Employing a systems approach to food, the Centre for Genomic Gastronomy examines the biotechnologies and biodiversity of what we eat and the methods by which it arrives on our plates. If gastronomy is the art of eating food, and genomics is the study of the interactions of genes and their environment, then genomic gastronomy is framed as the study of organisms and environments that are manipulated by human food cultures. Through activities such as smog tasting, glowing sushi, edible exhibitions and seed vending, the CGG aim to simultaneously map food controversies and prototype alternative culinary futures. The changes levied upon the planet by human eating habits and the reductive logic of the life sciences and industrial food production are contested by engaging biotechnology from the angle of visual and food cultures. Concurrently playful and acutely critical the work of the Centre for Genomic Gastronomy serves to reconnect our daily eating habits and preconceptions about food with the ongoing evolution of planetary ecologies and the consumer end of the biotechnological industry.
The Center for Genomic Gastronomy
Cathrine Kramer, Zackery Denfeld (Norway/USA)
VIDA 15 - People’s Choice Award