April 17, 2012
Sure. Most of my lab work happens in the kitchen, but sometimes in other settings as well. Right now I am interested in the genetics of smuts, mushrooms and heirloom vegetables. I cooked with GloFish: http://www.glowingsushi.com and gave a fun talk about food at a hacker conference: http://www.youtube.com/watch?v=Cxsl2yUe0mc
What other people are up to, and what non-intuitive techniques and organisms can be brought into the kitchen / culinary space.
I am an artist who works with the Center for Genomic Gastronomy (www.genomicgastronomy.com). We study the genomes and biotechnologies that make up the human food systems on planet earth. Right now we are working in the Netherlands with DA4GA.nl