Edible Geography on GhostFood

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The Edible Geography blog talks with artists Miriam Simun and Miriam Songster about their GhostFood project.

From a street-parked GhostFood truck, Simun and Songster and their team of trained staff will be serving a menu of three items, each of which conjures up a future dining experience for a food whose supply is currently threatened by climate change. The three items on offer — cod, chocolate, and peanut butter — come from or are species that “may very well soon not be available to eat,” Simun explains. With the help of a wearable smell-dispensing device and an edible textural analogue, GhostFood truck customers will experience a simulation of a future phantom food.

“We’re going to serve the ‘ghost-cod’ deep fried,” explains Songster, “and we’ll use a vegan fish substitute made from extremely climate-change resilient ingredients.” Combined with a prosthetic device for delivering its lost flavour, the experience is designed to offer “a simulation of how you might experience that food once it’s no longer available,” adds Simun.

Keep reading at Edible Geography, and check the Gallery Aferro page here for more information about GhostFood at Marfa Dialogues/NY.

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