Edible Geography on GhostFood
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.