{"id":4068,"date":"2015-09-27T18:12:53","date_gmt":"2015-09-27T18:12:53","guid":{"rendered":"https:\/\/genomicgastronomy.com\/?p=4068"},"modified":"2015-09-27T18:12:53","modified_gmt":"2015-09-27T18:12:53","slug":"bio-art-altered-realities","status":"publish","type":"post","link":"https:\/\/genomicgastronomy.com\/blog\/bio-art-altered-realities\/","title":{"rendered":"Bio Art | Altered Realities"},"content":{"rendered":"

\"BioArt\"<\/p>\n

The Center’s work is\u00a0featured in the new book\u00a0Bio Art: Altered Realities\u00a0<\/strong><\/em>by William Myers, published by Thames and Hudson.\u00a0<\/p>\n

\"BioArt_3\"<\/p>\n

Description<\/h3>\n
\n

“In an era of fast-paced technological progress and with the impact of humans on the environment increasing, the concept of \u201cnature\u201d itself seems called into question. Bio Art<\/em> explores the work of \u201cbio artists,\u201d those who work with living organisms and life processes to address the possibilities and dangers posed by biotechnological advancement.<\/p>\n

A contextual introduction traces the roots of bio artistic practice, followed by four thematic chapters: Altering Nature, Experimental Identity and Mediums, Visualizing Scale and Scope, and Redefining Life. The chapters cover the key areas in which biotechnology has had an impact on today\u2019s world, including ecology, biomedicine, designer genomes, and changing approaches to evolutionary theory, and include profiles of the work of sixty artists, collectives, and organizations from around the world. Interviews with eight leading bio artists and technologists provide deeper insight into the ideas and methods of this new breed of creative practitioners.”<\/p>\n<\/div>\n

\"BioArt_2\"<\/p>\n

You can purchase a copy of Bio Art <\/strong><\/em>here.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The Center’s work is\u00a0featured in the new book\u00a0Bio Art: Altered Realities\u00a0by William Myers, published by Thames and Hudson.\u00a0 Description “In […]<\/p>\n","protected":false},"author":1,"featured_media":4070,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-4068","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/4068"}],"collection":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/types\/post"}],"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=4068"}],"version-history":[{"count":4,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/4068\/revisions"}],"predecessor-version":[{"id":4075,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/4068\/revisions\/4075"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media\/4070"}],"wp:attachment":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media?parent=4068"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/categories?post=4068"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/tags?post=4068"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}