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Art Meat Flesh


  • Science Gallery Melbourne The University of Melbourne, Parkville, VIC, 3010 Australia (map)

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.