2011 -
Take Out uses egg foams to harvest air pollution from different sites around the city. Participants are given a Smog Tasting Kit and are asked to capture their neighborhood’s smog in the batter of meringue cookies. Participants then send a batch of smog meringues to a central location where visitor to the Smog Tasting: Take Out event can taste and compare a range of smog meringues.
項目是要使用雞蛋泡沫去採集城市中不同地點的空氣污染情況；參加者將獲得一套品嚐霧霾的組件，並被要求在蛋白酥皮曲奇的麵糊中採集鄰近的煙霧。然後參與者將把這一批煙霧蛋白粉送到一個中央位置並讓觀眾品嚐。這個活動可以讓與會者品嚐並比較一系列在地的霧霾蛋白甜餅。
The Center for Genomic Gastronomy
基因美食中心
The Center for Genomic Gastronomy is an artist-led think tank launched in 2010 by Cathrine Kramer (Norway) and Zack Denfeld (US) that examines the biotechnologies and biodiversity of human food systems. Their mission is to map food controversies, prototype alternative culinary futures and imagine a more just, biodiverse & beautiful food system.
The Center presents its research on the organisms and environments manipulated by human food cultures in the form of public lectures, research publications, meals and exhibitions. They have conducted research in Europe, Asia, and North America, collaborating with scientists, chefs, hackers and farmers. The Center’s work has been published in WIRED, We Make Money Not Art, Science, Nature and Gastronomica and exhibited at the World Health Organization, Kew Gardens, Science Gallery Dublin and others.
卡特琳·克雷默(挪威)和Zack Denfeld (美國)於2010年成立了基因美食中心，組織以藝術家構思為主導，旨在硏究人類食品系統的生物技術以及生物多樣性。他們的使命是繪製食品爭議圖、為替代性的烹飪未來製作原型，並想像一個更加公正、生物多樣化和美麗的食物體系。
組織透過公開演講、硏究報告、餐桌經驗和展覽等各種不同的形式去介紹有關人類飲食文化所操控的生物與環境的硏究。他們在歐洲、亞洲和北美與科學家、廚師、黑客和農民合作進行硏究，作品曾刊登於WIRED、We Make Money Not Art、Art, Science, Nature & Gastronomica，並於世界衛生組織、倫敦皇家植物園、都柏林的科學藝廊等空間展出。
