Artist Alexandra Genis on 3D printing flavor molecules

Listen again. Artist and food designer Alexandra Genis is set on challenging your notion of artificiality and what sustainability means in the context of food production. Are natural and wild foods really better? We explore her work and how artificial foods, technology, and art can help us reimagine a better food system. 1:50 The Atoma project, turning individual molecules into spices 2:48 The complexity of flavor and the limits of what we can taste 10:45 The importance of artificial foods in a post-agricultural age  22:00 Other projects Alexandra's worked on  24:00 Vision for the future food system Episode Transcript Related Links Video of 3D Printed Flavor Molecules Coffee Collective on the complex, delicious taste of coffee Europe’s black market for wild foods Climate change and producing wine in the Nordics Eating insects is an ancient tradition, but it’s a novel food in the EU Nick’s using high tech to make guilt-free treats Never miss an episode. Subscribe to the podcast newsletter here. This episode was recorded on March 11, 2020 with the support of and is supported by the Northern Dimension Partnership on Culture.


by Nordic FoodTech