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These Artists Serve Up Environmental Crises Through Food

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Manage episode 441626098 series 2006452
Innhold levert av Science Friday and WNYC Studios, Science Friday, and WNYC Studios. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Science Friday and WNYC Studios, Science Friday, and WNYC Studios eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.

Would you be interested in a cookie infused with smog from your favorite city? Maybe a loaf of sourdough made from wheat tainted by wildfires?

Those are just a few of the projects from the Center for Genomic Gastronomy, based in Amsterdam and Portugal, where artists use innovative ingredients to represent environmental crises and imagine what the future of food could look like.

Ira talks with Zack Denfeld, co-founder of the Center for Genomic Gastronomy, about how art and food can help us envision a more sustainable food system.

Read the full story about how artists and chefs are putting ecological crises on the menu.

Transcripts for each segment will be available after the show airs on sciencefriday.com.

Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

  continue reading

922 episoder

Artwork
iconDel
 
Manage episode 441626098 series 2006452
Innhold levert av Science Friday and WNYC Studios, Science Friday, and WNYC Studios. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Science Friday and WNYC Studios, Science Friday, and WNYC Studios eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.

Would you be interested in a cookie infused with smog from your favorite city? Maybe a loaf of sourdough made from wheat tainted by wildfires?

Those are just a few of the projects from the Center for Genomic Gastronomy, based in Amsterdam and Portugal, where artists use innovative ingredients to represent environmental crises and imagine what the future of food could look like.

Ira talks with Zack Denfeld, co-founder of the Center for Genomic Gastronomy, about how art and food can help us envision a more sustainable food system.

Read the full story about how artists and chefs are putting ecological crises on the menu.

Transcripts for each segment will be available after the show airs on sciencefriday.com.

Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

  continue reading

922 episoder

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