What does the future hold for food? And does any of it taste good?
Get set for an eye-opening cooking show hosted by bio-artist Oron Catts, bringing together two teams of artists, scientists and philosophers to face-off in a kitchen.
Expect to be confronted with the issue of lab-grown meat, experimental food science and the ethical dilemmas of food sustainability in the face of unprecedented population growth and increased climate disasters. You may need a strong stomach for this show.
This project has been generously supported by the Dr. Harold Schenberg Trust.
Presented as a part of Melbourne Food and Wine Festival 2024.
Performance Dates + Times
Friday 22 March - 6PM to 8PM
Saturday 23 March - 6PM to 8PM
Participants Include:
Oron Catts: Creator of ArtMeatFlesh. Artist, researcher, curator and the director of SymbioticA, UWA. The first to grow and serve lab-grown meat in the early 2000s.
Prof. Andrew Laslett: Head of Research and Development at Magic Valley, a startup cultivated meat company based in Melbourne.
Cal Callope: Butchulla, Anguthimri, Bindal women; advocator & researcher dedicated to promoting Aboriginal food sovereignty.
Jialin Deng: Researcher, foodologist and part-time artist concocts the future of digital tech and taste, blending gastrophysics with computer science.
Associate Professor Lindsay Kelley: Researches food and eating as cultural and sculptural practice at the Australian National University School of Art & Design. Her new book is After Eating: Metabolizing the Arts (MIT Press, 2023).
Paul “Yoda” Iskov: Chef/Owner Fervor, Western Australia.
Peter Wright: CEO Global Hospitality Group. Overseeing a complex multi-faceted food empire, including, international events, fine food distribution, local catering and consulting.
