Adversarial Food Design

Practical informations

05 Nov

Sat., 10:00 - 6:00

Palais des congrès

Adversarial Food Design: Commodities, Compression & Kitchen Chemistry. In this workshop organized in collaboration with The Smart Gastronomy Lab, molecular gastronomy techniques such as spherification, smoke guns, and 3D printing of food will allow participants to explore the ways in which organisms can be processed, preserved and turned into ingredients or commodities. Participants will be invited to take part in a Soylent Banquet, before transforming local ingredients and international commodities – a way of experiencing the fetishised taste of place (local) and the ubiquitous taste of no place (international) that represent the extremes of our current food system. All participants will then collectively prototype new recipes and ways of eating. This workshop will be of interest to anyone who likes playing with food and learning about kitchen hardware, is interested in the politics of food or simply wishes to imagine alternative food futures. No previous experience is required to take part in this workshop. Participants should just mention any food allergies. True fans can also read Carlo DiSalvo's Adversarial Design. Last but not least, attendees should wear clothes they don't mind getting dirty in the kitchen.


The workshop

The Center for Genomic Gastronomy

Launched in 2010, the Center for Genomic Gastronomy is an artist­-led think tank that examines the biotechnologies and biodiversity of human food systems. Artists Cathrine Kramer, Emma Conley and Zack Denfeld run it, and frequently collaborate with scientists, chefs, hackers and farmers. Their mission is to map food controversies, prototype alternative culinary futures and imagine a more just, bio diverse and beautiful food system. For five years, its members travelled the world with just two suitcases containing their lives. Now established in Dublin, they are dedicated to the advancement of knowledge at the intersection of food, culture, ecology and technology. Their work has been published in magazines such as WIRED, We Make Money Not Art, Science, Nature and Gastronomica and exhibited at the World Health Organization, Kew Gardens, Science Gallery, Dublin, etc.