Description
Listen again. Artist and food designer Alexandra Genis is set on challenging your notion of artificiality and what sustainability means in the context of food production. Are natural and wild foods really better? We explore her work and how artificial foods, technology, and art can help us reimagine a better food system.
1:50 The Atoma project, turning individual molecules into spices 2:48 The complexity of flavor and the limits of what we can taste 10:45 The importance of artificial foods in a post-agricultural age 22:00 Other projects Alexandra's worked on 24:00 Vision for the future food system
Episode Transcript
Related Links
Video of 3D Printed Flavor Molecules
Coffee Collective on the complex, delicious taste of coffee
Europe’s black market for wild foods
Climate change and producing wine in the Nordics
Eating insects is an ancient tradition, but it’s a novel food in the EU
Nick’s using high tech to make guilt-free treats
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This episode was recorded on March 11, 2020 with the support of and is supported by the Northern Dimension Partnership on Culture.
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