{"id":1082,"date":"2012-09-02T08:45:52","date_gmt":"2012-09-02T08:45:52","guid":{"rendered":"https:\/\/genomicgastronomy.com\/?page_id=1082"},"modified":"2015-02-10T16:08:56","modified_gmt":"2015-02-10T16:08:56","slug":"smog-tasting","status":"publish","type":"page","link":"https:\/\/genomicgastronomy.com\/work\/2011-2\/smog-tasting\/","title":{"rendered":"Smog Tasting"},"content":{"rendered":"<p><strong>Smog Tasting<\/strong> uses egg foams to harvest air pollution. Smog from different locations can be tasted and compared.<\/p>\n<hr \/>\n<p>The Smog Tasting project maps air quality by harvesting air from highly polluted areas. Egg foams are up to 90% air, and whipping the eggs causes particulate matter to be trapped in the batter. The batter can be tested for heavy metals and VOCs, compared in a microscope or baked and served as trojan horse sweets.<\/p>\n<p>&#8220;Thanks to Eggs we are able to harvest the air\u2026at the &#8216;stiff peak&#8217; stage\u2026[egg] foam is approaching 90% air.&#8221;<br \/><strong>&#8211; \u00a0On Food and Cooking<\/strong><\/p>\n<p>Take a snapshot of the air quality in any location. Serve it to politicians or business owners for a blind taste test of the air quality in their area. The tragedy of the commons never tasted so good!<\/p>\n<p>One shouldn&#8217;t worry too much about getting sick from these cookies: we breath this air everyday!<\/p>\n<p>As a workshop students or community groups can harvest air in egg foams from different parts of the city, test the results, and place one of each baked cookie on a map for comparison, sending the remainder of the cookies as gifts to interested parties.<\/p>\n<p>See:\u00a0<a href=\"http:\/\/www.mkgallery.org\/channel\/play\/smog_tasting_milton_keynes\">MK Gallery<\/a><\/p>\n<hr \/>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2886\" src=\"https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2012\/09\/SmogTastingGIFLarge.gif\" alt=\"SmogTastingGIFLarge\" width=\"800\" height=\"600\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Press Coverage:<br \/><\/strong><a href=\"http:\/\/www.fastcoexist.com\/1679329\/smog-tasting-baking-with-air-pollution\">FastCoExist<\/a><a href=\"http:\/\/www.fastcoexist.com\/1679329\/smog-tasting-baking-with-air-pollution\"><br \/><\/a><a href=\"http:\/\/www.fastcodesign.com\/1669044\/yum-experimental-chefs-capture-the-taste-of-smog\">FastCoDesign<\/a><a href=\"http:\/\/www.fastcodesign.com\/1669044\/yum-experimental-chefs-capture-the-taste-of-smog\"><br \/><\/a><span style=\"font-size: 14px; line-height: 1.5em;\"><a href=\"http:\/\/artsintherightplace.wordpress.com\/2012\/09\/11\/smog-tasting-meringues-pollution-genomic-gastronomy\/\">Art&#8217;s In The Right Place<\/a><\/span><a href=\"http:\/\/artsintherightplace.wordpress.com\/2012\/09\/11\/smog-tasting-meringues-pollution-genomic-gastronomy\/\"><br \/><\/a><a href=\"http:\/\/www.carbonarts.org\/things-we-like\/food\/\">Carbon Arts<br \/><\/a><a href=\"http:\/\/kristenbaumlier.com\/2012\/05\/25\/smog-tasting-with-egg-whites-the-center-of-genomic-gastronomy\/\">Kristen Baumlier<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Smog Tasting uses egg foams to harvest air pollution. Smog from different locations can be tasted and compared. The Smog [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":558,"parent":842,"menu_order":1,"comment_status":"open","ping_status":"closed","template":"tpl-project.php","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-1082","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/1082","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/comments?post=1082"}],"version-history":[{"count":29,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/1082\/revisions"}],"predecessor-version":[{"id":2887,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/1082\/revisions\/2887"}],"up":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/842"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media\/558"}],"wp:attachment":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media?parent=1082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}