{"id":7674,"date":"2023-03-08T13:29:01","date_gmt":"2023-03-08T13:29:01","guid":{"rendered":"https:\/\/genomicgastronomy.com\/?page_id=7674"},"modified":"2023-03-08T13:30:36","modified_gmt":"2023-03-08T13:30:36","slug":"guided-smog-smelling-hong-kong","status":"publish","type":"page","link":"https:\/\/genomicgastronomy.com\/work\/2021-2\/guided-smog-smelling-hong-kong\/","title":{"rendered":"Guided Smog Smelling: Hong Kong"},"content":{"rendered":"\n<p><strong>Guided Smog Smelling <\/strong>uses the human sense of smell and taste to analyze air pollution and evaluate aeroir\u2014the unique atmospheric taste of place.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>Building on our previous <em>Guided Smog Smelling<\/em> work, the artwork guided visitors through a smog smelling meditation, using the human sense of smell and taste to analyze air pollution. The installation was situated both in the gallery and on the rooftop of the exhibition space where participants could evaluate the \u201caeroir\u201d\u2014unique atmospheric taste of place\u2014of busy Nathan Road, Hong Kong.<\/p>\n\n\n\n<p>This version of Guided Smog Smelling was was hosted by <a rel=\"noreferrer noopener\" href=\"https:\/\/www.instagram.com\/p\/CP4pxzMgkAP\/\" target=\"_blank\">Tomorrow Maybe Gallery<\/a> for the exhibition <a rel=\"noreferrer noopener\" href=\"https:\/\/www.instagram.com\/tomorrowmaybe_hk\/?hl=en\" target=\"_blank\">Breath Deep<\/a>. As part of the exhibition programming, we invited <a rel=\"noreferrer noopener\" href=\"https:\/\/www.cityu.edu.hk\/see\/people\/prof-chak-k-chan\" target=\"_blank\">Prof. Chak K. Chan<\/a>, Dean and Chair Professor of Atmospheric Environment, School of Energy and Environment, City University of Hong Kong, to share his research on air quality and atmospheric aerosols in connection with styles of cooking. While our <em>Smog Tasting<\/em> and <em>Guided Smog Smelling<\/em> projects ask questions about taste of place and the flavor of Smog, Prof. Chan\u2019s research focuses on how what we eat\u2014and how we cook it\u2014contributes to air pollution. His findings show that often times cooking emissions create more air pollution than vehicle emissions and how, in dense cities like Hong Kong, what we choose to cook and eat, can heavily influence what we breath.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Guided Smog Smelling uses the human sense of smell and taste to analyze air pollution and evaluate aeroir\u2014the unique atmospheric [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7678,"parent":6882,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"tpl-project.php","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-7674","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/7674"}],"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=7674"}],"version-history":[{"count":2,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/7674\/revisions"}],"predecessor-version":[{"id":7682,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/7674\/revisions\/7682"}],"up":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/6882"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media\/7678"}],"wp:attachment":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media?parent=7674"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}