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POSITION OPENING: Image Maker

May 14, 2017

Call for Applications

We are looking for a graphic designer or architect to help us create images for a number of projects. These images will take the form of architectural collages, posters, illustrations, model making, and slide design for the summer of 2017. 

An ideal candidate will be located in Porto, Portugal, although some of the work can be completed remotely. This is a freelance role that includes a set hourly fee. Hours may fluctuate from week to week, but each week there will be at minimum 15 hours of work. The job will run from June to August with the possibility of a longer term engagement.

The Center for Genomic Gastronomy is an artist-led think tank that examines the biodiversity and biotechnologies of human food systems. Visit here to learn more about our work: www.genomicgastronomy.com/work


SKILL SETS

— Graphic Design & Illustration

— The ability to draw freehand and digitally

— Proficiency in Adobe Creative Suite software

— The ability to create diagrams, infographics, maps and other forms of visual communication

— 2-D Architectural illustrations that help clients imagine exhibitions, restaurants, and other kinds of spaces

— An interest in experimenting with collage (both digital and analogue)

— 3D design

— Architectural model making

— Organizational skills, attention to detail and ability to communicate clearly

— Fluent in English

 

DESIRED BUT NOT REQUIRED

— Interest in book design and typesetting skills

— Ability to use GIS and/or visualize complex datasets through infographics and charts

— Video and animation


We are primarily looking for a high-level of digital design competency, visualization skills and the ability to work independently and incorporate feedback during an intense and iterative process of design.

You do not need to know anything specifically about food, ecology or climate change, but we are looking for someone who will be interested and willing to learn more.


APPLYING
Interested applicants should send their portfolio (as .pdf, max 15MB), a CV, and a description of why they are interested in the position to: info@genomicgastronomy.com

Applications are due by the end of the day Sunday, May 28th, 2017.
Phone interviews will be scheduled for the first week in June.

Please contact us at info@genomicgastronomy.com with any questions you have about the application process.

Planetary Sculpture Supper Club: Arctic Circle Edition

May 11, 2017

A Supper Club Event in Melbu, Norway

Saturday, May 27th
6pm @ Neptun Restaurant

PSSC: ACE is a collaboration between Center for Genomic Gastronomy (Artists in Residence at Neptun Art/Science Lab) & Neumann’s Røykeri & Supperclub, Melbu.

Planetary Sculpture Supper Clubs explore the ways planetary patterns change in response to how and what humans eat. How do we sculpt the planet through our food choices? What is the relationship between taste & place within a globalized food network?

The Planetary Sculpture Supper Club: Arctic Circle Edition at the Neptune Restaurant in Melbu will look at how a community at the periphery of the global food network takes advantage of its regional resources, and where it bumps up against the limits of seasonal eating and government policy.

Does geographical remoteness and an extreme environment create conditions for re-localizing a food culture or necessitate a reliance on exchange in order to eat well? Working with Chef Neumann of the Neptune restaurant, we will co-present a meal which embodies the challenges and joys of eating at the edge of the Earth.

From smoked boar goat, to sea urchin, to seaweed beer, we can expect a range of treats and surprises from the Arctic Circle. 

Images: Collecting seaweed to bring to the brewery.

Smog Tasting in New Delhi

February 2, 2017


Our ongoing project Smog Tasting will be exhibited in the show G/rove, which opens this week in New Delhi. Smog meringues will be served from six different locations in the city. 

Curated by Bhavna Kakar and Adwait Singh at Gallery Latitude 28, G/rove “invites a careful digging of the past and reading of myth lore and science fiction to excavate disused frames and imaginative designs that would help us build a metaphorical arc preparatory for the times of ecological turbulence ahead.”

 

Thanks to the help of the curators, gallery, and local students, visitors to the exhibition will get a literal taste of the air quality from different locations in the city. The Smog Tasting photos posted here are courtesy of our collaborators in New Delhi.

SHOW DETAILS:

Show Dates: 2nd – 26th February 2017 | 11 am – 7 pm
Monday – Saturday (Sunday by appointment)
Cocktail Reception: 4th February 2017 | 7 pm

Venue: Gallery Latitude 28
F 208 Lado Sarai
New Delhi, India – 110030
T: +11 46791111

Participating Artists:
Bhajju Shyam | Elin Màr Øyen Vister | Forager Collective | Krishnaraj Chonat | Nobina Gupta | Radhika Agarwala | Rithika Merchant | Seema Kohli | Suchismita Mohanty Ram | Shweta Bhattad | Tanya Busse | TASC Ablett & Brafield | The Center for Genomic Gastronomy

https://www.facebook.com/events/1231061246929763/

LUCKY PEACH: The Flavor of Smog

January 20, 2017

Lucky Peach did a nice video with Harold McGee, and our Smog Tasting and the Smog Synth feature in the second half. Watch below or visit the original article


