SMOG TASTING

CENTER FOR GENOMIC GASTRONOMY, INDIA

What if food was used as a biosensor? Egg foam is up to 90% air. So when eggs are whipped outside, particulate matter can be trapped within the air of the foam. These site-specific foams can be tested for heavy metals and volatile organic compounds, compared under a microscope, or baked and served. Smog Tasting offers a creative strategy for poetic monitoring of the biosphere, making the activity tactile, performative and ritualized. You too can take a snapshot of air quality from different locations and offer it to neighbours, politicians or business owners. The tragedy of the commons never tasted so good!

“Smog Tasting was made as part of the "Food Lab Bangalore" hosted at the Srishti School of Art, Design & Technology in Bangalore, India. Participating student researchers include: Anchana Kota, Koshy Brahmatmaj, Kamini Rao, Indrajeet Deshmukh, Meghna Saha, Tanushree Agarwal, Vibhuti Kanitkar