Bioart Kitchen

Lindsay Kelley is a practicing artist and Associate Lecturer at the School of Art & Design, University of New South Wales, Australia.

Introduction: 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