In the "Disembodied Cuisine" we have grown frog skeletal muscle over biopolymer for potential food consumption. This installation will culminate in a "feast". The idea and research into this project began in Harvard in 2000. The first steak we have grown was made out of pre-natal sheep cells (skeletal muscle). We used cells harvested as part of research into tissue engineering techniques in utero. The steak was grown from an animal that was not yet born.This piece deals with one of the most common zones of interaction between humans and other living systems and will probe the apparent uneasiness people feel when someone messes with their food. Here the relationships with the Semi-Living are that of consumption and exploitation however, it is important to note that it is about "victimless" meat consumption. As the cells from the biopsy proliferate the steak in vitro continues to grow and expand, while the source, the animal from which the cells were taken, is healing. Potentially this work presents a future in which there will be meat (or protein rich food) for vegetarians and the killing and suffering of animals destined for food consumption will be reduced. Furthermore, ecological and economical problems associated with the food industry (hence, growing grains to feed the animals and keeping them in basic conditions) can be reduced dramatically. However, by making our food a new class of object/being a Semi-Living we are risking of making the Semi-Living the new class for exploitation.
|Supporting Arts Organisations||>||Australia Council for the Arts|
|Supporting Science Organisations||>||University of Western Australia, Massachusetts General Hospital, Harvard Medical School, Boston, US|
|Supporting Organisation Departments||>||Massachusetts General Hospital, Harvard Medical School, Boston, US - Tissue Engineering and Organ Fabrication Laboratory, University of Western Australia - School of Anatomy and Human Biology|
|Artists||>||Oron Catts, Ionat Zurr, Guy Ben-Ary|