Food Phreaking: Issue 01
Various Artists
The Centre For Genomic Gastronomy
English
Softcover
First edition of 500
29 pages
102 × 146 mm
2015
ISSN 23726504
In this first issue, we examine a range of botanical fruit cultivars that have been manipulated by human food cultures. Wild plants, ancestors to our domesticated varieties, make up a very small percentage of what humans eat. Most of the animals and plants that we eat are domesticated and cultivated. For example, some of the fruit cultivars featured in this publication have been selectively bred to be larger or sweeter than their crop wild relative. Other cultivars have been genetically modified for pest resistance or herbicide tolerance. Each entry in this issue describes a specific cultivar or variety of botanical fruit that exhibits certain agricultural or culinary traits preferable to humans. Collectively, these examples demonstrate how organisms and environments are manipulated to suit human needs and desires.
(source: http://www.foodphreaking.com/)
About the Series
Food Phreaking is the journal of experiments, exploits and explorations of the human food system. Each issue contains stories about the space where food, technology & open culture meet. Food Phreaking Issue 00 is the prequel and contains 38 short stories outlining what Food Phreaking is, and what it is not. Food Phreaking Issue 01 is “A Culinary Compendium of Curious Botanical Fruits”. Issue 02 is called “What is In Vitro Meat?” And our newest issue, Issue 03, focusses on the human microbiome.
(source: http://www.foodphreaking.com/)
About the Publisher
The Center For Genomic Gastronomy is an artist-led think tank that examines the biotechnologies and biodiversity of human food systems.
genomicgastronomy.com
(source: https://genomicgastronomy.com/about/)
