ArtMeatFlesh 2 was a live cooking show in Stavanger, Norway where two teams of artists and scientists faced-off in the kitchen. Confronting lab grown meat, future food cults, and a secret ingredient, the two teams competed onstage to win the votes of an audience and judging panel with very strong stomachs.
Guests were invited to taste, debate, embrace or reject a future where meat from animals has disappeared entirely. The two teams prepared recipes and rituals from the future, helping to decide if mankind should move towards automated protein factories or strange new festivals of excess and penance.
“Through presentations, videos, questions from the audience and 10 different dishes, our mind and palate was inspired to new reflections on today’s food production and the challenges and opportunities that lie ahead.”
SECRET INGREDIENT: Fetal Bovine Serum
ORGANIZED & SUPPORTED BY: I/O Lab
CONVENER & HOST: #Oron Catts
TEAM 1: Zack Denfeld of the Center for Genomic Gastronomy. Researcher Liv Torunn Mydland. Chef Rune Larsen.
TEAM 2: Cathrine Kramer of The Center for Genomic Gastronomy. Researcher Roger Strand. Chef Atle Lura.
PHOTOS BY: Simon Serigstad
Menu – Team 1
Menu – Team 2
MENU – TEAM 1
Salad
FINE TUNED FOODSTUFFS
LobNobs ©, Red Bull © infused watermelon with fish oil & seal oil mayonnaise
Charcuterie Plate
BODY WITHOUT ORGANS MEAT
Beef tongue, beef tenderloin, sheep testicle, sheep liver, sheep heart, & sheep kidney w/ selection of toppings & crackers
Starter
INVASIVE INGREDIENTS
Russian king crab & potato paté with dried reindeer heart, lingon berries & juzu mayo
Main Course
FEEDING OUR FOOD
Salmon & Salmon food: three ways
- Wild caught salmon, herring, mustard sauce
- Farmed salmon gravlax w/ soy sauce, peas & rapeseed oil
- Raw Salma © with spirulina & snøfrisk
Digestif
DIVINE MYSTERY DIGESTIF
Jellied red wine and fetal bovine serum in human mold
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MENU – TEAM 2
Amuse Bouche
THE MOST ETHICAL DISH EVER SERVED IN STAVANGER
Jerusalem Artichoke risotto, a selection of elderflower pickled beets, mushroom dust and flatbread
Cocktail
ILLUSTRATING INVITRO MEAT
FBS foam, spherified Jagermeister on a floral scaffold
Starter
FUTURE NOW: TUBE PIZZA
DIY tube pizzas
Main Course
ANATOMY OF A DINNER PLATE: MORS KJØTTKAKER REMIX
Mothers Meatless meatcake, brown gravy, pumpkin variants, dried berries
Desert
INVITATION TO CONSENT
Luxurious Liquid Nitrogen Yoghurt soft-is, served with a variety of decadent toppings.