The MOCK WILD Picnic Series uses artificial intelligence to prototype hybrid landscapes and cuisines by grafting together complementary—but differently optimized—farming typologies.
For this edition, The Center for Genomic Gastronomy will serve recipes and tasters that combine food forest ingredients with non-animal products that are high in protein and/or fat. Food Forests make room for wild species in the form of crops and habitat, however, cooking a nutritionally complete meal often requires incorporating non-food forest ingredients.
To assist in recipe generation, we will use an AI-assisted thinking and tinkering tool for MINIMIZING the use of animal-derived products and MAXIMIZING the use of ingredients from regenerative agroecosystems. What does it taste like to minimize ecological harm and maximize benefits for wild species? Do high-tech, hyper-efficient fats and proteins pair well with regenerative micro seasonal ingredients in the kitchen?
Project by:
The Center for Genomic Gastronomy
20 Dec
The Arena At Nagalli Hills Ground
22 Dec
Kala Academy
17 Dec
The Old GMC Complex
