen. They, too, are for the most part adorned with luscious photographs. When I peruse them, looking for a weekend project or something to cook for company, I even find myself skipping over the pages with no photos. Other times, the photos are intimidating. I might see a photo and think to myself, “That looks way too involved for me right now,” or, “I could never make it look like that,” which likewise makes me turn the page. It’s probably a familiar feeling. Like that pitiable and brave soul who tried to make Cookie Monster cupcakes, perhaps it makes you not want to try again. 

Last month I finally got the book Salt Fat Acid Heat, by Samin Nosrat, and immediately it struck me. There’s not a single photo in the book. But there’s plenty of imagery—illustrations, that is. They’re quirky, whimsical doodlings done by Wendy MacNaughton.

Caeser Salad, detail, © Samin Nosrat and Wendy MacNaughton

As you turn the pages, you’re met with drawing after drawing. Macerated red onions, dried beans in various states of rehydration, lifesize cuttings, hand-colored charts… There is something about the art in this book that is approachable and inspiring. Returning to Josh Cohen’s comment, illustration seems to show the lived quality of the food, even though it’s—by all appearances—much further from the food than is a photograph. Or is it?

From “Understanding Comics,” © Scott McCloud

This reminds me of something in the book Understanding Comics, by Scott McCloud. Good comic book characters are visually ambiguous, he says, which allows the reader to insert themselves into the story. If there’s too much detail, the character comes across as defiantly other. We can’t identify with such characters. Perhaps pictures of food are similar: Too fanciful a photograph, and you can’t enter in; but with heart and ambiguity, you can.