Center for Genomic Gastronomy

The mission of the group is to map food controversies, prototype alternative culinary futures and imagine a more just, biodiverse & beautiful food system.{{cite journal |last1=Fargione |first1=Daniela |title=Utopian and Dystopian Meals: Food Art, Gastropolitics and the Anthropocene |journal=COSMO: Comparative Studies in Modernism |date=December 2019 |volume=15 |issue=2019 |doi=10.13135/2281-6658/4028}}

Their Research is split into five primary research streams:

• Cultures of Biotechnology
• Eating in the Anthropocene{{cite web |title=Alimentary Design Lecture: "Eating in the Anthropocene" |url=https://www.gsd.harvard.edu/event/alimentary-design-lecture-eating-in-the-anthropocene/ |website=Harvard Graduate School of Design |accessdate=13 November 2020}}
• Databases of Taste
• Protein Futures
• Food Phreaking{{cite web |title=Food Phreaking |url=http://www.foodphreaking.com/ |website=www.foodphreaking.com |accessdate=13 November 2020}}

File:Bio-hackers 2.jpg|WHABBH poster designed by the Center for Genomic Gastronomy (2010)

The Center for Genomic Gastronomy's research has been featured and reviewed in The Lancet,{{cite journal |last1=Lang |first1=Tim |title=Food as spectacle |journal=The Lancet |date=September 2019 |volume=394 |issue=10203 |pages=999–1000 |doi=10.1016/S0140-6736(19)32097-5|s2cid=202688636 }} Nature,{{cite journal |last1=King |first1=Anthony |title=Nutrition: Chew on this |journal=Nature |date=21 March 2012 |volume=483 |issue=7390 |pages=404 |doi=10.1038/483404a|bibcode=2012Natur.483..404K |s2cid=4414175 |doi-access=free }}{{cite journal |last1=King |first1=Anthony |title=Agriculture: Future farming |journal=Nature |date=30 March 2016 |volume=531 |issue=7596 |pages=578–579 |doi=10.1038/531578a|bibcode=2016Natur.531..578K |s2cid=4458508 |doi-access=free }} and Chemical & Engineering News.{{cite web |last1=Halford |first1=Bethany |title=Smog Delicacies, Fizzy Coffee Fix |url=https://cen.acs.org/articles/93/i25/Smog-Delicacies-Fizzy-Coffee-Fix.html |website=Chemical & Engineering News |accessdate=24 March 2020}}

Their work has been featured in books and anthologies such as Bio Art: Altered Realities{{cite book |first=Myers |last=William |title=Bio art : altered realities |date=2015 |publisher=Thames & Hudson |isbn=978-0500239322}} and Neo.Life: 25 Visions for The Future of Our Species.

• Global Appetites: American Power and the Literature of Food. (2013), Allison Carruth, Cambridge University Press. {{cite book |last1=Carruth |first1=Allison |title=Global appetites : American power and the literature of food |date=2013 |publisher=Cambridge University Press |isbn=978-1107032828}}
• Food Hackers: Political and Metaphysical Gastronomes in the Hackerspaces. (2015), Denisa Kera, Zack Denfeld, Cathrine Kramer, GASTRONOMICA: The Journal of Critical Food Studies. Vol. 15 No. 2, Summer 2015; (pp. 49-56).{{cite journal |last1=Kera |first1=Denisa |last2=Denfeld |first2=Zack |last3=Kramer |first3=Cathrine |title=Food Hackers |journal=Gastronomica |date=May 2015 |volume=15 |issue=2 |pages=49–56 |doi=10.1525/gfc.2015.15.2.49}}
• Experimental Eating (2015). Black Dog Publishing. {{cite book |title=Experimental eating |date=2015 |publisher=Black Dog Publishing |isbn=978-1908966407}}
• Bioart Kitchen: Art, Feminism and Technoscience (2016), Lindsay Kelley, I.B. Tauris. {{cite book |last1=Kelley |first1=Lindsay |title=Bioart kitchen : art, feminism and technoscience |date=2016 |publisher=I.B. Tauris |isbn=978-1784534134}}
• Literature and Food Studies (2017), Amy L. Tigner, Allison Carruth. Routledge.
• Food Futures: Speculative Performance in the Anthropocene (2017), Shelby Brewster, The Journal of American Drama and Theatre, Volume 29, Number 2. {{cite journal |last1=Brewster |first1=Shelby |title=Food Futures: Speculative Performance in the Anthropocene |journal=The Journal of American Drama and Theatre |date=Spring 2017 |volume=29 |issue=2 |url=https://jadtjournal.org/2017/05/15/food-futures-speculative-performance-in-the-anthropocene/}}
• Edible Speculations: Designing for Human-Food Interaction (2018), Markéta Dolejšová. {{Cite thesis |last=Dolejšová |first=Markéta |title=Edible Speculations: Designing for Human-Food Interaction |date=2018 |degree=PhD |publisher=National University of Singapore |url=https://scholarbank.nus.edu.sg/handle/10635/150371}}
• Food: Eating Tomorrow: Bigger Than The Plate. (2019), Catherine Flood and May Rosenthal, V&A. {{cite book |last1=Flood |first1=Catherine |title=Food : bigger than the plate |date=2019 |publisher=V&A |isbn=978-1851779765}}

