I've been reading "Borderlands of Science" to get some basic grounding for my SF novel, and have come up with some basic ideas how I want the history to go. I've decided I'm using hyper-space corridors - that is, you can't go everywhere with them, but there are specific "lines" typically between gravity wells. I've figured out what techno-babble to use to refer to non-hyperspace travel ... and that I can use a slower-than-light vehicle to get around the interior of a solar system.
I'm primarily defining my technology by what it can't do, and running into some snags with things I just can't plausibly say are impossible. The big one is cloning. My history is inching up on a reason why it might be banned for moral reasons, but I need to ask a "techie" I know whether the form of quantum teleportation I'm pondering is even possible.
I've also figured out how psionics got into the culture and why they're fairly well accepted.
I haven't written much of this down yet because I want to finish my reading. Any of this might change if I encounter a scientific / social point in another book.
Quotes, musings, tidbits and news from speculative fiction author Lindsey Duncan - click over to This Site for her website.
About Me
- Lindsey Duncan
- I'm a professional harp performer, chef / pastry chef, and speculative fiction writer from Cincinnati, Ohio. My contemporary fantasy novel Flow is available from Double Dragon Publishing, and my science fiction novel Scylla and Charybdis is now out from Grimbold Books. I've also sold a number of short stories and a few pieces of speculative poetry. I write predominantly fantasy, usually epic and/or humorous, with some soft science fiction. I play the traditional lever harp with a specialty in Celtic music - but I also perform modern and Renaissance tunes. And yes, you read that right - I have a diploma in Baking and Pastry and an Associates in Culinary Arts and am currently working in the catering field at Kate's Catering and Personal Chef Services (Dayton, KY). I am a CPC (Certified Pastry Culinarian) and CSW (Certified Specialist of Wine).
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