Images
WHABBH poster designed by the Center for Genomic Gastronomy (2010)
| Founded | 2010 |
|---|---|
| Field | Contemporary Art |
| Website | genomicgastronomy |
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]
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:
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.
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions.
Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique.
Diana Kennedy MBE was a British food writer. The preeminent English-language authority on Mexican cuisine, Kennedy was known for her nine books on the subject, including The Cuisines of Mexico, which changed how Americans view Mexican cuisine. Her cookbooks are based on her fifty years of travelling in Mexico, interviewing and learning from several types of cooks from virtually every region of the nation.
Alice Louise Waters is an American chef, restaurateur, and author. In 1971, she opened Chez Panisse, a restaurant in Berkeley, California, famous for its role in creating the farm-to-table movement and for pioneering California cuisine.
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics.
Harold James McGee is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen first published in 1984 and revised in 2004.
Homaro "Omar" Cantu Jr. was an American chef and inventor known for his use of molecular gastronomy. As a child, Cantu was fascinated with science and engineering. While working in a fast food restaurant, he discovered the similarities between science and cooking and decided to become a chef. In 1999, he was hired by his idol, Chicago chef Charlie Trotter. In 2003, Cantu became the first chef of Moto, which he later purchased.
A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart. This is in contrast to a condiment, a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni, the French term for "garnished."
Squash blossoms are the edible flowers of Cucurbita species, particularly Cucurbita pepo, the species that produces zucchini (courgette), marrow, spaghetti squash, and many other types of squash.
Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition, properties and transformations of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures.
Food reality television is a genre of reality television programming that considers the production, consumption and/or sociocultural impact of food.
Futurist meals comprised a cuisine and style of dining advocated by some members of the Futurist movement, particularly in Italy. These meals were first proposed in Filippo Tommaso Marinetti and Luigi Colombo Fillia's Manifesto of Futurist Cooking, published in Turin's Gazzetta del Popolo on December 28, 1930. In 1932, Marinetti and Fillìa expanded upon these concepts with The Futurist Cookbook.
Moto was a molecular gastronomy restaurant in the Fulton River District of Chicago, Illinois known for creating "high-tech" dishes which incorporate elements such as carbonated fruit, edible paper, lasers, and liquid nitrogen for freezing food.
Culinary names, menu names, or kitchen names are names of foods used in the preparation or selling of food, as opposed to their names in agriculture or in scientific nomenclature. The menu name may even be different from the kitchen name. For example, from the 19th until the mid-20th century, many restaurant menus were written in French and not in the local language.
![<span class="mw-page-title-main">FOOD (New York restaurant)</span> Artisanal restaurant in [[SoHo]]](https://upload.wikimedia.org/wikipedia/en/thumb/9/91/Street_view_of_FOOD_%28New_York_restaurant%29.jpg/320px-Street_view_of_FOOD_%28New_York_restaurant%29.jpg)
FOOD was an artist-run restaurant in SoHo, New York. FOOD was founded by artists Carol Goodden, Tina Girouard and Gordon Matta-Clark. FOOD was considered one of the first important restaurants in SoHo. Other individuals who were involved with FOOD included Suzanne Harris and Rachel Lew. FOOD was a place where artists in SoHo, especially those who were later involved in Avalanche magazine and the Anarchitecture group, could meet and enjoy food together. FOOD was considered to be both a business and an artistic "intervention in an urban setting." It has also been called a "landmark that still resonates in the history and mythology of SoHo in the 1970s."
Sociology of food is the study of food as it relates to the history, progression, and future development of society. This includes production, distribution, conflict, medical application, ritual, spiritual, and cultural applications, environmental and labor issues.
Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids.
Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.
Cathrine Maclennan Kramer is a Norwegian artist, designer and curator.
How to Cook a Wolf by M. F. K. Fisher is an American cookery book and/or disaster survival guide and/or prose poem that was first published in 1942.
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: 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 (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]
The Center for Genomic Gastronomy has been influenced by the following artists: [13]