The Glowing Sushi Cooking Show (2010) was an online cook show that "uses everyday ingredients and some simple kitchen chemistry to explore cutting edge biotechnology."{{cite web |title=Glowing Sushi Cooking Show |url=http://www.glowingsushi.com/ |website=Glowing Sushi Cooking Show |accessdate=24 March 2020}} and "finds an unexpected use for the first genetically engineered animal you can buy."{{cite web |title=Glowing Sushi Cooking Show |url=http://genomicgastronomy.com/work/2010-2/glowing-sushi/ |website=The Center for Genomic Gastronomy |accessdate=24 March 2020}}

According to scholar Lindsay Kelley "Fish do not usually cross the pet/meat divide, with pet species kept separate from species that are farmed or caught as food. Glowing Sushi confuses these boundaries, collapsing the laboratory, kitchen, and aquarium to illustrate the ways in which a Glo-Fish's tranimality crosses and complicates relations between jellies, zebrafish, and humans."{{cite journal |last1=Kelley |first1=Lindsay |title=Menagerie À Tranimals |journal=Angelaki |date=17 May 2017 |volume=22 |issue=2 |pages=97–109 |doi=10.1080/0969725X.2017.1322824|s2cid=149295479 }}

EDIBLE: The Taste of Things to Come (2012) was an exhibition curated by the Center for Genomic Gastronomy at Science Gallery, Trinity College Dublin.

In addition to exhibits, the show included events like curated meals, talks from local and international foodies, and selected recipes. A major component of the exhibition were the feeding times, prepared by the in-gallery kitchen, where visitors got the chance to experience various ingredients and curious tasters such as the vegan ortolan created by the Center for Genomic Gastronomy.{{cite web |title=Edible Exhibition |url=http://genomicgastronomy.com/work/2012-2/edible/ |website=The Center for Genomic Gastronomy |accessdate=24 March 2020}}

FOOD PHREAKING (2013-present) is the journal of experiments, exploits and explorations of the human food system. Each issue contains stories about the space where food, technology & open culture meet.{{cite web |title=Food Phreaking |url=http://www.foodphreaking.com/ |website=Food Phreaking |accessdate=25 March 2020}} In the introduction of the book Literature and Food Studies the authors use Food Phreaking as a case study to argue for the importance of close readings of vernacular literary practices.{{cite book |last1=Tigner |first1=Amy L. |last2=Carruth |first2=Allison |title=Literature and food studies |date=2017 |publisher=Routledge |isbn=978-0415641210}}

The Center for Genomic Gastronomy has been influenced by the following artists:

• Agnes Denes
• Carl Cheng
• Center for Land Use Interpretation
• Critical Art Ensemble
• Free Art and Technology Lab
• Graffiti Research Lab
• Hackteria
• Institute for Applied Autonomy
• Mierle Laderman Ukeles
• Natalie Jeremijenko
• Peter Fend
• S.W.A.M.P.
• Yashas Shetty

• Molecular Gastronomy
• Do-it-yourself biology

{{Reflist}}

• {{official website|http://genomicgastronomy.com/}}

{{Authority control}}

Category:Bioartists

Category:International_artist_groups_and_collectives

Category:New media artists

Category:Research groups