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ⓘ Center for Genomic Gastronomy. The Center for Genomic Gastronomy is an independent research group that examines the biotechnology and biodiversity of human food ..




Center for Genomic Gastronomy
                                     

ⓘ Center for Genomic Gastronomy

The Center for Genomic Gastronomy 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, 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.

                                     

1. 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.

Their Research is split into five primary research streams:

  • Eating in the Anthropocene
  • Food Phreaking
  • Protein Futures
  • Cultures of Biotechnology
  • Databases of Taste
                                     

2. Publications and Press

The Center for Genomic Gastronomys research has been featured and reviewed in The Lancet, Nature, and Chemical & Engineering News.

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

                                     

3.1. 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." and "finds an unexpected use for the first genetically engineered animal you can buy."

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-Fishs tranimality crosses and complicates relations between jellies, zebrafish, and humans."

                                     

3.2. Selected works 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.

                                     

3.3. Selected works 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. 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.

                                     

4. Influences

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

  • Peter Fend
  • Natalie Jeremijenko
  • Center for Land Use Interpretation
  • Mierle Laderman Ukeles
  • Hackteria
  • Institute for Applied Autonomy
  • S.W.A.M.P.
  • Agnes Denes
  • Free Art and Technology Lab
  • Yashas Shetty
  • Graffiti Research Lab
  • Critical Art Ensemble

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