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The Center for Genomic Gastronomy

Project
Creating a New National Dish The Center of Genomic Gastronomy experiments how traditional dishes might be reimagined in the context of climate change.
To Flavor Our Tears: When the Body Becomes a Restaurant
A Food Cart Serving Up Bioregional Food Futures
Relentless Human Tragedy Could be a Creating the Perfect Conditions for Tear-Drinking Insects
It’s the Year 2036. A Speculative Tour of Products from the Microbiome Era
For Your Next Barbecue, Try Cobalt 60 Sauce For A Taste of Radiation
Disaster Pharming for Nuclear Disaster Sites
Glowing Sushi, Smog Meringues and Food Phreaking: Meet The Center for Genomic Gastronomy