Future Food Culture Workshop "What kind of tea time do you want to experience 30 years in the future?"
Last year, a variety of new technologies including cell culture, genome editing, and virtual reality began to be introduced to food products. It won't be long until these products find their way onto our dinner tables. How will these food-evolving technologies transform our eating culture in the future? This workshop's theme is "Future Snacks" and considers the evolution of food 30 years from now. We welcome guest teachers from the "Shojinmeat Project," a biohacker group whose scientific and social activities seek to realize a cellular agriculture society that uses cell culture to make agricultural produce, and the editor of "OPENLAB Review," which covers the latest food and science with the concept "Hacking Confectionery." Together we'll share the latest scientific knowledge on food and expand our imaginations.
Designing the teatime of 30 years later
Teatime was once an affair for the leisure classes. It used to be a time enjoyed only by a certain people who had the privilege. But today anyone can enjoy it in their own individual way. Also, looking at the sweets themselves, their taste, texture, and appearances are now rich in variation with "gummies" and other snacks. These were first commercial products to sell out in Japan in the early 1980s. Around 30 years ago digital cameras and USB memory sticks, tools indispensable to life today, first went on sale. At the time even though they were expensive and incomplete in their functions they have changed their forms over 30 years and have become a unique existence in our lives.
The high priced cutting edge products and technologies that have just appeared in our world are not likely to have become commonplace in 30 years time. Painting a picture of the future 30 years from now is to paint a realistic future for us that isn't just science fiction.
This workshop will reference cutting edge food research projects and depict a theoretical experience of a "teatime of 30 years later."
BioClub is Tokyo's first "open bio community." Our members are researchers, artists and ordinary citizens who come together to learn and discuss the future of bio technology and its new possibilities. We are currently growing our activities holding workshops and other meetup events on top of our regular weekly meets. http://www.bioclub.org/
Shojinmeat makes real meat without the need for grazing land or killing animals. They are a volunteer group that develops clean meat using only muscle cells.
Their lively scientific and social programs, which include "clusters" in the fields of art, biology, ethics, and cultural anthropology aim to bring society to a point where clean meats are normalized.
They're recruiting members now! http://www.shojinmeat.com/
https://www.facebook.com/グループ/ 832078460161621 /
OPENLAB is a confectionery company whose statement is "Cells evolving sweets." BAKE is a research and development team. They launched in February 2016. They view the confectionery manufacture process as a chemical phenomena and aim to make confectionery more enjoyable and tastier by recognition of the influence of five senses and stories in creating a delicious sweets experience. In January 2017, they set up the confectionery ad science website "OPENLAB Review" which they use to introduce a wide range of research and the latest technology related to food. https://bake-openlab.com/