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These Artists Serve Up Environmental Crises Through Food

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Manage episode 441626098 series 2006452
Inhoud geleverd door Science Friday and WNYC Studios, Science Friday, and WNYC Studios. Alle podcastinhoud, inclusief afleveringen, afbeeldingen en podcastbeschrijvingen, wordt rechtstreeks geüpload en geleverd door Science Friday and WNYC Studios, Science Friday, and WNYC Studios of hun podcastplatformpartner. Als u denkt dat iemand uw auteursrechtelijk beschermde werk zonder uw toestemming gebruikt, kunt u het hier beschreven proces https://nl.player.fm/legal volgen.

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

956 afleveringen

Artwork
iconDelen
 
Manage episode 441626098 series 2006452
Inhoud geleverd door Science Friday and WNYC Studios, Science Friday, and WNYC Studios. Alle podcastinhoud, inclusief afleveringen, afbeeldingen en podcastbeschrijvingen, wordt rechtstreeks geüpload en geleverd door Science Friday and WNYC Studios, Science Friday, and WNYC Studios of hun podcastplatformpartner. Als u denkt dat iemand uw auteursrechtelijk beschermde werk zonder uw toestemming gebruikt, kunt u het hier beschreven proces https://nl.player.fm/legal volgen.

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

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