Center for Genomic Gastronomy

Last updated
The Center for Genomic Gastronomy
Founded2010
FieldContemporary Art
Website genomicgastronomy.com

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.

Contents

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 [2] and imagine a more just, biodiverse & beautiful food system. [3]

Their Research is split into five primary research streams:

Images

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: [13]

See also

Notes

  1. ↑ "The Center for Genomic Gastronomy". genomicgastronomy.com. Retrieved 2020-03-09.
  2. 1 2 Carruth, Allison (Winter 2014). "The Green Avant-Garde: Food Hackers and Cyberagrarians". Resilience: A Journal of the Environmental Humanities. 2 (1): 48–65.
  3. ↑ Fargione, Daniela (December 2019). "Utopian and Dystopian Meals: Food Art, Gastropolitics and the Anthropocene". COSMO: Comparative Studies in Modernism. 15 (2019). doi:10.13135/2281-6658/4028.
  4. ↑ "Alimentary Design Lecture: "Eating in the Anthropocene"". Harvard Graduate School of Design. Retrieved 13 November 2020.
  5. ↑ "Food Phreaking". www.foodphreaking.com. Retrieved 13 November 2020.
  6. ↑ Lang, Tim (September 2019). "Food as spectacle". The Lancet. 394 (10203): 999–1000. doi:10.1016/S0140-6736(19)32097-5. S2CID   202688636.
  7. ↑ King, Anthony (21 March 2012). "Nutrition: Chew on this". Nature. 483 (7390): 404. Bibcode:2012Natur.483..404K. doi: 10.1038/483404a . S2CID   4414175.
  8. ↑ King, Anthony (30 March 2016). "Agriculture: Future farming". Nature. 531 (7596): 578–579. Bibcode:2016Natur.531..578K. doi: 10.1038/531578a . S2CID   4458508.
  9. ↑ Halford, Bethany. "Smog Delicacies, Fizzy Coffee Fix". Chemical & Engineering News. Retrieved 24 March 2020.
  10. ↑ William, Myers (2015). Bio art : altered realities. Thames & Hudson. ISBN   978-0500239322.
  11. ↑ Carruth, Allison (2013). Global appetites : American power and the literature of food. Cambridge University Press. ISBN   978-1107032828.
  12. ↑ Kera, Denisa; Denfeld, Zack; Kramer, Cathrine (May 2015). "Food Hackers". Gastronomica. 15 (2): 49–56. doi:10.1525/gfc.2015.15.2.49.
  13. 1 2 Experimental eating. Black Dog Publishing. 2015. ISBN   978-1908966407.
  14. ↑ Kelley, Lindsay (2016). Bioart kitchen : art, feminism and technoscience. I.B. Tauris. ISBN   978-1784534134.
  15. ↑ Brewster, Shelby (Spring 2017). "Food Futures: Speculative Performance in the Anthropocene". The Journal of American Drama and Theatre. 29 (2).
  16. ↑ Dolejšová, Markéta (2018). Edible Speculations: Designing for Human-Food Interaction (PhD thesis). National University of Singapore.
  17. ↑ Flood, Catherine (2019). Food : bigger than the plate. V&A. ISBN   978-1851779765.
  18. ↑ "Glowing Sushi Cooking Show". Glowing Sushi Cooking Show. Retrieved 24 March 2020.
  19. ↑ "Glowing Sushi Cooking Show". The Center for Genomic Gastronomy. Retrieved 24 March 2020.
  20. ↑ Kelley, Lindsay (17 May 2017). "Menagerie À Tranimals". Angelaki . 22 (2): 97–109. doi:10.1080/0969725X.2017.1322824. S2CID   149295479.
  21. ↑ "Edible Exhibition". The Center for Genomic Gastronomy. Retrieved 24 March 2020.
  22. ↑ "Food Phreaking". Food Phreaking. Retrieved 25 March 2020.
  23. ↑ Tigner, Amy L.; Carruth, Allison (2017). Literature and food studies. Routledge. ISBN   978-0415641210.
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