{"id":7653,"date":"2023-03-06T16:55:49","date_gmt":"2023-03-06T16:55:49","guid":{"rendered":"https:\/\/genomicgastronomy.com\/?page_id=7653"},"modified":"2024-03-21T13:23:41","modified_gmt":"2024-03-21T13:23:41","slug":"de-extinction-dinner-beijing","status":"publish","type":"page","link":"https:\/\/genomicgastronomy.com\/work\/2022-2\/de-extinction-dinner-beijing\/","title":{"rendered":"De-Extinction Dinner: Beijing"},"content":{"rendered":"\n

De-Extinction Dinner: Beijing<\/strong> highlights the emerging technologies, desires and risks of De-Extinction: a movement to revive, restore and possibly eat, extinct species. <\/p>\n\n\n\n

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It explores a future where extinct species are both revived and reheated, prototyping the ways they might be reared, cooked and paired with existing landscapes and ingredients. The work was installed in the exhibition Balcony for the Brave in Beijing<\/a>, and shared stories of extinct, almost extinct, or (possibly) de-extinct species<\/a> relevant to Chinese ecosystems.<\/p>\n\n\n\n

Each visitor to the De-Extinction Dinner installation was challenged to imagine a world where humans continue to shape the abundance, distribution and existence of other species, asking what is the role de-extinction plays in planetary biodiversity? What is the motivation? What are the unintended consequences? How does it taste?<\/p>\n\n\n\n

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MENU<\/strong><\/p>\n\n\n\n

1. AMUSE BOUCHE<\/p>\n\n\n\n

The Not-Quite-Dead-Yet<\/strong>
Sausage of Hybrid American-Chinese Chestnuts & P\u00e8re David’s Deer. Served w\/ Forest Pu-Erh Tea<\/em>

Should humans create Biological Back-Ups<\/strong> for species that are headed towards extinction? What are the tradeoffs of maintaining populations off-site, in captivity or breeding new hybrid versions?
\u2014<\/p>\n\n\n\n

2. SOUP COURSE<\/p>\n\n\n\n

An Ingredient That Got Away (But could return. To our bowls.)<\/strong>
Chinese Paddlefish Soup<\/em>

Does the Nostalgia for the Taste<\/strong> of an extinct ingredient help or hinder species revival?
\u2014<\/p>\n\n\n\n

3. HORS D’OEUVRE COURSE<\/p>\n\n\n\n

Organs Without Bodies<\/strong>
Lab-Grown Dodo Gizzards<\/em><\/p>\n\n\n\n

Why rear whole animals if we can just grow the tastiest cells and organs in the lab?<\/strong>
\u2014<\/p>\n\n\n\n

4. SALAD COURSE<\/p>\n\n\n\n

Plants for Man and Beast Alike<\/strong>
Celeriac, Rhubarb, Hazelnut & Ramson<\/em><\/p>\n\n\n\n

Where would de-extinct animals live? Labs, zoos or rewilded habitats? What if the landscapes where they once lived no longer exist? Should we create Edible Landscapes <\/strong>where humans and our de-extinct cousins can both forage?
\u2014<\/p>\n\n\n\n

5. ROAST COURSE<\/p>\n\n\n\n

Revive & Reheat<\/strong>
De-Extinct Passenger Pigeon w\/ sides from its unnatural environment<\/em><\/p>\n\n\n\n

We ate them to death<\/strong> the first time around. Will it be different this time?
\u2014<\/p>\n\n\n\n

6. VEGETABLE COURSE<\/p>\n\n\n\n

Surviving the Years, Months, Days<\/strong>
Roasted Heritage Corn (grown in Human Fertilizer)<\/em><\/p>\n\n\n\n

What are we willing to give up to ensure that other species survive? Who gets to decide what organisms, traditions and life worlds are preserved?<\/strong>
\u2014<\/p>\n\n\n\n

7. DESSERT COURSE<\/p>\n\n\n\n

Megafauna Haunted Fruit<\/strong>
Avocado & Chocolate Mousse with Papaya, Cherimoya, Sapote, Prickly Pear & Osage Orange<\/em><\/p>\n\n\n\n

Who are the extinct Ecosystem Engineers<\/strong> that once assisted in the seed-spreading, migration, or maintenance of unwieldy plant species?<\/p>\n\n\n\n

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<\/p>\n","protected":false},"excerpt":{"rendered":"

De-Extinction Dinner: Beijing highlights the emerging technologies, desires and risks of De-Extinction: a movement to revive, restore and possibly eat, […]<\/p>\n","protected":false},"author":1,"featured_media":7656,"parent":7589,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"tpl-project.php","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-7653","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/7653","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=7653"}],"version-history":[{"count":20,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/7653\/revisions"}],"predecessor-version":[{"id":8164,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/7653\/revisions\/8164"}],"up":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/7589"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media\/7656"}],"wp:attachment":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media?parent=7653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}