Art by KEVIN HARRIS

Adversarial Food Design: Commodities, Compression & Kitchen Chemistry

November 28, 2016

tofuThe Adversarial Food Design workshop was organized in collaboration with The Smart Gastronomy Lab in Namur, Belgium as park of Kikk Festival, 2016. Molecular gastronomy techniques such as spherification and smoke guns allowed participants to explore the ways in which organisms can be processed, preserved and turned into ingredients or commodities.

soylentbanquet-kikk_02soylentbanquet-kikk_01adversarial-food-design3adversarialfooddesign-kikk_05

Participants first took part in a Soylent Banquet, before transforming local ingredients and international commodities – a way of experiencing the fetishized taste of place (local) and the ubiquitous taste of no place (international) that represent the extremes of our current food system. All participants then collectively prototyped new recipes and ways of eating.

soylentbanquet-kikk_09

 

Dishes created by the participants: 


 

FOR REPUBLICANA

adf_02adversarialfooddesign-kikk_03

(Alternative Future) In Spain the Republican Party has won the civil war and created this dish to celebrate it. It has the purple and yellow colors of their flag. There’s no meat in it because it was banned, therefore worms are the new high-protien source for the Spanish people.

[potato powder, d’Ardennes butter, hand mixer, beautiful]


 

FREEDOM CHICKEN

adf_04chickendish

Cherry beer marinated, sous-vide chicken, with a side of carrots & beets and pineapples with Goji-ginger infusion. A dish from the near-future; created as a thanksgiving meal by refugees on a newly formed island off the South African coast to celebrate their victory over the Soylent Corp.

[sugar, cherry beer, juicer, simple, awe-inspiring]


 

OCEANA DESSERT: Simple product, complex kitchen

adf_01adversarialfooddesign-kikk_04

Made of tofu-ananas blend inverted into molds. With simple syrup from seaweed water. Sous vide seaweed in pineapple juice. All topped with algae bar crumble. In this future, ocean seaweed and industrially grown algae are staples and simple to grow sustainably, so all the energy is used in the kitchen to be creative with these abundant ingredients.

[tofu, sous vide, slower, real, seafood]


 

THE SUNNY SIDE OF FISH

adf_03fishdish2

Baked smoked mackerel with a spirulina based-sauce (spirulina, ginger yoghurt, apple pineapple, blended & syphoned). Chestnut balls & fried potatoes (chestnut pate, honey, onion salt, sliced potato). Vacuum sealed coleslaw (sliced apple, onion, carrot, brussel sprouts, pickled with vinegar, sumac, cumin, mixed with yogurt).

[fresh, vacuum sealer, Soylent/MRBs, vegalicious]

Little Interview for Glucksman Gallery 2116

July 22, 2016

LittleInterviewCGG

We just did a little interview for the Glucksman Gallery, because we exhibited in their 2116: FORECAST OF THE NEXT CENTURY show.  

Q: What are you reading? 

UNDERMINING by Lucy R. Leppard

— Unruly Edges: Mushrooms as Companion Species (.pdf) by Ann Tsing

— Manifesto on Xenofeminism: A Politics for Alienation by Laboria Cuboniks

FROM COUNTERCULTURE TO CYBERCULTURE by Fred Turner

Q: Favourite museum? 

Center for PostNatural History in Pittsburgh, USA or the Butter Museum in Cork, Ireland

Q: Best performance? 

Pony Dance at the 10th Annual Dublin Dance Festival (2014)

Q: What is your most treasured possession? 

Naive optimism. 

Q: What work(s) of art inspire you? 

The Center for Land Use Interpretation

The Environmental Health Clinic

The Yes Men

The Edinburgh Food Studio

Q: A lightbulb moment? 

The (mostly) invisible world underground and undersea is as amazing and diverse as the world we inhabit on land. The lightbulb went off realizing that every tree has a root structure somewhat as large as the tree. 

Q: Guilty pleasure?

Nacho cheese doritos and crime / spy TV shows. 

Q: What would you like to be doing right now? 

Feeding our friends and family.

A FOOD FORECAST: MICROBIOTOURS & FOOD PHREAKING 03

May 23, 2016

Microbiotours_Poster_LR

Friday-Sunday (27–29 May), 11:00-16:00 come to FOOD FORECAST: 

MICROBIOTOURS & FOOD PHREAKING at the Rowett Institute, Aberdeen, Scotland. 

FOOD FORECAST consists of a free walking tour and exhibition by the artist group the Center for Genomic Gastronomy. It has been developed through an Artist in Residence, at the Rowett Institute for Nutrition and Health and supported by the Leverhulme Trust. During their residency at the Rowett over the last year, the Center has focused on emerging research about the human gut microbiota. 

