BLOG Archive for May, 2011

Images of the Fish Tomato

May 22, 2011

We recently ran into these depictions of the Fish Tomato:

Tagry posted this Animated GIF on a long LiveJournal debate about GMOs in Russian.

Patrick Collier told us about this painting from 2005, titled “That’s Disgusting (Fish Gene into Tomato)” by Jenny M. Smith which is included in Oregon State University’s College of Agriculture’s art collection.

This painting is based on the same 2003 BBC infographic (.pdf) that we have used in our visual displays such as at the recent Open Engagement conference at Portland State University.

We would love to use photographic imagery of the actual plants as Remote Bioforensic Evidence, but have not met anyone from DNA Plant Technology that has any records yet. Please email us if you know of any photographs of the Fish Tomato from it’s lab test or field test stage (.pdf).

Photo Credits: Heather Zinger

New Nordic Cuisine Manifesto

May 6, 2011

The Center for Genomic Gastronomy finds itself increasingly interested in the New Nordic Cuisine movement. A 10-point manifesto from 2004 remains an interesting platform:


As Nordic chefs we find that the time has now come for us to create a New Nordic Kitchen, which in virtue of its good taste and special character compares favourable with the standard of the greatest kitchens of the world.

The aims of New Nordic Cuisine are:

1. To express the purity, freshness, simplicity and ethics we wish to associate with our region.

2. To reflect the changing of the seasons in the meals we make.

3. To base our cooking on ingredients and produce whose characteristics are particularly excellent in our climates, landscapes and waters.

4. To combine the demand for good taste with modern knowledge of health and well-being.

5. To promote Nordic products and the variety of Nordic producers – and to spread the word about their underlying cultures.

6. To promote animal welfare and a sound production process in our seas, on our farmland and in the wild.

7. To develop potentially new applications of traditional Nordic food products.

8. To combine the best in Nordic cookery and culinary traditions with impulses from abroad.

9. To combine local self-sufficiency with regional sharing of high-quality products.

10. To join forces with consumer representatives, other cooking craftsmen, agriculture, the fishing, food , retail and wholesale industries, researchers, teachers, politicians and authorities on this project for the benefit and advantage of everyone in the Nordic countries.

The New Nordic Food organization (Ny Nordisk Mad) seems to be set up to support these goals. This publication (.pdf) seems like a good starting point for further investigations.


November 18, 2021 - December 12, 2021
Grafill, risography exhibition, Oslo, NO
October 24 - November 21, 2019
ClimATE, Aalto University, Espoo, FI.
March 1, 2018
Climate Fiction PT
October 21 - 29, 2017
Dutch Design Week: Embassy of Food
October 19 - 21, 2017
Experiencing Food (Lisbon)
Nov. 5 - Apr. 2, 2016
2116: Forecast of the Next Century
Nov. 5th, 2016
KiKK Festival Workshop