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Symposium: Designing For the Anthropocene

September 19, 2012

Marina Bay in Singapore. Photo Credit: SuperTree Forest


Friday 21 September 2012, 10:30 – 18:00
Seminar Rooms ABC, AS7-01-16/17/18, The Shaw Foundation Building
Faculty of Arts and Social Sciences, NUS Kent Ridge Campus


10:00 Registration

10:15 Welcome by Axel Gelfert, STS FASS Cluster, NUS &
Denisa Kera, CNM FASS, NUS.  

10:30 – 11:50 Session 1:  (Un)Sustainable Food and Art Futures

Critical design, art, and activism use food to reflect upon present STS (Science, Technology and Society) challenges. Do these provocative projects empower the public or they only amuse or even pacify and desensitize? Is it vanity or an effective form of a protest or even a call for a more socially responsible innovation? 
Jodi Newcombe, Carbon Arts:  The Cross(x) Species Adventure Club: An edible model for arts and agency?
Zackery Denfeld & Cathrine Kramer,
The Center for Genomic Gastronomy:  The Center for Genomic Gastronomy 
Sara Lenzi
, Lorelei: Eat me, drink me, hear me
Richard Streitmatter-Tran & Le Tuong Vi, RMIT University Vietnam: DIA Projects
Moderator: Jerome Whitington, Tembusu college, NUS

12:00 – 13:00 Lunch

13:00 – 14:05 Session 2:  Design and STS Strategies for Quantified Planet
Carbon accounting and various data bring new strategies for both research and design dealing with various environmental challenges. Do they support technocratic dreams of a full control or they provide new means for sustainable design and more complex research strategies for STS?
Jaz Hee-Jeong Choi, Urban Informatics Research lab, QUT: Designing Urban Ecologies: People, Place, Technology, and Food
Ingmar Lippert, Tembusu college, NUS: Carbon emissions: the impossibility of technocratic control
Jerome Whitington, Tembusu college, NUS: Carbon’s Second Life
Moderator: Jodi Newcombe, Carbon Arts

Break 14:05 – 14:15

14:15 – 15:20 Session 3:  Food for Thought and Education
Food as a medium and topic in education. What are some new educational efforts in Singapore, which use molecular gastronomy and research of various food cultures as means of teaching? What makes such education based on everyday, visceral and embodied experiences different? Do we need Food studies in Singapore and how would we envision them?
Linda Sellou, Chemistry & Biological Chemistry, NTU: Molecular gastronomy & Chemistry
Tee Shang You, Soft Condensed Matter Physics & Engineering Lab, NTU: Molecular gastronomy & Physics
Hallam Stevens, School of Humanities and Social Sciences, NTU: Hawker centers, Singapore food culture & History
Moderator: Denisa Kera, CNM FASS, NUS

Break 15:20 – 15:40

15:40 – 17:00 Session 4:  Traditional, Local, Hypermodern, and Global Food Cultures
Projects and initiatives from Singapore and Indonesia, which connect traditional food cultures with design, STS and entrepreneurship to support various communities and creative projects. Can we scale traditional food-culture paradigms to compete with the demands of the globalised, mechanised food systems? 

Nadene Sylvia Lim Li-Ping, Hanan Alsagoff, Tembusu college, NUS:  Tembusu Gastronomy Club
Ibnur Rashad, Ground-Up Initiative (GUI): Sustainable Living Lab (SL2)
Jude Yew, CNM Department, NUS: Mobile Food Culture in Indonesia
Denisa Kera, CNM Department & STS cluster, NUS & Marc Dusseiller, Hacking Angkringan in Yogyakarta: Model for Citizen Science
Moderator: Zackery Denfeld, Center for Genomic Gastronomy



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