1. WALKING TOUR

MICROBIOTOURS: Exploring the Secret Ecologies & Bacterial Subcultures of the Future

Join this free, drop-in, walking tour of the Rowett campus set in the year 2036. Each stop on the tour highlights microbiota research, imagining how it might reshape our daily lives and habits over the next two decades. 

Debates over the relationship between human health, food, science and culture have made microbiota research one of the most vibrant and contested areas of inquiry in the life sciences. Microbial interactions are notoriously complex, but there are also great pressures to create profitable products and therapies. 

This has lead to cycles of hype, skepticism and self-experimentation. This tour explores future fantasies from Paleo Gut Gardening to a Microbiome Pick-n-Mix, and asks you, the tour-goer, to discuss and consider what kind of microbial future you want and desire.

2. EXHIBITION

Preview copies of a new issue of the publication Food Phreaking will also be on display. Issue 03 focuses on the human manipulation of gut microbiota.

DATA DINERS (Recombinatorial Cuisine)

May 20, 2016

 


Our industrial food system isn’t working. Many food start-ups and academic research projects are promising innovations that will lead to ecological, economic and social sustainability in the food sector. Unfortunately, many of these so-called innovations perpetuate the industrial approach to agriculture and food that got us into trouble in the first place. Commercial food innovation is often disconnected from variations in local eco-systems and regional cultures. The emphasis is still on making food as efficient as possible instead of making food systems biodiverse, just, beautiful and resilient. We need better criteria for assessing innovations within the food system.

Soylent, for example, has developed a keen user base, but abandons pleasure and flavour in favour of food as fuel. Hampton Creek has done interesting research on commercially viable plant proteins to replace animal products, as in its product Just Mayo, but its research is largely proprietary. Both products treat food as a system of highly fungible commodities that can be produced, processed, shipped and eaten anywhere. When projects are more open, they can be improved by taking into account a wider range of organisms and ingredients in their databases. IBM’s Chef Watson, the online recipe creator, is a very interesting tool, but it draws on recipes that deeply limit the contexts in which it can be used. When introducing Chef Watson to our friends in Ireland, for instance, we could not find black pudding in the database, but we could find caviar. Hopefully, Chef Watson and cognitive cooking can become tools that are extensible and applicable to a wider set of agro-ecological and cultural conditions.

Growing and eating locally is one part of transforming our food system into something more desirable, and it is worth considering how databases of taste can contribute to the relocalisation of food cultures. Re-establishing or re-inventing regional food cultures, economies and infrastructure won’t succeed if it is primarily an exercise in romanticising an imagined historical and ecological moment, however. People, organisms and ingredients are on the move. Immigrants and refugees arrive. Climates change and preferences shift. Regional cuisines are important, but should not be frozen in time or made pure. Articulating a more just, biodiverse and beautiful food system will require imagination and an acceptance of change. We will have to assemble and combine ingredients and flavours that have never been put together before.

Our Recombinatorial Cuisine research initiative uses data to sort and recombine ingredients in new ways, with particular attention to attributes that are not included in commercial databases about food. The project creates new recipes. Instead of developing algorithms and databases with the most standardised and universally applicable attributes, our work focuses on smaller and more particular datasets and audiences, using digital technology for culinary inspiration without losing the biological, geographic and ecologic specificity of gastronomy.

This research has proved to be of interest to people who are excited about the potential of digital technology to aid creativity and gastronomy, but who also care deeply about the specific regional, genetic and cultural provenance of food. As we build each database and algorithm we work with a range of collaborators and groups to visit the sites of food production, gather food ingredients, test flavours and recipes, and refine our work. This process of assembly and interaction with growers, cooks and eaters is a key aspect of the research. Projects around Recombinatorial Cuisine are most often shared in the form of pop-up food stands, which put the database and the recombined food out for people to touch, taste, debate and take home.

Even though information technology would seem to promise endless variation and the ability to document and improvise with agricultural biodiversity more thoroughly, the opposite seems to be happening. Technology start-ups have an unrelenting focus on efficiency and fungibility, which may lead to a food system that is highly efficient, but also one that is less interesting and more brittle. Using the criteria of justice, biodiversity and beauty to examine the problems facing the food industry will yield outcomes that are less efficient, but more desirable and more resilient.


This article originally appeared in LS:N Global on May 17, 2016. 

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CURRENT & UPCOMING

Nov. 5 - Apr. 2, 2016
2116: Forecast of the Next Century
Nov. 5th, 2016
KiKK Festival Workshop
7-12 December 2015
Smog Tasting, Cop21 Paris
17 October 2015
Urban Nature Symposium, NYC
6- 28 August, 2015
Disnovation Pop-Up Show
November 28, 2014 - February 2015
Matter of Life. MU, Eindhoven, Netherlands
Sept. 25 - 27, 2014
London Bridge Live Arts Festival
March 11 - April 19th 2014
VIDA 15.0 Award Show