Description
Book SynopsisLindsay Kelley is a practicing artist and Associate Lecturer at the School of Art & Design, University of New South Wales, Australia.
Trade ReviewBioart Kitchen plays with the industrial food system – taking familiar products off the shelf and making them strange. Chicken soup, Coke, peanut butter, canned food and corn syrup will never taste the same. Kelley’s collection of recipes brings feminist sensibilities to home economics – showing how the kitchen has long been a space of subversion, performance and innovation. * Eben Kirksey, Australian Research Council Fellow, University of New South Wales, Australia and author of Emergent Ecologies (2015) *
This fascinating tome mixes appliance lore, technological food scares, feminist fists raised in protest, artists’ pot lucks and the Neiman Marcus cafeteria into its eclectic “menu”! Read it, study it, learn from it. This important read adds to a growing shelf of books that show how earlier feminist art set the stage for younger artists today engaged with social justice, food and eating. * Linda Mary Montano, performance artist based in the USA *
Table of ContentsIntroduction: What is Food? 1. Subject P: Embodying Home Economics Home economics origins of public amateurisms now active in bioart engagements with food and eating 2. Chicken Heart Soup Early tissue culture work in laboratories and speculative fiction; the animal body in pieces 3. Domestic Computing Kitchen as laboratory, recipe as data point, woman as computer 4. Semiotics of the Kitchen: Feminist Food Art Locating a performance politics of food and eating in feminist art of the 1970s 5. DIY Coke Industrial interventions, kits, and critical approaches to processed food 6. Meat Culture In vitro meat and the victimless utopias of the Tissue Culture & Art Project 7. Public Amateurism Critical Art Ensemble’s Free Range Grain and the risks of learning in public 8. Cookbook The cookbook form as political critique 9. Carnal Light With Eva Hayward. Eduardo Kac’s GFP Bunny, invisible jellyfish bodies, and somalumenal encounters 10. Digesting Wetlands Natalie Jeremijenko’s Cross(x)Species Adventure Club, molecular gastronomy, and the human microbiome imaginary 11. Plumpiñon Recipe for reciprocal capture among people, trees, and starvation foods 12. Dysphagiac Eating without swallowing: feeding the tube
