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A short video, filmed in locations across Milton Keynes, which show meringues being made to create site-specific snap shots of air quality. Part of The Center for Genomic Gastronomy’s ongoing project, Smog Tasting.

 

"Smog Tasting grew out of this idea of using food as a biosensor," Denfeld says. "If egg foams are a way of capturing air, could we capture air pollution as well? This could be a way of calling attention to the problem."

 

The project ties into The Center for Genomic Gastronomy’s larger goal of researching our connection to food and where it comes from. "People may not be eating smog on a daily basis," he says, "But this is a way of connecting people to their local ecosystem."

 

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