Smog tasting

How does particulate matter is tasting? The Center for genomic gastronomy is an artist-led think tank that examines the biotechnologies and biodiversity of human food systems. The Smog Tasting project makes the complex problem of air pollution more seizable and sensory by uses egg foams to harvest air pollution. Smog from different locations can be tasted and compared. The Smog Tasting project maps air quality by harvesting air from highly polluted areas. Egg foams are up to 90% air, and whipping the eggs causes particulate matter to be trapped in the batter. The batter can be tested for heavy metals and VOCs, compared in a microscope or baked and served as trojan horse sweets.

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all images © The Center for Genomic Gastronomy

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