To flavour our tears

Project work for the Center for Genomic Gastronomy. [2017]. My involvement was in researching and helping to compile exhibition materials. TO FLAVOUR OUR TEARS (TFOT) is an experimental restaurant that places humans back into the food chain by investigating the human body as a food source for other species.

‘By researching the culinary needs of insects, decomposers and other eaters-of-humans we hope to intimately and materially reconnect humans with the metabolic flow of the planet and our role in shaping it. We already spend a lot of time making our food flavourful and making ourselves beautiful. Shouldn’t we also flavour ourselves well for the organisms that consume us? Will the chef of the future help humans taste good to nonhumans?’

The installation has been exhibited in different locations around the world and contains prototypes of the tools, recipes and rituals required for AUTOGASTRONOMY (the art of flavouring oneself well) and ALTERGASTRONOMY (the study of human body parts as ingredients for other organisms).