Center for Genomic Gastronomy explained

The Center for Genomic Gastronomy
Founded:2010
Field:Contemporary Art

The Center for Genomic Gastronomy[1] is an independent research group that examines the biotechnology and biodiversity of human food systems. The Center was founded in 2010 in Portland, Oregon and currently has research nodes in Bergen; Santa Cruz, CA; Porto; Dublin and Chennai. They are sometimes described as an artist-led think tank.

Along with groups such as Fallen Fruit, Futurefarmers, Tissue Culture & Art Project, Environmental Health Clinic they have been described as being part of a green avant-garde. [2]

Mission & Research

The mission of the group is to map food controversies, prototype alternative culinary futures and imagine a more just, biodiverse & beautiful food system.[3]

Their Research is split into five primary research streams:

Publications and Press

The Center for Genomic Gastronomy's research has been featured and reviewed in The Lancet,[6] Nature,[7] [8] and Chemical & Engineering News.[9]

Their work has been featured in books and anthologies such as Bio Art: Altered Realities[10] and Neo.Life: 25 Visions for The Future of Our Species.

References

Selected works

The Glowing Sushi Cooking Show

The Glowing Sushi Cooking Show (2010) was an online cook show that "uses everyday ingredients and some simple kitchen chemistry to explore cutting edge biotechnology."[18] and "finds an unexpected use for the first genetically engineered animal you can buy."[19]

According to scholar Lindsay Kelley "Fish do not usually cross the pet/meat divide, with pet species kept separate from species that are farmed or caught as food. Glowing Sushi confuses these boundaries, collapsing the laboratory, kitchen, and aquarium to illustrate the ways in which a Glo-Fish's tranimality crosses and complicates relations between jellies, zebrafish, and humans."[20]

EDIBLE Exhibition

EDIBLE: The Taste of Things to Come (2012) was an exhibition curated by the Center for Genomic Gastronomy at Science Gallery, Trinity College Dublin.

In addition to exhibits, the show included events like curated meals, talks from local and international foodies, and selected recipes. A major component of the exhibition were the feeding times, prepared by the in-gallery kitchen, where visitors got the chance to experience various ingredients and curious tasters such as the vegan ortolan created by the Center for Genomic Gastronomy.[21]

Food Phreaking

FOOD PHREAKING (2013-present) is the journal of experiments, exploits and explorations of the human food system. Each issue contains stories about the space where food, technology & open culture meet.[22] In the introduction of the book Literature and Food Studies the authors use Food Phreaking as a case study to argue for the importance of close readings of vernacular literary practices.[23]

Influences

The Center for Genomic Gastronomy has been influenced by the following artists:

See also

Notes and References

  1. Web site: The Center for Genomic Gastronomy . genomicgastronomy.com . 2020-03-09.
  2. Carruth . Allison . The Green Avant-Garde: Food Hackers and Cyberagrarians . Resilience: A Journal of the Environmental Humanities . Winter 2014 . 2 . 1 . 48–65.
  3. Fargione . Daniela . Utopian and Dystopian Meals: Food Art, Gastropolitics and the Anthropocene . COSMO: Comparative Studies in Modernism . December 2019 . 15 . 2019 . 10.13135/2281-6658/4028.
  4. Web site: Alimentary Design Lecture: "Eating in the Anthropocene" . Harvard Graduate School of Design . 13 November 2020.
  5. Web site: Food Phreaking . www.foodphreaking.com . 13 November 2020.
  6. Lang . Tim . Food as spectacle . The Lancet . September 2019 . 394 . 10203 . 999–1000 . 10.1016/S0140-6736(19)32097-5. 202688636 .
  7. King . Anthony . Nutrition: Chew on this . Nature . 21 March 2012 . 483 . 7390 . 404 . 10.1038/483404a. 2012Natur.483..404K . 4414175 . free .
  8. King . Anthony . Agriculture: Future farming . Nature . 30 March 2016 . 531 . 7596 . 578–579 . 10.1038/531578a. 2016Natur.531..578K . 4458508 . free .
  9. Web site: Halford . Bethany . Smog Delicacies, Fizzy Coffee Fix . Chemical & Engineering News . 24 March 2020.
  10. Book: William, Myers . Bio art : altered realities . 2015 . Thames & Hudson . 978-0500239322.
  11. Book: Carruth . Allison . Global appetites : American power and the literature of food . 2013 . Cambridge University Press . 978-1107032828.
  12. Kera . Denisa . Denfeld . Zack . Kramer . Cathrine . Food Hackers . Gastronomica . May 2015 . 15 . 2 . 49–56 . 10.1525/gfc.2015.15.2.49.
  13. Book: Experimental eating . 2015 . Black Dog Publishing . 978-1908966407.
  14. Book: Kelley . Lindsay . Bioart kitchen : art, feminism and technoscience . 2016 . I.B. Tauris . 978-1784534134.
  15. Brewster . Shelby . Food Futures: Speculative Performance in the Anthropocene . The Journal of American Drama and Theatre . Spring 2017 . 29 . 2 .
  16. Dolejšová . Markéta . Edible Speculations: Designing for Human-Food Interaction . 2018 . PhD . National University of Singapore .
  17. Book: Flood . Catherine . Food : bigger than the plate . 2019 . V&A . 978-1851779765.
  18. Web site: Glowing Sushi Cooking Show . Glowing Sushi Cooking Show . 24 March 2020.
  19. Web site: Glowing Sushi Cooking Show . The Center for Genomic Gastronomy . 24 March 2020.
  20. Kelley . Lindsay . Menagerie À Tranimals . Angelaki . 17 May 2017 . 22 . 2 . 97–109 . 10.1080/0969725X.2017.1322824. 149295479 .
  21. Web site: Edible Exhibition . The Center for Genomic Gastronomy . 24 March 2020.
  22. Web site: Food Phreaking . Food Phreaking . 25 March 2020.
  23. Book: Tigner . Amy L. . Carruth . Allison . Literature and food studies . 2017 . Routledge . 978-0415641210.

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