MOCK WILD: GOA serves hybrid cuisines that explore approaches to human nutrition and ecological health that are both more wild & more technological than the ones we have today.
Instead of trying to create one perfect approach to agriculture, MOCK WILD uses databases of taste to graft together complementary—but differently optimized—farming typologies through recipes and flavor.
MOCK WILD: GOA synchronizes and blends food forest ingredients with alternative proteins, imagining hybrid landscapes and cuisines. Why hybridize? Food forests make room for wild species in the form of crops and habitat, but that is not enough. Cooking a nutritionally-complete meal often requires incorporating non-food forest ingredients.
Could high-tech, hyper-efficient proteins pair well with biodiverse and regenerative food forest ingredients in the kitchen? What does it taste like to minimize ecological harm and maximize benefits for wild species?
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In December of 2024 visitors to the MOCK WILD: Goa events were invited to taste & debate food futures that are more technology-driven and more wild than the ones we inhabit today.
MOCK WILD: GOA was a project by Genomic Gastronomy at Serendipity Festival, Panjim, Goa, India. December 15-22, 2024.
CREDITS:
Edible Issues [Elizabeth Yorke & Anusha Murthy]: Curation.
Elizabeth Yorke: Production & Mentorship.
Tansha Vohra: Food Research & Production, Public Interpretation (host), Recipe Development & Food Forest liaison.
Sai Motupali Nair: Chef, Recipe Development & Food Production.
Special Thanks To:
Peter Fernandes – Food Forest sourcing partner and Knowledge partner.
Assavri Kulkarni – Knowledge Partner.
Maryanne Lobo – Knowledge Partner.
Photos by Serendipity Arts Festival #NotJustAFestival #SerendipityArtsFestival