FOOD PHREAKS!: Biodiversity of the Kitchen is an exhibition about the ways that taste, place, technology and food shape our planet and our lives. The exhibition features ten years of recipes, menus, performances and food carts created by the Center for Genomic Gastronomy (CGG) including pieces such as Smog Tasting, Glowing Sushi and De-Extinction Deli.
Hosted by the Norwegian BioArt Arena (NOBA) and installed on the campus of VitenParken in Ås, this is the first solo show by the group to be staged in Norway and assembles a decade of artistic research under one roof. From LOCI Food Lab to the Planetary Sculpture Supper Club, this exhibition traces a journey across the planet, led by an insatiable curiosity about the organisms and environments manipulated by human food cultures.
Launched in 2010 by the Norwegian artist Cathrine Kramer (NO) and the American artist Zack Denfeld (US) the Center for Genomic Gastronomy has a mission to:
- map food controversies
- prototype alternative culinary futures and
- imagine a more just, biodiverse & beautiful food system.
Since then, their artist-led think tank has been joined by the artist Emma Conley (US) and collaborated with scientists, chefs, hackers and farmers in Europe, Asia, and North America. Working between and beyond the life sciences and gastronomy the Center has presented its research into the biotechnologies and biodiversity of human food systems at the World Health Organization, Kew Gardens, Science Gallery and the V&A Museum. Visitors to the exhibition will leave with a sense of awe, disgust or delirium about how we eat today, and how we can imagine ourselves eating in the future.
Learn more about the Center for Genomic Gastronomy.
Vernissage: 15 October, 2021
Lecture by the Center for Genomic Gastronomy: 15 October, 2021
Smak Ås: 16 October, 2021
Curator: Hege Tapio
Project lead and marketing: Elina Gobeti
Graphic design: Raquel Marques
By Hege Tapio
Since 2010 the artist duo Cathrine Kramer (NO) and Zack Denfeld (US) have established an international collaborative team of designers, makers, chemists,researchers and microbiologists co-developing projects.
Together they have been activating and growing projects unpacking how our relation to food, food systems and food culture is in constant flux with the development of technologies and environmental issues.
By initiating local collaborations with scientists, chefs, hackers and farmers, they have been cultivating a rich practice of artistic research creating social and flavourable thinktanks, publications, exhibitions and by activating artistic and edible events worldwide.
Centre for Genomic Gastronomy provides nourishing food for thoughts about how we might address and speculate about issues like just food systems. Through their tastefully designed provocations and deliberations we are invited to broaden our concepts on the future of food.
Get ready to be served with the concept of sweet tasting pollution with the project “Guided Smog Smelling”, or to explore “ArtMeatFlesh” contesting if labgrown meat really is victimless meat. Or maybe join their thinking about including humans into the foodchain with the project “To Flavour Our Tears” No – its not about cannibalism, we promise!
This exhibition hosted by NOBA is presenting a selection from a rich archive showcasing their many projects over two decades. During the food festival Smak Ås they will also be present with the re-enactment of “The New National Dish of Norway” once initiated by the Minister of food and agriculture Sylvi Listhaug in 2014.
This time, with a plot-twist; Centre for Genomic Gastronomy is reviving the previous attempt of identifying the New Norwegian Dish with “The New Norvegan Dish” – testing how our meat inclined palates might embrace the vegan future.
Can they make Norwegians go Vegan ?We hope this exhibition may find you inspired to how artists can engage enriching collaborations and topics with a transdisciplinary approach, and invite you to reflect on how the food on our plates and in our guts is tightly connected with bigger issues like climate change, technology, innovations, migratory patterns and cultural references.
Bon Apetit!
From the curator of NOBA
Hege Tapio
Norvegan National Dish?
Norvegan National Dish was an event by the Center for Genomic Gastronomy during the annual food Festival SmakÅs 2021 on October 16.
The Center for Genomic Gastronomy is an international artist group that focuses their art practice on biodiversity of the human food systems. The center started their research on the National Dishes in 2016, and since then have conducted the research in France, Portugal, UAE, Poland & Norway.
During the food festival Smak Ås on October 16, the Center for Genomic Gastronomy presented the re-enactment of “The New National Dish of Norway” once initiated by the Minister of food and agriculture Sylvi Listhaug in 2014. This time, the Centre for Genomic Gastronomy is reviving the previous attempt of identifying the New Norwegian Dish with “The New Norvegan Dish” – testing how our meat inclined palates might embrace the vegan future.
During SmakÅs, the visitors were offered to fill out the questionnaire and participate in the research.
The Center for Genomic Gastronomy will share the final results of the research Norvegan National Dish as an installation at an exhibition at the Trondheim Art Museum in the spring of 2023.
NORSK: Norvegan Nasjonalrett er et prosjekt som utforsker: hvordan ville en nasjonalrett laget av bare planter dyrket i Norge smake? Til Smak Ås vil vi gjennskape fokusgruppene og avstemningene som daværende landbruksminister (Sylvi Listhaug) arrangerte i 2014 da hun foreslo at Norge skulle få en ny nasjonalrett. Bli med “The Center for Genomic Gastronomy” på Smak Ås for å smake, dele tankene dine og hjelpe oss med å utvikle en Norvegan nasjonalrett.
Lecture by the Center for Genomic Gastronomy – October 15
Join a lunch lecture with The Center for Genomic Gastronomy for a unique interdisciplinary outlook on the future of food.
October 15 at 11:30
Vitenparken Campus Ås
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